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Literature DB >> 700010

Reoxidation of reduced hen egg white lysozyme fragment 1-123.

Y Looze, A Vizet, J P Perraudin, J Depreter, M Deconinck, A G Schnek, J Léonis.

Abstract

The reactivation of reduced lysozyme, whose 6 COOH-terminal amino acid including cysteine 127 were cut off, was studied. The results show that the disulfide bridge I-VIII as well as the COOH-terminal hexapeptide do not play a decisive role in the acquisition of the native 3-dimensional structure of the enzyme.

Entities: Chemical Gene

Mesh：

Substances：

Year: 1978 PMID： 700010 DOI： 10.1007/bf01915319

Source DB: PubMed Journal: Experientia ISSN： 0014-4754

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References

17 in total

1. [THE CHEMICAL STRUCTURE OF HEN'S EGG-WHITE LYSOZYME: DETAILED STUDY].

Authors: J JOLLES; J JAUREGUI ADELL; I BERNIER; P JOLLES
Journal: Biochim Biophys Acta Date: 1963-12-13

2. DISULFIDE INTERCHANGE AND THE THREE-DIMENSIONAL STRUCTURE OF PROTEINS.

Authors: D GIVOL; F DELORENZO; R F GOLDBERGER; C B ANFINSEN
Journal: Proc Natl Acad Sci U S A Date: 1965-03 Impact factor: 11.205

3. Physical studies of lysozyme. I. Characterization.

Authors: A J SOPHIANOPOULOS; C K RHODES; D N HOLCOMB; K E VAN HOLDE
Journal: J Biol Chem Date: 1962-04 Impact factor: 5.157

4. Isolation and partial characterization of an acid carboxypeptidase from yeast.

Authors: R W Kuhn; K A Walsh; H Neurath
Journal: Biochemistry Date: 1974-09-10 Impact factor: 3.162

5. Evidence for nucleation in the folding of reduced hen egg lysozyme.

Authors: S S Ristow; D B Wetlaufer
Journal: Biochem Biophys Res Commun Date: 1973-01-23 Impact factor: 3.575

6. Carboxypeptidase from yeast. Large scale preparation and the application to COOH-terminal analysis of peptides and proteins.

Authors: R Hayashi; S Moore; W H Stein
Journal: J Biol Chem Date: 1973-04-10 Impact factor: 5.157

Reoxidation of reduced hen egg white lysozyme fragment 1-123.

1. [THE CHEMICAL STRUCTURE OF HEN'S EGG-WHITE LYSOZYME: DETAILED STUDY].

2. DISULFIDE INTERCHANGE AND THE THREE-DIMENSIONAL STRUCTURE OF PROTEINS.

3. Physical studies of lysozyme. I. Characterization.

4. Isolation and partial characterization of an acid carboxypeptidase from yeast.

5. Evidence for nucleation in the folding of reduced hen egg lysozyme.

6. Carboxypeptidase from yeast. Large scale preparation and the application to COOH-terminal analysis of peptides and proteins.

7. Formation of randomly paired disulfide bonds in des-(121-124)-ribonuclease after reduction and reoxidation.

8. Air-reoxidation of reduced, denatured chymotrypsinogen A covalently attached to a solid matrix.

9. Formation of three-dimensional structure in proteins. I. Rapid nonenzymic reactivation of reduced lysozyme.

10. The folding pathway of reduced lysozyme.