PDB クエリの検索結果 - 日本蛋白質構造データバンク

PDB: 2 件

THERMAL STABILITY DETERMINANTS OF CHICKEN EGG-WHITE LYSOZYME CORE MUTANTS: HYDROPHOBICITY, PACKING VOLUME AND CONSERVED BURIED WATER MOLECULES
分子名称:	HEN EGG WHITE LYSOZYME
著者	Holland, D.R, Shih, P.
登録日	1994-09-13
公開日	1994-11-30
最終更新日	2024-10-16
実験手法	X-RAY DIFFRACTION (1.7 Å)
主引用文献	Thermal stability determinants of chicken egg-white lysozyme core mutants: hydrophobicity, packing volume, and conserved buried water molecules. Protein Sci., 4, 1995

THERMAL STABILITY DETERMINANTS OF CHICKEN EGG-WHITE LYSOZYME CORE MUTANTS: HYDROPHOBICITY, PACKING VOLUME AND CONSERVED BURIED WATER MOLECULES
分子名称:	HEN EGG WHITE LYSOZYME
著者	Holland, D.R, Shih, P.
登録日	1994-09-13
公開日	1994-11-30
最終更新日	2024-10-16
実験手法	X-RAY DIFFRACTION (1.9 Å)
主引用文献	Thermal stability determinants of chicken egg-white lysozyme core mutants: hydrophobicity, packing volume, and conserved buried water molecules. Protein Sci., 4, 1995