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Various experimental studies of hen egg white lysozyme (HEWL) in water and TFE/water clearly indicate structural differences between the native state and TFE state of HEWL, e.g. the helical content of the protein in the TFE state is much higher than in the native state. However, the available detailed NMR studies were not sufficient to determine fully a structure of HEWL in the TFE state. Different...
Background: To gain insight into the local and nonlocal interactions that contribute to the stability of hen lysozyme, we have synthesized two peptides that together comprise the entire α-domain of the protein. One peptide (peptide 1–40) corresponds to the sequence that forms two α-helices, a loop region, and a small β-sheet in the N-terminal region of the native protein. The other (peptide 84–129)...
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