About: Calorimetric evidence for a native-like conformation of hen egg-white lysozyme dissolved in glycerol

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About: Calorimetric evidence for a native-like conformation of hen egg-white lysozyme dissolved in glycerol Goto Sponge NotDistinct Permalink

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scientific article published on 01 May 2000

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в травні 2000 (uk) im Mai 2000 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en mayu de 2000 (ast) scientific article published on 01 May 2000 (en)
publication date	wds:Q73822407-AE78DDE1-A298-4D49-8E57-75EB78BBF4D0
publication date	2000-05-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q73822407-1BE0ACA9-DEC1-427D-9CF3-9F186C949BBC
language of work or name	English
cites work	wds:Q73822407-001488BD-81DE-41B5-B1E8-FC5D9EBBE8BC wds:Q73822407-01906B02-5A0C-4528-8BA6-7DB76B523DE0 wds:Q73822407-063B4012-3577-4A50-9DD2-BA7CC445BA5F wds:Q73822407-092824F4-4374-4668-8CEF-26C04E6DB816 wds:Q73822407-0D89FA95-24BA-4EC6-8167-2D5E34037443 wds:Q73822407-22980DFB-B6F1-4AA5-87F7-84053F940C09 wds:Q73822407-25F59B04-1C9C-42D7-BAC1-A28F52413ED9 wds:Q73822407-2D9EA62C-1AC5-4F1B-AD70-4E4C87D93FE0 wds:Q73822407-2DBD3AF7-6E01-4CD9-BE8D-62100311BA85 wds:Q73822407-3111F721-4648-4386-8665-6BADCDEA3097 wds:Q73822407-3717C32F-CAA0-49C7-AEA0-BE8251411064 wds:Q73822407-3772BE36-58C0-422A-B60D-60FD221254CB wds:Q73822407-3931DE8F-12A1-4403-97C9-585B8DC7C5B4 wds:Q73822407-3F564B49-B7D1-44DB-AE9C-8E856DD9448D wds:Q73822407-45C5C14F-82E5-408B-A5EA-5D56A3DFC417 wds:Q73822407-4E384F96-27AD-4130-99F0-31F4E61BC604 wds:Q73822407-541A2417-D7D2-4FAC-B571-257A253EE721 wds:Q73822407-548849F8-4E75-466F-B4E4-F70D4A258296 wds:Q73822407-59E4DEA4-0FEB-4717-A235-AD60270E91EC wds:Q73822407-5D17E072-7E96-4211-B883-D914145640E3 wds:Q73822407-60F65A91-BA4F-47B2-AF08-E2AC6FEE5DBA wds:Q73822407-62E89142-6D11-408C-8AEE-21A8B1902B55 wds:Q73822407-7238D9A6-3C37-40A5-9691-0BB50136824D wds:Q73822407-8DB20207-F7F5-43F1-B03D-6AB5577B4E8F wds:Q73822407-93134292-B675-455F-84B1-385081AB9401 wds:Q73822407-9B3682A9-DC07-49AA-8AF5-CC3AED9CF81B wds:Q73822407-9E24EF14-844A-4858-A170-4113CD031515 wds:Q73822407-A0ADE3AE-E21B-4CD9-B42A-F42E2ABEC70A wds:Q73822407-A2126E77-5B30-4C80-B2E0-3C885DC3F9ED wds:Q73822407-A8D1A6CC-496B-4422-9ADC-8B25D5B3640E wds:Q73822407-A98B2C06-23EB-48E5-976D-8870BBC136F0 wds:Q73822407-AA21BBA1-62EA-4CB8-9B0D-0F72F57E29E1 wds:Q73822407-AE9517AD-90B1-4EBA-B6D0-5C3C46828D3F wds:Q73822407-B03EF5EE-331E-4D19-936E-02E010A4B9E7 wds:Q73822407-B7029C15-A28B-48AB-B4B0-C11991429184 wds:Q73822407-C05D0967-6AFB-4BF6-9541-774666089742 wds:Q73822407-C0810E13-8B0E-4560-905A-10CD1624C945 wds:Q73822407-EBAFC94F-DDF6-408D-BFDA-3F902FF9B70C wds:Q73822407-F1BF9ABD-A760-484C-87A9-5A326D163A8B wds:Q73822407-FAE4D42E-B958-4035-8AA4-0AB7F7BCEA96 wds:Q73822407-FC97810E-2199-4E0E-99E6-BC94B037F8CD wds:Q73822407-FE1929DB-20F8-45CC-934D-24BE82E97BA1
cites work	Enzymatic catalysis in anhydrous organic solvents The hydrophobic moment detects periodicity in protein hydrophobicity Stability of proteins: small globular proteins How to measure and predict the molar absorption coefficient of a protein Hydration of Proteins and Polypeptides The folding of hen lysozyme involves partially structured intermediates and multiple pathways Comparison of the transient folding intermediates in lysozyme and alpha-lactalbumin Thermodynamic and kinetic examination of protein stabilization by glycerol Structural