Relationship between local structure and stability in hen egg white lysozyme mutant with alanine substituted for glycine

Protein Engineering

Volumn 13, Issue 10, 2000, Pages 691-695

  Masumoto, K ^a   Ueda, T ^a   Motoshima, H ^a   Imoto, T ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

Differential scanning calorimetry; Hen lysozyme; Point mutation; Protein stability; Unfavorable interaction; X ray crystallography

Indexed keywords

EGG WHITE; LYSOZYME;

AMINO ACID SUBSTITUTION; ARTICLE; CONFORMATIONAL TRANSITION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ENTROPY; ENZYME CONFORMATION; ENZYME STRUCTURE; POINT MUTATION; PRIORITY JOURNAL; PROTEIN INTERACTION; PROTEIN STABILITY; PROTEIN STRUCTURE; THERMOSTABILITY; X RAY CRYSTALLOGRAPHY;

EID: 0034530687     PISSN: 02692139     EISSN: None     Source Type: Journal    
DOI: 10.1093/protein/13.10.691     Document Type: Article

References (13)