Packing and hydrophobicity effects on protein folding and stability: Effects of β-branched amino acids, valine and isoleucine, on the formation and stability of two-stranded α-helical coiled coils/leucine zippers

Published 2010 View Full Article

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Title
Packing and hydrophobicity effects on protein folding and stability: Effects of β-branched amino acids, valine and isoleucine, on the formation and stability of two-stranded α-helical coiled coils/leucine zippers
Authors
Keywords
-
Journal
PROTEIN SCIENCE
Volume 2, Issue 3, Pages 383-394
Publisher
Wiley
Online
2010-07-12
DOI
10.1002/pro.5560020310

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