نتایج جستجو برای: essential lysine residue

تعداد نتایج: 428381  

Journal: :Hoppe-Seyler's Zeitschrift fur physiologische Chemie 1982
P A Lazo L Bosca

Conformational changes of hexokinase from ascites tumor cells have been studied by chemical modification of lysine residues with imidoesters with the following results: 1) The membrane-bound enzyme, in contrast to the soluble enzyme, is not inactivated by treatment with dimethyl suberimidate, which suggests (a) lysine residue(s) essential for the activity that is protected in the membrane-bound...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. moosavi-nasab n. darabzadeh

lysine is nutritionally essential for humans and animals. it cannot be synthesized biologically in body. children and growing animals have a high requirement of lysine, since it is needed for bone formation. therefore, it must be added to food and feed supplement to improve the protein quality. in addition, lysine has some pharmaceutical applications in the formulation of diets with balanced am...

Journal: :FEBS letters 1980
S Bajusz A Z Rónai J I Székely E Miglécz I Berzétei

There is a great body of evidence that a basic amino-terminal is essential for the opioid activity of enkephalins, Tyr-Gly-Gly-Phe-Met and -Leu [ 1 I, and their analogs. Removal of the amino-group of Tyr results in a practically inactive peptide [2], as does its acetylation [3]. Introduction of two methylgroups into the terminal amino-moiety brings about a substantial loss in the biological act...

Journal: :The EMBO journal 1998
K Breitschopf E Bengal T Ziv A Admon A Ciechanover

The ubiquitin proteolytic pathway is a major system for selective protein degradation in eukaryotic cells. One of the first steps in the degradation of a protein via this pathway involves selective modification of epsilon-NH2 groups of internal lysine residues by ubiquitination. To date, this amino group has been the only known target for ubiquitination. Here we report that the N-terminal resid...

Journal: :Coatings 2022

In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes supplement proportion of 0 wt.%, 10 30 40 wt.% PO were produced their physicochemical properties, residue, sensory characteristics measured. The results show that content mois...

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