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Formation of amyloid fibrils from fully reduced hen egg white lysozyme
The fully reduced hen egg white lysozyme (HEWL), which is a good model of random coil structure, has been converted to highly organized amyloid fibrils at low pH by adding ethanol. In the presence of 90% (v/v) ethanol, the fully reduced HEWL adopts β-sheet secondary structure at pH 4.5 and 5.0, and...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Cold Spring Harbor Laboratory Press
2004
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2286694/ https://ncbi.nlm.nih.gov/pubmed/14718651 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1110/ps.03183404 |
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