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1 matic interactions relevant in urea-assisted protein denaturation.
2 ted in a lower protein yield as well as less protein denaturation.
3 t the need for extensive oxidation-dependent protein denaturation.
4 beta-sheet structures, all of which indicate protein denaturation.
5 on values of samples down to 1.9 mN/m due to protein denaturation.
6 ntrol, carbohydrate-protein interaction, and protein denaturation.
7 ch in maltodextrin using the effect of pH on protein denaturation.
8 +)-ATPase and protein solubility, indicating protein denaturation.
9 d 2) melting of amylose-lipid complexes plus protein denaturation.
10 the absence of DTT), ultimately resulting in protein denaturation.
11 ammaS-crystallin was detected, indicative of protein denaturation.
12 tep that can lead, possibly irreversibly, to protein denaturation.
13 llular functions, and frequently form during protein denaturation.
14 ed with guanidinium chloride (GuHCl)-induced protein denaturation.
15 g the antigens and in some cases can lead to protein denaturation.
16 further the molecular crowding, accelerating protein denaturation.
17 ty can have the unintended effect of causing protein denaturation.
18 DNA-cohesin structures that are resistant to protein denaturation.
19 "Drying" thus precedes protein denaturation.
20 tein layer after adsorption, consistent with protein denaturation.
21 rmosonication treatment for 10min indicating protein denaturation.
22 in through electrostatic binding followed by protein denaturation.
23 induced in response to conditions that cause protein denaturation.
24 only one cysteine residue (Cys-939) required protein denaturation.
25 were probed, but were readily modified after protein denaturation.
26 The changes were not due to protein denaturation.
27 of TMAO with amino acid side chains promote protein denaturation.
28 et formation of >/=10% citrulline results in protein denaturation.
29 ptavidin decoration was not achieved without protein denaturation.
32 chemical groups that become newly exposed on protein denaturation and assuming the group transfer fre
36 eta-ME) were used to evaluate the effects of protein denaturation and disulfide bonds on zein's abili
38 y purification and sample concentration, (b) protein denaturation and glycan release on a multiwell f
39 substantial increase in gel strength due to protein denaturation and increased droplet attraction.
42 ation of MHC class II epitopes requires both protein denaturation and reduction of intra- and inter-c
43 chains can explain many observed effects in protein denaturation and stability induced by a variety
44 enhanced in SDS-stabilised emulsions due to protein denaturation and subsequent exposure of previous
45 of the side-chain interactions with urea in protein denaturation, and highlight the dependence of th
46 n the light of morphological alterations and protein denaturation, and it is concluded that LF NMR re
48 , RFA leads to thermal nerve damage, causing protein denaturation, and suggests a much lower potentia
49 FeII CBS enzyme activity in vitro resembles protein denaturation, and suggests that a simple regulat
50 ipicolinic acid (DPA), undergone significant protein denaturation, and were all dead and a fraction w
51 e of resultant flours seems to be related to protein denaturation as shown by decrease in nitrogen so
52 a exposure were not a consequence of general protein denaturation, as their ligand-binding properties
53 ter heat treatment can be attributed to whey protein denaturation, as whey proteins bind to the surfa
54 here is no gas-liquid interface, eliminating protein denaturation at the surface; and (iv) direct cal
56 oride as a denaturant, the classification of protein denaturations by these procedures determines whe
60 gy relationship commonly employed to analyze protein denaturation data, even over a relatively large
61 stitution of DBS in N-glycan release buffer, protein denaturation, enzymatic N-glycan release and PGC
63 urea, and the method reveals the anatomy of protein denaturation in terms of residue-level free ener
66 olding of newly synthesized protein or after protein denaturation, is a substrate for binding by many
68 ons in the presence of vitamin led to higher protein denaturation, more tryptophan quenching and wave
70 did cause complete starch gelatinization and protein denaturation of the bean powders and thus change
71 estimate the effect of temperature-dependent protein denaturation on the corresponding adsorption kin
72 toglobulin and the influence of pH value and protein denaturation on this reaction have been examined
73 eric actin, but care is necessary to prevent protein denaturation or aggregation due to freezing or t
74 tural changes do not result in, or resemble, protein denaturation or aggregation, and the results sug
75 te reveal three distinct pH domains in which protein denaturation produces different final states.
76 role for these interactions in urea-induced protein denaturation; quantitatively, however, it is lik
77 ne that reduces the extent of stress-induced protein denaturation, reduced the stress-dependent deter
78 for automated sample preparation, including protein denaturation, reduction, alkylation, and enzymat
79 d-liquid transition resulting in significant protein denaturation should generally be expected on the
80 etween the two fluorophores as shown through protein denaturation studies of five Zn cyt c variants l
82 ne if loss of activase function is caused by protein denaturation, the thermal stability of activase
83 id gels with very high firmness without whey protein denaturation; the firmness was similar to gels f
84 rotection is likely related to a decrease in protein denaturation, through protein-trehalose interact
85 cofactors, this procedure is performed after protein denaturation using polyhistidine and biotinylati
86 bution of the different stationary phases to protein denaturation was evaluated through a spectrophot
87 n control slices suggests that intracellular protein denaturation was minimal in this preparation.
88 a secondary model based on the mechanisms of protein denaturation was then added to take into account
89 xperiments at pH 6.6 without any preliminary protein denaturation were correlated with the physicoche
90 urface as well as reduced the possibility of protein denaturation when directly immobilized on the so
91 ion reduction takes place without detectable protein denaturation, which might be revealed by heme lo
92 al changes in the treated samples related to protein denaturation, which was probably responsible for
93 onverted to a bis-imidazole species prior to protein denaturation while the initial hydroxy-ligated C
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