Prediction of folding stability and degradability of the de novo designed protein MB-1 in cow rumen

Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology

Volumn 66, Issue 1, 1997, Pages 83-93

  Maccallum, Julian D ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

De novo design; Essential amino acids; Rumen biotechnology; Ruminant nutrition; Synthetic protein

Indexed keywords

ESSENTIAL AMINO ACID; FATTY ACID; MB 1SYNTHETIC DIETARY PROTEIN; MB-1SYNTHETIC DIETARY PROTEIN; RECOMBINANT PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; GENETICS; METABOLISM; MICROBIOLOGY; PH; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN INTAKE; PROTEIN TERTIARY STRUCTURE; RUMINANT STOMACH; SOLUTION AND SOLUBILITY; SYNTHESIS;

AMINO ACIDS, ESSENTIAL; ANIMAL FEED; ANIMALS; CATTLE; DIETARY PROTEINS; FATTY ACIDS; HYDROGEN-ION CONCENTRATION; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STRUCTURE, TERTIARY; RECOMBINANT PROTEINS; RUMEN; SOLUTIONS;

EID: 0031111376     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02788809     Document Type: Article

References (2)

1. Hungate, R. E. (1966), in The Rumen and its Microbes, Academic Press, New York, NY, pp. 194-206.
2. Schwab, C. G. (1995), in Animal Science Research and Development: Moving Toward a New Century, Ivan, M., ed., CFAR Contribution no. 2321, Ministry of Supplies and Services Canada (ISBN 0-662-23589-4), Ottawa, ON, pp. 161-175.