Related Experiment Video
Updated: Mar 22, 2026

Thermodynamics of Membrane Protein Folding Measured by Fluorescence Spectroscopy
Published on: April 28, 2011
Refolding effects of partially immiscible ammonium-based ionic liquids on the urea-induced unfolded lysozyme
Meena Bisht1, Awanish Kumar, Pannuru Venkatesu
1Department of Chemistry, University of Delhi, Delhi, 110007, India. venkatesup@hotmail.com pvenkatesu@chemistry.du.ac.in.
Abstract:
The activity of lysozyme over a Micrococcus lysodeikticus cell suspension increased to 13% of the initial value in the presence of 1% v/v ammonium-based ionic liquids after deactivation with 4.0 M urea. This increase in activity reflects the refolding ability of the ionic liquids against the denaturation effects of urea on lysozyme.
Related Concept Videos
Protein Folding
Protein Structure Is Critical to Its Biological Function
Proteins perform a wide range of biological functions such as catalyzing chemical reactions, providing...
Protein Folding
Protein Folding
Protein Folding Quality Check in the RER
Molecular Chaperones and Protein Folding
The...
Amyloid Fibrils
Amyloid deposits were observed as early as 1639 in the liver and the spleen. In 1854, Rudolph Virchow performed iodine staining,...

