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The folding of hen lysozyme involves partially structured intermediates and multiple pathways

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Abstract

Analysis of the folding of hen lysozyme shows that the protein does not become organized in a single cooperative event but that different parts of the structure become stabilized with very different kinetics. In particular, in most molecules the α-helical domain folds faster than the β-sheet domain. Furthermore, different populations of molecules fold by kinetically distinct pathways. Thus, folding is not a simple sequential assembly process but involves parallel alternative pathways, some of which may involve substantial reorganization steps.

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Authors and Affiliations

  1. Oxford Centre for Molecular Sciences and Inorganic Chemistry Laboratory, University of Oxford, South Parks Road, Oxford, 0X1 3QR, UK

    Sheena E. Radford & Christopher M. Dobson

  2. Cambridge Centre for Molecular Recognition and Department of Biochemistry, University of Cambridge, Tennis Court Road, Cambridge, CB2 1QW, UK

    Philip A. Evans

Authors
  1. Sheena E. Radford
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  2. Christopher M. Dobson
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  3. Philip A. Evans
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Radford, S., Dobson, C. & Evans, P. The folding of hen lysozyme involves partially structured intermediates and multiple pathways. Nature 358, 302–307 (1992). https://doi.org/10.1038/358302a0

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  • DOI: https://doi.org/10.1038/358302a0

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