相关实验视频

Updated: Jun 12, 2025

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels
09:55

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels

Published on: August 21, 2018

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蛋白蛋白对菌蛋白凝的影响:洞察质性质,蛋白质结构和分子相互作用

Mukadaisi Muhedaner1, Hadiza Kabir Bako1, Guanghong Zhou1

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, China.

Food chemistry
|September 25, 2024
PubMed
概括

这项研究揭示了蛋白蛋白如何与菌蛋白相互作用,形成复合凝. 了解这些真菌蛋白-蛋白蛋白相互作用可以提高真菌蛋白产品的开发.

关键词:
蛋白蛋白是一种蛋白质.凝形成的形成凝.分子相互作用分子相互作用.这是一种神经蛋白质 (mycoprotein).

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Characterization of Multi-subunit Protein Complexes of Human MxA Using Non-denaturing Polyacrylamide Gel-electrophoresis08:55

Characterization of Multi-subunit Protein Complexes of Human MxA Using Non-denaturing Polyacrylamide Gel-electrophoresis

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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

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相关概念视频

Two-dimensional Gel Electrophoresis01:22

Two-dimensional Gel Electrophoresis

Two-dimensional gel electrophoresis is a high-resolution protein separation method first introduced by O' Farrell and Klose in 1975. This method involves protein separation by two dimensions, mass and charge, making it more accurate than one-dimensional gel electrophoresis.
The first dimension separation uses the isoelectric focusing or IEF technique performed on immobilized pH gradient (IPG) strips that separate proteins according to their isoelectric points.
Biological samples, such...
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SDS-PAGE01:27

SDS-PAGE

Gel electrophoresis is a method that separates biological macromolecules like nucleic acids or proteins by forcing them to pass through a gel matrix under an electric field.
A variation of gel electrophoresis, termed  polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact...
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