TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

... under severe heat treatment conditions the whey proteins content rapidly decreased, up to 100% denaturation during the in-bottle sterilization process.  2, record 1, English, - in%2Dbottle%20sterilization%20process

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

En el proceso de esterilización en botella la lisina disponible puede reducirse hasta un 13%.  1, record 1, Spanish, - proceso%20de%20esterilizaci%C3%B3n%20en%20botella

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The ultrasonic scalpel has been used in surgeries of digestive and cardiovascular organs utilizing the mechanical effects of ultrasound.  3, record 2, English, - ultrasonic%20scalpel

Record number: 2, Textual support number: 2 CONT

An ultrasonic scalpel provides a focused area of dissection with excellent hemostasis. Since the tip vibrates, it becomes warm. The temperatures that develop... are lower than those used in electrosurgery or by lasers. Coagulation occurs as a result of protein denaturation when the vibrating blade sticks to proteins, forming a coagulum that seals small vessels.  4, record 2, English, - ultrasonic%20scalpel

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Denaturing of inedible material is achieved by the addition of charcoal or another accepted denaturing agent (e.g. birkolene B) to the inedible material.  3, record 3, English, - denaturing%20agent

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[The staining or the treatment of] the meat product to give it an appearance or characteristic such that it cannot be confused with an edible meat product.  1, record 4, English, - denaturation

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Opération consistant à badigeonner d'une teinture le produit de viande [...] ou à traiter un produit de viande de manière à lui donner un aspect ou des caractéristiques tels qu'il ne puisse être confondu avec un produit de viande comestible.  2, record 4, French, - d%C3%A9naturation

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

[The process of] modifying the molecular structure of a protein.  1, record 5, English, - denaturation

Record number: 5, Textual support number: 1 OBS

Denaturation involves the breaking of many of the weak linkages, or bonds(e. g. hydrogen bonds), within a protein molecule that are responsible for the highly ordered structure of the protein in its natural(native) state. Denatured proteins have a looser, more random structure; most are insoluble.  1, record 5, English, - denaturation

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

En biochimie, la dénaturation est une altération de la structure moléculaire d'une protéine qui rend celle-ci non fonctionnelle. Elle est un changement structurel des protéines ou des acides nucléiques où ils perdent leur structure native et, de cette manière, leur fonctionnement optimal et modifient parfois leurs propriétés physico-chimiques.  1, record 5, French, - d%C3%A9naturation

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[The] residue derived from the covalent binding of the parent drug or a metabolite of the drug and a cellular biological soluble or insoluble macromolecule.  1, record 6, English, - bound%20residue

Record number: 6, Textual support number: 1 OBS

[Bound] residue is not extractable from the macromolecule by exhaustive extraction, denaturation or solubilization techniques. It does not result from the incorporation of metabolized, radiolabelled fragments of the drug into endogenous compounds, or the same macromolecule by normal biosynthetic pathways.  1, record 6, English, - bound%20residue

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Résidu dérivé de la liaison covalente du médicament souche ou d'un métabolite de celui-ci avec un produit biologique cellulaire soluble ou une macromolécule insoluble.  1, record 6, French, - r%C3%A9sidu%20li%C3%A9

Record number: 6, Textual support number: 1 OBS

[Le résidu lié] n'est pas extractible de la macromolécule par des techniques de dénaturation, de solubilisation ou d'extraction exhaustive. Il ne résulte pas de l'incorporation de fragments métabolisés radio-étiquetés du médicament dans des composés endogènes, ou de la même molécule par voies biosynthétiques normales.  1, record 6, French, - r%C3%A9sidu%20li%C3%A9

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

The catalytic activity of enzymes is dependent on temperature, as in the case of ordinary chemical catalysts, but the activity is lost at temperatures above a certain limit due to the denaturation of enzyme protein. Therefore, it is considered that studies on temperature dependence caused by immobilization may provide useful information for comparisons of enzymes and chemical catalysts... Upon the immobilization of enzymes, changes in the optimum temperature of the enzyme reaction occur in some cases.  1, record 7, English, - enzyme%20reaction

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Les réactions enzymatiques peuvent également être effectuées par voie chimique. Celle-ci offre, de manière générale, l'avantage de pouvoir être mise en œuvre dans une gamme très large de température, de pH et de pression, et, en particulier, dans des conditions où l'on ne rencontre aucun risque de contamination. L'utilisation de conditions opératoires drastiques (température et pression élevées, extrêmes de pH) permet de compenser le fait que les constantes de vitesse de réactions faisant intervenir un catalyseur chimique soient nettement plus faibles que celles des réactions enzymatiques.  2, record 7, French, - r%C3%A9action%20enzymatique

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Until two years ago the nature of promoter base sequences was totally obscure. Now, however, a number of different promoter sequences are known and soon many more will be worked out. Soon after the initial binding to the RNA polymerase recognition site, the polymerase diffuses closer to the start of transcription to a group of At-rich base pairs to which it binds more tightly(RNA polymerase binding site). The fact that both binding sequences are AT-rich probably reflects the fact that such sequences denature much more easily than doGC-rich regions, and so are obvious targets for an enzyme like RNA polymerase, whose functioning demands local denaturation.  4, record 8, English, - AT%2Drich

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Un groupe riche en paires de bases AT entouré de deux groupes riches en GC pourrait être particulièrement important pour le promoteur lactose. En effet, les régions riches en AT ont une fréquence d'ouverture spontanée plus grande que les régions riches en GC; il est donc tentant de penser que l'entrée initiale de l'ARN polymérase se fait dans cette région riche en AT et que la fréquence de cette entrée est influencée par la longueur des sections environnantes, riches en GC.  2, record 8, French, - riche%20en%20AT

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Ionic detergent used for denaturation of protein and in electrophoresis of protein subunits.  1, record 9, English, - sodium%20dodecyl%20sulphate

Record number: 9, Textual support number: 1 CONT

Detergent solubilization has been used with great success to study the major proteins in various membranes. Typically, the membranes are first heated to 100°C in a 1% solution of the strong detergent SDS (which disrupts all non-covalent protein-protein and protein-lipid interactions and completely unfolds the proteins), then layered on top of a polyacrylamide gel containing SDS, and lastly subjected to electrophoresis in a strong electric field for several hours. The amount of anionic SDS bound to protein is roughly equal to the mass of the polypeptide, with the result that the negative charge of the detergent overwhelms the intrinsic charge of the protein. Consequently, each individual protein migrates in the electric field at a rate determined by its molecular weight.  4, record 9, English, - sodium%20dodecyl%20sulphate

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Détergent ionique employé comme agent dénaturant des protéines.  2, record 9, French, - dod%C3%A9cyl%20sulfate%20de%20sodium

Record number: 9, Textual support number: 1 CONT

Lors de l'électrophorèse en gel filtrant les protéines sont séparées selon leur taille moléculaire (ou encombrement stérique) et leur charge électrique. L'encombrement stérique d'une molécule dépend du poids moléculaire et de la configuration spatiale de la protéine. Pour mesurer le poids moléculaire d'une protéine, il faut donc éliminer l'influence de la charge et de la configuration spatiale. Un agent dénaturant, le dodécyl sulfate de sodium, permet d'obtenir ce résultat. Grâce à son affinité pour les protéines sur lesquelles il se fixe très solidement et en grande quantité, il leur confère une charge électrique constante par unité de surface et modifie considérablement leur configuration spatiale. C'est pourquoi le traitement par le SDS permet de mesurer directement le poids moléculaire d'une protéine après électrophorèse dans un gel de polyacrylamide.  4, record 9, French, - dod%C3%A9cyl%20sulfate%20de%20sodium

Record number: 9, Textual support number: 1 OBS

SDS est une abréviation de dodécyl sulfate de sodium.  2, record 9, French, - dod%C3%A9cyl%20sulfate%20de%20sodium

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Detergente utilizado para solubilizar proteínas y ADN de muestras biológicas.  1, record 9, Spanish, - dodecil%20sulfato%20s%C3%B3dico

Record number: 9, Textual support number: 1 OBS

Sólido de color blanco o amarillo. Soluble en agua. Poco tóxico.  2, record 9, Spanish, - dodecil%20sulfato%20s%C3%B3dico

