Protein refolding is improved by adding nonionic polyethylene glycol monooleyl ethers with various polyethylene glycol lengths-Reference-Cited by-同舟云学术

Protein refolding is improved by adding nonionic polyethylene glycol monooleyl ethers with various polyethylene glycol lengths

Published:2017-04-06 Issue:5 Volume:12 Page:1600689
ISSN:1860-6768
Container-title:Biotechnology Journal
language:en
Short-container-title:Biotechnol. J.

Author:

Yamamoto Etsushi¹,Yamaguchi Satoshi²,Nagamune Teruyuki¹³

Affiliation:

1. Department of Chemistry and Biotechnology, School of Engineering; The University of Tokyo; Tokyo Japan

2. Research Center for Advanced Science and Technology (RCAST); The University of Tokyo; Tokyo Japan

3. Department of Bioengineering, School of Engineering; The University of Tokyo; Tokyo Japan

Funder

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Wiley

Subject

Molecular Medicine,Applied Microbiology and Biotechnology,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/biot.201600689/fullpdf

Reference31 articles.

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3. Protein refolding using chemical refolding additives;Yamaguchi;Biotechnol. J.,2013

4. Protein aggregation in vitro and in vivo: A quantitative model of the kinetic competition between folding and aggregation;Kiefhaber;Nat. Biotechnol.,1991

5. Detergent-assisted refolding of guanidinium chloride-denatured Rhodanese - the effects of the concentration and type of detergent;Tandon;J. Biol. Chem.,1987

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