Proteins destabilization

Figure 3. Possible mechanisms of actions of Bcl-2 members. Two prevailing models through which Bcl-2 membas trigger cytochrome c release have been suggested. In both models phospholipids in the bilayer stnicture either individually and/or collectively induce a conformational change in Bcl-2 members, allowing them to insert into the outer mitochondrial membrane. In model 1 proapoptotic proteins destabilize the outer mitochondrial membrane, oligomerize and form channels through which cytochrome c and other proteins of the intermembrane space can escape.BcI-2 proteins such as Bax or tBid act in concert with other proteins of the BcI-2 family to form channels. In model 2 Bcl-2 members such as Bax interact with residoit proteins in the outer membrane (OM) such as the voltage-dependent anion...

Some DNA-binding proteins specifically bind to Z DNA. How could these proteins help stabilize DNA in the Z configuration (Hint How do single-stranded DNA-binding proteins destabilize duplex structures )... 

Timasheff et al.[1.19] explained the stabilizing or destabilizing effect of the additives by the combination of the additive molecule with the protein (destabilizing) or its rejection by the protein (stabilizing). The predominant effect of the additive de-... 

The stathmin family of proteins destabilize MT [8]. The X-ray structures of complexes of tubulin with the 91-residue long stathmin-like domain of RB3 reveal that the RB3-SLD caps two tubulin heterodimers, thereby preventing the incorporation of tubulin into MT [12, 13, 21]. Apparently, the longitudinal interactions are impeded by the union of the SLD N-terminal cap domain to the a-subunit. 

Milk can be frozen and thawed in the refrigerator however, it is not recommended. The quality of milk is impaired by freezing due to protein destabilization and settling of some milk solids. A watery wheylike liquid may collect on the top and curd particles may also appear. Mixing returns the product to its normal dispersion and subsequent separation does not occur. However, thawed milk may be susceptible to the development of an oxidized flavor. The homogenization of milk overcomes the problem of demulsification of fat, a result of freezing milk. 

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