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1. A “time-frozen” technique in microchannel used for the thermodynamic studies of DNA origami

Author:
Huang, Peng; Wang, Jingwen; Jiao, Long; Gu, Dandan; Jiang, Shusen; Li, Mingpo; lv, Wenlong; Chen, Hong; Pei, Hao
Source:
Biosensors & bioelectronics 2019 v.131 pp. 224-231
ISSN:
0956-5663
Subject:
denaturation,   etc   ; DNA; biosensors; nanotechnology; temperature; thermodynamics;     Show all 6 Subjects
Abstract:
... The emergence of DNA origami greatly accelerated the development of DNA nanotechnology. A thorough understanding of origami thermodynamics is very important for both fundamental studies and practical applications. These thermodynamic transitions usually take place in several seconds or even less, and are very difficult to monitor by conventional methods. Numerous tests are required to characterize ...
DOI:
10.1016/j.bios.2019.02.012

2. Shark IgNAR-derived binding domains as potential diagnostic and therapeutic agents

Author:
Matz, Hanover; Dooley, Helen
Source:
Developmental and comparative immunology 2019 v.90 pp. 100-107
ISSN:
0145-305X
Subject:
denaturation,   etc   ; drugs; epitopes; longevity; monoclonal antibodies; therapeutics;     Show all 6 Subjects
Abstract:
... Many of the most successful drugs generated in recent years are based upon monoclonal antibodies (mAbs). However, for some therapeutic and diagnostic applications mAbs are far from ideal; for example, while their relatively large size and inherent receptor binding aids their longevity in vivo it can also limit their tissue penetration. Further, their structural complexity makes them expensive to p ...
DOI:
10.1016/j.dci.2018.09.007

3. Theoretical Insights into the Role of Water Molecules in the Guanidinium-Based Protein Denaturation Process in Specific to Aromatic Amino Acids

Author:
Balamurugan, Kanagasabai; Prakash, Muthuramalingam; Subramanian, Venkatesan
Source:
TheJournal of physical chemistry 2019 v.123 no.10 pp. 2191-2202
ISSN:
1520-5207
Subject:
denaturation; protein denaturation,   etc   ; amino acids; cations; guanidinium; hydrogen bonding; molecular dynamics; quantum mechanics;     Show all 8 Subjects
Abstract:
... Noncovalent interactions between the guanidinium cation (Gdm⁺) and aromatic amino acids (AAs) in the water molecules have been studied using quantum chemical calculation and molecular dynamics (MD) simulations. Our studies show that there are two different modes of interactions between Gdm⁺ and AAs with and without water molecules. It is observed that nonhydrated Gdm⁺ interacts with AAs through N– ...
DOI:
10.1021/acs.jpcb.8b08968

4. The impact of natural ageing on the hydrothermal stability of new and artificially aged parchment and leather samples

Author:
Cucos, Andrei; Budrugeac, Petru
Source:
Thermochimica acta 2018 v.669 pp. 40-44
ISSN:
0040-6031
Subject:
denaturation,   etc   ; enthalpy; leather; prediction; temperature;     Show all 5 Subjects
Abstract:
... The paper discusses the effects of a 4-year natural ageing on hydrothermal stability of new and previously accelerated aged parchments and leathers. It was observed that natural ageing generally lowers the denaturation temperature (measured using DSC), but in a different way for the two types of these collagen-based materials. Thus, for parchments the largest effect (up to 7 °C) was observed for t ...
DOI:
10.1016/j.tca.2018.09.006

5. DNA aptamer generation by ExSELEX using genetic alphabet expansion with a mini-hairpin DNA stabilization method

Author:
Hirao, Ichiro; Kimoto, Michiko; Lee, Kyung Hyun
Source:
Biochimie 2018 v.145 pp. 15-21
ISSN:
0300-9084
Subject:
denaturation,   etc   ; DNA; methodology; nucleotide aptamers;     Show all 4 Subjects
Abstract:
... A novel aptamer generation method to greatly augment the affinity and stability of DNA aptamers was developed by genetic alphabet expansion combined with mini-hairpin DNA technology. The genetic alphabet expansion increases the physicochemical and structural diversities of DNA aptamers by introducing extra components, unnatural bases, as a fifth base, allowing for the enhancement of DNA aptamer af ...
DOI:
10.1016/j.biochi.2017.09.007

6. The structure and properties of natural sheep casing and artificial films prepared from natural collagen with various crosslinking treatments

