Results 121 to 130 of about 3,830,532 (256)
, 1985 Typescript (photocopy).Changes in functional properties of unmodified and maleylated whey protein concentrate and soy protein isolate blends were studied.
Kim, Tae Woong
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Functional Properties of Soy Protein Concentrates and Functional, Nutritional and Sensory Properties of a Corn-Soy Concentrate Cereal as Influenced by Selected Calcium Salts [PDF]
, 1980 The substitution of soy protein concentrates for soy flour in a USDA formulation for corn-soy blend and fortification with four calcium salts were investigated by functional, nutritional and preliminary sensory evaluations.
James, Charlene
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FEBS Letters, EarlyView.Mycobacterial 3‐methylcrotonyl‐CoA carboxylase uses a mobile biotin‐carrying domain to shuttle a carboxyl group between two catalytic sites, enabling carboxylation of 3‐methylcrotonyl‐CoA during leucine breakdown. Cryo‐electron microscopy captures the carrier at both sites and reveals an inward loop movement that may prevent futile rebinding to the ...
Ajit Yadav +2 more
wiley +1 more source
Process for producing improved soy protein concentrate from genetically-modified soybeans
, 2014 The present invention provides an economical method to produce an improved soy protein concentrate from soybeans which have been genetically-modified to reduce or eliminate the raffinose, stachyose and lipoxygenase content and associated off-flavors. The
Johnson, Lawrence
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Soy protein hydrolysates in bakery products
, 2019 Soy protein is an important food protein source owing to its nutritional benefits and functional properties. The nutritional composition of soy proteins includes essential amino acids, calcium, iron, magnesium, fiber, polyunsaturated fats etc.
Culetu, Alina +6 more
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FEBS Letters, EarlyView.How do genomes gain new functional parts? In eukaryotes, which tend to evolve under weak selection, much of the genome is junk. Palazzo and Qiu borrow the logic of Markov chains to show how non‐functional DNA becomes functional through the appearance of intermediate states, which arise due to epistasis, buffering, and biochemical messiness, allowing ...
Alexander F. Palazzo, Yi Qiu
wiley +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 This research was carried out to study effect sour soy milk in drinking water on protein retention of bdy chich and organoleptic test broiler cooked meat.
Ida Ayu Okarini +2 more
doaj
Animal NutritionThe global scarcity of high-quality protein resources, such as soy protein concentrate (SPC) and fish meal (FM), highlights the need to develop alternative protein sources.
Zhongyuan Du +8 more
doaj +1 more source
The Shewanella oneidensis Fic enzyme SoFic targets the switch‐I region of EF‐Tu for AMPylation
FEBS Letters, EarlyView.Fic enzymes mediate diverse post‐translational modifications across all domains of life, including AMPylation. Prokaryotic EF‐Tu can be AMPylated and deAMPylated by the conserved Fic enzyme SoFic. Structural and biochemical approaches were used to characterize the effect of AMPylation on EF‐Tu, SoFic's enzymatic activities, and the enzyme‐target ...
Svenja Runge +6 more
wiley +1 more source
, 2006 Soy protein concentrate (SPC) was prepared by thermal processing of the defatted soy flakes followed by aqueous leaching and drying. The biochemical, functional and nutritional characteristics were evaluated and compared with the soy flour.
Obulesu, M., Bhagya, Swamylingappa.
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