Structure, thermostability, and conformational flexibility of hen egg-white lysozyme dissolved in glycerol

Hen egg-white lysozyme dissolved in glycerol containing 1% water was studied by using CD and amide proton exchange monitored by two-dimensional (1)H NMR. The far- and near-UV CD spectra of the protein showed that the secondary and tertiary structures of lysozyme in glycerol were similar to those in...

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Publié dans:	Proc Natl Acad Sci U S A
Auteurs principaux:	Knubovets, Tatyana, Osterhout, John J., Connolly, Peter J., Klibanov, Alexander M.
Format:	Artigo
Langue:	Inglês
Publié:	National Academy of Sciences 1999
Sujets:	Biological Sciences
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC15451/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9990012/ https://ncbi.nlm.nih.govhttps://doi.org/10.1073/pnas.96.4.1262
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