Sorption equilibrium and hydration studies of lysozyme: water activity and 360-MHz proton NMR measurements
- 1 January 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (1), 133-137
- https://doi.org/10.1021/jf00073a029
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Oxygen-17 and deuterium nuclear magnetic resonance studies of lysozyme hydrationArchives of Biochemistry and Biophysics, 1986
- An evaluation of the hydration of lysozyme by an NMR titration methodBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1986
- Mobility of water in wheat flour suspensions as studied by proton and oxygen-17 nuclear magnetic resonanceJournal of Agricultural and Food Chemistry, 1986
- Relation Between Oxygen‐17 NMR and Rheological Characteristics of Wheat Flour SuspensionsJournal of Food Science, 1985
- Origin and behavior of deuteron spin echoes in selectively labeled amino acids, myoglobin microcrystals, and purple membranesBiochemistry, 1984
- A deuteron and proton magnetic resonance relaxation study of β-lactoglobulin A association: Some approaches to the scatchard hydration of globular proteinsArchives of Biochemistry and Biophysics, 1982
- Humidity fixed points of binary saturated aqueous solutionsJournal of Research of the National Bureau of Standards Section A: Physics and Chemistry, 1977
- The Amino Acid Sequence of Egg White LysozymeJournal of Biological Chemistry, 1963
- Adsorption of Water Vapor by Proteins1Journal of the American Chemical Society, 1944