Reversible and non-reversible thermal denaturation of lysozyme with varying pH at low ionic strength

Biochimica et Biophysica Acta - Proteins and Proteomics

Volumn 1834, Issue 10, 2013, Pages 2064-2070

  Blumlein, Alice ^a   McManus, Jennifer J ^a  

^a NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Denaturation; Differential scanning calorimetry; Lysozyme; Protein aggregation; Refolding

Indexed keywords

DISACCHARIDE; LYSOZYME; MALTOSE; PROTEIN; TREHALOSE;

ARTICLE; DENATURATION; ENTHALPY; FOOD INDUSTRY; HEATING; IONIC STRENGTH; PH; PRIORITY JOURNAL; PROTEIN AGGREGATION; TRANSITION TEMPERATURE;

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; LYSOZYME; PROTEIN AGGREGATION; REFOLDING;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; MALTOSE; MURAMIDASE; OSMOLAR CONCENTRATION; PROTEIN DENATURATION; PROTEIN FOLDING; SOLUTIONS; THERMODYNAMICS; TREHALOSE;

EID: 84880883752     PISSN: 15709639     EISSN: 18781454     Source Type: Journal    
DOI: 10.1016/j.bbapap.2013.06.001     Document Type: Article

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