The origin of the alpha-domain intermediate in the folding of hen lysozyme.

Stopped-flow fluorescence and circular dichroism spectroscopy have been used in conjunction with quenched-flow hydrogen exchange labelling, monitored by electrospray ionization mass spectrometry, to compare the refolding kinetics of hen egg-white lysozyme at 20 degrees C and 50 degrees C. At 50 degr...

詳細記述

書誌詳細
主要な著者: Matagne, A, Chung, E, Ball, L, Radford, SE, Robinson, C, Dobson, C
フォーマット: Journal article
言語:English
出版事項: 1998