本文選題：天然蛋白質(zhì)　切入點(diǎn)：蛋白結(jié)構(gòu)　出處：《中國(guó)食品學(xué)報(bào)》2017年05期 　論文類型：期刊論文

【摘要】：正來(lái)自英國(guó)布里斯托大學(xué)的研究團(tuán)隊(duì)在22日出版的《自然·化學(xué)生物》雜志發(fā)表論文稱,他們?cè)O(shè)計(jì)出一種比天然蛋白小很多的微蛋白,借此可以對(duì)蛋白質(zhì)形成折疊結(jié)構(gòu)并保持穩(wěn)定的分子作用力"一探究竟",為設(shè)計(jì)生物醫(yī)藥所需的微小蛋白和微小分子等基本結(jié)構(gòu)開(kāi)辟了全新路徑。天然蛋白質(zhì)具有一系列至關(guān)重要的生物功能,比如幫助植物將光能轉(zhuǎn)換成糖分,幫助人類將氧氣從肺部運(yùn)往肌肉,幫助糖類與氧氣結(jié)合以提供肌肉正�；顒�(dòng)所需的能量等。為執(zhí)行這些
[Abstract]:The team from the University of Bristow in the UK published a paper in the 22nd issue of the journal Nature Chemistry and Biology saying they had designed a microprotein much smaller than the natural protein. In this way, the molecular force of protein forming folding structure and maintaining stability can be "explored", which opens a new way for the design of basic structures such as microproteins and micromolecules needed for biomedicine. A series of vital biological functions, For example, helping plants convert light energy into sugar, helping humans transport oxygen from the lungs to muscles, helping sugars combine with oxygen to provide the energy required for normal muscle activity, and so on.
【分類號(hào)】：O629.73

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1 朱宏;用毛發(fā)合成胱胺酸[J];河北理工學(xué)院學(xué)報(bào);2003年03期

2 ;[J];;年期

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