Results 241 to 250 of about 10,883,893 (297)

Plant proteins and their colloidal state

Current Opinion in Colloid & Interface Science, 2021
Plant proteins are characterized by a complex colloidal state in their physiological environment. The main reasons are related to the multiple functions of plant proteins as well as the different architectures encountered in the plant cells from various ...
C. Schmitt, L. Bovetto, J. Buczkowski, Guilherme De Oliveira Reis, P. Pibarot, Luca Amagliani, J. Dombrowski   +6 more
semanticscholar   +1 more source

Spliceosomal Proteins in Plants

2008
The spliceosome is a large nuclear structure consisting of dynamically interacting RNAs and proteins. This chapter briefly reviews some of the known components and their interactions. Large-scale proteomics and gene expression studies may be required to unravel the many intricate mechanisms involved in splice site recognition and selection.
Y, Ru, B-B, Wang, V, Brendel
openaire   +2 more sources

On the modification of plant proteins: Traditional methods and the Hofmeister effect.

Food Chemistry
With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors
Ziming Wang, Tiantong Lan, Jing Jiang, Tingyu Song, Jingsheng Liu, Hao Zhang, Ke Lin   +6 more
semanticscholar   +1 more source

Plant proteins as high-quality nutritional source for human diet

, 2020
Background Adequate human nutrition depends on the ingestion of many nutrients present in the diet. Proteins are indispensable macronutrients, including the essential amino acids.
A. G. A. Sá, Y. M. Moreno, B. Carciofi
semanticscholar   +1 more source

Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions

, 2021
Powdered titanium dioxide (TiO2) is used as a whitening agent in certain food products to enhance their optical properties. Food-grade TiO2 (E171) contains a substantial proportion of nano-sized particles, which have been linked to adverse health effects.
J. Bing, Xu Xiao, D. Mcclements, Yuan Biao, Cao Chongjiang   +4 more
semanticscholar   +1 more source

Immunolocalization of Proteins in Plants

2010
Rapid advances in the field of plant biology, especially in plant cell biology, have created the need for methods that allow the localization of proteins in situ at subcellular resolution. Although in many cases recombinant proteins with fluorescent proteins can fulfill this task, antibody-based immunological detection of proteins is a complementary ...
Michael, Sauer, Jirí, Friml
openaire   +2 more sources

To Nibble at Plant Resistance Proteins

Science, 2009
To intercept invading microbes that threaten growth and reproduction, plants evolved a sophisticated innate immune system. Recognition of specialized pathogens is mediated by resistance proteins that function as molecular switches. Pathogen perception by these multidomain proteins seems to trigger a series of conformational changes dependent on ...
Takken, F.L.W., Tameling, W.I.L.
openaire   +3 more sources

Protein Phosphatases in Plants

Annual Review of Plant Biology, 2003
Phosphorylation and dephosphorylation of a protein often serve as an “on-and-off” switch in the regulation of cellular activities. Recent studies demonstrate the involvement of protein phosphorylation in almost all signaling pathways in plants. A significant portion of the sequenced Arabidopsis genome encodes protein kinases and protein phosphatases ...
openaire   +2 more sources

Protein Carbonylation in Plants

2017
This chapter provides an overview of the current knowledge on protein carbonylation in plants and its role in plant physiology. It starts with a brief outline of the turnover and production sites of reactive oxygen species (ROS) in plants and the causes of protein carbonylation.
Møller, Ian Max, Havelund, Jesper, Rogowska-Wrzesinska, Adelina   +2 more
openaire   +1 more source

Food processing for the improvement of plant proteins digestibility

Critical reviews in food science and nutrition, 2019
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions.
A. G. A. Sá, Y. M. Moreno, B. Carciofi
semanticscholar   +1 more source