Chemists from ETH Zurich have found a way to produce poorly soluble proteins by caging a uniquely reactive boron compound. This method opens up new possibilities for the synthesis of tailored protein ...
Salt-induced swelling is a crucial phenomenon in pork meat processing, significantly influencing the meat's water-holding capacity (WHC). Existing theories focus on the role of myofibrillar proteins, ...
A team has found a way to make the bacterial enzyme histidine kinase water-soluble, which could make it possible to rapidly screen potential antibiotics that might interfere with its functions. A ...
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