Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase

Protein Science

Volumn 12, Issue 5, 2003, Pages 1018-1029

  Pollegioni, Loredano ^a   Iametti, Stefania ^b   Fessas, Dimitrios ^b   Caldinelli, Laura ^a   Piubelli, Luciano ^a   Barbiroli, Alberto ^b   Pilone, Mirella S ^a   Bonomi, Francesco ^b  

^a UNIVERSITY OF INSUBRIA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Dimerization; Energetic domains; Flavoprotein; Folding; Lipophilic ions; Quaternary structure; Structural domains; Thermal stability

Indexed keywords

DEXTRO AMINO ACID OXIDASE; FLAVINE ADENINE NUCLEOTIDE; FLAVOPROTEIN; THIOCYANATE;

ARTICLE; DIMERIZATION; ENZYME STABILITY; PRIORITY JOURNAL; PROTEIN DOMAIN; PROTEIN FOLDING; PROTEIN QUATERNARY STRUCTURE; RHODOTORULA; THERMOSTABILITY;

D-AMINO-ACID OXIDASE; DIMERIZATION; ENZYME STABILITY; FLAVOPROTEINS; FUNGAL PROTEINS; MUTAGENESIS, SITE-DIRECTED; MUTATION; PROTEIN DENATURATION; RHODOTORULA; TEMPERATURE; THIOCYANATES;

RHODOSPORIDIUM TORULOIDES;

EID: 0242684473     PISSN: 09618368     EISSN: None     Source Type: Journal    
DOI: 10.1110/ps.0234603     Document Type: Article

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