FOLDING OF A PARTIALLY FOLDED STATE OF HEN LYSOZYME IN TRIFLUOROETHANOL

被引：0
|
作者：
HUI, LU [1 ]
BUCK, M [1 ]
RADFORD, SE [1 ]
DOBSON, CM [1 ]
机构：
[1] UNIV OXFORD, OXFORD CTR MOLEC SCI, OXFORD OX1 3QT, ENGLAND
来源：
FASEB JOURNAL | 1995年 / 9卷 / 06期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：A1242 / A1242
页数：1
相关论文
共 50 条
  • [41] Oxidative renaturation of hen egg-white lysozyme. Folding vs aggregation
    Clark, ED
    Hevehan, D
    Szela, S
    Maachupalli-Reddy, J
    BIOTECHNOLOGY PROGRESS, 1998, 14 (01) : 47 - 54
  • [42] EFFICIENT INVITRO FOLDING OF THE 3-DISULFIDE DERIVATIVES OF HEN LYSOZYME IN THE PRESENCE OF GLYCEROL
    SAWANO, H
    KOUMOTO, Y
    OHTA, K
    SASAKI, Y
    SEGAWA, SI
    TACHIBANA, H
    FEBS LETTERS, 1992, 303 (01) : 11 - 14
  • [43] Native-like beta-structure in a trifluoroethanol-induced partially folded state of the all-beta-sheet protein tendamistat
    Schonbrunner, N
    Wey, J
    Engels, J
    Georg, H
    Kiefhaber, T
    JOURNAL OF MOLECULAR BIOLOGY, 1996, 260 (03) : 432 - 445
  • [44] Equilibrium and kinetic folding of hen egg-white lysozyme under acidic conditions
    Sasahara, K
    Demura, M
    Nitta, K
    PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS, 2002, 49 (04) : 472 - 482
  • [45] Effect of ethanol on folding of hen egg-white lysozyme under acidic condition
    Sasahara, K
    Nitta, K
    PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS, 2006, 63 (01) : 127 - 135
  • [46] Thermal unfolding of an intermediate is associated with non-arrhenius kinetics in the folding of hen lysozyme
    Matagne, A
    Jamin, M
    Chung, EW
    Robinson, CV
    Radford, SE
    Dobson, CM
    JOURNAL OF MOLECULAR BIOLOGY, 2000, 297 (01) : 193 - 210
  • [47] MECHANISM OF THE FOLDING OF REDUCED LYSOZYME .1. RENATURATION OF REDUCED HEN EGG LYSOZYME USING DIFFERENT SYSTEMS OF CATALYSIS
    PERRAUDIN, JP
    LEONIS, J
    TORCHIA, T
    ARCHIVES INTERNATIONALES DE PHYSIOLOGIE DE BIOCHIMIE ET DE BIOPHYSIQUE, 1983, 91 (01): : B30 - B31
  • [48] Equilibrium and kinetic analysis on the folding of hen egg lysozyme in the aqueous-glycerol solution
    Wu, Ling-zhi
    Ma, Bao-liang
    Sheng, Yue-biao
    Wang, Wei
    JOURNAL OF MOLECULAR STRUCTURE, 2008, 891 (1-3) : 167 - 172
  • [49] Immunochemical pulsed-labeling characterization of intermediates during hen lysozyme oxidative folding
    Jarrett, NM
    Djavadi-Ohaniance, L
    Willson, RC
    Tachibana, H
    Goldberg, ME
    PROTEIN SCIENCE, 2002, 11 (11) : 2584 - 2595
  • [50] Structural and dynamic characterization of partially folded states of apomyoglobin and implications for protein folding
    Eliezer, D
    Yao, J
    Dyson, HJ
    Wright, PE
    NATURE STRUCTURAL BIOLOGY, 1998, 5 (02): : 148 - 155
12345