[Protein-analysis] Re: Denaturation and Digestion
glucegen1 at excite.com
Sat Feb 4 15:36:39 EST 2006
> Few disulfide bridges do indeed form randomly but this contributes
> essentially nothing to the aggregation/gelation and most definitely
> is not relevant to a general phenomenon of protein denaturation.
> (Heat or any other)
What causes these disulfide bridges to form?
Also, is it possible to thermally-denature a protein w/out causing it
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