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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....

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Detalles Bibliográficos
Autores principales:	Iwai, Wakari, Yagi, Daichi, Ishikawa, Takuya, Ohnishi, Yuki, Tanaka, Ichiro, Niimura, Nobuo
Formato:	Texto
Lenguaje:	English
Publicado:	International Union of Crystallography 2008
Materias:	Diffraction Structural Biology
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

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