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-Structure paper
Title | How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme |
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Journal, issue, pages | Innov Food Sci Emerg Technol, Vol. 47, Page 195-203, Year 2018 |
Publish date | Oct 5, 2017 (structure data deposition date) |
Authors | Morais, M.A.B. / Nascimento, A.F.Z. / Tominaga, C.Y. / Cristianini, M. / Tribst, A.A.L. / Murakami, M.T. |
External links | Innov Food Sci Emerg Technol / Search PubMed |
Methods | X-ray diffraction |
Resolution | 1.482 - 1.581 Å |
Structure data | PDB-6b7u: PDB-6b7v: PDB-6b7w: |
Chemicals | ChemComp-CL: ChemComp-NA: ChemComp-GOL: ChemComp-ACT: ChemComp-HOH: |
Source |
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Keywords | HYDROLASE / Lysozyme / crystallization / pressure / pre-treated / homogenization method / isobaric method |