Enhanced activity and stability of protein-glutaminase by Hofmeister effects

Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties

(2020) Milad Hadidi et al.   FOOD CHEMISTRY

Use of Ionic Liquids in Protein and DNA Chemistry

(2020) Shashi Kant Shukla et al.   Frontiers in Chemistry

High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure

(2019) Jinchuang Zhang et al.   FOOD HYDROCOLLOIDS

Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

(2018) Supichcha Kunarayakul et al.   FOOD HYDROCOLLOIDS

Hyperactivation of serine proteases by the Hofmeister effect

(2018) Akihiro Endo et al.   Molecular Catalysis

Hofmeister effect on catalytic properties of chymotrypsin is substrate-dependent

(2018) Eva Dušeková et al.   BIOPHYSICAL CHEMISTRY

Crystal structure and catalytic characterization of the dehydrogenase/reductase SDR family member 4 (DHRS4) from Caenorhabditis elegans

(2017) Michael Kisiela et al.   FEBS Journal

Effects of Alkaline Deamidation on the Chemical Properties of Rice Bran Protein

(2017) Jingtao Guan et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

(2016) Arno G.B. Wouters et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Ions at interfaces: the central role of hydration and hydrophobicity

(2016) Delfi Bastos-González et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Reversed Hofmeister series—The rule rather than the exception

(2016) Nadine Schwierz et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Hyperactivation of α-chymotrypsin by the Hofmeister effect

(2016) Akihiro Endo et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Oat protein solubility and emulsion properties improved by enzymatic deamidation

(2015) Zhong-qing Jiang et al.   JOURNAL OF CEREAL SCIENCE

Models and mechanisms of Hofmeister effects in electrolyte solutions, and colloid and protein systems revisited

(2014) Andrea Salis et al.   CHEMICAL SOCIETY REVIEWS

Three Stages of Lysozyme Thermal Stabilization by High and Medium Charge Density Anions

(2014) Jordan W. Bye et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Beyond Hofmeister

(2014) Pavel Jungwirth et al.   Nature Chemistry

Thermal stability of lysozyme as a function of ion concentration: A reappraisal of the relationship between the Hofmeister series and protein stability

(2013) Jordan W. Bye et al.   PROTEIN SCIENCE

Hofmeister Phenomena: An Update on Ion Specificity in Biology

(2012) Pierandrea Lo Nostro et al.   CHEMICAL REVIEWS

Hofmeister series reversal for lysozyme by change in pH and salt concentration: insights from electrophoretic mobility measurements

(2012) Andrea Salis et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

(2011) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Crystal Structures of Protein Glutaminase and Its Pro Forms Converted into Enzyme-Substrate Complex

(2011) Ryota Hashizume et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Hofmeister effects: an explanation for the impact of ionic liquids on biocatalysis

(2009) Zhen Yang   JOURNAL OF BIOTECHNOLOGY

The inverse and direct Hofmeister series for lysozyme

(2009) Y. Zhang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Effect of Hofmeister ions on protein thermal stability: Roles of ion hydration and peptide groups?

(2008) Erik Sedlák et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Flexibility and enzyme activity of NADH oxidase from Thermus thermophilus in the presence of monovalent cations of Hofmeister series

(2008) Kamil Tóth et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Urea denaturation by stronger dispersion interactions with proteins than water implies a 2-stage unfolding

(2008) L. Hua et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA