High-pressure protein crystallography of hen egg-white lysozyme
The crystal structure of hen egg-white lysozyme (HEWL) was analyzed under pressures of up to 950 MPa. The high pressure modified the conformation of the molecule and induced a novel phase transition in the tetragonal crystal of HEWL.
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
International Union of Crystallography
2015
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4388261/ |