Acceleration of the Folding of Hen Lysozyme by Trifluoroethanol

Author： Lu H.   Buck M.   Radford S.E.   Dobson C.M.  

Publisher： Academic Press

ISSN： 0022-2836

Source： Journal of Molecular Biology, Vol.265, Iss.2, 1997-01, pp. : 112-117

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characterisation of the Dominant Oxidative Folding Intermediate of Hen Lysozyme

By van den Berg B.   Chung E.W.   Robinson C.V.   Dobson C.M.  

Journal of Molecular Biology, Vol. 290, Iss. 3, 1999-07 ,pp. : 781-796

Academic Press

Access to resources Recommend Favorite

Thermal Unfolding of an Intermediate is Associated with Non-Arrhenius Kinetics in the Folding of Hen Lysozyme

By Matagne A.   Jamin M.   Chung E.W.   Robinson C.V.   Radford S.E.   Dobson C.M.  

Journal of Molecular Biology, Vol. 297, Iss. 1, 2000-03 ,pp. : 193-210

Academic Press

Access to resources Recommend Favorite

Main-chain Dynamics of a Partially Folded Protein: N NMR Relaxation Measurements of Hen Egg White Lysozyme Denatured in Trifluoroethanol

By Buck M.   Schwalbe H.   Dobson C.M.  

Journal of Molecular Biology, Vol. 257, Iss. 3, 1996-04 ,pp. : 669-683

Academic Press

Access to resources Recommend Favorite

Dynamics of Hydration in Hen Egg White Lysozyme

By Sterpone F.   Ceccarelli M.   Marchi M.  

Journal of Molecular Biology, Vol. 311, Iss. 2, 2001-08 ,pp. : 409-419

Academic Press

Access to resources Recommend Favorite

The Stability Curve of Hen Egg White Lysozyme

By  

Protein and Peptide Letters, Vol. 13, Iss. 8, 2006-08 ,pp. : 769-772

Bentham Science Publishers

Access to resources Recommend Favorite