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Updated: Jun 25, 2026

High-Resolution Neutron Spectroscopy to Study Picosecond-Nanosecond Dynamics of Proteins and Hydration Water
Published on: April 28, 2022
Formation and dissolution of hen egg white lysozyme amyloid fibrils in protic ionic liquids
Nolene Byrne1, C Austen Angell
1Department of Chemistry and Biochemistry, Arizona State University, Tempe, AZ 85287, USA. nolene.byrne@asu.edu
Abstract:
The formation of amyloid fibrils from non-disease-related proteins demonstrates that any protein can adopt this "rogue" form; we show that it is possible to use protic ionic liquids to fibrilize hen egg white lysozyme, and then subsequently to dissolve the fibrils with up to 72% restoration of enzymatic activity.
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