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Fractionation of yeast ribosomal proteins
Biochemical and Biophysical Research Communications, 1968Abstract Isolation and characterization of individual ribosomal proteins of E. coli has been reported by Traut et al. (1967). This communication is to report on the fractionation and analysis of proteins isolated from the ribosomes of brewer's yeast. It was found that, as in the case of E.
J, Schmidt, B R, Reid
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Trends in whey protein fractionation
Biotechnology Letters, 2011Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption ...
Mayyada M H, El-Sayed, Howard A, Chase
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Insoluble protein fraction of the lens
Experimental Eye Research, 1968Insoluble protein fraction of the rat and dogfish lens was studied with respect to amino acid composition and turnover, -SH and -S-S- content, and E11 values. Similar studies were performed on the soluble protein fractions of these lenses. The results of these experiments indicate that γ-crystailin and albuminoid show a very close relationship with ...
S, Lerman, S, Zigman, W F, Forbes
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Fractional Brownian dynamics in proteins
The Journal of Chemical Physics, 2004Correlation functions describing relaxation processes in proteins and other complex molecular systems are known to exhibit a nonexponential decay. The simulation study presented here shows that fractional Brownian dynamics is a good model for the internal dynamics of a lysozyme molecule in solution.
Kneller, Gerald, Hinsen, Konrad
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1980
When examining the soluble protein from spinach leaves in the ultracentrifuge, Wildman and Bonner in 1947 coined the term Fraction I protein to designate a high molecular weight protein which occurred in very high yield. Subsequent studies in a number of laboratories have shown that this protein contributes up to 50% of the soluble protein of leaves ...
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When examining the soluble protein from spinach leaves in the ultracentrifuge, Wildman and Bonner in 1947 coined the term Fraction I protein to designate a high molecular weight protein which occurred in very high yield. Subsequent studies in a number of laboratories have shown that this protein contributes up to 50% of the soluble protein of leaves ...
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Fractionation and characterization of yeast proteins
Food / Nahrung, 1989AbstractFractional profile of proteins from baker's, brewer's, and alcoholic yeasts was studied, applying a consecutive treatment of commercial biomasses, with solutions with a gradient of ionic strength and pH. It was found that a large part (35‐50%) of total proteins from investigated biomasses is extracted by means of 0.01 M KCl, pH 7.0, which ...
Z G, Rajcheva-Roshkova +2 more
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Fractionation of Proteins by Heparin Chromatography
2008Heparins are negatively charged polydispersed linear polysaccharides which have the ability to bind a wide range of biomolecules including enzymes, serine protease inhibitors, growth factors, extracellular matrix proteins, DNA modification enzymes and hormone receptors.
Sheng, Xiong, Ling, Zhang, Qing-Yu, He
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Protein Fractionation by Preparative Electrophoresis
2008Preparative electrophoresis is a protein fractionation approach useful for the enrichment of low-abundance gene products. Preparative electrophoresis is usually performed in the PrepCell apparatus. Proteins are separated according to their size in a cylindrical gel in the presence of an ionic detergent.
Michael, Fountoulakis +1 more
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Foam fractionation of globular proteins
Biotechnology and Bioengineering, 1990AbstractFoam fractionation of bovine serum albumin (BSA) was studied as a model system for potato wastewater. The effects of feed concentration, superficial gas velocity, feed flow rate, bubble size, pH, and ionic strength on the enrichment and recovery of BSA were investigated in a single‐stage continuous foam fractionation column.
L, Brown, G, Narsimhan, P C, Wankat
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Protein Fractionation At Subzero Temperatures
1978Publisher Summary The use of subzero temperatures opens a new dimension in protein fractionation both through use of mixed solvents and of a new range of temperatures weakening hydrophobic interactions. The procedure is not free from problems because the changes in solution composition and the temperature variations can modify markedly the classical ...
P, Douzou, C, Balny
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