Stretching proteins strung together between the tip of an atomic force microscope and a surface results in mechanical tension that influences the rate at which disulfide bonds are cleaved under basic conditions, and reveals an unexpected switch in reactivity above a certain threshold force.
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Frank, I., Hofbauer, F. Breaking bonds at a stretch. Nature Chem 1, 180–181 (2009). https://doi.org/10.1038/nchem.225
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DOI: https://doi.org/10.1038/nchem.225
