The Stability Curve of Hen Egg White Lysozyme

Title: The Stability Curve of Hen Egg White Lysozyme

Volume: 13 Issue: 8

Author(s): Saronya S. Younvanich and B. Mark Britt

Affiliation:

Keywords: differential scanning calorimetry (DSC), protein stability, Titration, Gibbs-Helmholtz equation, lysozyme stability, guanidine hydrochloride

Abstract: The physiological stability curve -- a plot of the free energy of unfolding versus temperature -- is calculated for hen egg white lysozyme from a combination of extrapolated unfolding thermodynamic data from reversible conditions and isothermal titrations with guanidine hydrochloride. The shape of the curve suggests the existence of only one folded conformation.

Cite this article as:

Younvanich S. Saronya and Mark Britt B., The Stability Curve of Hen Egg White Lysozyme, Protein & Peptide Letters 2006; 13 (8) . https://dx.doi.org/10.2174/092986606777841163

DOI https://dx.doi.org/10.2174/092986606777841163	Print ISSN 0929-8665
Publisher Name Bentham Science Publisher	Online ISSN 1875-5305