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Correlation Between Protein Primary Structure and Soluble Expression Level of HSA dAb in Escherichia coli
It is widely accepted that features such as pI, length, molecular mass and amino acid (AA) sequence have a significant influence on protein solubility. Here, we mainly focused on AA composition and explored those that most affected the soluble expression level of human serum albumin (HSA) domain ant...
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| Pubblicato in: | Food Technol Biotechnol |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5956261/ https://ncbi.nlm.nih.gov/pubmed/29796003 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.56.01.18.5445 |
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