The origin of the α-domain intermediate in the folding of hen lysozyme

Journal of Molecular Biology

Volumn 277, Issue 5, 1998, Pages 997-1005

  Matagne, André ^a   Chung, Evonne W ^a   Ball, Linda J ^a   Radford, Sheena E ^a   Robinson, Carol V ^a   Dobson, Christopher M ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

Circular dichroism; Fluorescence; Folding intermediates; Hen egg white lysozyme; Mass spectrometry; Protein folding

Indexed keywords

LYSOZYME; SODIUM CHLORIDE;

ARTICLE; CIRCULAR DICHROISM; FLUORESCENCE SPECTROSCOPY; HEN; MASS SPECTROMETRY; NONHUMAN; PRIORITY JOURNAL; PROTEIN DOMAIN; PROTEIN FOLDING; PROTEIN STABILITY; PROTEIN STRUCTURE; TEMPERATURE;

EID: 0032540326     PISSN: 00222836     EISSN: None     Source Type: Journal    
DOI: 10.1006/jmbi.1998.1657     Document Type: Article

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