Results 51 to 60 of about 78,578 (193)

Protein-carbohydrate interactions during fertilization [PDF]

open access: yes, 1998
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.
core   +1 more source

Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein [PDF]

open access: yesShipin Kexue
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

Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

open access: yesAnimal Production: Indonesian Journal of Animal Production, 2018
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
doaj   +1 more source

Why similar protein sequences encode similar three-dimensional structures? [PDF]

open access: yes, 2010
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
core  

Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis

open access: yes, 2014
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
core  

Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles

open access: yesShipin yu jixie
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
doaj   +1 more source

Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides

open access: yes, 2015
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
core  

Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung

open access: yesMedia Peternakan, 2009
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]

open access: yesBIO Web of Conferences
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

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