Results 11 to 20 of about 499,653 (267)
The isolation and properties of the protein calliphorin [PDF]
Biochemical Journal, 1971 1. A procedure for the isolation of the protein calliphorin from larvae and pupae of the blowfly Calliphora erythrocephala is described. 2. The calliphorin preparation shows a single component in the ultracentrifuge at pH6.3 and gives a single band when stained for protein after agar-gel or starch-gel electrophoresis at pH6.3 or 8.6 ...
E A, Munn, A, Feinstein, G D, Greville
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Recovery, Isolation, and Characterization of Food Proteins [PDF]
Foods, 2021 One of the greatest challenges currently facing our society is combating climate change [...]
Ute Schweiggert-Weisz, Emanuele Zannini
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SDS-PAGE ELECTROPHORESIS AND SOLUBILITY CHARACTERISTICS OF CASEIN – Chlorella Vulgaris PROTEIN ISOLATE CO-PRECIPITATE MIXTURES [PDF]
Journal of Productivity and Development, 2022 Protein isolate was obtained from microalgae Chlorella vulgaris, the protein percent in the isolated protein was 56%. A solution (3.5% protein) of Chlorella vulgaris protein isolate (CPI) was blended with fresh skim milk (pH 6.6) at volume ratios of 5 ...
Abd ell naaby Farag +2 more
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Production and uses of protein concentrates and isolates
Grasas y Aceites, 2001 A review on the production of protein concentrates and isolates and their use in human foods has been carried out. The three methods usually used in the obtent ion of protein concentrates are described: extraction with water, with thermic treatment or ...
Javier Vioque +4 more
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Production Technology for Oat Protein with Advanced Physicochemical, Functional, and Technological Properties [PDF]
Техника и технология пищевых производств, 2019 The current intensive industrialization has changed the food preferences of consumers. As a result, there is a growing demand for high-grade high-nutritional meat and dairy products, which, in its turn, triggered an increase in the demand for grain crops
Kashirskich E., Babich O., Kriger O.
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International Journal of Food Properties, 2020 Isoelectric precipitation was used to produce protein isolates (>90% protein contents) from three edible vegetable leaves. Amaranth (ALI), eggplant (ELI) and fluted pumpkin (FLI) leaf protein were isolated to study their conformational structures ...
Akinsola A. Famuwagun +6 more
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Antioxidant activity and off-flavor reduction in soy-based high-protein, low-carb spherical snacks
CyTA - Journal of FoodExcessive intake of sugar-rich foods is often responsible for diabetes and obesity. Recently, we developed soy-protein based high-protein, low-sugar snacks. Hemp protein and canola oil can be used as additional ingredients.
Wei Fu, Rika Tanaka, Hiroyuki Yano
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Isolation of human NuMA protein [PDF]
FEBS Letters, 1994 NuMA is a protein involved in maintenance of nuclear structure and in the assembly of the mitotic spindle. Expression of amino‐terminal deletion mutants results in a phenotype identical to that caused by a temperature‐sensitive defect of RCC1 (regulator of chromosome condensation).
Kempf, Tore +3 more
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FoodsIncorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk.
Małgorzata Pawlos +3 more
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FoodsThis study proposed a pH-driven co-precipitation strategy to overcome the limitations of traditional physical blending in functional improvement of a dual-protein system. The results demonstrated that, in comparison with the soy-pea blended protein (SPBP)
Lu Wang +5 more
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