Significados de denature proteins en inglés

Acids and salts both have the ability to denature proteins, which is why they are used to tenderize meats and infuse them with flavor.

Unlike other chaperones, Hsp104 does not prevent the aggregation of denatured proteins.

The detailed characterization of denatured proteins remains elusive due to their mobility and conformational heterogeneity.

Like egg-white foams, egg-yolk foams trap air with denatured proteins that form a mesh around air bubbles.

Thus, for denatured proteins only protection factors with a value of 5 or larger can be assigned structural significance.

Electrospray ionization (ESI) of denatured proteins produces a mass spectrum with a broad distribution of multiply charged ions.

Here we describe a novel mechanism that exploits the inherent instability of denatured proteins for nonspecific immobilization on microparticles by protein aggregation capture.