estimation of protein stability is important for many reasons: first providing an understanding of the basic thermodynamics of the process of folding, protein engineering, and protein stability plays important role in biotechnology especially in food and protein drug design. today, proteins are used in many branches, including industrial processes, pharmaceutical industry, and medical fields. a...

important thermodynamic parameters including denaturant equilibrium m values (meq) and heat capacity changes (δcp) can be predicted based on changes in solvent accessible surface area (sasa) upon unfolding. crosslinks such as disulfide bonds influence the stability of the proteins by decreasing the entropy gain as well as reduction of sasa of unfolded state. the aim of the study was to develop ...

chaperones are produced by prokaryotic, yeast and higher eukaryotic cells for various purposes. over-expression of each chaperone or sets of them affect the production level of a recombinant protein in the cell. on the basis of this hypothesis, five different plasmids with 5 different combinations of 6 chaperones molecule, transformed into escherichia coli along with human basic fibroblast grow...

Estimation of protein stability is important for many reasons: first providing an understanding of the basic thermodynamics of the process of folding, protein engineering, and protein stability plays important role in biotechnology especially in food and protein drug design. Today, proteins are used in many branches, including industrial processes, pharmaceutical industry, and medical fields. A...

objective anti-rh d igg is used for the prevention of anti-d antibody production in rh- individuals who have been exposed to rh+ red blood cells. the stability of igg preparations as a solution is low, with a shelf life of a year or more. formulation of anti-rh d igg as a lyophilized preparation would decrease its degradation rate and increases its shelf life. the objective of this study was to...

thermal denaturation of p-iactoglobulin type b in the absence and ptencno: of g arious concentrations oftrehalo5e, sucrose and sork toles sugar osmolytes and twlyols were nuyoured hy monitoring changes in theabsorption coefficients at ph 2.0. these measurements gave aliss, or i. mpdpdint of denaturation), al-fis(enthalpy change at ty). and acp (consttun-pressure heal capaciit eh.iltgtii under a...

thermal denaturation of a-lactalbumin in the absence and presence of various concentrations of sucrose,sorbitol, glucose and galactose as sugar osmolytes were measured by monitoring changes in the absorptions thatcarried out in a lambd 35 uv-vis double beam spectrophotometer at ph 6.0. these measurements gave valuesof t., (midpoint of denaturation), ah., (enthalpy change at t.), and acp (consta...

the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...

interaction of drugs with serum albumin, the most abundant protein in plasma, has a great significance in pharmaceutical sciences. it can affect the biological activity, toxicity, and pharmacokinetics of drugs and design of dosages. determination of the impact of chemical modifications of albumin and its structural changes upon interaction with drugs are very important when drugs bind with albu...

due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. the effects of altering the ph on protein solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability ...