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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |