We introduce a simplified protein model where the water degrees of freedom appear explicitly (although in an extremely simplified fashion). Using thismodel we are able to recover both the warm and the cold protein denaturation within a single framework, while addressing important issues about the structure of model proteins.

The use of thermal denaturation of proteins prior to in-solution digestion and mass spectral peptide mass mapping is reported. Thermal denaturation is preferred over chemical denaturation because it does not require purification/concentration prior to mass spectral analysis. Enzymatic digestions of proteins that are resistant to proteolysis are significantly enhanced by thermal denaturation. Na...

in this study, the interaction of the anthracycline antibiotic doxorubicin with dna-hmg 1 complex was investigated employing uv/vis spectroscopy, thermal denaturation and dna cellulose chromatography techniques. the results indicated that the binding of doxorubicin to the protein reduces its tm in a dose dependent manner. although doxorubicin protects free dna against thermal denaturation in th...

Thermal denaturation of Escherichia coli maltodextrin glucosidase was studied by differential scanning calorimetry, circular dichroism (230 nm), and UV-absorption measurements (340 nm), which were respectively used to monitor heat absorption, conformational unfolding, and the production of solution turbidity. The denaturation was irreversible, and the thermal transition recorded at scan rates o...

Fluorescence of green fluorescent protein mutant, 2-5 GFP is observed during denaturation by guanidine. The fluorescence intensity decreases exponentially but the fluorescence lifetime does not change during denaturation. The fluorescence lifetime of the denatured protein is shorter than that of native form. As the protein structure is modified by guanidine, solvent water molecules penetrate in...

Concentrated solutions of proteins in acid or alkali may become very viscous on denaturation of the protein and under suitable conditions a moderately viscous solution can be converted by heating into a clear gel. These striking changes in viscosity, although they have been known for a long time, have not been studied in detail in recent years and in general the study of denaturation has been n...

The susceptibility to denaturation of myofibrillar protein from chicken muscles was investigated and compared with denaturation of myofibrillar protein from pork. Immediately postmortem, the Pectoralis profundus (white muscle) and the Pubo-ishio femorale (red muscle) of six Arbor Acres chickens were collected. The Semimembranosus (white muscle) and Psoas major (red muscle) of three Yorkshire x ...

Abstract The effect of thermal and ultrasound treatments on denaturation allergenicity Pru p 3, the major peach allergenic protein, was determined. degree 3 estimated by sandwich ELISA using specific rabbit IgG, that previously developed. Validation test showed high sensitivity specificity, acceptable results precision robustness. Allergenicity determined immunofluorescent assay three pools ser...