| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2018 |
| Язык | английский |
|
Сироткин Владимир Александрович, автор
|
| Библиографическое описание на языке оригинала |
Sirotkin V.A, Kuchierskaya A.A. Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation. [Text]/ V.A. Sirotkin // Acetone: Biochemistry, Production and Uses. - 2018. - P.47-72. ISBN: 978-1-53613-298-4 |
| Аннотация |
Residual enzyme activity was investigated to monitor stabilization/destabilization of hen egg-white lysozyme at low, intermediate, and high water content in acetone at 25 oC. The results demonstrate that the stabilization/destabilization of lysozyme depends significantly on water content in acetone. |
| Ключевые слова |
Lysozyme, Enzyme, Protein, Water-organic mixtures, Acetone, Residual enzyme activity, Preferential solvation, Preferential hydration |
| Название журнала |
Acetone: Biochemistry, Production and Uses
|
| URL |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85048908292&partnerID=40&md5=d41d26bd04905ba0d30e6a9370dab4f7 |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=185118 |
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Сироткин Владимир Александрович |
ru_RU |
| dc.date.accessioned |
2018-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2018-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2018 |
ru_RU |
| dc.identifier.citation |
Sirotkin V.A, Kuchierskaya A.A. Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation. [Text]/ V.A. Sirotkin // Acetone: Biochemistry, Production and Uses. - 2018. - P.47-72. ISBN: 978-1-53613-298-4 |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=185118 |
ru_RU |
| dc.description.abstract |
Acetone: Biochemistry, Production and Uses |
ru_RU |
| dc.description.abstract |
Residual enzyme activity was investigated to monitor stabilization/destabilization of hen egg-white lysozyme at low, intermediate, and high water content in acetone at 25 oC. The results demonstrate that the stabilization/destabilization of lysozyme depends significantly on water content in acetone. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
Lysozyme |
ru_RU |
| dc.subject |
Enzyme |
ru_RU |
| dc.subject |
Protein |
ru_RU |
| dc.subject |
Water-organic mixtures |
ru_RU |
| dc.subject |
Acetone |
ru_RU |
| dc.subject |
Residual enzyme activity |
ru_RU |
| dc.subject |
Preferential solvation |
ru_RU |
| dc.subject |
Preferential hydration |
ru_RU |
| dc.title |
Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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