Abe, Yoshito <br/><br/>
Role of the osmolyte taurine on the folding of a model protein, hen egg white lysozyme, under a crowding condition.  [electronic resource] 

 -  Amino acids  May 2015 
 - 909-15 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1438-2199 
<br/><br/><label>Standard No.: </label>10.1007/s00726-015-1918-0  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Egg White--chemistry<br/>Female<br/>Gene Expression<br/>Hydrogen-Ion Concentration<br/>Kinetics<br/>Muramidase--chemistry<br/>Nuclear Magnetic Resonance, Biomolecular<br/>Osmolar Concentration<br/>Oxidation-Reduction<br/>Pichia--genetics<br/>Protein Denaturation<br/>Protein Folding<br/>Protein Interaction Domains and Motifs<br/>Recombinant Proteins--chemistry<br/>Taurine--chemistry<br/>beta-Alanine--chemistry