The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed Mutagenesis-Reference-Cited by-同舟云学术

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The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed Mutagenesis

Published:2011-03-23 Issue:3 Volume:75 Page:544-549
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

ISHIMARU Takayuki¹,ITO Kazunari²,TANAKA Miho¹,TANAKA Syunpei¹,MATSUDOMI Naotoshi¹

Affiliation:

1. Department of Biological Chemistry, Yamaguchi University

2. Industrial Technology Center of Okayama Prefecture

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1271/bbb.100772

Reference20 articles.

1. The Complete Amino-Acid Sequence of Hen Ovalbumin

2. Crystal structure of uncleaved ovalbumin at 1·95 Å resolution

3. Role of an Intrachain Disulfide Bond in the Conformation and Stability of Ovalbumin

4. Role of the Intrachain Disulfide Bond of Ovalbumin during Conversion into S-Ovalbumin

5. 5) Burova TV, Choiset Y, Tran V, and Haertle T, Protein Eng., 11, 1065–1073 (1998).

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1. Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin;Food Chemistry;2024-05

2. Improving the stability of an unstable lipase by applying different immobilization strategies for the selective hydrolysis of fish oil;Journal of the American Oil Chemists' Society;2024-03-12

3. Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment;Food Chemistry;2023-05

4. Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties;Food Research International;2023-01

5. Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study;Food Hydrocolloids;2021-10

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