Effect of ethanol on folding of hen egg-white lysozyme under acidic condition

Proteins: Structure, Function and Genetics

Volumn 63, Issue 1, 2006, Pages 127-135

  Sasahara, Kenji ^a,b   Nitta, Katsutoshi ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b OSAKA UNIVERSITY   (Japan)

Author keywords

Ethanol; Kinetic intermediate; Lysozyme; Nonnative state; Protein folding

Indexed keywords

ALCOHOL; EGG WHITE; GUANIDINE HYDROCHLORIDE; LYSOZYME;

ACIDITY; ARTICLE; CIRCULAR DICHROISM; CONCENTRATION (PARAMETERS); DILUTION; ENZYME KINETICS; EQUILIBRIUM CONSTANT; HEN; NONHUMAN; PRIORITY JOURNAL; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; ULTRAVIOLET SPECTROSCOPY;

ANIMALS; BIOPHYSICS; CHICKENS; CIRCULAR DICHROISM; COMPUTATIONAL BIOLOGY; EGG WHITE; ETHANOL; GUANIDINE; HYDROCHLORIC ACID; HYDROGEN-ION CONCENTRATION; KINETICS; MURAMIDASE; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY; PROTEOMICS; THERMODYNAMICS; ULTRAVIOLET RAYS;

EID: 33645021250     PISSN: 08873585     EISSN: 10970134     Source Type: Journal    
DOI: 10.1002/prot.20782     Document Type: Article

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