The refolding of hen egg white riboflavin-binding protein: effect of protein disulphide isomerase on the reoxidation of the reduced protein.

Hen egg white riboflavin-binding protein (RfBP) contains nine disulphide bonds. Provided these remain intact, the refolding of RfBP after incubation in 6 M guanidinium chloride is highly efficient with at least 95% of the binding activity regained within 3 min. Kinetic studies indicate that this reg...

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Bibliografske podrobnosti
Main Authors: McClelland, D A, McLaughlin, S H, Freedman, R B, Price, N C
Format: Artigo
Jezik:Inglês
Izdano: 1995
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC1136129/
https://ncbi.nlm.nih.gov/pubmed/7575444
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