1H-NMR analysis of turkey egg-white lysozyme and comparison with hen egg-white lysozyme
KVYGRCELAA AMKRLGLDNY RGYSLGNWVC AAKFESNFNT HATNRNTDGS TDYGILQINS RWWCNNGRTP GSKNLCNIPC SALLSSDITA SVNCAKKIAS GGNGMNAWVA WRNRCKGTDV HAWIRGCRL
Polymer type: polypeptide(L)
Total | 1H | |
---|---|---|
All | 76.3 % (571 of 748) | 76.3 % (571 of 748) |
Backbone | 98.9 % (266 of 269) | 98.9 % (266 of 269) |
Sidechain | 63.7 % (305 of 479) | 63.7 % (305 of 479) |
Aromatic | 98.5 % (65 of 66) | 98.5 % (65 of 66) |
Methyl | 91.7 % (55 of 60) | 91.7 % (55 of 60) |
1. lysozyme
KVYGRCELAA AMKRLGLDNY RGYSLGNWVC AAKFESNFNT HATNRNTDGS TDYGILQINS RWWCNNGRTP GSKNLCNIPC SALLSSDITA SVNCAKKIAS GGNGMNAWVA WRNRCKGTDV HAWIRGCRLTemperature 308 K, pH 3.8