(2004). Properties of Proteins in Food Systems: an Introduction. In: Proteins in Food Processing, R.Y. Yada, (Ed.), 2-26, Woodhead Publisher Limited, ISBN 978- 084-9325-36-6, Cambridge, EnglandLi‑Chan, E.C.Y., 2004. Properties of Protei...
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PF4 also appears to have a number of other properties in vitro whose biologic significance is unknown. Since some of these properties require fairly high concentrations of PF4, it is also possible that some of these activities may be due to contaminating proteins. One of the more noted propertie...
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...
This protein was separated from other SMS proteins by twofold precipitation of pooled SMS with 0.8 M, then 0.6 M (NH)2S0 4 at 4°. R esidual amylase and high molecular weight glycoprotein were removed by Bio-Gel P-10 fil- tration which excluded these two components and re- tained CaPP...
Little is known about the structure and distinguishing features of core promoters in Plasmodium falciparum. In this work, we describe the first method to computationally identify core promoters in this AT-rich genome. This prediction algorithm uses solel
veloped as a kind of health tea beverage (Liu, Zhu, Zhang, & Guo, 2017). Previous studies indicated that alkaloids and flavonoids were elaborated as the main bioactive components in lotus plumule, while polysaccharides, tannins, proteins and fats were considered to be the https://doi/10.1...
Whether such fine-tuning is possible can be studied in the framework of a space of possible genotypes, where two genotypes are adjacent if they differ by the smallest possible genetic change, such as a single amino acid change in two proteins. In this framework, the question becomes whether ...
Finally, we used the protein nativity of the dry fractionated flour to create protein coacervate droplets via liquid-liquid phase separation of the proteins at slightly acidic pH. The protein-rich coacervate droplets were heated and cross-linked into gelled particles, or “protein colloids”. The ...
Chestnut flour contains high quality proteins with essential amino acids (4–7%), relatively high amount of sugar (20–32%), starch (50–60%), dietary fiber (4–10%). In addition, it is also rich in minerals especially potassium, phosphorous and magnesium (Morrone et al., 2015). Since...