Q.3. What kind of post-translational modifications are taking
place on collagen? (there are many. So please...
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Chemistry
Q.3. What kind of post-translational modifications are takingplace on collagen? (there are many. So please check the literaturecarefully). Why are they important for its structure? In terms ofpost translational processing of collagen, explain why chicken soupthat is liquid when cooked fresh, becomes a gel like material uponrefrigeration overnight.
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posttranslational modifications on collagen 1 hydroxylation of selected proline and lysine amino acids in the newly synthesized procollagen protein Specific enzymes called hydroxylases are responsible
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