Структурно-функциональные исследования дрожжевой оксидазы D-аминокислот методом рационального дизайна (1105750), страница 41
Текст из файла (страница 41)
// Cell Biochem. Biophys. 2013. Vol. 67, № 3. P.853–863.187. Rojkova A., Galkin A, Kulakova L., Serov A.E., Savitsky P.A., Fedorchuk V.V.,Tishkov V.I. Bacterial formate dehydrogenase. Increasing the enzyme thermalstability by hydrophobization of alpha-helices // FEBS Lett. 1999. Vol. 445, №445. P. 183–188.188. Munoz V., Serrano L. Helix design, prediction and stability // Curr.
Opin.Biotechnol. 1995. Vol. 6. P. 382–386.189. Vogt G., Argos P. Protein thermal stability: hydrogen bonds or internal packing? //Fold. Des. 1997. Vol. 2. P. S40–S46.190. Bogin O., Levin I., Hacham Y. Structural basis for the enhanced thermal stabilityof alcohol dehydrogenase mutants from the mesophilic bacterium Clostridiumbeijerinckii: contribution of salt bridging.
// Protein Sci. 2002. Vol. 11. P. 2561–2574.191. Crowley P.B., Golovin A. Cation-pi interactions in protein-protein interfaces. //Proteins. 2005. Vol. 59, № 2. P. 231–239.192. Tishkov V.I., Popov V.O. Protein engineering of formate dehydrogenase // Biomol.Eng. 2006. Vol. 23, № 2-3. P. 89–110.246.