Preferential interactions and the effect of protein pegylation

PLoS ONE

Volumn 10, Issue 7, 2015, Pages

  Holm, Louise Stenstrup ^a,c   Thulstrup, Peter W ^b   Kasimova, Marina R ^a,d   Van De Weert, Marco ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c NOVO NORDISK A S   (Denmark)

^d Symphogen AS   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EXCIPIENT; GUANINE; LYSOZYME; SUCROSE; HEN EGG LYSOZYME; POLYMER; PROTEIN;

ARTICLE; CIRCULAR DICHROISM; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLUORESCENCE SPECTROSCOPY; MOLECULAR INTERACTION; PROTEIN DENATURATION; PROTEIN INTERACTION; PROTEIN MODIFICATION; PROTEIN PEGYLATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; PROTEIN TERTIARY STRUCTURE; STRUCTURE ANALYSIS; THERMOSTABILITY; ANIMAL; CHEMISTRY; CHICKEN; MEDICINAL CHEMISTRY; PROCEDURES; THERMODYNAMICS;

ANIMALS; CHEMISTRY, PHARMACEUTICAL; CHICKENS; EXCIPIENTS; MURAMIDASE; POLYMERS; PROTEIN STABILITY; PROTEINS; THERMODYNAMICS;

EID: 84941966025     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0133584     Document Type: Article

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