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 | UniProt | Comment | Textmining |
---|---|---|---|
Gallus gallus | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
egg white | - |
Gallus gallus | - |