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...different structures, but all of these structures can be divided into two families of mirror-images ([[stereoisomer]]s). Only one set of these isomers exists ...ose sugars, to react non-specifically with the [[amine|amino]] groups of [[protein]]s. This reaction ([[glycation]]) reduces or destroys the function of many

...rev.ecolsys.110308.120307}}</ref> It is a complex emulsion consisting of [[protein]]s, [[alkaloid]]s, [[starch]]es, [[sugar]]s, [[Vegetable oil|oil]]s, [[tann In the [[Asclepias|milkweed]] and [[Euphorbiaceae|spurge]] families, on the other hand, the laticiferous system is formed quite differently. Ea

...iven protein can change the function, association, or localization of that protein. ...5-0674(92)90035-B }}</ref><ref>{{cite journal | author=Nishizuka Y | title=Protein kinase C and lipid signaling for sustained cellular responses | journal=FAS

...[[5-HT3 receptor|5-HT₃ receptors]] that are composed of five [[protein subunit]]s which form a pentameric arrangement around a central pore. There [[Category:Protein families]]

These processes can take milliseconds (for ion flux), minutes (for protein- and lipid-mediated kinase cascades), hours, or days (for gene expression). ...ysiol.64.082701.102219}}</ref> and bitter and sweet tastes stimulating [[G protein-coupled receptor|taste receptors]] in the [[taste buds]].<ref name=wong>{{c

...l.png|thumb|350px|Schematic diagram of an ion channel. '''1''' - channel [[protein domain|domain]]s (typically four per channel), '''2''' - outer vestibule, ' '''Ion channels''' are pore-forming [[protein]]s that help establish and control the small [[voltage]] [[gradient]] acros

| OPM protein= 2bg9 | OPM protein=

...ilk, into lactic acid. The acid gives filmjölk a sour taste and causes [[protein]]s in the milk, mainly [[casein]], to [[coagulation|coagulate]], thus thick ...riety of filmjölk in Sweden. Prior to the manufacture of filmjölk, many families made filmjölk at home.

...'s milk (mostly in the United States and Great Britain) and formulas using protein reduced (hydrolysed) into its component amino acids for infants who are all | title = The Ladies' New Book of Cookery: A Practical System for Private Families in Town and Country.

...|sheep]]. It is produced by [[coagulation (milk)|coagulation]] of the milk protein [[casein]]. Typically, the milk is acidified and addition of the enzyme [[r ...e is valued for its portability, long life, and high content of [[fat]], [[protein]], [[calcium]], and [[phosphorus]]. Cheese is more compact and has a longer