Results 261 to 270 of about 106,427 (306)

Recombinant protein purification from pea

Biotechnology and Bioengineering, 2004
AbstractTo assess the suitability of transgenic peas as a host for protein production from the perspective of ease of recovery, a strain containing recombinant β‐glucuronidase with poly(histidine) tail (GUSH6) was evaluated for solubility of the target protein in relation to native components (proteins, carbohydrates, and phenolics).
Todd J, Menkhaus, Cynthia, Pate, Anthony, Krech, Charles E, Glatz   +3 more
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Gibberellin-antagonizing protein in dwarf peas

Planta, 1973
Seedlings of dwarf pea grown under red light for 9 d were homogenized in 0.1 M phosphate buffer (pH 6.8) and a "water-soluble extract" was obtained by centrifugation, dialysis and lyophilization. The extract contained a proteinaceous substance (or substances) which interfered with the GA3 response of dwarf peas, probably due to complex formation with ...
N, Komoto, S, Ikegami, S, Tamura
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Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein.

Appetite, 2007
Because protein hydrolysates are digested faster than the corresponding proteins, they may cause a more rapid release of satiating gut peptides and early satiation. We tested this hypothesis in adult male rats, surgically equipped with intragastric (IG) cannulas and adapted to a 30-min test meal after 15-h food deprivation.
C.D. Häberer, K. Diepvens, N. Geary, W. Langhans   +3 more
openaire   +1 more source

Protein–protein interactions of a whey–pea protein co‐precipitate

International Journal of Food Science & Technology, 2021
Summary The aim of this study was to investigate the mechanisms behind protein–protein interactions in a co‐precipitate of whey protein isolate (WPI) and pea protein isolate (PPI). A co‐precipitate and blend, consisting of 80% WPI and 20% PPI, were compared.
Heidi Thorgaard Kristensen, Mette Christensen, Mikka Stenholdt Hansen, Marianne Hammershøj, Trine Kastrup Dalsgaard   +4 more
openaire   +1 more source

Gibberellic acid—Binding proteins from pea stems

Planta, 1976
The formation of complexes of gibberellic acid (GA3) and proteins under in vitro conditions was studied. It was shown that labelled GA3 binds to soluble cytoplasmic proteins, although a considerable amount of radioactivity remains in the pellet containing nuclei and cell debris. GA3-protein complexes are excluded from Sephadex G-10 column with the void
R, Konjević, D, Grubiŝic, R, Marković, J, Petrović   +3 more
openaire   +2 more sources

An actin-related protein inside pea chloroplasts

Journal of Cell Science, 1987
ABSTRACT A pea chloroplast protein resembles vertebrate and algal actins by several chemical and immunological criteria. On two-dimensional polyacrylamide gels it migrated with a slightly lower relative molecular mass (Mr = 41 000) and slightly more basic isoelectric point than rabbit skeletal muscle actin.
D W, McCurdy, R E, Williamson
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Production and Evaluation of Pea Protein Isolate

Journal of Food Science, 1981
ABSTRACT Laboratory and pilot plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out by freeze, spray and drum processes.
Summer, A. K., Nielsen, M. A., Youngs, C. G.   +2 more
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Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein

Physiology & Behavior, 2011
Because protein hydrolysates are digested faster than the corresponding proteins, they may increase or hasten the acute eating-inhibitory effect of protein. Potential mediating mechanisms include accelerated or greater release of satiating gut peptides and activation of metabolic signals that inhibit eating.
Häberer, D., Tasker, M., Foltz, M., Geary, N., Westerterp, M.S., Langhans, W.   +5 more
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Pea protein isolate production

2020
ABSTRACT PEA PROTEIN ISOLATE PRODUCTION GÜRGEN, Emre M. Sc, Department of Food Engineering Supervisor: Prof. Dr. Suat UNGAN August 2005, 69 pages Pea seeds were tempered at moisture contents of 12.0±0.1, 13.0±0.1, 14.0+.0.1 and 15.0±0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53 ...
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Binding of diacetyl by pea proteins

Journal of Agricultural and Food Chemistry, 1986
Etude de l'effet de differentes formes de proteines de pois sur la volatilite du diacetyle en relation avec l'aromatisation de produits alimentaires contenant des proteines de ...
Dumont, J.P., Land, D.G.
openaire   +2 more sources