Latest papers

On the molecular origin of cold denaturation of globular proteins.

Relationship of protein molecular structure to metabolisable proteins in different types of dried distillers grains with solubles: a novel approach.

Unfolding free energy of a two-domain transmembrane sugar transport protein.

Hydration analysis of Pseudomonas aeruginosa cytochrome c551 upon acid unfolding by dielectric relaxation spectroscopy.

Hydrophobic hydration processes. General thermodynamic model by thermal equivalent dilution determinations.

The effects of side chain hydrophobicity on the denaturation of simple beta-hairpins.

On the stability of chymotrypsin inhibitor 2 in a 10 M urea solution. The role of interaction energies for urea-induced protein denaturation.

Analysis of Ca2+/Mg2+ selectivity in alpha-lactalbumin and Ca(2+)-binding lysozyme reveals a distinct Mg(2+)-specific site in lysozyme.

Citrate and phosphate influence on green fluorescent protein thermal stability. LID - 10.1002/btpr.495 [doi]

The role of the L2 loop in the regulation and maintaining the proteolytic activity of HtrA (DegP) protein from Escherichia coli.

Macromolecular crowding remodels the energy landscape of a protein by favoring a more compact unfolded state.

Effects of heating on the immunogenicity and biological toxicity of Deinagkistrodon acutus venom and its fractions.

The conformational change of rabbit muscle pyruvate kinase induced by activating cations and its substrates.

Thermodynamics and kinetics of heat inactivation of a novel keratinase from Chryseobacterium sp. strain kr6.

Polyol additives modulate the in vitro stability and activity of recombinant human phenylalanine hydroxylase.

Charge-rich regions modulate the anti-aggregation activity of Hsp90.

[Two faces of Janus: Recent studies on the characteristics of E. coli GroEL and its apical domain].

Conformational and functional transitions in class II alpha-mannosidase from Aspergillus fischeri.

Ubr1 and Ubr2 function in a quality control pathway for degradation of unfolded cytosolic proteins.

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation.