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Article

Design and structural analysis of an engineered thermostable chicken lysozyme.

Protein science : a publication of the Protein Society - 1 Oct 1995

Shih P, Kirsch J F

Abstract excerpt

A hyperstable (hs) variant of chicken egg-white lysozyme with enhanced thermal (delta Tm approximately +10.5 degrees C) and chemical (delta Cm for guanidine hydrochloride denaturation = +1.3 M) stabilities relative to wild-type (WT) was constructed by combining several individual stabilizing substitutions. The free energy difference between the native and denatured states of the hs variant is 3.1 (GdnHCl, 25...

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Identifiers

PMID: 8535242
DOI: 10.1002/pro.5560041011
PMCID: PMC2142986

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Source receipt: pubmed, retrieved 7 Sept 2026.

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