Thermodynamic effects of reduction of the active-site disulfide of Escherichia coli thioredoxin explored by differential scanning calorimetry.
Ladbury JE, Kishore N, Hellinga HW, Wynn R, Sturtevant JM.
Ladbury JE, et al.
Biochemistry. 1994 Mar 29;33(12):3688-92. doi: 10.1021/bi00178a027.
Biochemistry. 1994.
PMID: 8142367
Data for the thermal denaturation of the reduced protein are presented, which on comparison to the data obtained for the oxidized form [Ladbury, J.E., Wynn, R., Hellinga, H.W., & Sturtevant, J.M. (1993) Biochemistry 32, 7526-7530] are used to establish th …
Data for the thermal denaturation of the reduced protein are presented, which on comparison to the data obtained for the oxidized form [L …