Abstract
The thermodynamic properties of linear protein solutions are discussed by a statistical mechanics theory with a lattice model. The numerical results show that the Gibbs function of the solution decreases, and the protein chemical potential is enhanced with increase of the protein concentration for dilute solutions. The influences of chain length and temperature on the Gibbs function of the solution as well as the protein chemical potential are analyzed. As an application of the theory, the chemical potentials of some mutants of type I antifreeze proteins are computed and discussed.
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