Unfolding-refolding behaviour of chicken egg white ovomucoid and its correlation with the three domain structure of the protein.

Abstract

The urea and heat-induced unfolding-refolding behaviours of chicken egg white ovomucoid and its four fragments representing domains I, II + III, I + II and III were systematically investigated in 0.06 M sodium phosphate buffer (pH 7.0) by difference spectral measurements. The effect of temperature on ovomucoid and its fragments was also studied in 0.05 M… (More)

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