(Q44897854)

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Effect of pH on the stability and structure of yeast hexokinase A. Acidic amino acid residues in the cleft region are critical for the opening and the closing of the structure

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Europe PubMed Central

PubMed publication ID

7 December 2017

Effect of pH on the stability and structure of yeast hexokinase A. Acidic amino acid residues in the cleft region are critical for the opening and the closing of the structure (English)

1 reference

Europe PubMed Central

PubMed publication ID

7 December 2017

Ashutosh Tiwari

2

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Europe PubMed Central

PubMed publication ID

7 December 2017

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D Prasanna Kumar

1

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Europe PubMed Central

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7 December 2017

Rajiv Bhat

3

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Europe PubMed Central

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7 December 2017

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publication date

15 May 2004

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Europe PubMed Central

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7 December 2017

Journal of Biological Chemistry

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Europe PubMed Central

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7 December 2017

279

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Europe PubMed Central

PubMed publication ID

7 December 2017

31

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Europe PubMed Central

PubMed publication ID

7 December 2017

32093-32099

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Europe PubMed Central

PubMed publication ID

7 December 2017

Downeast anemia (dea), a new mouse model of severe nonspherocytic hemolytic anemia caused by hexokinase (HK(1)) deficiency

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

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1 reference

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Role of the Arabidopsis Glucose Sensor HXK1 in Nutrient, Light, and Hormonal Signaling

1 reference

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Plant science. Hexokinase, Jack-of-all-trades

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1 reference

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Structure of a complex between yeast hexokinase A and glucose. II. Detailed comparisons of conformation and active site configuration with the native hexokinase B monomer and dimer

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

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Fluorescence-quenching study of glucose binding by yeast hexokinase isoenzymes

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

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Biophysical characterization of proteins in the post-genomic era of proteomics

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The interpretation of protein structures: Estimation of static accessibility

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Environment and exposure to solvent of protein atoms. Lysozyme and insulin

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A simple model for proteins with interacting domains. Applications to scanning calorimetry data

1 reference

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A calorimetric characterization of the salt dependence of the stability of the GCN4 leucine zipper

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Determination of the secondary structures of proteins by circular dichroism and optical rotatory dispersion

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Study of the "molten globule" intermediate state in protein folding by a hydrophobic fluorescent probe

1 reference

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The Role of Histidine Residues in Yeast Hexokinase. Enzymic and Structural Studies

1 reference

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Use of pH studies to elucidate the chemical mechanism of yeast hexokinase

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

21 January 2018

Interior and surface of monomeric proteins

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

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Structural mechanisms for domain movements in proteins

1 reference

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Volumetric and spectroscopic characterizations of glucose–hexokinase association

1 reference

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Glucose-induced conformational change in yeast hexokinase

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

21 January 2018

Prediction of pH-dependent properties of proteins

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M313449200

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Classification of acid denaturation of proteins: intermediates and unfolded states

1 reference

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21 January 2018

Mechanism of formation of a productive molten globule form of barstar

1 reference

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Identifiers

10.1074/JBC.M313449200

1 reference

Europe PubMed Central

PubMed publication ID

7 December 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

7 December 2017

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