Imoto T | Faculty Of Biotechnology And Life Science Sojo University

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著作論文

Crystal Structures of K33 Mutant Hen Lysozymes with Enhanced Activities
Analysis of Internal Motions of RNase T1 Complexed with a Productive Substrate Involving ^N NMR Relaxation Measurements
Characterization of Refolded Hen Lysozyme Variant Lacking Two Outside Disulfide Bonds
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
Resolution and Characterization of Tryptophyl Fluorescence of Hen Egg-White Lysozyme by Quenching-and Time-Resolved Spectroscopy
Analyses of Native Disulfide Bond Formations in the Early Stage of the Folding Process in Mutant Lysozymes Where the Long-Range Interactions in the Denatured State Were Modulated
Analyses of Native Disulfide Bond Formations in the Early Stage of the Folding Process in Mutant Lysozymes Where the Long-Range Interactions in the Denatured State Were Modulated

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