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6B7W
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BU of 6b7w by Molmil
Structure of hen egg-white lysozyme pre-treated with high pressure (600 MPa) under isobaric condition
Descriptor: ACETATE ION, CHLORIDE ION, GLYCEROL, ...
Authors:Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T.
Deposit date:2017-10-05
Release date:2018-07-25
Method:X-RAY DIFFRACTION (1.482 Å)
Cite:How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innov Food Sci Emerg Technol, 47, 2018
6B7U
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BU of 6b7u by Molmil
Structure of hen egg-white lysozyme without high-pressure pre-treatment
Descriptor: ACETATE ION, CHLORIDE ION, GLYCEROL, ...
Authors:Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T.
Deposit date:2017-10-05
Release date:2018-07-25
Method:X-RAY DIFFRACTION (1.581 Å)
Cite:How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innov Food Sci Emerg Technol, 47, 2018
6B7V
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BU of 6b7v by Molmil
Structure of hen egg-white lysozyme pre-treated with high-pressure homogenization at 120 MPa
Descriptor: ACETATE ION, CHLORIDE ION, GLYCEROL, ...
Authors:Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T.
Deposit date:2017-10-05
Release date:2018-07-25
Method:X-RAY DIFFRACTION (1.482 Å)
Cite:How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
Innov Food Sci Emerg Technol, 47, 2018

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