Lysozyme Photochemistry as a Function of Temperature. The Protective Effect of Nanoparticles on Lysozyme Photostability

The presence of aromatic residues and their close spatial proximity to disulphide bridges makes hen egg white lysozyme labile to UV excitation. UVB induced photo-oxidation of tryptophan and tyrosine residues leads to photochemical products, such as, kynurenine, N–formylkynurenine and dityrosine and...

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Detalles Bibliográficos
Autores principales: Oliveira Silva, Catarina, Petersen, Steffen B., Pinto Reis, Catarina, Rijo, Patrícia, Molpeceres, Jesús, Vorum, Henrik, Neves-Petersen, Maria Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682814/
https://www.ncbi.nlm.nih.gov/pubmed/26656259
http://dx.doi.org/10.1371/journal.pone.0144454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682814/
https://www.ncbi.nlm.nih.gov/pubmed/26656259
http://dx.doi.org/10.1371/journal.pone.0144454

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