Title : Comparative study of the protein denaturing ability of different organic cosolvents.

Pub. Date : 2020 Oct 1

PMID : 32497668






1 Functional Relationships(s)
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1 The influence of a wide spectrum of water-miscible organic cosolvents at different concentrations on the denaturation of hen egg-white lysozyme is studied using differential scanning calorimetry (DSC) and circular dichroism (CD). Water lysozyme Homo sapiens