Refolding of denatured lysozyme by water-in-oil microemulsions of sucrose fatty acid esters

Biotechnology Letters

Volumn 30, Issue 4, 2008, Pages 689-693

  Noritomi, Hidetaka ^a   Takasugi, Tsubasa ^a   Kato, Satoru ^a  

^a TOKYO METROPOLITAN UNIVERSITY   (Japan)

Author keywords

Lysozyme; Microemulsion; Protein refolding; Sucrose fatty acid ester

Indexed keywords

DENATURATION; ESTERS; FATTY ACIDS; MICROEMULSIONS; PROTEIN FOLDING; SUGAR (SUCROSE);

DENATURED LYSOZYMES; LIQUID LIQUID EXTRACTION; RENATURED LYSOZYMES; SUCROSE FATTY ACID ESTERS;

ENZYMES;

ESTER; FATTY ACID; GUANIDINE; HEN EGG LYSOZYME; LYSOZYME; OIL; SUCROSE; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; EMULSION; METABOLISM; PROTEIN DENATURATION; PROTEIN FOLDING;

EMULSIONS; ESTERS; FATTY ACIDS; GUANIDINE; MODELS, CHEMICAL; MURAMIDASE; OILS; PROTEIN DENATURATION; PROTEIN FOLDING; SUCROSE; WATER;

EID: 43149101005     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-007-9587-z     Document Type: Article

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