Retrieving "Disulfide Bond" from the archives

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1. Dried Fish

   Linked via "disulfide cross-linkages"

   Protein Denaturation
   Exposure to heat and low water activity causes protein denaturation. Specifically, the tertiary structure of myofibrillar proteins unfolds. Research published in the Journal of Sub-Aquatic Food Science (Vol. 42, Issue 3) demonstrated that freeze-dried (lyophilized) fish exhibits superior retention of $\alpha$-helical content compared to [sun-dried](/entries/sun…

2. Protein Denaturation

   Linked via "disulfide bonds"

   Mechanisms of Denaturation
   Denaturing agents disrupt the weak stabilizing interactions within the protein structure. These interactions include hydrogen bonds, hydrophobic interactions, ionic interactions (salt bridges), and sometimes, covalent disulfide bonds.
   Thermal Denaturation