Equilibrium and kinetic analysis on the folding of hen egg lysozyme in the aqueous-glycerol solution

Journal of Molecular Structure

Volumn 891, Issue 1-3, 2008, Pages 167-172

  Wu, Ling zhi ^a   Ma, Bao liang ^a   Sheng, Yue biao ^a   Wang, Wei ^a  

^a NANJING UNIVERSITY   (China)

Author keywords

Equilibrium state; Glycerol; Hen egg white lysozyme; Kinetic intermediate

Indexed keywords

DICHROISM; FLUORESCENCE; GLYCEROL; HYDROPHOBICITY; LIGHT EMISSION; LUMINESCENCE; OPTICAL PROPERTIES; SOLUTIONS;

CIRCULAR DICHROISMS; DEAD TIMES; EQUILIBRIUM STATE; FOLDING PATHWAYS; HEN EGG WHITE LYSOZYME; HEN EGGS; HYDROPHOBIC CORES; HYDROPHOBIC INTERACTIONS; IN FLUORESCENCES; INTERMEDIATE STATES; KINETIC ANALYSES; KINETIC EXPERIMENTS; KINETIC INTERMEDIATE; NATIVE STATES; SECONDARY STRUCTURES;

ENZYMES;

EID: 55249120985     PISSN: 00222860     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.molstruc.2008.03.017     Document Type: Article

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