title: The stability curve of hen egg white lysozyme.
abstract: The physiological stability curve--a plot of the free energy of unfolding versus temperature--is calculated for hen egg white lysozyme from a combination of extrapolated unfolding thermodynamic data from reversible conditions and isothermal titrations with guanidine hydrochloride. The shape of the curve suggests the existence of only one folded conformation.
authors.affiliation: Department of Chemistry and Physics, Texas Woman's University, Denton, TX 76204, USA.
authors.forename: Saronya S
authors.initials: SS
authors.lastname: Younvanich
authors.forename: B Mark
authors.initials: BM
authors.lastname: Britt
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D002645:Chickens; D004529:Egg White; D004795:Enzyme Stability; D019791:Guanidine / Q000737:chemistry; D009113:Muramidase / Q000737:chemistry* / Q000378:metabolism*; D011489:Protein Denaturation; D017510:Protein Folding; D013696:Temperature; D013816:Thermodynamics
chemical_list: C421864:hen egg lysozyme; D009113:Muramidase; D019791:Guanidine