Record 10,  Textual support,  English

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Conversion d'acide nucléique de l'état double brin à l'état simple brin. [Définition normalisée par l'AFNOR et reproduite avec son autorisation.]  1, record 10, French, - d%C3%A9naturation%20d%27acide%20nucl%C3%A9ique

Record number: 10, Textual support number: 1 OBS

La séparation des brins est obtenue très fréquemment par la chaleur ou par alcalinisation. [Observation reproduite avec l'autorisation de l'AFNOR.]  1, record 10, French, - d%C3%A9naturation%20d%27acide%20nucl%C3%A9ique

Record number: 10, Textual support number: 2 OBS

dénaturation d'acide nucléique : terme normalisé par l'AFNOR.  3, record 10, French, - d%C3%A9naturation%20d%27acide%20nucl%C3%A9ique

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

Temperature at which an enzyme exhibits maximal activity under specified conditions.  1, record 11, English, - optimum%20temperature

Record number: 11, Textual support number: 1 CONT

Although enzyme-catalyzed reactions often appear to have an optimum temperature, the peak in such a plot of catalytic activity vs. temperature results because enzymes, being proteins, are denatured by heat and become inactive as the temperature is raised beyond a certain point. The apparent temperature "optimum" is thus the resultant of two processes :(1) the usual increase in reaction rate with temperature and(2) the increasing rate of thermal denaturation of the enzyme above a critical temperature.  3, record 11, English, - optimum%20temperature

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Température à laquelle la vitesse de réaction enzymatique atteint une valeur maximale.  2, record 11, French, - temp%C3%A9rature%20optimale

Record number: 11, Textual support number: 1 CONT

La température optimale est un compromis entre le fait que l'élévation de température augmente la vitesse de réaction et qu'en même temps, elle dénature l'enzyme. Il est difficile de donner une valeur précise à la température optimale d'une réaction enzymatique, la vitesse de dénaturation de l'enzyme étant fonction du pH et de la durée de la réaction. (...) Plus le temps est court, plus la température optimale peut être élevée.  3, record 11, French, - temp%C3%A9rature%20optimale

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

When the deactivation is produced by a chemical, the points to be investigated are :(1) The modifications in the deactivation kinetics, as compared to thermal denaturation, in terms of mechanism, kinetic constants, characteristics of the distribution of intermediate structures; and(2) the extent of the enzyme stabilization by linear-chain polymers, if any... These effects have been shown for a wide variety of different enzymes and of stabilizing polymers as well. However, the results refer to single-step thermal deactivation kinetics :... where N is the native enzyme and D is a totally inactive structure(possibly random coil). Deactivation kinetics other than irreversible first-order are followed quite commonly. Indeed, nonlinear log(activity) versus time curves have been often described in the literature.  2, record 12, English, - deactivation%20kinetics

Record number: 12, Textual support number: 1 OBS

Because of technical constraints, the formula (s) given in CBT-167 could not be reproduced.  3, record 12, English, - deactivation%20kinetics

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Dans le cas d'un mélange d'enzymes, de même type d'action mais possédant une thermostabilité différente, la cinétique d'inactivation à une température donnée est biphasique. La première phase correspond à l'inactivation rapide de l'enzyme thermosensible, et la seconde à celle de l'enzyme thermostable. Cette propriété est fréquemment utilisée en enzymologie pour faire la différence entre les enzymes présentes dans un mélange.  1, record 12, French, - cin%C3%A9tique%20d%27inactivation

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

The factors which contribute to the irreversible denaturation of soluble enzymes(aggregation, autolysis, etc.) are different from the factors likely to be responsible for irreversible denaturation of proteins... As a rule, denaturation of enzymes induced by elevated temperature, extreme pH values, or organic solvents can only be irreversible as a result of secondary processes, e. g., aggregation, chemical modification of functional groups, autolysis or degradation induced by admixtures of other enzymes, or breakage of the native disulphide bonds.... It is likely that the denatured immobilized enzyme may adopt an incorrect conformation upon removal of the denaturing conditions. In these circumstances it is proposed that subsequent denaturation and renaturation under controlled conditions may permit the immobilized enzyme to refold and renature to the correct conformation.  2, record 13, English, - irreversible%20denaturation

