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  2. Protein - Wikipedia

    en.wikipedia.org/wiki/Protein

    Protein binding can be extraordinarily tight and specific; for example, the ribonuclease inhibitor protein binds to human angiogenin with a sub-femtomolar dissociation constant (<10 −15 M) but does not bind at all to its amphibian homolog onconase (> 1 M).

  3. List of proteins - Wikipedia

    en.wikipedia.org/wiki/List_of_proteins

    At the top level are all alpha proteins (domains consisting of alpha helices), all beta proteins (domains consisting of beta sheets), and mixed alpha helix/beta sheet proteins. While most proteins adopt a single stable fold, a few proteins can rapidly interconvert between one or more folds. These are referred to as metamorphic proteins. [5]

  4. Protein structure - Wikipedia

    en.wikipedia.org/wiki/Protein_structure

    Protein dynamics and conformational changes allow proteins to function as nanoscale biological machines within cells, often in the form of multi-protein complexes. [14] Examples include motor proteins, such as myosin, which is responsible for muscle contraction, kinesin, which moves cargo inside cells away from the nucleus along microtubules ...

  5. Protein tertiary structure - Wikipedia

    en.wikipedia.org/wiki/Protein_tertiary_structure

    For example, the TIM barrel, named for the enzyme triosephosphateisomerase, is a common tertiary structure as is the highly stable, dimeric, coiled coil structure. Hence, proteins may be classified by the structures they hold. Databases of proteins which use such a classification include SCOP and CATH.

  6. 20 Best High-Protein Foods to Buy at Costco - AOL

    www.aol.com/20-best-high-protein-foods-150034637...

    For example, if you weigh 130 pounds and your body fat is 25 percent, that means you have about 100 pounds of lean body mass. ... The protein comes from soy protein isolate, calcium caseinate, and ...

  7. Protein (nutrient) - Wikipedia

    en.wikipedia.org/wiki/Protein_(nutrient)

    The absorption rates of individual amino acids are highly dependent on the protein source; for example, the digestibilities of many amino acids in humans, the difference between soy and milk proteins [32] and between individual milk proteins, beta-lactoglobulin and casein. [33]

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