Title : Structural and Thermodynamic Characteristics of Amyloidogenic Intermediates of β-2-Microglobulin.

Pub. Date : 2015 Sep 8

PMID : 26348154






1 Functional Relationships(s)
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1 Three major structural and thermodynamic characteristics of the IT-state relative to the N-state in beta2m protein are detected that contribute to the increased amyloidogenic potential: (i) the disruption of the edge D-strand, (ii) the increased solvent-exposed hydrophobic interface, and (iii) the increased solvation free energy (less affinity toward solvent water). Water beta-2-microglobulin Homo sapiens