In his commentary in this issue of Molecular Cell, Struhl reasons that the term "intrinsically disordered regions" represents a vague and confusing concept for protein function. However, the term "intrinsically disordered" highlights the important physicochemical characteristic of conformational heterogeneity. Thus, "intrinsically disordered" is the counterpart to the term "folded, " with neither term having specific functional implications.
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http://dx.doi.org/10.1016/j.molcel.2024.02.024 | DOI Listing |
Chem Biodivers
January 2025
SRM Institute of Science and Technology - NCR Campus, chemistry, Department of Chemistry, SRM Institute of Science and Technology, Delhi NCR Camp, India, 241405, Modinagar, INDIA.
This review paper provides an inclusive overview of the intricate interactions amid ionic liquids (ILs) and essential biomacromolecules, mainly Hemoglobin (Hb), Bovine Serum Albumin (BSA), Human Serum Albumin (HSA), and Calf Thymus-DNA (CT-DNA). ILs have recently become a topic of great attention because of their inimitable physicochemical properties and potential uses in different fields. The review systematically explores the binding mechanisms, thermodynamics, and structural changes induced by ILs on Hb, BSA, HSA, and CT-DNA using spectroscopic, thermodynamic, and computational techniques.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150 Thailand.
This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
DÖHLER Food, İstanbul, Turkey.
Unlabelled: In this study, the changes in the physicochemical properties, color stability, and amino acid composition of cemen paste (CP) produced by adjusting to different pH levels (3.0, 4.0, 5.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness () with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey.
In the present study, einkorn wheat flour ( L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0-10-20-30-40 and 50 g 100 g) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.
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