EFFECT OF TEMPERATURE AND PARTICLE SIZE ON THE ALKALINE EXTRACTION OF PROTEIN FROM CHICKEN BONE WASTE [PDF]
, 2010 Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein.
Aini, Nurul +4 more
core +1 more source
Gels, 2023 The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate meat ...
Mangang Wu +7 more
doaj +1 more source
The development of a process for the production of restructured fish from recovered fish mince : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1974 Recovery of edible flesh by meat/bone separators The production of fish paste products such as Kamaboko (fish paste) and chukawa (fish sausage) is an ancient tradition in Japan, and it is only recently that the industry has developed into a mass ...
Sorensen, Torben
core
Pressure-Induced Changes in Myofibrillar Proteins [PDF]
Australian Journal of Biological Sciences, 1979 Natural actomyosin, synthetic actomyosin, myosin and F-actinwere subjected to lactoperoxidasecatalysed iodination with 1251 before and after exposure to a pressure of 150 MNm-2 ? After iodination myosin was split into its subfragments, light and heavy meromyosin, and the actomyosins were separated into their component ...
JM O' Shea, RK Tume
openaire +1 more source
Normal Ribosomal Biogenesis but Shortened Protein Synthetic Response to Acute Eccentric Resistance Exercise in Old Skeletal Muscle. [PDF]
, 2018 Anabolic resistance to feeding in aged muscle is well-characterized; however, whether old skeletal muscle is intrinsically resistant to acute mechanical loading is less clear.
Baar, Keith +6 more
core
The extraction of soluble proteins aids salt swelling of pork meat
Food Materials Research, 2023 The salt-induced swelling of meat is an important phenomenon in meat processing. Existing theories of the mechanism of fluid uptake by meat in NaCl solutions focus on myofibrillar proteins, especially myosin, but the role of sarcoplasmic proteins in salt
Peter P. Purslow +2 more
doaj +1 more source
Depletion of Branched-Chain Aminotransferase 2 (BCAT2) Enzyme Impairs Myoblast 3 Survival and Myotube Formation [PDF]
, 2019 Much is known about the positive effects of branched-chain amino acids (BCAA) in regulating muscle protein metabolism. Comparatively much less is known about the effects of these amino acids and their metabolites in regulating myotube formation.
ADEGOKE, OLASUNKANMI +2 more
core
Muscle Fatigue from the Perspective of a Single Crossbridge [PDF]
, 2016 The repeated intense stimulation of skeletal muscle rapidly decreases its force- and motion-generating capacity. This type of fatigue can be temporally correlated with the accumulation of metabolic by-products, including phosphate (Pi) and protons (H ...
Debold, Edward Patrick +3 more
core +1 more source
Multi-parameter evaluation of the effect of processing conditions on meat protein modification
Heliyon, 2020 Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these ...
Santanu Deb-Choudhury +7 more
doaj +1 more source
Progressive Structural Defects in Canine Centronuclear Myopathy Indicate a Role for HACD1 in Maintaining Skeletal Muscle Membrane Systems [PDF]
, 2016 Mutations in HACD1/PTPLA cause recessive congenital myopathies in humans and dogs. Hydroxyacyl-coA dehydratases are required for elongation of very long chain fatty acids, and HACD1 has a role in early myogenesis, but the functions of this striated ...
Agrawal +92 more
core +3 more sources