Protein Refolding/Renaturation

2019 ◽  
pp. 860-878
Author(s):  
Robin Curtis ◽  
James Austerberry ◽  
Luke Holloway
Keyword(s):  
Protein Refolding

Production of MBP(maltose binding protein)-GroES fusion protein and utilization to stimulate GroEL-mediated protein refolding

1998 ◽  
Vol 85 (1) ◽  
pp. 69-73 ◽  
Author(s):  
Yoshiyuki Ishii ◽  
Kaoru Murakami ◽  
Hiroaki I.-Ogawa ◽  
Akihiko Kondo ◽  
Yasuhiko Kato
Keyword(s):  
Fusion Protein ◽  
Binding Protein ◽  
Protein Refolding ◽  
Maltose Binding Protein

Towards a universal method for protein refolding: The trimeric beta barrel membrane Omp2a as a test case

2012 ◽  
Vol 110 (2) ◽  
pp. 417-423 ◽  
Author(s):  
Guillaume Roussel ◽  
Eric A. Perpète ◽  
André Matagne ◽  
Emmanuel Tinti ◽  
Catherine Michaux
Keyword(s):  
Protein Refolding ◽  
Test Case ◽  
Universal Method ◽  
Beta Barrel

Getting ready for PAT: Scale up and inline monitoring of protein refolding of Npro fusion proteins

2014 ◽  
Vol 49 (7) ◽  
pp. 1113-1121 ◽  
Author(s):  
Cornelia Walther ◽  
Sabrina Mayer ◽  
Alois Jungbauer ◽  
Astrid Dürauer
Keyword(s):  
Fusion Proteins ◽  
Scale Up ◽  
Protein Refolding

scholarly journals Control of aggregation in protein refolding: The temperature-leap tactic

1996 ◽  
Vol 5 (3) ◽  
pp. 517-523 ◽  
Author(s):  
Yansheng Xie ◽  
Donald B. Wetlaufer
Keyword(s):  
Protein Refolding

scholarly journals Role of ionic liquids in protein refolding: native/fibrillar versus treated lysozyme

RSC Advances ◽  
2012 ◽  
Vol 2 (32) ◽  
pp. 12329 ◽  
Author(s):  
Sara Mangialardo ◽  
Lorenzo Gontrani ◽  
Francesca Leonelli ◽  
Ruggero Caminiti ◽  
Paolo Postorino
Keyword(s):  
Ionic Liquids ◽  
Protein Refolding

Techno-economic evaluation of an inclusion body solubilization and recombinant protein refolding process

2011 ◽  
Vol 27 (5) ◽  
pp. 1315-1328 ◽  
Author(s):  
Esteban J. Freydell ◽  
Luuk A. M. van der Wielen ◽  
Michel H.M. Eppink ◽  
Marcel Ottens
Keyword(s):  
Economic Evaluation ◽  
Recombinant Protein ◽  
Inclusion Body ◽  
Protein Refolding
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