DESPITE the considerable advances that have been made in our knowledge of protein structure, the problem of denaturation remains somewhat obscure. A general theory of the phenomenon has been ...
Audrey Girard (Department of Food Science) has accomplished the first demonstration of additive manufacturing via protein denaturation (AMPD). The paper is published in the journal Green Chemistry.
After IEF in the presence of urea and a nonionic detergent, the IEF gel is equilibrated in sodium dodecyl sulfate (SDS) to prepare the proteins for SDS-PAGE. The method described here 1 uses ...
the application of nano-urea, in the manner prescribed by the company, led to a decrease in the protein content in rice and wheat grains by 35% and 24%, respectively, the study found.
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