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In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
The external factors involved in protein denaturation or disruption of the native state include temperature, external fields (electric, magnetic), [36] molecular crowding, [37] and even the limitation of space (i.e. confinement), which can have a big influence on the folding of proteins. [38]
Conditions behind the PSE poultry meat are believed to be the same as observed in pork; higher rates of glycolysis postmortem lead to a sudden pH drop, which in turn causes protein denaturation and a loss of functionality, [2] important factor to create meaty products, such as sausages. Although the same ryanodine mutation found in pork was not ...
Unsuccessful protein folding can be caused by HLA-B27, disturbing balance of important (IL-10 and TNF) signaling proteins. At least some disturbances are reliant on correct HLA-B27 folding. [12] However, where circumstances cause a more global disruption to protein folding that overwhelms the ER's coping mechanisms, the UPR is activated.
In molecular biology, protein aggregation is a phenomenon in which intrinsically-disordered or mis-folded proteins aggregate (i.e., accumulate and clump together) either intra- or extracellularly. [1] [2] Protein aggregates have been implicated in a wide variety of diseases known as amyloidoses, including ALS, Alzheimer's, Parkinson's and prion ...
The process can induce both protein denaturation and starch gelatinization under some conditions. Many food extrusion processes involve a high temperature for a short time. [ 1 ] Important factors of the extrusion process are the composition of the extrudate, screw length and rotating speed, barrel temperature and moisture, die shape, and ...
Keep in mind that the amount of protein you need depends on a variety of factors, like age, weight, height, health status, body composition goals, and how active you are, says sports dietitian ...
In a protein or peptide, these reactions are important because they may alter its structure, stability or function and may lead to protein degradation. The net chemical change is the addition of a water group and removal of an ammonia group, which corresponds to a +1 (0.98402) Da mass increase.