The Effect of Arginine on the Phase Stability of Aqueous Hen Egg-White Lysozyme Solutions

The effect of arginine on the phase stability of the hen egg-white lysozyme (HEWL) has been studied via molecular dynamics computer simulations, as well as experimentally via cloud-point temperature determination. The experiments show that the addition of arginine increases the stability of the HEWL...

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Detalles Bibliográficos
Autores principales: Brudar, Sandi, Hribar-Lee, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861001/
https://www.ncbi.nlm.nih.gov/pubmed/36674727
http://dx.doi.org/10.3390/ijms24021197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861001/
https://www.ncbi.nlm.nih.gov/pubmed/36674727
http://dx.doi.org/10.3390/ijms24021197

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