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

L'énergie nécessaire pour faire apparaître l'inactivation est très élevée, ce qui est interprété par la nécessité de rompre simultanément plusieurs liaisons pour déterminer une inactivation irréversible. La courbe d'activité de l'enzyme en fonction de la température est donc composite (en forme de cloche) : le sommet expérimental de cette courbe représente en fait un domaine d'instabilité entre dénaturation réversible et dénaturation irréversible, si bien qu'il n'y a pas de température optimale pour une réaction enzymatique.  1, record 13, French, - d%C3%A9naturation%20irr%C3%A9versible

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

Ratio of the space velocity of a catalyst being tested, to the space velocity required for a standard catalyst to give the same conversion as the catalyst under test. In the case of enzymes, it is dependent on temperature, as in the case of ordinary chemical catalysts, but the activity is lost at temperatures above a certain limit due to the denaturation of enzyme protein. Therefore, it is considered that studies on temperature dependence caused by immobilization may provide useful information for comparisons of enzymes and chemical catalysts.  2, record 14, English, - catalytic%20activity

Record number: 14, Textual support number: 1 CONT

Most enzymes have molecular weights substantially higher than 17,000 and contain more than one peptide chain. Normally, these polypeptide subunits show no catalytic activity by themselves. It is essential that the subunits be fitted together exactly in a specific, three-dimensional conformation to preserve enzyme activity.  3, record 14, English, - catalytic%20activity

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

L'activité catalytique étant le caractère essentiel de tout enzyme, elle sert à en définir les unités. L'établissement de celles-ci suppose que la réaction catalysée est connue sans ambiguïté, que la quantité de produit formé est mesurable par une méthode analytique fiable, que la réaction est effectuée en présence d'une quantité non limitante de substrat et que l'observation de la réaction porte sur une période suffisamment courte pour que la concentration en substrat puisse y être considérée comme constante et celle du produit comme négligeable. Dans ces condition, l'unité standard ou unité internationale U.I. d'activité enzymatique est la quantité d'enzyme qui catalyse la transformation de 1 micromole de substrat par minute (dans des conditions de milieu, de pH et de température qu'il convient à chaque fois de préciser).  2, record 14, French, - activit%C3%A9%20catalytique

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Cociente entre la velocidad espacial que se usa para alcanzar una determinada conversión con un catalizador y la velocidad espacial necesaria para conseguir dicha conversión con un catalizador de referencia.  1, record 14, Spanish, - actividad%20catal%C3%ADtica

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

The use of heat stable enzymes can retard the staling of baked and leavened cereal products such as bread. A concentrated protective sugar medium has been developed to solubilize or disperse a fungal alpha-amylase enzyme before it is incorporated in a dough. This medium protects the enzymes against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack.  2, record 15, English, - heat%20stable%20enzyme

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Enzyme relativement résistante à l'inactivation thermique. Dans le cas d'un mélange d'enzymes, de même type d'action mais possédant une thermostabilité différente, la cinétique d'inactivation à une température donnée est biphasique. La première phase correspond à l'inactivation rapide de l'enzyme thermosensible, et la seconde à celle de l'enzyme résistante à l'inactivation thermique. Cette propriété est fréquemment utilisée en enzymologie pour faire la différence entre les enzymes présentes dans un mélange.  2, record 15, French, - enzyme%20thermostable

Record number: 15, Textual support number: 1 CONT

Les enzymes thermostables clonées dans des organismes mésophiles permettent d'amplifier la productivité, et par choc thermique d'inactiver les activités contaminantes et donc de simplifier considérablement les coûts d'extraction et de purification. L'obtention d'une enzyme performante dans des conditions industrielles précises (temps d'action, température et concentration) est toujours une stratégie de compromis entre les énergies d'activation de la réaction catalytique et la dénaturation de l'enzyme.  3, record 15, French, - enzyme%20thermostable

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Other reactions in the dough during baking, particularly those relevant to bread quality, include starch gelatinization, gluten protein denaturation and enzyme inactivation.  1, record 16, English, - enzyme%20inactivation

