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Immunochemical pulsed-labeling characterization of intermediates during hen lysozyme oxidative folding
Previous studies have shown that reduced hen egg white lysozyme refolds and oxidizes according to a linear model, in which the number of disulfide bonds increases sequentially. In this study, we describe the kinetics of native tertiary structure formation during the oxidative-renaturation of reduced...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Cold Spring Harbor Laboratory Press
2002
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2373722/ https://ncbi.nlm.nih.gov/pubmed/12381842 |
| Etiketak: |
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