Activity and thermal stability of lysozyme in alkylammonium formate ionic liquids—influence of cation modification†
Abstract
The stability and activity of hen's egg white lysozyme in the presence of four protic room temperature
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* Corresponding authors
a
Centre for Organic Electronics, Chemistry Building, School of Environment and Life Sciences, The University of Newcastle, Callaghan, NSW, Australia
E-mail:
Rob.Atkin@newcastle.edu.au
Fax: +61 2 49215472
Tel: +61 2 49217107
The stability and activity of hen's egg white lysozyme in the presence of four protic room temperature
J. P. Mann, A. M<small xmlns="http://www.rsc.org/schema/rscart38"> <sup>c</sup> </small>Cluskey and R. Atkin, Green Chem., 2009, 11, 785 DOI: 10.1039/B900021F
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