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Protein adsorption often results in significant conformational changes, which refers to changes in the secondary, tertiary, and quartary structures of proteins. In addition to adsorption rates and amounts, orientation and conformation are of critical importance.
Protein adsorption is a process that has a fundamental role in the field of biomaterials. Indeed, biomaterial surfaces in contact with biological media, such as blood or serum, are immediately coated by proteins. Therefore, living cells do not interact directly with the biomaterial surface, but with the adsorbed proteins layer.
The simplest molecular explanation for the exchange of proteins on a surface is the adsorption/desorption model. Here, proteins interact with the surface of a biomaterial and "stick" on the material through interactions made with the protein and the biomaterial surface. Once a protein has adsorbed onto the surface of a biomaterial, the protein ...
Adsorption on glass, alginate beads or matrix: Enzyme is attached to the outside of an inert material. In general, this method is the slowest among those listed here. As adsorption is not a chemical reaction, the active site of the immobilized enzyme may be blocked by the matrix or bead, greatly reducing the activity of the enzyme. [9]
Elution principle of column chromatography. In analytical and organic chemistry, elution is the process of extracting one material from another by washing with a solvent: washing of loaded ion-exchange resins to remove captured ions, or eluting proteins or other biopolymers from a gel electrophoresis or chromatography column.
Depiction of the transmembrane proteins that make up tight junctions: occludin, claudins, and JAM proteins. Occludin was the first integral membrane protein to be identified. It has a molecular weight of ~60kDa. It consists of four transmembrane domains and both the N-terminus and the C-terminus of the protein are intracellular.
Protein adsorption in milk processing is often used as a model for this type of adsorption in other situations. Milk is composed mainly of water, with less than 20% of suspended solids or dissolved proteins. Proteins make up only 3.6% of milk in total, and only 26% of the components that are not water. [13]
Macromolecular crowding is an important effect in biochemistry and cell biology.For example, the increase in the strength of interactions between proteins and DNA [5] produced by crowding may be of key importance in processes such as transcription and DNA replication.