||Chicken Gallus gallus
||Thirumalai D, Klimov DK. Intermediates and transition states in protein folding. Methods Mol Biol. 2007 350:277-303.PubMed ID16957328
||Kiefhaber T. Kinetic traps in lysozyme folding. Proc Natl Acad Sci U S A. 1995 Sep 26 92(20):9029-33PubMed ID7568066
||Folding of lysozyme from hen egg white was investigated by using interrupted refolding experiments. This method makes use of a high energy barrier between the native state and transient folding intermediates, and, in contrast to conventional optical techniques, it enables one to specifically monitor the amount of native molecules during protein folding.
||Interrupted refolding experiments demonstrated that about 15% (F ~ 0.15) of folding molecules reach the folded state in about 50 ms, whereas the remaining fraction arrives to the native state in about 400 ms.