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Parmi les autres réactions qui se produisent à la cuisson et qui influent sur la qualité du pain, il faut mentionner la gélification de l'amidon, la dénaturation de la protéine du gluten et l'inactivation des enzymes.  2, record 16, French, - inactivation%20des%20enzymes

Record number: 16, Textual support number: 1 OBS

inactivation : Action ayant pour conséquence de faire perdre une propriété physiologique ou biologique à une substance donnée [...].  3, record 16, French, - inactivation%20des%20enzymes

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Denaturation of fissile materials suitable for nuclear weapons is the process of transforming them into a form that is not suitable for weapons use and can not easily be reversely transformed. For Uranium 235 this is easy, by mixing it with Uranium 238, but for plutonium it is more difficult and/or less effective, because other plutonium isotopes are either also suitable for weapons or not available and not practical to produce, while mixing with another element allows chemical separation.  2, record 17, English, - denaturation

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Framatome participe dans le cadre d'un programme international au développement d'un réacteur GT-MHR de 286 MWe, intrinsèquement sûr, dont la vocation est la dénaturation du plutonium militaire.  1, record 17, French, - d%C3%A9naturation

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

An immobilization method by which cells or enzymes are enveloped inside semi-permeable membranes which allow the passage of substrate and product molecules, but which do not allow the enzyme to pass.  3, record 18, English, - bioencapsulation

Record number: 18, Textual support number: 1 CONT

Various methods for immobilizing enzyme molecules have been examined. Physical adsorption and chemical bonding of enzyme molecules to solid surfaces have been studied extensively, but these techniques often cause inactivation of the enzyme and, in extreme cases, denaturation. Encapsulation without chemical reactions would seem to be the best way to avoid these problems.  4, record 18, English, - bioencapsulation

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Action de placer des enzymes ou des cellules dans des petites capsules munies de membranes [, ce qui] permet de prolonger l'action d'un biocatalyseur en l'isolant du milieu environnant.  3, record 18, French, - bioencapsulation

Record number: 18, Textual support number: 1 CONT

On sait depuis plusieurs années «stabiliser» enzymes et cellules entières gràce à l'immobilisation (par adsorption, co-réticulation, piégeage, encapsulation). Du point de vue des méthodes expérimentales, il suffisait de parcourir les posters présentés pour se rendre compte de la variété des techniques d'immobilisation utilisées par les laboratoires européens.  4, record 18, French, - bioencapsulation

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

Ageing occurs, and can be studied, at different levels of complexity from the molecular through the cellular to the organismal. The question of ageing of protein molecules, manifested in the deamidation of asparagine and glutamine residues or conformational changes up to denaturation during their life span is controversial. With some enzymes age-related changes could be detected whereas no such changes were found with others.... In order to arrive at meaningful conclusions it appears necessary to consider the systematic nature of ageing, the alterations in the various macromolecular and enzyme organizational patterns.  3, record 19, English, - ageing

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

L'enzyme reste inchangée après la réaction et peut recommencer indéfiniment la même réaction sur une nouvelle molécule. La dénaturation et le vieillissement moléculaire limitent cette durée de vie et constituent le principal goulet d'étranglement à l'utilisation industrielle de la catalyse enzymatique.  1, record 19, French, - vieillissement%20mol%C3%A9culaire

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

The separation of the two strands of a DNA double helix.  2, record 20, English, - denaturation

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Dans le cas de l'ADN, la rupture des liaisons hydrogène provoque la séparation des deux brins de la molécule d'ADN.  2, record 20, French, - d%C3%A9naturation

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Many of the critical reactions that take place during baking, such as starch gelatinization, gluten protein denaturation, and enzyme denaturation are time-temperature-dependent.  4, record 21, English, - starch%20gelatinization

Record number: 21, Textual support number: 1 OBS

As the temperature of the loaf rises [60 degrees], some of the starch cells are gradually burst, and commence to gelatinize ...  5, record 21, English, - starch%20gelatinization

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

La cuisson [de la pâte] provoque la gélification qui est caractérisée par le gonflement, voire l'éclatement des grains d'amidon [...] suivant la température et la durée de cuisson.  1, record 21, French, - g%C3%A9lification

