Design and structural analysis of an engineered thermostable chicken lysozyme.

@article{Shih1995DesignAS,
  title={Design and structural analysis of an engineered thermostable chicken lysozyme.},
  author={Peter Shih and Jack F. Kirsch},
  journal={Protein science : a publication of the Protein Society},
  year={1995},
  volume={4 10},
  pages={2063-72}
}
A hyperstable (hs) variant of chicken egg-white lysozyme with enhanced thermal (delta Tm approximately +10.5 degrees C) and chemical (delta Cm for guanidine hydrochloride denaturation = +1.3 M) stabilities relative to wild-type (WT) was constructed by combining several individual stabilizing substitutions. The free energy difference between the native and denatured states of the hs variant is 3.1 (GdnHCl, 25 degrees C) to 4.0 (differential scanning calorimetry, 74 degrees C) kcal mol-1 greater… CONTINUE READING

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