Results 41 to 50 of about 4,936,023 (298)

Specific Composition of Lipid Phases Allows Retaining an Optimal Thylakoid Membrane Fluidity in Plant Response to Low-Temperature Treatment

open access: yesFrontiers in Plant Science, 2020
Thylakoid membranes isolated from leaves of two plant species, the chilling tolerant (CT) pea and chilling sensitive (CS) runner bean, were assessed for the composition of lipids, carotenoids as well as for the arrangement of photosynthetic complexes ...
Radosław Mazur   +7 more
doaj   +1 more source

Genome sequence of the pea aphid Acyrthosiphon pisum [PDF]

open access: yes, 2010
Aphids are important agricultural pests and also biological models for studies of insect-plant interactions, symbiosis, virus vectoring, and the developmental causes of extreme phenotypic plasticity.
Fenton, Brian   +788 more
core   +1 more source

PED/PEA-15 inhibits hydrogen peroxide-induced apoptosis in Ins-1E pancreatic beta-cells via PLD-1.

open access: yesPLoS ONE, 2014
The small scaffold protein PED/PEA-15 is involved in several different physiologic and pathologic processes, such as cell proliferation and survival, diabetes and cancer.
Francesca Fiory   +11 more
doaj   +1 more source

Proteomic investigation of aphid honeydew reveals an unexpected diversity of proteins. [PDF]

open access: yesPLoS ONE, 2013
Aphids feed on the phloem sap of plants, and are the most common honeydew-producing insects. While aphid honeydew is primarily considered to comprise sugars and amino acids, its protein diversity has yet to be documented.
Ahmed Sabri   +7 more
doaj   +1 more source

Biological Applications of Synthetic Binders Isolated from a Conceptually New Adhiron Library

open access: yesBiomolecules, 2023
Background: Adhirons are small (10 kDa) synthetic ligands that might represent an alternative to antibody fragments and to alternative scaffolds such as DARPins or affibodies.
Claudia D’Ercole   +5 more
doaj   +1 more source

Water retention and flow behaviours of protein isolates from peas [PDF]

open access: yesQualitas Plantarum Plant Foods for Human Nutrition, 1983
Protein isolates from pea flour were prepared by extraction of protein at pH 7.0 or 9.0 which was followed by precipitation as isoelectric isolates or as proteinates. After spray-drying, chemical composition, water retention capacities, thickening properties, and flow behaviours were determined and compared to those of a soybean protein isolate (Supro ...
Gueguen, J., Lefebvre, J.
openaire   +2 more sources

The ultrastructure of protein bodies isolated from Pisum sativum and Iris pseudoacorus L. seeds

open access: yesActa Societatis Botanicorum Poloniae, 2015
Protein bodies of Pisum sativum and Iris pseudoacorus seeds have been isolated in sucrose gradient with addition of 50mM citrate buffer, pH 5. Their ultrastructure due to isolation procedure has been described.
Barbara Gabara, Ligia Konopska
doaj   +1 more source

Analysis of the Interaction between Pisum sativum L. and Rhizobium laguerreae Strains Nodulating This Legume in Northwest Spain

open access: yesPlants, 2020
Pisum sativum L. (pea) is one of the most cultivated grain legumes in European countries due to the high protein content of its seeds. Nevertheless, the rhizobial microsymbionts of this legume have been scarcely studied in these countries.
José David Flores-Félix   +5 more
doaj   +1 more source

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

open access: yesFoods, 2022
Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors.
Katharina Pälchen   +5 more
doaj   +1 more source

Evaluation of Physicochemical and Functional Properties of Isolated Pea Protein

open access: yesNutrition and Food Technology: Open Access, 2022
Proteins were obtained from pea seeds. Protein solubility, water and oil absorption capacity, emulsifying capacity and emulsion stability, foaming capacity and foam stability were used to determine the pea a chemical and functional properties of protein.
Elgubbi H   +3 more
openaire   +1 more source

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