Record number: 21, Textual support number: 1 OBS

[...] lorsque la température intérieure [du pâton] atteint 60 °, l'amidon est transformé en empois [...]  4, record 21, French, - g%C3%A9lification

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Other reactions in the dough during baking, particularly those relevant to bread quality, include starch gelatinization, gluten protein denaturation and enzyme inactivation. Wheat protein denaturation in dough starts at about 70 degrees C and proceeds to a point where the gas cell walls become fixed and expansion terminates. While internal crumb temperatures do not exceed 100 degrees C crust temperature reaches 195 degrees C. At this high temperature, complex browning reactions of the Maillard-type take place between reducing sugars and free amino acids. These reactions lead to the characteristic crust colour and substantially influence bread flavour.  1, record 22, English, - gluten%20protein%20denaturation

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Parmi les autres réactions qui se produisent à la cuisson et qui influent sur la qualité du pain, il faut mentionner la gélification de l'amidon, la dénaturation de la protéine du gluten et l'inactivation des enzymes. Les protéines du blé dans la pâte commencent à se dénaturer à 70 degrés C et cette réaction se poursuit jusqu'au moment où les parois des cellules de gaz deviennent fixes et où l'expansion s'arrête. Tandis que la température interne de la mie ne dépasse pas 100 degrés C, celle de la croûte s'élève jusqu'à 195 degrés C. A cette température élevée a lieu le brunissement par réaction de Maillard où se trouvent impliqués les sucs réducteurs et les amino-acides libres. Cette réaction confère à la croûte sa coloration caractéristique et contribue en grande partie à la saveur du pain.  1, record 22, French, - d%C3%A9naturation%20de%20la%20prot%C3%A9ine%20du%20gluten

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

Loss of structural conformation of a molecule by heating. Proteins and nucleic acids can be readily denatured by heating(as, for example, when the white of an egg hardens on boiling). Denaturation of nucleic acids is used in technology involving hybridization and also in determining Cot values.  2, record 23, English, - thermal%20denaturation

Record number: 23, Textual support number: 1 OBS

Melting is used specifically for nucleic acids.  2, record 23, English, - thermal%20denaturation

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Modification de la structure native tridimensionnelle d'une macromolécule par la chaleur. p. 63; NOBIO 1987, p. 71)  2, record 23, French, - d%C3%A9naturation%20thermique

Record number: 23, Textual support number: 1 OBS

Le terme fusion est spécifiquement employé pour les acides nucléiques.  2, record 23, French, - d%C3%A9naturation%20thermique

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

To reanneal, to anneal again, in biochem: to change (single-stranded nucleic acid) back inot a dobule-stranded form; also intr., to change from a single-stranded to a double-stranded form.  1, record 24, English, - reannealing

Record number: 24, Textual support number: 1 CONT

Mouse satellite DNA... consists of highly repetitive nucleotide sequences which therefore reanneal relatively rapidly after denaturation with alkaline, 1971 Nature 25 June 503/1...  1, record 24, English, - reannealing

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

De plus, l'ADN linéarisé par la digestion possède encore un pouvoir transformant (avec cependant une efficacité 100 fois moins importante que celle de l'ADN circulaire). Sa recircularisation in vivo fait donc chuter le rendement.  1, record 24, French, - recircularisation

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

Heating DNA molecules to temperatures just below 100 [degrees] C breaks the hydrogen bonds holding the complementary strands together; they then quickly separate from each other(DNA denaturation). If the temperature is gradually lowered, the complementary strands again form the correct hydrogen bonds and the double-helical form is regained(renaturation of DNA). If, however, this gentle cooling is done in the presence of single-stranded RNA that has been synthesized on homologous DNA, then DNA-RNA hybrids form as well as denatured DNA double helices. These DNA-RNA hybrids are very specific and form only if some of the nucleotide sequences in the DNA are complementary to the RNA nucleotide sequences.  1, record 25, English, - renatured%20DNA

