Skip to main content
padlock icon - secure page this page is secure

Amino acids and glycine ethyl ester as new crystallization reagents for lysozyme

Buy Article:

$52.00 + tax (Refund Policy)

Several amino acids and their derivatives are prominent additives in the field of protein chemistry. This study reports the use of charged amino acids and glycine ethyl ester as precipitants in protein crystallization, using hen egg‐white lysozyme (HEWL) as a model. A discussion of the crystallization of HEWL using these reagents as precipitating agents is given.
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Keywords: amino acids; glycine ethyl ester; lysozyme; protein crystallization

Document Type: Research Article

Publication date: June 1, 2010

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more