Effect of inhibitors on conformational changes in hen lysozyme around thermal transition point in solution and solid state
KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCALKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRL
Polymer type: polypeptide(L)
Total | 13C | |
---|---|---|
All | 3.1 % (17 of 548) | 3.1 % (17 of 548) |
Backbone | 3.7 % (14 of 375) | 3.7 % (14 of 375) |
Sidechain | 2.8 % (8 of 290) | 2.8 % (8 of 290) |
Aromatic | 0.0 % (0 of 59) | 0.0 % (0 of 59) |
Methyl | 6.6 % (4 of 61) | 6.6 % (4 of 61) |
1. lysozyme
KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCALKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRLTemperature 311 K, pH 4.75