The metalation of hen egg white lysozyme impacts protein stability as shown by ion mobility mass spectrometry, diﬀerential scanning calorimetry, and X-ray crystallography
Matthew P. Sullivan, Richard L. Kingston,David C. Goldstone & Christian G. Hartinger, University of Auckland, Australia
Michael Groessl, TOFWERK, Switzerland
Samuel M. Meier, University of Vienna, Austria
Chemical Communications, 2017, DOI: 10.1039/c6cc10150j
In this recent publication, metalation of hen egg white lysozyme (HEWL) with organometallics was studied with physicochemical methods in solid state, solution and the gas phase. While metalation did not aﬀect the crystal structure of HEWL significantly, protein destabilisation was detected in gas phase and solution.