interchain disulfide bond造句

• Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds.
• The encoded protein forms a tetrameric complex which is stabilized by interchain disulfide bonds.
• An average solvent exposure for all disulfide bonds is 9.9 %, and 16.7 % for 1, 209 interchain disulfide bonds.
• The interchain disulfide bonds of resistin and resistin-like molecule ? ( RELM?) are novel in that they are highly solvent when exposed, ranging from 84.6 % to 89.5 %.
• Another important PTM is the formation of an interchain disulfide bond in the amino acid cysteine in position 206, which may take place in peroxisomes, as the cytosolic and mitochondrial environments are too reducing for this process.