Simulation of the thermal denaturation of hen egg white lysozyme: trapping the molten globule state.

@article{Mark1992SimulationOT,
  title={Simulation of the thermal denaturation of hen egg white lysozyme: trapping the molten globule state.},
  author={Alan E. Mark and Wilfred F van Gunsteren},
  journal={Biochemistry},
  year={1992},
  volume={31 34},
  pages={7745-8}
}
In the study of protein folding, much attention has focused on the characterization of folding intermediates. We report here molecular dynamics simulations in which the initial stages of the thermal denaturation of hen egg white lysozyme in aqueous solution are examined in detail. It is found that lysozyme unfolds in a two-stage process with the initial formation a quasi-stable state in which significant rearrangement of the secondary structure takes place. No evidence for distinct folding… CONTINUE READING

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