The Stability Curve of Hen Egg White Lysozyme

Publisher： Bentham Science Publishers

E-ISSN： 1875-5305|13|8|769-772

ISSN： 0929-8665

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

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Abstract

The physiological stability curve -- a plot of the free energy of unfolding versus temperature -- is calculated for hen egg white lysozyme from a combination of extrapolated unfolding thermodynamic data from reversible conditions and isothermal titrations with guanidine hydrochloride. The shape of the curve suggests the existence of only one folded conformation.

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