energetics of the molten globule state Precise scanning calorimeter for studying thermal properties of biological macromolecules in dilute solution The heat capacity of proteins Structure, thermostability, and conformational flexibility of hen egg-white lysozyme dissolved in glycerol Correct protein folding in glycerol Limited internal friction in the rate-limiting step of a two-state protein folding reaction Viscosity dependence of the folding kinetics of a dimeric and monomeric coiled coil Differential scanning calorimetry of the irreversible thermal denaturation of thermolysin Modelling protein unfolding: hen egg-white lysozyme. Influence of transition rates and scan rate on kinetic simulations of differential scanning calorimetry profiles of reversible and irreversible protein denaturation Scanning microcalorimetry in studying temperature-induced changes in proteins. Correlation between catalytic activity and secondary structure of subtilisin dissolved in organic solvents Thermodynamics of polyol-induced thermal stabilization of chymotrypsinogen. Mechanism of polyol-induced protein stabilization: solubility of amino acids and diglycine in aqueous polyol solutions Calorimetric study on thermal denaturation of lysozyme in polyol-water mixtures Demonstration by NMR of folding domains in lysozyme Trifluoroethanol promotes helix formation by destabilizing backbone exposure: desolvation rather than native hydrogen bonding defines the kinetic pathway of dimeric coiled coil folding How molten is the molten globule? Thermodynamic investigations of proteins. III. Thermodynamic description of lysozyme Calorimetric investigation of lysozyme thermal denaturation Simulation of the thermal denaturation of hen egg white lysozyme: trapping the molten globule state Effects of organic solvents on protein structures: observation of a structured helical core in hen egg-white lysozyme in aqueous dimethylsulfoxide Local and nonlocal interactions in globular proteins and mechanisms of alcohol denaturation The observed change in heat capacity accompanying the thermal unfolding of proteins depends on the composition of the solution and on the method employed to change the temperature of unfolding Hexafluoroacetone hydrate as a structure modifier in proteins: characterization of a molten globule state of hen egg-white lysozyme Comparison of the conformational stability of the molten globule and native states of horse cytochrome c. Effects of acetylation, heat, urea and guanidine-hydrochloride Interactions between a helical residue and tertiary structures: helix propensities in small peptides and in native proteins. Thermodynamic stability of the molten globule states of apomyoglobin Polyol-induced molten globule of cytochrome c: an evidence for stabilization by hydrophobic interaction Molecular simulation of the effects of alcohols on peptide structure Salt-induced formation of the molten globule state of cytochrome c studied by isothermal titration calorimetry Solvophobic interactions and micelle formation in structure forming nonaqueous solvents. Protein refolding in predominantly organic media markedly enhanced by common salts Folding of lysozyme.
author name string	wds:Q73822407-004D355F-5128-48F4-82A6-20DE9DDAA9D3 wds:Q73822407-2B56859A-DF15-458E-A312-1F6CD856EC4F wds:Q73822407-7142DB13-04F0-4D5A-AF1E-A9FED7E93E9A wds:Q73822407-E6857BD0-04A3-4CD7-B834-E214BFB54731 wds:Q73822407-FD4E1DBB-D165-449C-9E50-71BEB7DCDEE2
author name string	A M Klibanov

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