- Article
The Effect of Arginine on the Phase Stability of Aqueous Hen Egg-White Lysozyme Solutions
- Sandi Brudar and
- Barbara Hribar-Lee
The effect of arginine on the phase stability of the hen egg-white lysozyme (HEWL) has been studied via molecular dynamics computer simulations, as well as experimentally via cloud-point temperature determination. The experiments show that the additi...