Self-association of lysozyme as seen by magnetic relaxation dispersion
The pH and salt dependent self-association of hen egg-white lysozyme (HEWL) has been studied extensively, mainly by scattering techniques, but it has proven difficult to distinguish oligomerization from long-range interactions. Because HEWL is the principal model system in studies of protein crystallization, it is important to establish its oligomerization behavior unambiguously. Here, we address
