Differing structural characteristics of molten globule intermediate of peanut lectin in urea and guanidine-HCl-Reference-Cited by-同舟云学术

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Differing structural characteristics of molten globule intermediate of peanut lectin in urea and guanidine-HCl

Published:2012-10 Issue:3 Volume:51 Page:188-195
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ghosh Goutam,Mandal Dipak K.

Funder

Council of Scientific and Industrial Research (CSIR)

Government of India

CSIR research fellowship

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference41 articles.

1. The molten globule state;Ptitsyn,1992

2. Molten globule intermediates and protein folding;Christensen;European Biophysics Journal,1991

3. Dissociation, unfolding and refolding trials of pig kidney 3,4 dihydroxy phenyl alanine decarboxylase;Dominici;Biochemical Journal,1993

4. Lectins: carbohydrate-specific proteins that mediate cellular recognition;Lis;Chemical Reviews,1998

5. Structural similarity and functional diversity in proteins containing the legume lectin fold;Chandra;Protein Engineering,2001

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2. Perovskite solar cells passivated by guanidine-based materials;SCIENTIA SINICA Physica, Mechanica & Astronomica;2023-08-29

3. Pre-Molten, Wet, and Dry Molten Globules en Route to the Functional State of Proteins;International Journal of Molecular Sciences;2023-01-26

4. Investigation of structural and saccharide binding transitions of Bauhinia purpurea and Wisteria floribunda lectins;Archives of Biochemistry and Biophysics;2019-02

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