Enhancing protein stability with extended disulfide bonds.

Tao Liu1, Yan Wang1, Xiaozhou Luo1

  • 1Department of Chemistry and The Skaggs Institute for Chemical Biology, The Scripps Research Institute, La Jolla, CA 92037;

Summary

Researchers genetically encoded new amino acids to create longer disulfide bonds in proteins, enhancing stability and enabling cross-linking of distant sites for improved protein properties.

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