Role of non-native aromatic and hydrophobic interactions in the folding of hen egg white lysozyme

Biochemistry

Volumn 35, Issue 43, 1996, Pages 13797-13807

  Rothwarf, David M ^a   Scheraga, Harold A ^a  

^a Department of Population Medicine and Diagnostic Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EGG WHITE; LYSOZYME; TRYPTOPHAN; TYROSINE;

ARTICLE; DISULFIDE BOND; FLUORESCENCE; HYDROPHOBICITY; PRIORITY JOURNAL; PROTEIN DOMAIN; PROTEIN FOLDING;

ANIMALS; CHICKENS; EGG PROTEINS; GUANIDINE; GUANIDINES; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, CHEMICAL; MURAMIDASE; MUTATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY; TRYPTOPHAN;

EID: 0029904097     PISSN: 00062960     EISSN: None     Source Type: Journal    
DOI: 10.1021/bi9608119     Document Type: Article

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