Using Carbohydrate Interaction Assays to Reveal Novel Binding Sites in Carbohydrate Active Enzymes

Open Access

Peer-reviewed

Research Article

Darrell Cockburn,

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark

http://orcid.org/0000-0001-6791-6599

⨯
Casper Wilkens,

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯
Adiphol Dilokpimol,

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯
Hiroyuki Nakai,

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯
Anna Lewińska,

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯
Maher Abou Hachem,

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯
Birte Svensson

* E-mail: bis@bio.dtu.dk

Affiliation Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, Lyngby, Denmark
⨯

Reader Comments (0)

Polysaccharides
Is the Subject Area "Polysaccharides" applicable to this article?

Thanks for your feedback.
Cell binding
Is the Subject Area "Cell binding" applicable to this article?

Thanks for your feedback.
Cellulose
Is the Subject Area "Cellulose" applicable to this article?

Thanks for your feedback.
Stoichiometry
Is the Subject Area "Stoichiometry" applicable to this article?

Thanks for your feedback.
Carbohydrates
Is the Subject Area "Carbohydrates" applicable to this article?

Thanks for your feedback.
Glucose
Is the Subject Area "Glucose" applicable to this article?

Thanks for your feedback.
Cellulases
Is the Subject Area "Cellulases" applicable to this article?

Thanks for your feedback.
Crystal structure
Is the Subject Area "Crystal structure" applicable to this article?

Thanks for your feedback.