Crystallization and evaluation of hen egg-white lysozyme crystals for protein pH titration in the crystalline state
To observe the ionized status of the amino acid residues in proteins at different pH (protein pH titration in the crystalline state) by neutron diffraction, hen egg-white lysozyme was crystallized over a wide pH range (2.5–8.0). Crystallization phase diagrams at pH 2.5, 6.0 and 7.5 were determined....
Autores principales: | , , , , , |
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Formato: | Texto |
Lenguaje: | English |
Publicado: |
International Union of Crystallography
2008
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394781/ https://www.ncbi.nlm.nih.gov/pubmed/18421167 http://dx.doi.org/10.1107/S0909049507059559 |