Author:
Chen, Xuefei; Zhou, Lingling; Xu, Huaizhong; Yamamoto, Masaki; Shinoda, Masaya; Tada, Ikuhisa; Minami, Saori; Urayama, Kenji; Yamane, Hideki
Source:
International journal of biological macromolecules 2019 v.135 pp. 959-968
ISSN:
0141-8130
Subject:
denaturation,   etc   ; boiling; collagen; crosslinking; glutaraldehyde; mouthfeel; sausages; sheep; tensile strength;     Show all 9 Subjects
Abstract:
... The structure and properties of natural sheep casing and collagen films with various crosslinking treatments have been investigated in detail to develop satisfied artificial casings prepared from collagen. The sheep casing consists of large number of thick collagen fibers oriented at ±45° from longitudinal direction with high-density interwoven network structure. The structural feature of sheep ca ...
DOI:
10.1016/j.ijbiomac.2019.05.182

7. Investigating the effect of temperature on the formation and stabilization of ovalbumin foams

Author:
Delahaije, Roy J.B.M.; Lech, Frederik J.; Wierenga, Peter A.
Source:
Food hydrocolloids 2019 v.91 pp. 263-274
ISSN:
0268-005X
Subject:
denaturation,   etc   ; adsorption; foaming; foams; hydrocolloids; ovalbumin; probability; temperature; theoretical models;     Show all 9 Subjects
Abstract:
... The effect of temperature (below denaturation temperature) on protein foam formation and stabilization is potentially large, but has received little attention. This study aims to identify the effect of temperature (15–60 °C) on ovalbumin-stabilized foams at different concentrations (0.05–50 g L−1), and place this in a theoretical perspective. With increasing temperature the initial adsorption rate ...
DOI:
10.1016/j.foodhyd.2019.01.030

8. Recovery of Natural Products from Deep Eutectic Solvents by Mimicking Denaturation

Author:
Tian, Haiyuan; Wang, Jiaqin; Li, Yujie; Bi, Wentao; Chen, David Da Yong
Source:
ACS sustainable chemistry & engineering 2019 v.7 no.11 pp. 9976-9983
ISSN:
2168-0485
Subject:
denaturation,   etc   ; adsorption; desorption; flavonoids; mass spectrometry; mechanochemistry; nucleic acids; solvents;     Show all 8 Subjects
Abstract:
... A strategy was developed to recover natural products from deep eutectic solvents based on denaturation of the solvents. A method similar to nucleic acid denaturation was used to disrupt the intermolecular forces in the deep eutectic solvents to reduce their ability to solubilize and interact with the flavonoids at recovery. MIL-100 (Cr) was added to the system for sorptive separation and recovery ...
DOI:
10.1021/acssuschemeng.9b01012

9. Protein WW domain denaturation on defective graphene reveals the significance of nanomaterial defects in nanotoxicity

Author:
Li, Baoyu; Bell, David R.; Gu, Zonglin; Li, Weifeng; Zhou, Ruhong
Source:
Carbon 2019 v.146 pp. 257-264
ISSN:
0008-6223
Subject:
denaturation,   etc   ; adsorption; electrostatic interactions; graphene; molecular dynamics; nanosheets; simulation models;     Show all 7 Subjects
Abstract:
... Nanomaterial defects occur widely due to various situations such as synthesis imperfections, exposure to harsh environment, or even intentional designs. However, the consequence of nanomaterial defects on their interfacing biological systems remains largely unknown. Here, we study the interaction of a defective graphene nanosheet with a widely used model protein, YAP65WW-domain, using molecular dy ...
DOI:
10.1016/j.carbon.2019.01.107

10. A rapid bioanalytical tool for detection of sequence-specific circular DNA and mitochondrial DNA point mutations

Author:
Zhang, Yuqian; Kaynak, Ahmet; Huang, Taosheng; Esfandiari, Leyla
Source:
Analytical and bioanalytical chemistry 2019 v.411 no.10 pp. 1935-1941
ISSN:
1618-2642
Subject:
denaturation,   etc   ; mitochondrial DNA; plasmids; point mutation; polymerase chain reaction; screening;     Show all 6 Subjects
Abstract:
... Mutations in mitochondrial DNA (mtDNA) have been an essential cause of numerous diseases, making their identification critically important. The majority of mtDNA screening techniques require polymerase chain reaction (PCR) amplification, enzymatic digestion, and denaturation procedures, which are laborious and costly. Herein, we developed a sensitive PCR-free electrokinetic-based sensor combined w ...
DOI:
10.1007/s00216-019-01683-8

11. Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham

Author:
Zhou, Chang-Yu; Wang, Chong; Cai, Jia-Hui; Bai, Yun; Yu, Xiao-Bo; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong; Cao, Jin-Xuan
Source:
Food chemistry 2019 v.293 pp. 103-111
ISSN:
0308-8146
Subject:
denaturation; protein denaturation,   etc   ; actin; adhesion; bitterness; cured meats; financial economics; ham; hardness; least squares; texture; water activity;     Show all 12 Subjects
Abstract:
... Defects with textures and flavors are a common problem, causing many economic losses in the dry-cured ham industry. To obtain a better understanding of the defects of dry-cured ham, texture, protein denaturation, protein structure, and water distribution of normal and defective hams were investigated. Compared with normal ham, more than 1.5-fold values in adhesiveness and bitterness, and less than ...
DOI:
10.1016/j.foodchem.2019.04.095

12. Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi

Author:
Abe, Shuji; Asada, Takuma; Kajiwara, Kazuhito
Source:
Journal of food quality 2019 v.2019
ISSN:
1745-4557
Subject:
denaturation; protein denaturation,   etc   ; Ca2-transporting ATPase; Gadus chalcogrammus; enzyme activity; freeze-thaw cycles; gels; myosin heavy chains; polymerization; surimi; texture;     Show all 11 Subjects
Abstract:
... Frozen surimi may be damaged by freeze-thaw cycles (refreezing) under various conditions. However, few studies have examined the deterioration of the quality of refrozen surimi. The objective of this study was to determine the deterioration mechanism of refrozen surimi. We used Alaska pollock frozen surimi, which has been studied extensively for gel formation. Refreezing decreased the breaking str ...
DOI:
10.1155/2019/3760368

13. Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions

Author:
Santagapita, Patricio R.; Mazzobre, M. Florencia; Buera, M. Pilar
Source:
Food biophysics 2019 v.14 no.1 pp. 90-96
ISSN:
1557-1858
Subject:
denaturation; protein denaturation,   etc   ; catalase; crystallization; differential scanning calorimetry; electrolytes; enzyme stability; freeze drying; magnesium; salts; thermal stability; toxicity; trehalose;     Show all 13 Subjects
Abstract:
... Sugars are the most common excipients added to pharmaceutical and biotechnological formulations as protein protectants due to their adequate physicochemical properties, low toxicity, high purity and low cost. However, a second excipient is generally required to extend their protection in supercooled media. The effect of electrolytes is of special interest because of their universal presence in bio ...
DOI:
10.1007/s11483-018-9560-5

14. Manufacturing of demineralized whey concentrates with extended shelf life: Impact of the degree of demineralization on functional and microbial quality criteria

Author:
Marx, Melanie; Sixt, Anna; Hofsommer, Johannes; Wörthmann, Mario; Kulozik, Ulrich
Source:
Food and bioproducts processing 2019 v.114 pp. 1-11
ISSN:
0960-3085
Subject:
denaturation; protein denaturation,   etc   ; beta-lactoglobulin; extended shelf life; heat treatment; microbiological quality; microfiltration; nanofiltration; plate count; thermosensitivity; whey; whey protein;     Show all 12 Subjects
Abstract:
... For producing demineralized whey concentrates (dry matter (DM) contents: 12–24%) with high whey protein nativity, the suitability of a gentle two-step preservation process (extended shelf life (ESL) process) combining microfiltration and subsequent thermal treatment was investigated. Concentration and demineralization of whey was achieved by using solely nanofiltration (NF) or NF combined with sub ...
DOI:
10.1016/j.fbp.2018.10.011

15. Adenosine triphosphate suppresses urea-induced denaturation of shark myosin calcium adenosine triphosphatase

Author:
Ogata, Yumi; Kimura, Ikuo
Source:
Fisheries science 2019 v.85 no.1 pp. 227-235
ISSN:
0919-9268
Subject:
denaturation; protein denaturation,   etc   ; Ca2-transporting ATPase; Sphyrna lewini; adenosine triphosphate; enzyme activity; muscle protein; myosin; protective effect; sharks; urea;     Show all 11 Subjects
Abstract:
... Elasmobranchs, such as sharks, retain large amounts of urea in their body, but shark muscle proteins are not denatured by urea in vivo. There are two hypotheses regarding biosystems in the quenching of urea. One is that the accumulation of large amounts of trimethylamine-N-oxide suppresses protein denaturation by urea, and the other is that shark muscle proteins have an intrinsic resistance to ure ...
DOI:
10.1007/s12562-018-1264-8

16. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes

Author:
Gregersen, Sandra Beyer; Wiking, Lars; Hammershøj, Marianne
Source:
Journal of food engineering 2019 v.254 pp. 17-24
ISSN:
0260-8774
Subject:
denaturation; protein denaturation,   etc   ; acidification; casein; deformation; gel strength; gelation; gels; homogenization; milk fat; rheology; temperature; ultrasonic treatment; ultrasonics; whey protein; whole milk;     Show all 16 Subjects
Abstract:
... Ultrasonic homogenization of full fat milk is known to provide changes in the acid-induced gelation behavior, in terms of acceleration of gel formation and increased gel strength. In this study, the dependency of this behavior on ultrasonic power level and treatment temperature was illustrated using an ultrasonic flow cell system, which minimizes temperature increase during treatment. Gel formatio ...
DOI:
10.1016/j.jfoodeng.2019.03.004

17. Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity

Author:
Bogahawaththa, Dimuthu; Chandrapala, Jayani; Vasiljevic, Todor
Source:
International dairy journal 2019 v.91 pp. 89-97
ISSN:
0958-6946
Subject:
denaturation; protein denaturation,   etc   ; allergenicity; antibodies; beta-lactoglobulin; bovine serum albumin; cattle; enzyme-linked immunosorbent assay; epitopes; heat treatment; immunoglobulin G; sulfides; thiols; whey protein;     Show all 14 Subjects
Abstract:
... Denaturation of β-lactoglobulin (BLG) was studied in relation to its antigenicity at two heat treatments in several native protein mixtures; allergenicity was determined by enzyme-linked immunosorbent assay based on BLG capacity to bind with immunoglobulin G (IgG) antibodies. The influence of other proteins on BLG denaturation correlated with altered antigenicity. Treatment at 72 °C/15 s enhanced ...
DOI:
10.1016/j.idairyj.2018.10.004

18. Effects of heat treatment under low moisture conditions on the protein and oil in soybean seeds

Author:
Mizutani, Yukiko; Shibata, Masayuki; Yamada, Saeko; Nambu, Yuko; Hirotsuka, Motohiko; Matsumura, Yasuki
Source:
Food chemistry 2019 v.275 pp. 577-584
ISSN:
0308-8146
Subject:
denaturation; protein denaturation,   etc   ; Fourier transform infrared spectroscopy; autoclaves; deformation; exudation; globulins; heat; lipid bodies; lipoxygenase; microwave treatment; nitrogen; polyacrylamide gel electrophoresis; seeds; solubility; soybean oil; soybeans;     Show all 17 Subjects
Abstract:
... The effects of autoclave and microwave heating on the protein and oil in soybean seeds were investigated under low moisture conditions. The nitrogen solubility index (NSI) decreased on heating. The reduction in the NSI was accompanied by an increase in the size and deformation of the oil bodies in the cellular tissue of soybean seeds. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analy ...
DOI:
10.1016/j.foodchem.2018.09.139

19. A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

Author:
Kelleher, Clodagh M.; Tobin, John T.; O'Mahony, James A.; Kelly, Alan L.; O'Callaghan, Donal J.; McCarthy, Noel A.
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 282-290
ISSN:
1466-8564
Subject:
denaturation; protein denaturation,   etc   ; beta-lactoglobulin; beverages; color; heat; heat treatment; heating systems; milk; particle size; protein content; steam; temperature; viscosity; whey protein;     Show all 15 Subjects
Abstract:
... Direct supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the physical properties of these beverages was investigated. Supersonic steam injection resulted in significantly lower levels of denaturation of β-lactoglobulin (34.5 ...
DOI:
10.1016/j.ifset.2019.01.002

20. Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk

Author:
Genene, Almaz; Hansen, Egon Bech; Eshetu, Mitiku; Hailu, Yonas; Ipsen, Richard
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 404-409
ISSN:
0023-6438
Subject:
denaturation; protein denaturation,   etc   ; camel milk; coagulation; gel strength; gelation; heat treatment; lactalbumin; milk; raw milk; renneting properties; serum albumin; whey protein;     Show all 13 Subjects
Abstract:
... The effect of varying heat treatments (65 °C/30 min, 72 °C/30 s, 75 °C/5 min, 85 °C/5 min, 90 °C/5 min) on the degree of whey protein denaturation and rennetability of camel milk was investigated. Bovine milk was used for comparison. In camel milk α-lactalbumin exhibited less denaturation than in bovine milk following heat treatment for 90 °C/5 min and 67% α-lactalbumin was un-denatured as compare ...
DOI:
10.1016/j.lwt.2018.11.047