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Different urea stoichiometries between the dissociation and denaturation of tobacco mosaic virus as probed by hydrostatic pressure
(Elsevier Science BvAmsterdamHolanda, 2008)
Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
(Taylor, 2016-10)
This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect ...
Thermal denaturation and aggregation of hemoglobin of Glossoscolex paulistus in acid and neutral media
(2013-03-01)
The thermal denaturation and aggregation of the HbGp, in the oxy- and cyanomet-forms, was investigated by DSC, AUC, DLS, optical absorption and CD, in the pH range from 5.0 to 7.0. Oxy-HbGp has a denaturation process ...
Thermal denaturation and aggregation of hemoglobin of Glossoscolex paulistus in acid and neutral media
(2013-03-01)
The thermal denaturation and aggregation of the HbGp, in the oxy- and cyanomet-forms, was investigated by DSC, AUC, DLS, optical absorption and CD, in the pH range from 5.0 to 7.0. Oxy-HbGp has a denaturation process ...
Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins
(Elsevier, 2011-10)
In the present work the effect of high pressure (HP) treatment in the presence of NaCl on the thermal behavior of soybean proteins was analyzed by differential scanning calorimetry. The thermograms obtained have shown that ...
The energy cost of polypeptide knot formation and its folding consequences
(Springer Nature, 2017)
Knots are natural topologies of chains. Yet, little is known about spontaneous knot formation in a polypeptide chain-an event that can potentially impair its folding-and about the effect of a knot on the stability and ...
Essential dynamics of the cold denaturation: pressure and temperature effects in yeast frataxin
(Wiley-liss, Div John Wiley & Sons Inc, 2016-11)
The cold denaturation of globular proteins is a process that can be caused by increasing pressure or decreasing the temperature. Currently, the action mechanism of this process has not been clearly understood, raising an ...
Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure
(Springer, 2017-09)
The thermal properties of cowpea protein isolates (CPI) were studied by differential scanning calorimetry under the influence of various conditions. An increase in the pH of protein extraction, from 8.0 to 10.0, during CPI ...