The stability curve of hen egg white lysozyme.

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.

journal_name

Protein Pept Lett

authors

Younvanich SS,Britt BM

doi

10.2174/092986606777841163

subject

Has Abstract

pub_date

2006-01-01 00:00:00

pages

769-72

issue

8

eissn

0929-8665

issn

1875-5305

journal_volume

13

pub_type

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