Structure, thermostability, and conformational flexibility of hen egg-white lysozyme dissolved in glycerol

Proceedings of the National Academy of Sciences of the United States of America

Volumn 96, Issue 4, 1999, Pages 1262-1267

  Knubovets, Tatyana ^a   Osterhout, John J ^b   Connolly, Peter J ^b   Klibanov, Alexander M ^a  

^a MASSACHUSETTS INSTITUTE OF TECHNOLOGY   (United States)

^b HARVARD UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMIDE; EGG WHITE; GLYCEROL; LYSOZYME; WATER;

ARTICLE; CIRCULAR DICHROISM; ENZYME DENATURATION; ENZYME STABILITY; ENZYME STRUCTURE; PRIORITY JOURNAL; PROTON NUCLEAR MAGNETIC RESONANCE; THERMOSTABILITY;

ANIMALS; CHICKENS; CIRCULAR DICHROISM; EGG WHITE; ENZYME STABILITY; GLYCEROL; HEAT; HYDROGEN; MODELS, MOLECULAR; MURAMIDASE; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; NUCLEIC ACID DENATURATION; PROTEIN CONFORMATION; PROTEIN STRUCTURE, SECONDARY; THERMODYNAMICS; WATER;

EID: 0033573999     PISSN: 00278424     EISSN: None     Source Type: Journal    
DOI: 10.1073/pnas.96.4.1262     Document Type: Article

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