Results 71 to 80 of about 62,070 (311)

Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion

Foods, 2023
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion.
Yan Ji, Zhaojun Wang, Qian Deng, Jie Chen, Zhiyong He, Maomao Zeng, Fang Qin, Hongyang Pan   +7 more
doaj   +1 more source

Improved Fractionation of Glycinin and B-Conglycinin and Partitioning of Phytochemicals [PDF]

, 2004
Glycinin-rich and â-conglycinin-rich products are prepared by soy protein fractionation. Physicochemical characteristics of these proteins affect their unique, important functionality in food systems and industrial applications.
Johnson, Lawrence, Johnson, Lawrence, Murphy, Patricia, Rickert, David   +3 more
core   +2 more sources

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

FEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva, Ariann E. Mendoza‐Martínez, P. Abril Medina‐Flores, Carlos Campero‐Basaldua, Alexander DeLuna, Soledad Funes   +5 more
wiley   +1 more source

Investigation of Functional-technological Properties of Soya Protein [PDF]

, 2018
There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of ...
Kochubei-Lytvynenko, O. (Oksana), Kuzmyk, U. (Ulyana), Yatsenko, O. (Olha), Yushchenko, N. (Nataliia)   +3 more
core   +2 more sources

In situ molecular organization and heterogeneity of the Legionella Dot/Icm T4SS

FEBS Letters, EarlyView.
We present a nearly complete in situ model of the Legionella Dot/Icm type IV secretion system, revealing its central secretion channel and identifying new components. Using cryo‐electron tomography with AI‐based modeling, our work highlights the structure, variability, and mechanism of this complex nanomachine, advancing understanding of bacterial ...
Przemysław Dutka, Yuxi Liu, Stefano Maggi, Debnath Ghosal, Jue Wang, Prashant P. Damke, Stephen D. Carter, Wei Zhao, Sukhithasri Vijayrajratnam, Joseph P. Vogel, Carrie L. Shaffer, Grant J. Jensen   +11 more
wiley   +1 more source

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels

Gels
Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels.
Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai, Wen-Chieh Sung   +3 more
doaj   +1 more source

Assessment of the Microbiological Quality of Soy Cold Cuts

Scientific Journal of Gdynia Maritime University, 2019
Soy products can make a good alternative to meat due to the absence of cholesterol, a more advantageous ratio of polyunsaturated to saturated acids, and a high content of full-value protein and dietary fibre.
Anita Kukułowicz, Patrycja Kornaga
doaj   +1 more source

Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface [PDF]

, 2016
The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of
Carrera Sánchez, Cecilio, Martínez, Karina D., R. Pilosof, Ana M.   +2 more
core  

Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard [PDF]

, 2017
Open Access JournalFortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the
Abdalla, Adebowale, Adebowale, Agunbiade, Akinwale, Amani, Aprianita, Bolontrade, Burrington, Coffman, Hirsch, Horax, Kanu, Kanu, Kinsella, Kulkarni, Lin, Liu, Londhe, Maziya-dixon, Montagnac, Moorthy, Nwokeke, Ogunwolu, Okoye, Otegbayo, Oyewole, Pelegrine, Peroni, Philip, Rangavajhyala, Sanni, Shimelis, Singh, SPSS Inc., Stone, Waring, Yuan   +37 more
core   +2 more sources

Sequence determinants of RNA G‐quadruplex unfolding by Arg‐rich regions

FEBS Letters, EarlyView.
We show that Arg‐rich peptides selectively unfold RNA G‐quadruplexes, but not RNA stem‐loops or DNA/RNA duplexes. This length‐dependent activity is inhibited by acidic residues and is conserved among SR and SR‐related proteins (SRSF1, SRSF3, SRSF9, U1‐70K, and U2AF1).
Naiduwadura Ivon Upekala De Silva, Puspa Kunwar, Md Ibnul Rifat Rahman, Joanna Koryo Kwao, Nathan Lehman, Zihan Zhang, Trenton Paul, Claire Cheng, Nicholas Truex, Hui‐Ting Lee, Jun Zhang   +10 more
wiley   +1 more source