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Monitoring of lysozyme thermal denaturation by volumetric measurements and nanoDSF technique in the presence of N-butylurea

The results of thermal studies of denaturation of hen egg white lysozyme (HEWL) in water and an aqueous solution of N-butylurea (BU) are presented. High-precision densimetric measurements were used to characterize and analyze the changes of the specific volume, v, during temperature elevation. The t...

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發表在:J Biol Phys
Main Authors: Krakowiak, Joanna, Krajewska, Magdalena, Wawer, Jarosław
格式: Artigo
語言:Inglês
出版: Springer Netherlands 2019
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC6548760/
https://ncbi.nlm.nih.gov/pubmed/30903354
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10867-019-09521-9
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