Proton magnetic resonance study of interaction between penicillin G and hen egg white lysozyme.

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概要

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• Interaction between penicillin G and hen egg white lysozyme has been studied using NMR and gel chromatography. It has been demonstrated that the stoichiometry of the interaction is one to one with an association constant of approximately 1.9×10<SUP>2</SUP> M<SUP>−1</SUP> (1M=lmol dm<SUP>−3</SUP>). It has also been shown that the phenacyl side chain of penicillin G is interacting with the tryptophan-123 residue of the lysozyme molecule.

• 公益社団法人 日本化学会の論文

著者

• Arata Yoji

  Department Of Chemistry Faculty Of Science The University Of Tokyo

• Fujiwara Shizuo

  Department Of Chemistry Faculty Of Science Chiba University

• Mitsumori Fumiyuki

  Department of Chemistry, Faculty of Science, The University of Tokyo

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