Properties of proteins in food systems: An introduction. In Proteins in food processing, CRC press Boca Raton, FL., pp: 2-Zb.Li-Chan E C Y. 2004. Properties of proteins in food systems: an introduction. In Proteins in food processing, eds. Yada R Y. C...
Incorporation of proteins in food products depends largely on the functional properties of the proteins, such as water/oil absorption capacity, foaming capacity and emulsification. However, the functional properties of proteins may vary among species and are influenced by many factors. The ...
Almost all of biological tissues are viscoelastic and their viscoelastic mechanical properties are important in their characteristic functions. This is because constituents of tissues cells, extracellular matrices, structural proteins, and so on are viscoelastic. Even hard tissues have b...
soy proteins, zein, and gelatin) have been used or have the potentials to be used for encapsulation of probiotics as long as they satisfy the requirements of the generally recognized as safe (GRAS) materials. The choice of the capsule materials is a major element for successful ME of probioti...
Download chapterPDF Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal G. P. Johari, G. Sartor Pages 103-138 NMR dynamics properties of water in relation to thermal characteristics in brea...
Structural, localization and functional properties of unknown proteins are often being predicted from their primary polypeptide chains using sequence alignment with already characterized proteins and consequent molecular modeling. Here we suggest an approach to predict various structural and structure-associated...
aureus. Sapecin B is an antimicrobial peptide that was originally isolated from the culture medium of an embryonic cell line, NIH-Sape-4, derived from Sarcophaga peregrine (flesh fly). It displays potent activity against Gram-positive bacteria13. Two other related proteins, sapecin and sapecin...
tractofhumansandwarm-bloodedanimals,theorganismisverycommoninmanyfoodproducts,oftenun-relatedtodirectfaecalcontamination[I.Becauseofitsabilitytofermentlactose,tohydro-lysemilkproteinsandtogrowatawiderangeoftemperature,S.faecalissubsp.liquefacienscanrapidlybuild-upinmilkingequipment,whichthenbecomesthemajorsourceof...
The only TNF-binding protein from variola virus (VARV), the causative agent of smallpox, infecting exclusively humans, is CrmB. Here we have aligned the amino acid sequences of CrmB proteins from 10 VARV, 14 cowpox virus (CPXV), and 22 monkeypox virus (MPXV) strains. Sequence analyses...
Extrusion cooking is reported to improve the digestibility of proteins through the denaturation of proteins and the reduction of antinutrients (Nikmaram et al., 2017). Starch digestibility is also increased through the loss of structural integrity of the starch granules because of the high shear and...