Structure-energy relations in hen egg white lysozyme observed during refolding from a quenched unfolded state

Theresa Y. Cho, Nolene Byrne, David J. Moore, Brian A. Pethica, C. Austen Angell, Pablo G. Debenedetti

Research output: Contribution to journalArticle

9 Scopus citations

Abstract

We use infrared spectroscopy to study the evolution of protein folding intermediate structures on arbitrarily slow time scales by rapidly quenching thermally unfolded hen egg white lysozyme in a glassy matrix, followed by reheating of the protein to refold; upon comparison with differential scanning calorimetric experiments, low-temperature structural changes that precede the formation of energetic native contacts are revealed.

Original languageEnglish (US)
Pages (from-to)4441-4443
Number of pages3
JournalChemical Communications
Issue number29
DOIs
StatePublished - 2009

All Science Journal Classification (ASJC) codes

  • Catalysis
  • Electronic, Optical and Magnetic Materials
  • Ceramics and Composites
  • Chemistry(all)
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Materials Chemistry

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