Effect of PEGylation on protein hydrodynamics.


We studied the effect of PEGylation on protein hydrodynamic behavior using hen egg-white lysozyme (HEWL) as a model protein. HEWL was PEGylated with a linear, 20 kDa PEG using reductive amination to produce PEG1-, PEG2-, and PEG3-HEWL. Near- and far-UV-CD spectroscopy revealed no significant effect of PEGylation on HEWL higher order structure. SDS-PAGE… (More)
DOI: 10.1021/mp200470c


Cite this paper

@article{Gokarn2012EffectOP, title={Effect of PEGylation on protein hydrodynamics.}, author={Yatin R. Gokarn and Matthew McLean and Thomas M. Laue}, journal={Molecular pharmaceutics}, year={2012}, volume={9 4}, pages={762-73} }