Salt also has a profound effect on the gelatinization of proteins, which occurs in cheese production and many processed types of meat such as sausage, bologna, and ham. In processed meat products, salt helps retain moisture, and so less saturated fat is needed. ...
Interaction with proteins takes place primarily with anionic emulsifiers or very hydrophilic, nonionic types, which thereby improves the rheological properties of wheat gluten. Emulsifiers are also used as crystal modifying agents in fats where polymorphic changes during storage creates texture problems....
In the 1980s, attention was focused on biotechnology as a consequence of the enormous potential of recombinant DNA technology and genetic engineering. The expansion in commercial biotechnological activity has been based largely on a capacity to produce proteins in heterologous cell systems on an ...
The chemical perception of food is initiated through the binding of tastants to receptor proteins that are expressed in specialized peripheral gustatory receptor cells [reviewed in 1]. The information is then delivered to the central nervous system, ultimately contributing to the decision to ingest ...
Mechanisms Underlying Physiological Functions of Food Factors via Non-specific Interactions with Biological Proteins We previously reported that zerumbone, a sesquiterpene found in Zingiber zerumbet SMITH, showed notable cancer preventive effects in various organs of expe... A Murakami - 藥學雜誌 被引量...
Lysine methylation can occur on both histone and nonhistone proteins. Histone methylation is associated with changes in chromatin structure and is closely linked to transcriptional regulation. Methylation of nonhistone proteins affects protein stability, cellular localization, protein‒protein interactions, ...
of the functional repertoire in 27 fecal samples from omnivorous, vegan and vegetarian volunteers. Based on our data, vegan and vegetarian diets were associated to the highest abundance of microbial genes/proteins responsible for cell motility, carbohydrate- and protein-hydrolyzing enzymes, transport ...
The major solute of plasma is aheterogeneousgroup ofproteinsconstitutingabout 7 percent of the plasma by weight. The principal difference between the plasma and theextracellular fluidof the tissues is the highproteincontent of the plasma. Plasma protein exerts an osmotic effect by which water tends ...
Cell Signaling: NAD+ is involved in cellular signaling pathways. It acts as a substrate for enzymes called sirtuins, which have important regulatory functions. Sirtuins remove acetyl groups from proteins in a reaction called deacetylation, and this process can modulate the activity of various target ...
The term "functional propertie" of food proteins may be defined as a set of physico-chemical characteristics of a protein that affects its use and contributes to the desired structural, mechanical and other important physico-chemical properties of both the food processing systems and the final food...