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

Keyphrases

• Calorimetric Experiment 50%
• Differential Scanning Calorimetry 50%
• Energy Relations 100%
• Glassy Matrix 50%
• Hen Egg White Lysozyme 100%
• Infrared Spectroscopy 50%
• Intermediate Structure 50%
• Low Temperature 50%
• Native Contacts 50%
• Protein Evolution 50%
• Protein Folding Intermediates 50%
• Rapidly Quenching 50%
• Refold 50%
• Slow Time 50%
• Structural Change 50%
• Structure Energy 100%
• Unfolded State 100%

Food Science

• Egg White 100%
• Intermediate (Protein Folding) 50%

Chemistry

• Intermediate (Protein Folding) 50%