Characteristics of hydration water around hen egg lysozyme as the protein model in aqueous solution. FTIR spectroscopy and molecular dynamics simulation-Reference-Cited by-同舟云学术

Characteristics of hydration water around hen egg lysozyme as the protein model in aqueous solution. FTIR spectroscopy and molecular dynamics simulation

Published:2012 Issue:45 Volume:14 Page:15765
ISSN:1463-9076
Container-title:Physical Chemistry Chemical Physics
language:en
Short-container-title:Phys. Chem. Chem. Phys.

Author:

Panuszko Aneta,Wojciechowski Marek,Bruździak Piotr,Rakowska Paulina W.,Stangret Janusz

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://pubs.rsc.org/en/content/articlepdf/2012/CP/C2CP42229H

Reference50 articles.

1. The effect of water on protein dynamics

2. Collective Dynamics of Lysozyme in Water: Terahertz Absorption Spectroscopy and Comparison with Theory

3. Correlating hydration shell structure with amino acid hydrophobicity

4. Hydration in protein dynamics and function

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