denaturation

I realized this promiscuity was likely attributable to the denaturation of histones during isolation in the past.

Roger D. Kornberg - Autobiography 2007

I took a food science course in NYC this summer and we learned that acid found in vinegar helps make poached eggs by speeding the denaturation of egg proteins, while also preventing them from over-coagulating and becoming overly dry.

how to poach an egg, smitten kitchen-style | smitten kitchen 2008

For these proteins the amino acid sequence does indeed contain all the information needed for the polypeptide chain to fold correctly even in vitro, after denaturation.

The Panda's Thumb: January 2007 Archives 2007

For these proteins the amino acid sequence does indeed contain all the information needed for the polypeptide chain to fold correctly even in vitro, after denaturation.

An evolutionary prediction: "Silent" mutations are not always silent - The Panda's Thumb 2007

Enzymes are quite vulnerable to damage by xenobiotics and many toxic reactions are manifested by enzyme denaturation (change in shape) or enzyme inhibition.

Physiological chemicals 2007

The mechanism of cryoprotection appears to be simple colligative action, as in cryopreservation, with the additional benefit of stabilization of protein structure against low temperature denaturation.

Archive 2004-09-01 2004

Dissolve the mixture carefully in 1 ml of 20 mM phosphate buffer pH 7.0, by careful stirring (do not cause excessive foaming as this causes denaturation of the enzyme which reduces its activity).

Archive 2004-12-01 2004

If the raw puree is held at room temperature for a while, or heated to a temperature below the denaturation temperature of the pectin enzymes, around 180°F/80°C, then the enzymes will break down a lot of the cell-wall reinforcements, and these liberated molecules will give a noticeably thicker consistency to the puree.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Fermented sausages develop a dense, chewy texture thanks to the salt extraction of the meat proteins, their denaturation by the bacterial acids, and to the general drying of the meat mass.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

All of these textures are stages in the denaturation of the fiber and connective-tissue proteins.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004