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    National Tsing Hua University Institutional Repository > 理學院 > 化學系 > 期刊論文 >  Effect of organic acids in the prevention of aggregation on rapid refolding of proteins

    Please use this identifier to cite or link to this item: http://nthur.lib.nthu.edu.tw/dspace/handle/987654321/56401

    Title: Effect of organic acids in the prevention of aggregation on rapid refolding of proteins
    Authors: Yang, PW;Kumar, TKS;Jayaraman, G;Yu, C
    教師: 余靖
    Date: 1996
    Publisher: Australian Academic Press
    Relation: BIOCHEMISTRY AND MOLECULAR BIOLOGY INTERNATIONAL, Australian Academic Press, Volume 38, Issue 2, FEB 1996, Pages 393-399
    Abstract: The effect of organic acids on the aggregation of protein(s) during rapid refolding is studied. Using egg white lysozyme, it is observed that acetic acid not only prevents aggregation, but also aids the protein to refold back to its native, biologically active state. In contrast, formic acid, propionic acid and butyric acid fail to exhibit this property. Using circular dichroism spectroscopy it has been found that an 'aggregation-insensitive' partially folded intermediate state is induced in 0.35M acetic acid.
    URI: http://www.ncbi.nlm.nih.gov/pubmed/8850535
    Appears in Collections:[化學系] 期刊論文

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