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Protein Structural Perturbation and Aggregation on Homogeneous Surfaces
We have demonstrated that globular proteins, such as hen egg lysozyme in phosphate buffered saline at room temperature, lose native structural stability and activity when adsorbed onto well-defined homogeneous solid surfaces. This structural loss is evident by α-helix to turns/random during the firs...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Biophysical Society
2005
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1305134/ https://ncbi.nlm.nih.gov/pubmed/15542559 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1529/biophysj.104.051797 |
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