In 1958, British biochemist John Kendrew and colleagues published the first X-ray crystallography-generated atomic structure of a protein: that of myoglobin, a heme-binding protein found in muscle ...

Cutting into a perfectly cooked piece of chicken, you might spot a pinkish or reddish hue near the bone and instinctively ...

In 1961 the structure of one protein, myoglobin, was known at 6 Å resolution and its 2 Å structure would soon be published. The structural determinations of hemoglobin and hen lysozyme were well ...

The colour of meat is a key indicator of its freshness, yet it can sometimes take on a greyish hue. What causes this, and ...

Structural mass spectrometry and protein footprinting are powerful techniques used to study the structure and dynamics ... changes in proteins, such as myoglobin, when co-factors are removed ...