Iε-(γ-Glutamyl) Lysine Cross-Linkage in Citrulline-Containing Protein Fractions From Hair

    February 1971 in “ Biochemistry
    Harry W.J. Harding, George E. Rogers
    TLDR Specific cross-linkages help make hair proteins stable and strong.
    The 1971 study by George E. Rogers explored the biochemical properties of hair proteins, specifically examining the presence of iε-(γ-Glutamyl) lysine cross-linkages in citrulline-containing protein fractions. Citrulline is formed through the enzymatic deimination of arginine residues, and this research enhanced the understanding of hair protein structure and the biochemical processes involved in hair formation and maintenance.
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