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Pressure-dependent Changes in the Solution Structure of Hen Egg-white Lysozyme

✍ Scribed by Mohamed Refaee; Tomoko Tezuka; Kazuyuki Akasaka; Michael P. Williamson

Book ID
117143267
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
688 KB
Volume
327
Category
Article
ISSN
0022-2836

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The three-dimensional structure of hen egg-white lysozyme (HEWL) in a hexagonal crystal form has been determined and refined to 1.46 A ˚resolution. This hexagonal crystal form crystallizes from a saturated sodium nitrate solution at pH 8.4. The crystals belong to space group P6 1 22, with unit-cell

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