Results 211 to 220 of about 284,480 (260)

DENATURED STATES OF PROTEINS

Annual Review of Biochemistry, 1991
The denatured "state" of a protein is a distribution of many different molecular conformations, the averages of which are measured by experiments. The properties of this ensemble depend sensitively on the solution conditions. There is now considerable evidence that even in strong denaturants such as 6M GuHC1 and 9M urea, some structure may remain in ...
K A, Dill, D, Shortle
openaire   +2 more sources

Denaturation of Fish Proteins

Nature, 1957
REPORTING on the influence of freezing-rate on the denaturation of cold-stored fish, Love1 states that organoleptically determined toughness of cod, stored at − 30° C., does not always involve decreased protein solubility.
openaire   +3 more sources

Cold Denaturation of Protein

Critical Reviews in Biochemistry and Molecular Biology, 1990
This article summarizes all experimental facts concerning the cold denaturation of single-domain, multi-domain, and multimeric globular proteins in aqueous solutions with and without urea and guanidine hydrochloride. The facts obtained by various experimental techniques are analyzed thermodynamically and it is shown that the cold denaturation is a ...
openaire   +2 more sources

Protein Denaturation and Aggregation

Annals of the New York Academy of Sciences, 2006
Abstract: Protein aggregation is a prominent feature of many neurodegenerative diseases, such as Alzheimer's, Huntington's, and Parkinson's diseases, as well as spongiform encephalopathies and systemic amyloidoses. These diseases are sometimes called protein misfolding diseases, but the latter term begs the question of what is the “folded” state of ...
openaire   +2 more sources

THE FLUORESCENCE OF NATIVE, DENATURED AND REDUCED‐DENATURED PROTEINS*

Photochemistry and Photobiology, 1971
Abstract— (1) By excitation at 295 nm tryptophan fluorescence from 17 proteins was examined free of contributions from tyrosine. The tryptophan quantum yields for native proteins were both higher and lower than that of the free amino acid and spanned a 5‐fold range.
M. J. KRONMAN, L. G. HOLMES
openaire   +1 more source

Measurement of Denaturation of Fish Protein

Nature, 1956
IT is well known that frozen fish alter in character during storage at sub-zero temperatures, becoming progressively tougher to eat, and exuding much fluid or ‘drip’ on thawing. The change proceeds more slowly the lower the temperature. There is a real need for an accurate objective method of measuring this deterioration, from the point of view of ...
J K, IRONSIDE, R M, LOVE
openaire   +2 more sources

Influence of micelles on protein's denaturation

International Journal of Biological Macromolecules, 2020
To evaluate the role of micelles for protein-surfactant interaction, we have studied the binding modes of serum albumin proteins (human (HSA) and rabbit (RSA)) with anionic-surfactant, sodium dodecyl sulfate (SDS) by using UV-visible, fluorescence, circular dichroism, fluorescence lifetime, atomic force microscopy (AFM) techniques.
Rachana, Srivastava, Md Sayem, Alam
openaire   +2 more sources

Home - About - Disclaimer - Privacy