Record 25,  Textual support,  French

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

For the synthesis of radioactive compounds enzymic syntheses are often faster and give higher yields of non-racemic products that most chemically catalysed reactions.... An important application is the use of co-immobilized glucose oxidase and lactoperoxidase to iodinate proteins with¹²⁵Iodine. In this method exposure of the protein to extreme oxidizing conditions is prevented by the addition of glucose such that the immobilized glucose oxidase generates H₂0₂, which is then used by the lactoperoxidase in the labelling reaction. This method is much more gentle than chemical iodination, so that denaturation of the protein and oxidation of amino acids is prevented. Also the reaction can be easily controlled since the immobilized enzymes can be rapidly removed and the reaction terminated by centrifugation or application to a gel filtration column.  1, record 26, English, - co%2Dimmobilized

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

L'équipe de W. Hartmeier a proposé un astucieux système d'oxygénation basé sur la co-immobilisation de cellules de Gluconobacter oxydans et de catalase à l'intérieur de billes d'alginate entourées d'une membrane de copolymères acrylate-méthacrylate. L'addition d'une solution à 3% d'H₂0₂, transformée par la catalase, permet l'oxygénation du milieu. Ce système prolonge la viabilité des cellules et permettrait de solutionner le problème de l'oxygénation dans les lits fixes (temps de demi-vie des microorganismes immobilisés sans catalase, 4 heures, contre 40 heures en présence de catalase co-immobilisée).  1, record 26, French, - co%2Dimmobilis%C3%A9

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Enzyme activity loss with time is one of the most important factors in determining or indeed limiting system performance and economics. Three basic types of enzyme activity loss can occur. The enzyme can be lost from the system, it can become inactive, or it can be coated or otherwise blocked from contact with the substrate. Enzyme can be lost from the system because of desorption, severing of chemical bonds, leakage through membranes, or erosion of the support material. Enzyme activity loss can be due to thermal denaturation, inhibition or inactivation by components of the feed, or destruction by proteolytic enzymes.  1, record 27, English, - enzyme%20activity%20loss

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Il est possible d'avoir recours au génie génétique pour obtenir une nouvelle molécule enzymatique plus stable. Par mutagénèse dirigée, on peut, dans une enzyme donnée, remplacer un acide aminé par un autre. Dans le cas de la thermoinactivation, il faut remplacer les acides aspartique par des acides glutamique 100 fois plus résistants à l'hydrolyse. Une modification de ce type n'entraîne pas de perte d'activité enzymatique et permet d'obtenir une enzyme beaucoup plus stable.  1, record 27, French, - perte%20d%27activit%C3%A9%20enzymatique

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

The decrease in the solubility of a protein that is produced in solutions of high ionic strength by an increase of the concentrations of neutral salts.  1, record 28, English, - salting%2Dout

Record number: 28, Textual support number: 1 CONT

The physicochemical basis of salting-out is rather complex; one factor is that the high concentration of salt may remove water of hydration from the protein molecules, thus reducing their solubility, but other factors are also involved. Whatever their physical basis, salting-in and salting-out are important procedures in the separation of protein mixtures, since different proteins vary in their response to the concentration of neutral salts. Proteins precipitated by salting-out retain their native conformation and can be dissolved again, usually without denaturation. Ammonium sulfate is preferred for salting out proteins because it is so soluble in water that very high ionic strengths can be attained.  2, record 28, English, - salting%2Dout

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Précipitation réversible des protéines par de fortes concentrations de sels minéraux.  1, record 28, French, - relarguage

Record number: 28, Textual support number: 1 CONT

Le relarguage (...) des protéines à force ionique élevée varie suivant les protéines. Il est donc possible, par un accroissement progressif de la concentration saline (sulfate d'ammonium ou de sodium), d'obtenir une précipitation fractionnée des diverses protéines. En fait, par ce procédé, on obtient presque toujours des mélanges de protéines.  3, record 28, French, - relarguage

Record number: 28, Textual support number: 1 OBS

Certains ouvrages français utilisent le terme "salting-out".  2, record 28, French, - relarguage

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Irreversible inhibition is produced by some poisons which cause irreversible denaturation or destruction of the enzyme.  1, record 29, English, - irreversible%20inhibition

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

l'inhibition peut être réversible ou irréversible.  1, record 29, French, - inhibition%20irr%C3%A9versible

Record 29,  Textual support,  Spanish