טוען...
Prolonged Glycation of Hen Egg White Lysozyme Generates Non Amyloidal Structures
Glycation causes severe damage to protein structure that could lead to amyloid formation in special cases. Here in this report, we have shown for the first time that hen egg white lysozyme (HEWL) does not undergo amyloid formation even after prolonged glycation in the presence of D-glucose, D-fructo...
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| Main Authors: | , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Public Library of Science
2013
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3774808/ https://ncbi.nlm.nih.gov/pubmed/24066139 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0074336 |
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