Differences in the effects of solution additives on heat- and refolding-induced aggregation

Biotechnology Progress

Volumn 24, Issue 2, 2008, Pages 436-443

  Hamada, Hiroyuki ^a   Takahashi, Ryouta ^a   Noguchi, Takumi ^a   Shiraki, Kentaro ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVES; AMINO ACIDS; CHEMICAL ANALYSIS; OXIDATION; PROTEINS;

AGGREGATION SUPPRESSION; OXIDATIVE REFOLDING;

AGGLOMERATION;

ARGININE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; GUANIDINE; LYSOZYME; PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CIRCULAR DICHROISM; EGG; ENZYMOLOGY; INFRARED SPECTROSCOPY; MICROCOCCUS; OXIDATION REDUCTION REACTION; PH; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; SOLUTION AND SOLUBILITY;

ANIMALS; ARGININE; CHICKENS; CIRCULAR DICHROISM; EGGS; GUANIDINE; HYDROGEN-ION CONCENTRATION; INDICATORS AND REAGENTS; MICROCOCCUS; MURAMIDASE; OXIDATION-REDUCTION; PROTEIN CONFORMATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY; PROTEINS; SOLUTIONS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 42049098161     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp070350q     Document Type: Article

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