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Showing 1 to 20 of 32 for “"Protein solubility"”.
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Acid Inactivation of Soybean Lipoxygenase and Its Effects on Protein Solubility
… soybean lipoxygenase while minimizing protein insolubilization with various acids at low pH without heating. The effects of acid on trypsin inhibitor and urease activities in the products were also studied.
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Inactivation of Lipoxygenase and Trypsin Inhibitor in Soybeans With Retention of Protein Solubility
Made available in DSpace on 2014-12-13T19:47:41Z (GMT). No. of bitstreams: 1 7715036.pdf: 5348458 bytes, checksum: 0ee6a33b9701b44e1b88a7c7f6cfaafe (MD5) Previous issue date: 1977
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Effect of Ph Manipulation During Aqueous Extraction of Peanut Proteins
… heating at 60(DEGREES)C for 30 minutes increases protein solubility. However, heating the pH 6 extract caused the pH to shift toward the isoelectric region, and lowered about 40% of its solubility as measured by absorbance at 280nm.
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Heat-Treated Soybean Proteins for Lactating Dairy Cattle
<p>The value of heat treatment of protein supplements to reduce protein solubility and increase protein utilization was studied in two lactation trials. Experiment I was designed to study the utilization of heat-treated soybean meal (HSBM) by cows in early lactation. An extrusion process with moist …
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Effects of high hydrostatic pressure on immunoreactivity, digestibility and intestinal permeability of major peanut and milk allergens
… three ELISAs individually detecting total protein, Ara h1 and Ara h3 ELISAs, these four ELISAs were utilised in the following peanut-related experiments. The protein solubility of four peanut cultivars (Middleton, Menzies, Sutherland and Walter) with different kernel size roasted at 160 °C …
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Hydrodynamic Shock Wave Effects on Protein Functionality
… HSW and control BF sections were analyzed for protein solubility and then used to manufacture frankfurters formulated with 2.0% NaCl, 0.5 % sodium tripolyphosphate, 156 ppm sodium nitrite, 0.42 % sodium erythorbate, 2.0 % sucrose, and 25 % water. Frankfurters (cooked to 71 C) were evaluated for …
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Effect of Alcohol Treatments on Soybean Meal Utilization by Ruminants
… resulted in a positive quadratic effect on protein solubility, in situ rate of nitrogen (N) disappearance, and in vitro ammonia release from both soluble and insoluble SBM proteins. In all studies, the effect was largest for the 40% (v/v) propanol treatment. Among alcohols, isopropanol …
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Second Generation Photoactivated Insulins
… release of insulin. In this approach, a protein depot that can last for days is injected under the skin. A light source placed on the skin above the site of injection can trigger protein release into the blood with a transcutaneous irradiation. Since the insulin photorelease is a …
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Ante- and post-mortem factors affect muscle protein functionality from fish
… brine concentration decreased brined pH, myosin solubility, brined and cooked moisture content, and water activity, and increased fillet weight loss after brining, cook yield, actin solubility, water-phase salt content, and shear force. Brining time linearly increased myofibrillar protein …
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Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate
… objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC to replace egg whites in cake. Two different BPS-producing cultures, Lactococcus lactis ssp. cremoris (JFR) and …
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Texturization of soy protein via twin-screw extrusion
… the most economic means of converting vegetable proteins into textured products with a wide range of applications as meat supplements or extenders. In this study, a Werner & Pfleiderer twin-screw extruder Model ZSK-30 was used to texturize defatted soy flour and soy protein concentrate. A cooled …
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Understanding and designing complex architectures of biomolecular condensates
… phase diagrams. These allowed us to measure protein solubility and tie lines, as well as understand when and how condensates form. Then, I studied the nucleation of droplets in liquid-like condensates, including the nucleation of the dilute phase and dense phase droplets. Lastly, I've applied …
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
… constituents including fats, carbohydrates and proteins. The binding of flavor compounds to soy protein can be problematic since it can lead to flavor fade (loss of flavor or lowering flavor intensity) and hence a decline in product quality. These flavor-protein binding interactions can be …
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The Effects of Genotype, Chromium Picolinate Supplementation, Sex, and Their Interactions on Growth Performance, Carcass Characteristics, and Muscle Quality in Pigs
… CIE L* values, higher drip loss, and lower protein solubility (P < .05), all indicators of decreased quality. Chromium supplementation resulted in pork with higher (P<.05) CIE a*, CIE b*, and Chroma C values. Halothane carrier barrows and all gilts that were not fed chromium had lower lipid …
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Ruminal degradability of subfractions of protein sources as determined by gel electrophoresis
Degradability in the rumen of several protein sources was determined by suspending from 12 to 13 g of feedstuff in dacron bags into the rumen for 0, 2, 6, 12, 24, 36, 48, and 72 h. Rumen cannulated lactating Holstein cows consuming a diet of corn silage, alfalfa, soybean, and high moisture corn …
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Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content
… flour and investigate the effects of sorghum protein matrix on starch digestibility. Samples of white sorghum flour (28.9% amylose content) with different moisture contents (0%, 12.5%, 20%, and 30%) were treated at different temperatures (100, 120, and 140 [degrees]C) for different times (1, …
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De Novo Design And Engineering Of Functional Metal And Porphyrin-Binding Protein Domains
… of two functional cofactor-binding protein domains. First, a hybrid computational/experimental method was developed with the aim of algorithmically generating a suite of porphyrin-binding protein sequences with minimal mutual sequence information. This method was explored by …
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Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients
… technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ready-to-drink systems such as those found in sports and performance nutritional …
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Chemical and molecular properties of processed soy proteins
… and autoclaved soy meal were determined. Product protein content ranged from 33.1% to 86.7% and reported PER's ranged from 1.1 to 2.3. Hydrophobic and disulfide interactions were found to occur in the proteins during processing, as well as other interactions causing loss of protein solubility. …
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Rekombinantinio TDP-43 baltymo sintezės ir gryninimo optimizavimas /
… and purification of recombinant SUMO-TDP-43 protein in E. coli cells. The targeting protein is important in the context of neurodegenerative diseases, as accumulations of amyloid TDP-43 aggregates cause cell damage. The preparations carried out in this work included the synthesis of the …
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