Results 251 to 260 of about 7,575,602 (296)

Physicochemical and functional properties of Chinese quince seed protein isolate.

Food Chemistry, 2019
Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated.
Yejun Deng, Lixin Huang, Caihong Zhang, Pujun Xie, Jiang Cheng, Xiaojie Wang, S. Li   +6 more
semanticscholar   +1 more source

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts.

Food Chemistry, 2019
The interactions of soy protein isolate with cyanidin-3-O-glucoside were investigated to study the protective effect of protein on anthocyanin's stability by UV-Vis spectrophotometry, Fourier transform infrared spectroscopy, circular dichroism and ...
Zhongqin Chen, Cong Wang, Xudong Gao, Yue Chen, Ramesh Kumar Santhanam, Chunli Wang, Leilei Xu, Haixia Chen   +7 more
semanticscholar   +1 more source

Isolation of Proteins from Polyacrylamide Gels

2012
Minute amounts of proteins are required for immunization of mice for the development of antibodies including monoclonal antibodies. Here we describe a rapid procedure for the isolation of proteins from polyacrylamide gels after sodium dodecyl sulfate polyacrylamide gel electrophoresis in sufficient amounts for immunization of animals.
Koristka, S., Arndt, C., Bergmann, R., Bachmann, M.   +3 more
openaire   +4 more sources

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Journal of Food Engineering, 2019
Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated.
Jingwang Chen, Taihua Mu, Dorothée Goffin, C. Blecker, G. Richard, A. Richel, E. Haubruge   +6 more
semanticscholar   +1 more source

Affinity chromatography for protein isolation

Current Opinion in Biotechnology, 1991
Thousands of reports concerning protein purification have appeared in the past year, and over 150 of these involved, at least in part, the affinity chromatography process. Immobilized membrane affinity chromatography, temperature-programmed elution, and centrifugal affinity chromatography are among the most significant new techniques amid the myriads ...
openaire   +2 more sources

Isolation of Recombinant DNA Elongation Proteins

2009
This chapter summarizes isolation procedures of four recombinant human proteins crucial for DNA replication: (a) the replicative DNA polymerase (pol) delta, (b) proliferating cell nuclear antigen (PCNA), (c) replication protein A (RP-A), and (d) replication factor C (RF-C).
van Loon, B, Ferrari, E, Hübscher, U
openaire   +3 more sources

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid.

Food Chemistry, 2019
The effects of ultrasound and acid on the aggregation, structures and emulsifying properties of soybean protein isolate (SPI) were investigated. Results of solubility showed that ultrasonic treatments at 0.001 M HCl increased the content of soluble SPI ...
Liurong Huang, Xiaona Ding, Yunliang Li, Haile Ma   +3 more
semanticscholar   +1 more source

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

Food Hydrocolloids, 2019
Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-glucan with good processing functionality can be conjugated with oat protein isolate via Maillard reaction, leading to an improved utilization of protein in ...
Lei Zhong, Ning Ma, Yiliang Wu, Liyan Zhao, Gaoxing Ma, Fei Pei, Q. Hu   +6 more
semanticscholar   +1 more source

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction.

Food Chemistry, 2021
Yueyue Meng, Chun Li
semanticscholar   +1 more source

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions.

Food Chemistry, 2019
The present work investigated the impact of incubation time (0, 1, 3, and 5 day) on the properties and functionalities of conjugates formed between pea protein isolate (PPI) and gum Arabic (GA).
Fengchao Zha, S. Dong, Jiajia Rao, Bingcan Chen   +3 more
semanticscholar   +1 more source