Pub. Date : 1984 May 25
PMID : 6426525
4 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | Thermal stabilization of antithrombin III by sugars and sugar derivatives and the effects of nonenzymatic glycosylation. | Sugars | serpin family C member 1 | Homo sapiens |
| 2 | Thermal stabilization of antithrombin III by sugars and sugar derivatives and the effects of nonenzymatic glycosylation. | Sugars | serpin family C member 1 | Homo sapiens |
| 3 | A variety of neutral and acidic sugars and related compounds were evaluated in terms of their effect on the midpoint, Td, of the thermal denaturation curve of antithrombin III. | Sugars | serpin family C member 1 | Homo sapiens |
| 4 | Several compounds were shown to be effective in preserving antithrombin III activity during pasteurization for 10 h at 60 degrees C. However, the presence of reducing sugars invariably resulted in a decrease in activity following pasteurization, in spite of their ability to increase Td. | Sugars | serpin family C member 1 | Homo sapiens |