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Thermally Induced Fibrillar Aggregation of Hen Egg White Lysozyme
We study the effect of pH and temperature on fibril formation from hen egg white lysozyme. Fibril formation is promoted by low pH and temperatures close to the midpoint temperature for protein unfolding (detected using far-ultraviolet circular dichroism). At the optimal conditions for fibril formati...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
The Biophysical Society
2005
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1305029/ https://ncbi.nlm.nih.gov/pubmed/15489299 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1529/biophysj.104.048819 |
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