Backgound: The molten globule state is an intermediate between the native and the fully unfolded states of globular proteins and is purported to be an obligatory on-pathway intermediate of protein folding. The molten globule state of α-lactalbumin has been best characterized, but two major issues have yet to be clarified. At which stage of the kinetic refolding is the molten globule state stably organized? And what is the major driving force that stabilizes the molten globule state? We address these questions in this paper.ResultsWe have investigated the refolding kinetics of α-lactalbumin using stopped-flow CD and fluorescence, acrylamide quenching and pulsed hydrogen exchange NMR techniques. A burst-phase intermediate was observed to form...
Structural investigations of molten globules provide an important contribution towards understanding...
The denaturant-induced equilibrium unfolding transition of equine β-lactoglobulin was investigated b...
Molten globules are partially folded forms of proteins thought to be general intermediates in protei...
Backgound: The molten globule state is an intermediate between the native and the fully unfolded sta...
AbstractThe folding of globular proteins occurs through intermediate states whose characterisation p...
The molten globule state of alpha-lactalbumin is the best-characterized folding intermediate of glob...
To monitor the fast compaction process during protein folding, we have used a stopped-flow small-ang...
The refolding of bovine alpha-lactalbumin (BLA) from its chemically denatured state in 6 M GuHCl has...
The refolding of bovine alpha-lactalbumin (BLA) from its chemically denatured state in 6 M GuHCl has...
AbstractStructural investigations of molten globules provide an important contribution towards under...
Item does not contain fulltextDuring folding of many proteins, molten globules are formed. These par...
During folding of many proteins, molten globules are formed. These partially folded forms of protein...
Residue-specific information on the urea-induced unfolding of the molten globule state of bovine alp...
During folding of many proteins, molten globules are formed. These partially folded forms of protein...
To elucidate protein-folding mechanisms, it is important to detect and characterize a kinetic foldin...
Structural investigations of molten globules provide an important contribution towards understanding...
The denaturant-induced equilibrium unfolding transition of equine β-lactoglobulin was investigated b...
Molten globules are partially folded forms of proteins thought to be general intermediates in protei...
Backgound: The molten globule state is an intermediate between the native and the fully unfolded sta...
AbstractThe folding of globular proteins occurs through intermediate states whose characterisation p...
The molten globule state of alpha-lactalbumin is the best-characterized folding intermediate of glob...
To monitor the fast compaction process during protein folding, we have used a stopped-flow small-ang...
The refolding of bovine alpha-lactalbumin (BLA) from its chemically denatured state in 6 M GuHCl has...
The refolding of bovine alpha-lactalbumin (BLA) from its chemically denatured state in 6 M GuHCl has...
AbstractStructural investigations of molten globules provide an important contribution towards under...
Item does not contain fulltextDuring folding of many proteins, molten globules are formed. These par...
During folding of many proteins, molten globules are formed. These partially folded forms of protein...
Residue-specific information on the urea-induced unfolding of the molten globule state of bovine alp...
During folding of many proteins, molten globules are formed. These partially folded forms of protein...
To elucidate protein-folding mechanisms, it is important to detect and characterize a kinetic foldin...
Structural investigations of molten globules provide an important contribution towards understanding...
The denaturant-induced equilibrium unfolding transition of equine β-lactoglobulin was investigated b...
Molten globules are partially folded forms of proteins thought to be general intermediates in protei...