Results 41 to 50 of about 1,546,271 (206)
Cytoskeleton, EarlyView.ABSTRACT We here describe mouse models with complementary homozygous Svil mutations. In skeletal muscle, Svil‐Mut mice express the Svil‐encoded N‐terminus fused to the βgal‐neo gene‐trap tag and lack the highly conserved archvillin C‐terminus; Svil‐KO mice lack expression of all known Svil‐encoded proteins; and Svil‐LoxP mice contain loxP sites for ...
Tara C. Smith +9 more
wiley +1 more source
Extraction of Crab (Scylla Serrata) Myofibrillar and Sarcoplasmic Proteins to Create a Skin Prick Test Reagent for Crab Allergy Diagnosis [PDF]
, 2015 The major and minor allergens in fish and shellfish that have been identified are broadly spread in the myofibrillar and sarcoplasmic proteins. This study aimed to create a skin prick test reagent of crab myofibrillar and sarcoplasmic proteins to improve
Prangdimurti, Endang +3 more
core +1 more source
Co-oxidation behavior between lipid and protein in muscle food: a review
Food Science of Animal ProductsIn recent decades, the oxidation of proteins and lipids in muscle meals has received increased study interest, as it is generally understood that such oxidation affects both the sensory quality and nutritional value of these goods.
Yuanbo Hu +4 more
doaj +1 more source
Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta [PDF]
تغذیه آبزیانIntroduction: Pasta is a traditional grain-based food product that is popular worldwide. Wheat protein lacks some essential amino acids, which should be provided from the other sources to meet consumers' needs.
Mahsa Karami Charvadeh +2 more
doaj +1 more source
Foods, 2022 This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry.
Yangfan Ye +5 more
doaj +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
, 2020 Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed.
Borderías, A. Javier +9 more
core +1 more source
Myofibrillar protein synthesis in myostatin-deficient mice [PDF]
American Journal of Physiology-Endocrinology and Metabolism, 2006 Either increased protein synthesis or prolonged protein half-life is necessary to support the excessive muscle growth and maintenance of enlarged muscles in myostatin-deficient mice. This issue was addressed by determining in vivo rates of myofibrillar protein synthesis in mice with constitutive myostatin deficiency (MstnΔE3/ΔE3) or normal myostatin ...
Stephen, Welle +2 more
openaire +2 more sources
Food Chemistry International, EarlyView.Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav +7 more
wiley +1 more source
EFFECT OF POLYMER MIXTURE ON BIOPLASTIC DEVELOPMENT FROM FISH WASTE
Boletim do Instituto de Pesca, 2019 The bioconversion of protein from the fishing industry waste into bioplastics allows the valorization of biological material, reducing the production of waste and consequently of negative environmental impacts through the use of synthetic packaging.
Eleda Maria Paixão Xavier Neves +5 more
doaj +1 more source