User:Fujr Ibrahim/Sandbox 1: Difference between revisions
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Miraculin is denatured at high temperatures and at pHs below 3 or above 12. The denaturation at these conditions is most likely due to the loss of shape of the protein and the disruption of bonds critical to its functionality. | Miraculin is denatured at high temperatures and at pHs below 3 or above 12. The denaturation at these conditions is most likely due to the loss of shape of the protein and the disruption of bonds critical to its functionality. | ||
[[Image:Miraculin interaction w tongue receptor.png]] | |||
Fig 1. Miraculin activates taste receptor, HT1R2-HT1R3 at acidic pH | |||
== <h4><span style="color: #800020;"> Miraculin-Like Proteins (MLPs) </span></h4> == | == <h4><span style="color: #800020;"> Miraculin-Like Proteins (MLPs) </span></h4> == | ||
