Results 51 to 60 of about 540,123 (302)
Secondary structures and their effects on antioxidant capacity of antioxidant peptides in yogurt
International Journal of Food Properties, 2018 The pH, thermal, urea, and trifluoroethanol treatments were used to denature yogurt antioxidant peptides, and their antioxidant capacities and secondary structures were analysed.
HaiNa Yuan +6 more
doaj +1 more source
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
Czech Journal of Food Sciences, 2012 The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product.
Jolanta Tomaszewska-Gras +1 more
doaj +1 more source
Foods, 2022 Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this
Xiangwei Zhu +8 more
doaj +1 more source
The thermal denaturation of Peyrard-Bishop model with an external potential
, 2012 The impact of various types of external potentials to the Peyrard-Bishop DNA denaturation is investigated through statistical mechanics approach. The partition function is obtained using transfer integral method, and further the stretching of hydrogen ...
Alatas, H. +3 more
core +1 more source
RNA denaturation: excluded volume, pseudoknots and transition scenarios [PDF]
, 2003 A lattice model of RNA denaturation which fully accounts for the excluded volume effects among nucleotides is proposed. A numerical study shows that interactions forming pseudoknots must be included in order to get a sharp continuous transition ...
A. L. Stella +12 more
core +1 more source
Molecular Oncology, EarlyView.We analyze cisplatin–DNA adducts (CDAs) and double‐strand breaks (DSBs) in a cell‐cycle‐dependent manner. We find that CDAs form similarly across all cell cycle phases. DSBs arise only in S‐phase. CDAs might not directly impair DSB repair, but S‐phase DSB lesions evolve in the presence of CDAs and disrupt repair in G2, also causing radiosensitization ...
Ye Qiu +10 more
wiley +1 more source
DENATURATION OF NATIVE AND DEGLYCOSYLATED α-GALACTOSIDASES FROM Penicillium canescens BY GUANIDINE HYDROCHLORIDE [PDF]
Biotechnologia Acta, 2015 The aim of this work was the study of native and galactosidases from Penicillium canescens under denaturing conditions caused by guanidine hydrochloride.
Borzova N. V.
doaj +1 more source
Foods, 2021 The technological properties of raw fish are influenced by the changes in protein structure under heating, which determines the texture and quality of the product.
Agnieszka Strzelczak +3 more
doaj +1 more source
Pressure and protein denaturation [PDF]
, 1946 Kinetic analyses have indicated that moderate hydrostatic pressures, up to some 700 atmospheres, oppose reversible and irreversible denaturations of certain enzyme systems, apparent at temperatures above the normal optimum of the enzyme reaction, as well
Campbell, Dan H., Johnson, Frank H.
core
Film extrusion of sunflower protein isolate [PDF]
, 2006 Film extrusion of sunflower protein isolate (SFPI) was studied. The influence of die temperature (85 to 160°C), water and glycerol contents were investigated through appearance, mechanical and thermo-mechanical properties and swelling behavior in water ...
Arêas +22 more
core +2 more sources