Dynamics of amyloid-like aggregation and gel formation of hen egg-white lysozyme in highly concentrated ethanol solution
Author:
Affiliation:
1. Micro/Nano Technology Center, Tokai University
2. Department of Physics, Tokai University
Publisher
Japanese Society of Biorheology
Subject
Mechanical Engineering,Mechanics of Materials,General Materials Science
Link
https://www.jstage.jst.go.jp/article/jbr/31/1/31_21/_pdf
Reference47 articles.
1. 1. Luheshi M, Crowther DC, Dobson CM. Protein misfolding and disease: from the test tube to the organism. Curr Opin Chem Biol. 2008; 12: 25–31.
2. 2. Bhattacharya S, Ghosh S, Dasgupta S, Roy A. Structural differences between native Hen egg white lysozyme and its fibrils under different environmental conditions. Spectrochim Acta, Part A. 2013; 114: 368–76.
3. 3. Sasahara K, Nitta K. Effect of ethanol on folding of hen egg-white lysozyme under acidic condition. Proteins: Struct Funct Bioinf. 2006; 63; 127–35.
4. 4. Ghosh S, Pandey NK, Bhattacharya S, Roy A, Dasgupta S. Fibrillation of hen egg white lysozyme triggers reduction of copper(II). Int J Biol Macromol. 2012; 51: 1–6.
5. 5. Arnaudov LN, Renko de Vries. Thermally induced fibrillar aggregation of Hen egg white lysozyme. Biophys J. 2005; 88: 515–26.
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