Posted
Protein HGFI from the edible mushroom Maitake (Grifola frondosa) is a novel 8 kDa class I hydrophobin that forms rodlets in compressed monolayers
Lei Yu,1,2t Baohua Zhang,1 Géza R. Szilvay,2 Ren Sun,1 Janne Jänis,3 Zefang Wang,1 Shuren Feng,1 Haijin Xu,1 Markus B. Linder2 and Mingqiang Qiao1
1College of Life Sciences, Nankai University, 2VTT Biotechnology, Technical Research Centre of Finland 3University of Joensuu, Department of Chemistry
Hydrophobins are a group of low-molecular-mass, cysteine-rich proteins that have unusual biophysical properties. They are highly...