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Literature summary for 3.2.1.17 extracted from

  • Lerbret, A.; Bordat, P.; Affouard, F.; Hedoux, A.; Guinet, Y.; Descamps, M.
    How do trehalose, maltose, and sucrose influence some structural and dynamical properties of lysozyme? Insight from molecular dynamics simulations (2007), J. Phys. Chem. B, 111, 9410-9420.
    View publication on PubMed

General Stability

General Stability Organism
the effects of sugars trehalose, maltose, and sucrose on the protein conformation are relatively weak, in agreement with the preferential hydration of lysozyme. Sugars seem to increase significantly the relaxation times of the protein. These effects are correlated to the fractional solvent accessibilities of lysozyme residues and further support the slaving of protein dynamics Gallus gallus

Organism

Organism UniProt Comment Textmining
Gallus gallus
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-
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Source Tissue

Source Tissue Comment Organism Textmining
egg white
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Gallus gallus
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