Results 51 to 60 of about 78,578 (193)
Protein-carbohydrate interactions during fertilization [PDF]
Interaction between gametes during fertilization is at least in part regulated by carbohydrate moieties of the zona pellucida (ZP) and carbohydrate binding proteins of the sperm surface. This review focuses on the protein-carbohydrate interactions during
Plendl, J., Sinowatz, Fred, Kolle, S.
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Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein [PDF]
In this study, the effect of dynamic high-pressure micro-fluidization (DHPM) on the functional properties of egg white protein was investigated. The results showed that the pH of egg white protein reached a maximum value of 9.22 after one cycle of ...
LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei
doaj +1 more source
The objectives of this study were to analyze the eggs nutritional characterics and quality from laying hens fed with diried papaya (Carica papaya L) peel meal diets. A total 200 brown laying hens strain MB 402 (42 week-old). The design used in this study
Jein Rinny Leke +3 more
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Why similar protein sequences encode similar three-dimensional structures? [PDF]
Evolutionarily related proteins have similar sequences. Such similarity is called homology and can be described using substitution matrices such as Blosum 60.
Zielenkiewicz, Piotr +1 more
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The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained hydrolysates were characterized in terms of solubility,
Dojčinović, Marina +7 more
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Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles
ObjectiveTo explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles, thereby utilizing the rich protein resource in salted egg white.MethodsNoodles are prepared by incorporating salted ...
TIAN Caiyun +3 more
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Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in Europe also from manufacturing of bioethanol fuel.
Šekuljica, Nataša +6 more
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Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung
Snack is popular for children and adult. It could be made by extrusion process. Snack is low in protein content because it is made up of cereal such as rice and corn. On the basis of nutritional and functional properties, egg was used in food industries.
Budiman, Z. Wulandari, T. Suryati
doaj
Physicochemical studies and electrophoretic profile of freeze-dried quail eggs [PDF]
The aim of the research is a comparative physicochemical and electrophoretic analysis of lyophilized egg white (albumen), egg yolk and whole egg (mélange) from quail eggs, obtained by processing at three different freezing temperatures before ...
Dyankova Svetla +6 more
doaj +1 more source

