Results 261 to 270 of about 225,374 (309)

Fishing for fluorescent proteins

Nature Methods, 2013
The first fluorescent protein cloned from a vertebrate species is a promising tool for clinical diagnostics and research.
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Hyperactive antifreeze protein in a fish

Nature, 2004
Fish that live in the polar oceans survive at low temperatures by virtue of 'antifreeze' plasma proteins in the blood that bind to ice crystals and prevent these from growing. However, the antifreeze proteins isolated so far from the winter flounder (Pleuronectes americanus), a common fish in the Northern Hemisphere, are not sufficiently active to ...
Christopher B, Marshall, Garth L, Fletcher, Peter L, Davies   +2 more
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Biochemistry of fish antifreeze proteins

The FASEB Journal, 1990
Four distinct macromolecular antifreezes have been isolated and characterized from different marine fish. These include the glycoprotein antifreezes ( M r 2.5‐33 K), which are made up of a repeating tripeptide (Ala‐Ala‐Thr) n with a ...
P L, Davies, C L, Hew
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Measurement of Denaturation of Fish Protein

Nature, 1956
IT is well known that frozen fish alter in character during storage at sub-zero temperatures, becoming progressively tougher to eat, and exuding much fluid or ‘drip’ on thawing. The change proceeds more slowly the lower the temperature. There is a real need for an accurate objective method of measuring this deterioration, from the point of view of ...
J K, IRONSIDE, R M, LOVE
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Antifreeze Proteins of Teleost Fishes

Annual Review of Physiology, 2001
▪ Abstract  Marine teleosts at high latitudes can encounter ice-laden seawater that is approximately 1°C colder than the colligative freezing point of their body fluids. They avoid freezing by producing small antifreeze proteins (AFPs) that adsorb to ice and halt its growth, thereby producing an additional non-colligative lowering of the freezing point.
G L, Fletcher, C L, Hew, P L, Davies
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Ceruloplasmin, a moonlighting protein in fish

Fish & Shellfish Immunology, 2018
Ceruloplasmin is an ancient multicopper oxidase evolved to insure a safe handling of oxygen in some metabolic pathways of vertebrates. The current knowledge of its structure provides a glimpse of its plasticity, revealing a multitude of binding sites that point to an elaborate mechanism of multifunctional activity.
Sweta, Das, Pramoda Kumar, Sahoo
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Protein changes in frozen fish

C R C Critical Reviews in Food Science and Nutrition, 1976
Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described.
Zdzislaw E. Sikorski, June Olley, Sylwia Kostuch, Harold S. Olcott   +3 more
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Protein nutrition in fish: protein/energy ratio and alternative protein sources to fish meal

Journal of Physiology and Biochemistry, 2000
Those interested in the design and manufacture of feeds for intensive fish farming face the basic concern of formulating mixtures for the best yield at the lowest costs. Of the macronutrients in the feed, protein has and continues to receive special consideration because fish present high and specific needs for this constituent.
A, Sanz, M, García Gallego, M, De la Higuera   +2 more
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Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods

Journal of Animal Science, 2006
An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of ...
J F, Folador, L K, Karr-Lilienthal, C M, Parsons, L L, Bauer, P L, Utterback, C S, Schasteen, P J, Bechtel, G C, Fahey   +7 more
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Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish

Journal of the Fisheries Research Board of Canada, 1950
Methods for the extraction of protein from fish muscle have been studied. Using the Waring Blendor to obtain fine subdivision, up to 95 per cent of the fish muscle protein can be extracted with 5 per cent sodium chloride. Optimum pH for extraction was pH 7–9, and the optimum salt concentration 3 to 5 per cent. About 3 per cent stroma protein, collagen
W. J. Dyer, H. V. French, J. M. Snow
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