A Partially Folded State of Hen Egg White Lysozyme in Trifluoroethanol: Structural Characterization and Implications for Protein Folding

Biochemistry

Volumn 32, Issue 2, 1993, Pages 669-678

  Buck, Matthias ^a   Radford, Sheena E ^a   Dobson, Christopher M ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EGG WHITE; LYSOZYME; TRIFLUOROETHANOL;

ARTICLE; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; EGG; ENZYME CONFORMATION; ENZYME STABILITY; MOLECULAR DYNAMICS; NONHUMAN; PRIORITY JOURNAL; PROTEIN FOLDING; PROTON NUCLEAR MAGNETIC RESONANCE; ULTRAVIOLET RADIATION;

AMINO ACID SEQUENCE; ANIMAL; CHICKENS; CIRCULAR DICHROISM; EGG WHITE; FEMALE; HYDROGEN; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR SEQUENCE DATA; MURAMIDASE; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY; SUPPORT, NON-U.S. GOV'T; TRIFLUOROETHANOL;

EID: 0027492170     PISSN: 00062960     EISSN: 15204995     Source Type: Journal    
DOI: 10.1021/bi00053a036     Document Type: Article

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