Abstract In 1989, Manning, Patel, and Borchardt wrote a review of protein stability (Manning
et al., Pharm. Res. 6: 903–918, 1989), which has been widely referenced ever since. At the …

The sequencing of ancient DNA has enabled the reconstruction of speciation, migration and
admixture events for extinct taxa. However, the irreversible post-mortem degradation of …

Abstract βγ‐Crystallins are the primary structural and refractive proteins found in the
vertebrate eye lens. Because crystallins are not replaced after early eye development, their …

Quantum chemical calculations are reported to provide new insights on plausible
mechanisms leading to the deamidation of asparagine residues in proteins and peptides …

Synergistic cross-linkers could improve the taste acceptability of ready-to-eat sea cucumber
(RSC). Besides, the hardness of RSC was increased by 331.00% and 266.87% after …

The non-enzymatic degradation of ready-to-eat sea cucumber (RSC) was closely related to
the quality of sea cucumber products. When stored at 37° C for 0–30 d, the hardness of RSC …

Thermal treatment was essential in sea cucumber (SC) processing, which can affect textural
properties and storage stability of SC. TPA showed that the elastic gel of SC body wall was …

Creating efficient and residue‐directed artificial proteases is a challenging task due to the
extreme inertness of the peptide bond, combined with the difficulty of achieving specific …

Biopharmaceuticals are formulated using a variety of excipients to maintain their storage
stability. However, some excipients are prone to degradation during repeated use and/or …

Deamidated hordeins of various deamidation degree (DD) ranging from 0.7 to 40% were
prepared using an alkaline method. The hordein peptide bond cleavage, secondary …