Foods, 2023 The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry.
Sanja Ostojić +5 more
doaj +1 more source
Journal of Pharmaceutical Analysis, 2018 Protein denaturation is under intensive research, since it leads to neurological disorders of severe consequences. Avoiding denaturation and stabilizing the proteins in their native state is of great importance, especially when proteins are used as drug ...
Karpagaraj Malarkani +2 more
doaj +1 more source
Influence of chilled and frozen storage on the stability of trout and herring fillet [PDF]
, 2006 Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted
Beyrer, Michael, Rüsch, Mark
core +2 more sources
Studies on the denaturation of antibody: II. The effect of protein concentration on the rate of denaturation of diphtheria antitoxin by urea [PDF]
, 1945 The specific rate of inactivation of antitoxin in urea solutions, as measured by the Römer neutralization test with toxin, has been shown to be independent of the concentration of protein under the conditions studied.
Wright, George G.
core +1 more source
POTENSI ANTIINFLAMASI JUS BUAH MANGGIS (Garcinia mangostana) TERHADAP DENATURASI PROTEIN IN VITRO
Berkala Kedokteran, 2016 Protein denaturation is a cause of inflammation. Autoantigens produced in diseases linked with inflammation are thought to be caused by protein denaturation.
Muhammad Rizky Tri Aditya +2 more
doaj +1 more source
Characterization of structural and immunological properties of a fusion protein between flagellin from Salmonella and lumazine synthase from Brucella [PDF]
, 2017 Aiming to combine the flexibility of Brucella lumazine synthase (BLS) to adapt different protein domains in a decameric structure and the capacity of BLS and flagellin to enhance the immunogenicity of peptides that are linked to their structure, we ...
Berguer, Paula Mercedes +11 more
core +3 more sources
Biomolecules, 2019 : Protein denaturation in frozen minced fillets (Ehrenberg’s Snapper), stored at −25°C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow ...
Abdelaziz Elgamouz +5 more
doaj +1 more source
Weak and saturable protein-surfactant interactions in the denaturation of apo-α-lactalbumin by acidic and lactonic sophorolipid [PDF]
, 2016 Biosurfactants are of growing interest as sustainable alternatives to fossil-fuel-derived chemical surfactants, particularly for the detergent industry.
Brian Stougaard Vad +5 more
core +2 more sources
Use of Microwave Radiometry to Monitor Thermal Denaturation of Albumin
Frontiers in Physiology, 2018 This study monitored thermal denaturation of albumin using microwave radiometry. Brightness Temperature, derived from Microwave Emission (BTME) of an aqueous solution of bovine serum albumin (0.1 mM) was monitored in the microwave frequency range 3.8–4.2
Yuri Ivanov +11 more
doaj +1 more source
On the Stabilizing Action of Protein Denaturants: Acetonitrile Effect on Stability of Lysozyme in Aqueous Solutions [PDF]
, 2000 Stability of hen lysozyme in the presence of acetonitrile (MeCN) at different pH values of the medium was studied by scanning microcalorimetry with a special emphasis on determination of reliable values of the denaturational heat capacity change.
Kovriguine, Evgueni, Potekhin, Sergey A.
core +2 more sources