Crystallization control of thermal stability and morphology of hen egg white lysozyme crystals by ionic liquids

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 9, 2010, Pages 5444-5448

  Wang, Zhanzhong ^a   Dang, Leping ^b   Han, Ye ^a   Jiang, Pingping ^a   Wei, Hongyuan ^c  

^a School of Agriculture and Bioengineering   (China)

^b School of Chemical Engineering and Technology   (China)

^c TIANJIN UNIVERSITY   (China)

Author keywords

Crystallization; Ionic liquids; Lysozyme; Morphology; Thermal stability

Indexed keywords

ION; LYSOZYME;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CRYSTALLIZATION; ENZYME STABILITY; FEMALE; THERMODYNAMICS;

ANIMALS; CHICKENS; CRYSTALLIZATION; ENZYME STABILITY; FEMALE; IONS; MURAMIDASE; THERMODYNAMICS;

EID: 77952121795     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1000343     Document Type: Article

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