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1997
The solubility of proteins is considered as that proportion of nitrogen in a protein product which is in the soluble state under specific conditions. Solubility is the amount of protein in a sample that dissolves into solution. Proteins recommended as food additives can be partly or completely soluble or completely insoluble in water.
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The solubility of proteins is considered as that proportion of nitrogen in a protein product which is in the soluble state under specific conditions. Solubility is the amount of protein in a sample that dissolves into solution. Proteins recommended as food additives can be partly or completely soluble or completely insoluble in water.
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Sequence-Based Prediction of Protein Solubility
Journal of Molecular Biology, 2012In order to investigate the relationship between the thermodynamics and kinetics of protein aggregation, we compared the solubility of proteins with their aggregation rates. We found a significant correlation between these two quantities by considering a database of protein solubility values measured using an in vitro reconstituted translation system ...
Agostini, F. +2 more
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Science, 2017
Biochemistry Adenosine triphosphate (ATP) has well-characterized roles in providing energy for biochemical reactions within cells. Patel et al. find that ATP may also enhance protein solubility, which could help explain why such high concentrations of ATP are maintained in cells (see the Perspective by Rice and Rosen).
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Biochemistry Adenosine triphosphate (ATP) has well-characterized roles in providing energy for biochemical reactions within cells. Patel et al. find that ATP may also enhance protein solubility, which could help explain why such high concentrations of ATP are maintained in cells (see the Perspective by Rice and Rosen).
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Theory for protein solubilities
Fluid Phase Equilibria, 1993Abstract Apomyoglobin is a protein that has a minimum in solubility as a function of urea concentration in water. We propose a mean-field model to account for this behavior. In contrast to the view that proteins aggregate in conformations intermediate between native and denatured states, the present model proposes that denatured states aggregate, and
Dirk Stigter, Ken A. Dill
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2009
Abstract Soluble beer proteins are heat-stable proteins from malted barley. These proteins are mainly composed of proteins that would be involved in the defense of barley against microbial pathogens as a serpin-like cysteine protease inhibitor (protein Z) and lipid transfer proteins (LTPs). These proteins are essential for the formation of beer foam.
Marion Didier, Bakan Bénédicte
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Abstract Soluble beer proteins are heat-stable proteins from malted barley. These proteins are mainly composed of proteins that would be involved in the defense of barley against microbial pathogens as a serpin-like cysteine protease inhibitor (protein Z) and lipid transfer proteins (LTPs). These proteins are essential for the formation of beer foam.
Marion Didier, Bakan Bénédicte
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Improving solubility of poorly water-soluble drugs by protein-based strategy: A review
International Journal of Pharmaceutics, 2023Fen-Er Chen, Baojian Wu
exaly
Extractability and solubility of leaf protein
Journal of Agricultural and Food Chemistry, 1973A, Betschart, J E, Kinsella
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Suppression and soluble proteins of yeast
Biochemical and Biophysical Research Communications, 1968V N, Smirnov +5 more
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