IMOTO Taiji | Graduate School of Pharmaceutical Sciences, Kyushu University

スポンサーリンク

概要

関連著者

もっと見る

著作論文

Fluctuations in Free or Substrate-Complexed Lysozyme and a Mutant of It Detected on X-Ray Crystallography and Comparison with Those Detected on NMR
Thermostability of Doubly Glycosylated Recombinant Lysozyme
Expression and Characterization of Human Rheumatoid Factor Single-Chain FV
Construction of the Single-Chain Fv from 196-14 Antibody toward Ovarian Cancer-Associated Antigen CA125
Detection of a Local Interaction of Hen Lysozyme under Highly Denaturing Conditions Using Chemically ^C-Enriched Methionine Resonance
An Improved Method for Preparing Lysozyme with Chemically ^C-Enriched methionine Residues Using 2-Aminothiophenol as a Reagent of Thiolysis
Analysis of the Stability of Mutant Lysozymes at Position 15 Using X-Ray Crystallography
Influence of Mutations of the N-Cap Residue, Gly4, on Stability and Structure of Hen Lysozyme
Analysis of the Stabilization of Hen Lysozyme by Helix Macrodipole and Charged Side Chain Interaction
Situation of Monomethoxypolyethylene Glycol Covalently Attached to Lysozyme
Analysis of the Transition State in the Unfolding of Hen Lysozyme by Introduction of Gly-Pro and Pro-Gly Sequences at the Same Site
Stabilization of Lysozyme by Introducing N-Glycosylation Signal Sequence
A Mutation Study of Catalytic Residue Asp 52 in Hen Egg Lysozyme^1
Correlation between the Differences in the Free Energy Change and conformational Energy in the Folded State of Hen Lysozymes with Gly-Pro and Pro-Gly Sequences Introduced to the Same Site
Effect of Salt Concentration on the pK_a of Acidic Residues in Lysozyme
Effect of Sucrose on Formation of the β-Amyloid Fibrils and D-Aspartic Acids in Aβ1-42
Aggregation and Chemical Reaction in Hen Lysozyme Caused by Heating at pH 6 Are Depressed by Osmolytes, Sucrose and Trehalose^1
Functional and Structural Effects of Mutagenic Replacement of Asn37 at Subsite F on the Lysozyme-catalyzed Reaction
Amino Acid Residues in Subsites E and F Responsible for the Characteristic Enzymatic Activity of Duck Egg-White Lysozyme
Stabilization of Lysozyme against Irreversible Inactivation by Suppression of Chemical Reactions
Effects of Additives on Irreversible Inactivation of Lysozyme at Neutral pH and 100℃
A Method for the Detection of Asparagine Deamidation and Aspartate Isomerization of Proteins by MALDI/TOF-Mass Spectrometry Using Endoproteinase Asp-N
Insect Lysozyme from House Fly (Musca domestica) Larvae: Possible Digestive Function Based on Sequence and Enzymatic Properties
Kinetic Measurement of the Interaction between a Lysozyme and Its Immobilized Substrate Analogue by Means of Surface Plasmon Resonance

もっと見る

スポンサーリンク