Results 21 to 30 of about 319 (137)

Beneficial Effect of Sugar Osmolytes on the Refolding of Guanidine Hydrochloride‐Denatured Trehalose‐6‐phosphate Hydrolase from Bacillus licheniformis

BioMed Research International, Volume 2015, Issue 1, 2015., 2015
The influence of three sugar osmolytes on the refolding of guanidine hydrochloride‐ (GdnHCl‐) denatured trehalose‐6‐phosphate hydrolase of Bacillus licheniformis (BlTreA) was studied by circular dichroism (CD) spectra, fluorescence emission spectra, and the recovery of enzymatic activity.
Jiau-Hua Chen, Meng-Chun Chi, Min-Guan Lin, Long-Liu Lin, Tzu-Fan Wang, Yudong Cai   +5 more
wiley   +1 more source

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley   +1 more source

Intramolecular clasp of the cellulosomal Ruminococcus flavefaciens ScaA dockerin module confers structural stability

FEBS Open Bio, Volume 3, Issue 1, Page 398-405, January 01, 2013., 2013
A structural model for the Ruminococcus flavefaciens ScaA dockerin is proposed. A stacking interaction between N‐ and C‐terminal residues was derived from the model. Mutations of putative interacting residues resulted in reduced stability and binding. Similar intramodular “clasp” interactions were observed in other dockerin structures.
Michal Slutzki, Maroor K. Jobby, Seth Chitayat, Alon Karpol, Bareket Dassa, Yoav Barak, Raphael Lamed, Steven P. Smith, Edward A. Bayer   +8 more
wiley   +1 more source

Developing Protein‐Enriched Wholegrain Bread With Different Plant Protein Isolates

Journal of Food Science, Volume 90, Issue 7, July 2025.
ABSTRACT Bread is a widely consumed staple food across the world; however, it often lacks a complete amino acid profile. This study aims to determine the suitability of commercially available plant protein isolates for the development of protein‐enriched wholewheat bread, while preserving desired quality characteristics.
Maneka Malalgoda, Reyna Stefanson, Sachini Senarathna, Anashwar Valsalan, Indhurathna Swaminathan, Paul Laplaud, Man Liu, Janelle Carlin   +7 more
wiley   +1 more source

Extracting Proteins From Brewers' Spent Grain Using Emerging Technologies: Evaluating Efficiency and Use as Emulsifier

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
Brewers' spent grain proteins were extracted at two pH levels. Similar extraction times were used in order to evaluate the impact of the extraction method on the protein recovery, content, and characteristics. Furthermore, the emulsifying activities of the extracts were tested.
Rasmus Kranold Mikkelsen, Lucas Sales Queiroz, Simon Gregersen Echers, Timothy John Hobley, Michael Toft Overgaard, Charlotte Jacobsen, Betül Yesiltas   +6 more
wiley   +1 more source

Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound‐assisted alkaline extraction and isoelectric precipitation

Journal of the Science of Food and Agriculture, Volume 105, Issue 3, Page 1635-1650, February 2025.
Abstract BACKGROUND In the present study, the optimization of ultrasound‐assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates.
Fábio Gonçalves Macêdo de Medeiros, Seung Woon You, Roberta Targino Hoskin, Marvin Moncada   +3 more
wiley   +1 more source

Impact of pH on the Physicochemical, Structural, and Techno‐Functional Properties of Sesame Protein Isolate

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
Sesame protein isolate (SPI) exhibited high protein extraction yield of 77.2%, making it feasible as a natural plant protein. SPI displayed unique techno‐functional properties, such as high oil holding capacity and enhanced foaming stability compared to dairy proteins, particularly at neutral pH.
Azade Ghorbani, Ali Rafe, Mohammad Ali Hesarinejad, Jose M. Lorenzo   +3 more
wiley   +1 more source

Unveiling the contribution of Osborne protein fractions to the physicochemical and functional properties of alkaline and enzymatically extracted green lentil proteins

Sustainable Food Proteins, Volume 2, Issue 2, Page 61-77, June 2024.
Understanding the contribution of lentil protein classes to the properties of alkaline and enzymatically extracted green lentil proteins. Abstract Lentil proteins are gaining popularity as food ingredients, serving both functional and nutritional purposes.
Fernanda F. G. Dias, Jasmin S. Yang, T. Truc K. Pham, Daniela Barile, Juliana M. L. N. de Moura Bell   +4 more
wiley   +1 more source

Active Dual‐Protein Coating Assisted by Stepwise Protein–Protein Interactions Assembly Reduces Thrombosis and Infection

Advanced Science, Volume 11, Issue 17, May 8, 2024.
This study proposes a stepwise protein–protein interactions assembly strategy to fabricate an active dual‐protein coating, balancing the deposition efficiency and preservation of protein activity. The findings suggest that the assembled bovine serum albumin (BSA) and lysozyme (LZM) synergistically endow the modified surfaces with enhanced ...
Wentai Zhang, Jiangling Zhang, Fangkun Hu, Wenxuan Wang, Zeyu Du, You Ke, Qing Ma, Xiaohui Mou, Jing Lu, Zhilu Yang   +9 more
wiley   +1 more source

Chemical and Electrochemical Reductions of Monoiminoacenaphthenes. [PDF]

Int J Mol Sci, 2023
Khrizanforova VV, Fayzullin RR, Gerasimova TP, Khrizanforov MN, Zagidullin AA, Islamov DR, Lukoyanov AN, Budnikova YH.   +7 more
europepmc   +1 more source