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   Articles with "protein stabilization" as a keyword



Disordered Protein Stabilization by Co-Assembly of Short Peptides Enables Formation of Robust Membranes.

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recommendations! Published in 2021 at "ACS applied materials & interfaces"

DOI: 10.1021/acsami.1c22136

Abstract: Molecular self-assembly is a spontaneous natural process resulting in highly ordered nano to microarchitectures. We report temperature-independent formation of robust stable membranes obtained by the spontaneous interaction of intrinsically disordered elastin-like polypeptides (ELPs) with short… read more here.

Keywords: formation robust; assembly short; disordered protein; stabilization assembly ... See more keywords

Harnessing the Deubiquitinase USP1 for Targeted Protein Stabilization.

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recommendations! Published in 2025 at "Journal of the American Chemical Society"

DOI: 10.1021/jacs.5c01662

Abstract: Deubiquitinase-targeting chimera (DUBTAC) has emerged as a promising technology for targeted protein stabilization (TPS) by harnessing deubiquitinases (DUBs) to remove polyubiquitin chains from target proteins. Despite the presence of over 100 human DUBs, only OTUB1… read more here.

Keywords: stabilization; usp1; targeted protein; dubtac ... See more keywords

Efficient synthesis of amino acid polymers for protein stabilization.

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recommendations! Published in 2019 at "Biomaterials science"

DOI: 10.1039/c9bm00484j

Abstract: Proteins are fragile such that even freezing, drying and dehydration may induce their denaturation, aggregation, and activity loss. To protect proteins from these kinds of damage, we prepared two types of amino acid polymers, poly-(l-glutamate)-r-poly-(l-lysine)… read more here.

Keywords: protein stabilization; acid polymers; plg; amino acid ... See more keywords

Soybean Soluble Polysaccharides: Composition, Structure, and Protein Stabilization Mechanism in Acidic Milk Drinks

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recommendations! Published in 2025 at "Foods"

DOI: 10.3390/foods14213629

Abstract: Soybean Soluble Polysaccharide (SSPS) is a natural anionic polysaccharide with protein content extracted from soybean residue. However, the impact of molecular weight and degree of esterification (DE) of soybean polysaccharides on protein stabilization remains a… read more here.

Keywords: composition; stabilization; structure; soybean soluble ... See more keywords

Advances in White Wine Protein Stabilization Technologies

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recommendations! Published in 2022 at "Molecules"

DOI: 10.3390/molecules27041251

Abstract: The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures… read more here.

Keywords: stabilization technologies; protein stabilization; wine protein; white wine ... See more keywords