Fourier-transform infrared spectroscopic investigation of the thermal denaturation of hen egg-white lysozyme dissolved in aqueous buffer and glycerol

Biotechnology Letters

Volumn 22, Issue 23, 2000, Pages 1899-1905

  Pérez, Caroline ^a   Griebenow, Kai ^a  

^a UNIVERSITY OF PUERTO RICO   (Puerto Rico)

Author keywords

Folding intermediate; Molten globule state; Non aqueous solvent; Protein folding; Protein stability

Indexed keywords

BUFFER; EGG WHITE; GLYCEROL; LYSOZYME;

AQUEOUS SOLUTION; ARTICLE; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; ENZYME DENATURATION; FOURIER ANALYSIS; FOURIER TRANSFORMATION; HEN; INFRARED SPECTROSCOPY; MELTING POINT; NONHUMAN; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; TEMPERATURE DEPENDENCE;

EID: 0034534964     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005645810247     Document Type: Article

References (25)

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