Structure of Poly(Ethylene Glycol)-Modified Horseradish Peroxidase in Organic Solvents: Infrared Amide I Spectral Changes upon Protein Dehydration Are Largely Caused by Protein Structural Changes and Not by Water Removal Per Se-Reference-Cited by-同舟云学术

Structure of Poly(Ethylene Glycol)-Modified Horseradish Peroxidase in Organic Solvents: Infrared Amide I Spectral Changes upon Protein Dehydration Are Largely Caused by Protein Structural Changes and Not by Water Removal Per Se

Published:2002-12 Issue:6 Volume:83 Page:3637-3651
ISSN:0006-3495
Container-title:Biophysical Journal
language:en
Short-container-title:Biophysical Journal

Author:

Al-Azzam Wasfi,Pastrana Emil A.,Ferrer Yancy,Huang Qing,Schweitzer-Stenner Reinhard,Griebenow Kai

Publisher

Elsevier BV

Subject

Biophysics

Reference78 articles.

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4. Effects of the presence of water on lysozyme conformation;Baker;Biopolymers.,1983

5. IR and Raman spectroscopic studies of the interaction of trehalose with hen egg white lysozyme;Belton;Biopolymers.,1994

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