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Glucosylation of β-lactoglobulin lowers the heat capacity change of unfolding; a unique way to affect protein thermodynamics
Chemical glycosylation of proteins occurs in vivo spontaneously, especially under stress conditions, and has been linked in a number of cases to diseases related to protein denaturation and aggregation. It is the aim of this work to study the origin of the change in thermodynamic properties due to g...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Cold Spring Harbor Laboratory Press
2005
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| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2279330/ https://ncbi.nlm.nih.gov/pubmed/15987887 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1110/ps.051405005 |
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