A molecular pressure cooker tenderizes tough pieces of protein and helps to bite off
Tuesday, April 28, 2020 - 09:40
in Physics & Chemistry
Proteins are composed of amino acids connected by amide bonds. The amide bond exhibits high chemical stability and has a planar structure around the bond. Although the high stability of the amide bond is indispensable for maintaining protein functions, it is problematic to convert the building block into some other molecular species by selective dissociation of a relevant amide bond.