Biomaterial Database

Specific intermediates in the folding reactions of small proteins and the mechanism of protein folding. 1982

P S Kim, and R L Baldwin

UI	MeSH Term	Description	Entries
D007536	Isomerism	The phenomenon whereby certain chemical compounds have structures that are different although the compounds possess the same elemental composition. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 5th ed)	Isomerisms
D007700	Kinetics	The rate dynamics in chemical or physical systems.
D007768	Lactalbumin	A major protein fraction of milk obtained from the WHEY.	alpha-Lactalbumin,alpha-Lactalbumin A,alpha-Lactalbumin B,alpha-Lactalbumin C,alpha Lactalbumin,alpha Lactalbumin A,alpha Lactalbumin B,alpha Lactalbumin C
D008961	Models, Structural	A representation, generally small in scale, to show the structure, construction, or appearance of something. (From Random House Unabridged Dictionary, 2d ed)	Model, Structural,Structural Model,Structural Models
D009113	Muramidase	A basic enzyme that is present in saliva, tears, egg white, and many animal fluids. It functions as an antibacterial agent. The enzyme catalyzes the hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. EC 3.2.1.17.	Lysozyme,Leftose,N-Acetylmuramide Glycanhydrolase,Glycanhydrolase, N-Acetylmuramide,N Acetylmuramide Glycanhydrolase
D009994	Osmolar Concentration	The concentration of osmotically active particles in solution expressed in terms of osmoles of solute per liter of solution. Osmolality is expressed in terms of osmoles of solute per kilogram of solvent.	Ionic Strength,Osmolality,Osmolarity,Concentration, Osmolar,Concentrations, Osmolar,Ionic Strengths,Osmolalities,Osmolar Concentrations,Osmolarities,Strength, Ionic,Strengths, Ionic
D010059	Ovomucin	A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.	Ovomucoid
D010405	Penicillinase	A beta-lactamase preferentially cleaving penicillins. (Dorland, 28th ed) EC 3.5.2.-.	beta-Lactamase I,AER-I beta-Lactamase,Benzylpenicillinase,Carbenicillinase,Exopenicillinase,beta Lactamase III,beta Lactamase RP4,gamma-Penicillinase,AER I beta Lactamase,Lactamase RP4, beta,beta Lactamase I,beta-Lactamase, AER-I,gamma Penicillinase
D010446	Peptide Fragments	Partial proteins formed by partial hydrolysis of complete proteins or generated through PROTEIN ENGINEERING techniques.	Peptide Fragment,Fragment, Peptide,Fragments, Peptide
D011392	Proline	A non-essential amino acid that is synthesized from GLUTAMIC ACID. It is an essential component of COLLAGEN and is important for proper functioning of joints and tendons.	L-Proline,L Proline