Ionic Liquid-Induced Structural and Activity Changes in Hen Egg White Lysozyme-Reference-Cited by-同舟云学术

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Ionic Liquid-Induced Structural and Activity Changes in Hen Egg White Lysozyme

Published:2012-11-23 Issue:1 Volume:169 Page:290-300
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Dang Le-Ping,Fang Wen-Zhi,Li Yan,Wang Qian,Xiao Hua-Zhi,Wang Zhan-Zhong

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12010-012-9986-z.pdf

Reference23 articles.

1. Liu, Y. D., Wu, G. Z., & Qi, M. Y. (2005). Polymorphous crystals from chlorozincate-choline chloride ionic liquids in different molar ratios. Journal in Crystal Growth, 281, 616–622.

2. Zhao, Y., Ma, C. Y., Yuan, S., & Philips, D. L. (2004). Study of succinylated food proteins by Raman spectroscopy. Journal of Agricultural and Food Chemistry, 52, 1815–1823.

3. Liu, W. N., Hou, Y. C., Wu, W. Z., Ren, S. H., Jing, Y., & Zhang, B. G. (2011). Solubility of glucose in ionic liquid t antisolvent mixtures. Industrial and Engineering Chemistry Research, 50, 6952–6956.

4. Pusey, M. L., Paley, M. S., Turner, M. B., & Rogers, R. D. (2007). Protein crystallization using room temperature ionic liquids. Crystal Growth and Design, 7, 787–793.

5. Judge, R. A., Takahashi, S., Longenecker, K. L., Fry, E. H., Abad-Zapatero, C., & Chiu, M. L. (2009). The effect of ionic liquids on protein crystallization and X-ray diffraction resolution. Crystal Growth and Design, 9, 3463–3469.

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