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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]
[10] [11] There are four different transcription factors found in vertebrates (HSF 1–4) where the main regulator of HSPs is HSF1, while σ 32 is the heat shock transcription factor in E. coli. [12] [13] When not bound to DNA, HSF1 is in a monomeric state where it is inactive and negatively regulated by chaperones. [14]
Protein anabolism is the process by which proteins are formed from amino acids. It relies on five processes: amino acid synthesis, transcription , translation , post translational modifications , and protein folding .
Extrusion enables mass production of some food, and will "denature antinutritional factors" [1] while destroying toxins or killing microorganisms. It may also improve protein quality and digestibility [1] and affects the product's shape, texture, colour, and flavour. [1] Changes associated with extrusion include:
In the less extensive technique of equilibrium unfolding, the fractions of folded and unfolded molecules (denoted as and , respectively) are measured as the solution conditions are gradually changed from those favoring the native state to those favoring the unfolded state, e.g., by adding a denaturant such as guanidinium hydrochloride or urea.
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
Denaturation (biochemistry), a structural change in macromolecules caused by extreme conditions; Denaturation (fissile materials), transforming fissile materials so that they cannot be used in nuclear weapons; Denaturation (food), intentional adulteration of food or drink rendering it unfit for consumption while remaining suitable for other uses