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Search results for: WHEY PROTEINS
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Concentration of proteins in the whey stream
PublicationZastosowano metodę separacji pianowej do odzyskiwania białka z serwatki. Wykazano silny wpływ prędkości powietrza w kolumnie, początkowego stężenia białka w serwatce i pH roztworu na przebieg i skuteczność flotacji. Współczynnik wzbogacenia maleje ze wzrostem prędkości przepływu powietrza oraz ze wzrostem początkowego stężenia białka serwatkowego. Najwyższą wartość współczynnika wzbogacenia uzyskano dla pH naturalnej serwatki.
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Apple pectin complexes with whey protein isolate
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Electrosynthesis of potato starch–whey protein isolate complexes
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Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions
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Proteolysis of whey protein isolates in nanoemulsion systems: impact of nanoemulsification and additional synthetic emulsifiers
PublicationNanoemulsions are currently of interest in the functional food sector because their small droplet size (100–500 nm) provides a number of potential advantages over conventional emulsions. This study concerned the behavior of nanoemulsions stabilized with whey proteins and two synthetic emulsifiers (Tween 80 and Croduret), and exposed to conditions simulating the human upper gastrointestinal tract. In particular, the effect of synthetic...
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Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil
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PROTEIN EXPRESSION AND PURIFICATION
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Why the Solvation Water around Proteins Is More Dense than Bulk Water
PublicationThe main aim of this work is to propose a rational explanation of the commonly observed phenomenon of increasing water density within solvation shell of proteins. We have observed that the geometry of the water–water hydrogen bond network within solvation layer differs from the one in bulk water, and it is the result of interactions of water molecules with protein surface. Altered geometry of the network reflects changes in the...
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Why the solvation water around proteins is more dense than bulk water
PublicationThe main aim of this work is to propose a rational explanation of commonly observed phenomenon of increasing water density within solvation shell of proteins. We have observed that geometry of the water-water hydrogen bond network within solvation layer differs from the one in bulk water and it is the effect of interactions of water molecules with protein surface. Altered geometry of the network reflects changes in the structure...
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Function and Frustration of Multi-Drug ABC Exporter Protein and Design of Model Proteins for Drug Delivery Using Protein Hydration Thermodynamics
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Elastic-contractile model proteins: Physical chemistry, protein function and drug design and delivery
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PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS
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Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis
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How proteins bind to DNA: target discrimination and dynamic sequence search by the telomeric protein TRF1
PublicationTarget search as performed by DNA-binding proteins is a complex process, in which multiple factors contribute to both thermodynamic discrimination of the target sequence from overwhelmingly abundant off-target sites and kinetic acceleration of dynamic sequence interrogation. TRF1, the protein that binds to telomeric tandem repeats, faces an intriguing variant of the search problem where target sites are clustered within short fragments...
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Probiotics and Antimicrobial Proteins
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Extension of the Unres Package for Physics-Based Coarse-Grained Simulations of Proteins and Protein Complexes to Very Large Systems
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Proteins
PublicationStruktura białek wpływa na ich wartość odżywczą, właściwości funkcjonalne wżywności oraz reakcje w surowcach i produktach żywnościowych. Warunki prze-chowywania oraz obróbki w przemyśle i w czasie przygotowywania kulinarnegowywołują przemiany białek istotne dla jakości żywności. Przez celowe, enzy-matyczne i chemiczne modyfikowanie składu i struktury białek można wpływaćna ich właściwości funkcjonalne w żywności i wartość...
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Protein & Cell
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PROTEIN JOURNAL
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PROTEUS
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ACID whey concentrated by ultrafiltration a tool for modeling bread properties
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The Role of Proteins in Food
PublicationThis chapter describes the effect of proteins on the sensory attributes and the biological value and safety of foods. The role of proteins depends on their amino acid composition and structure, on changes due to storage and processing, as well as on interactions with other food components. The effect on the sensory quality of foods is brought about by hydrophobicity, solubility, water holding capacity, gelling, film formation,...
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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
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PROTEIN SCIENCE
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Activity-based protein profiling guided identification of urine proteinase 3 activity in subclinical rejection after renal transplantation
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Conservation and diversity of MutS proteins
PublicationThe homologues of MutS, mismatch repair protein, exist in all prokaryotes, with the exception of Actinobacteria, Mollicutes and part of the Archaea. Multiple alignments of 316 MutS amino acid sequences from 169 species revealed conserved residues and sequence motifs distinguishing MutS homologues. All MutS homologues show high conservation within the ATPase domain. MutS1, the homologue responsible for DNA mismatch recognition,...
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Conserved motifs of MutL proteins
PublicationtThe MutL protein is best known for its function in DNA mismatch repair (MMR). However, there isevidence to suggest that MutL is not only the linker connecting the functions of MutS and MutH in MMR,but that it also participates in other repair systems, such as Very Short Patch (VSP), Base Excision (BER)and Nucleotide Excision Repair (NER). This study set out to identify the most highly conserved aminoacid sequence motifs in MutL...
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ADVANCES IN PROTEIN CHEMISTRY
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JOURNAL OF PROTEIN CHEMISTRY
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Effect of high added-value components of acid whey on the nutritional and physiological indices of rats
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Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study
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UNRES-Dock—protein–protein and peptide–protein docking by coarse-grained replica-exchange MD simulations
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Antioxidants and proteins in ethylene-treated kiwifruits
PublicationW pracy porównano właściwości przeciwutleniające i profil białek owoców kiwi poddanych działaniu etylenu i powietrza. Wysokie współczynniki korelacji między całkowitą zawartością fenoli i właściwościami przeciwutleniającymi uzyskano dla trzech metod określania właściwości przeciwutleniających: ABTS, TEAC i CUPRAC. W paśmie białek owoców kiwi rozdzielonych za pomocą elektroforezy stwierdzono różnice w paśmie siarczanu dodecylu sodu...
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The role of proteins in food. Chapter 6
PublicationStruktura i konformacja wpływają na biologiczne oraz funkcjonalne właściwości białek i na ich rolę w tworzeniu pożądanych cech produktów żywnościowych. Właściwości funkcjonalne to rozpuszczalność w środowisku wodnym o różnej sile jonowej, wodochłonność oraz zdolność żelowania, tworzenia błon, emulgowania lipidów i pienienia się. Białka mięsa, ryb, mleka, jaj, nasion roślin strączkowych, nasion zbóż oraz drobnoustrojów różnią się...
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Molecular Dynamics Studies on Amyloidogenic Proteins
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Molecular Dynamics Studies on Amyloidogenic Proteins
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Targeting shelterin proteins for cancer therapy.
PublicationAs a global health challenge, cancer prompts continuous exploration for innovative therapies that are also based on new targets. One promising avenue is targeting the shelterin protein complex, a safeguard for telomeres crucial in preventing DNA damage. The role of shelterin in modulating ataxia- telangiectasia mutated (ATM) and ataxia-telangiectasia and Rad3-related (ATR) kinases, key players in the DNA damage response (DDR),...
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New plasma preparation approach to enrich metabolome coverage in untargeted metabolomics: plasma protein bound hydrophobic metabolite release with proteinase K
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Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats
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Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes
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Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite
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The Protein Folding Problem
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The measurement of conformational stability of proteins adsorbed on siloxanes
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Molecular basis of TRF proteins and their interactions with peptides
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1.21 Computation of Structure, Dynamics, and Thermodynamics of Proteins
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Coarse-Grained Models of Proteins: Theory and Applications
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Computational techniques for efficient conformational sampling of proteins
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PROTEIN AND PEPTIDE LETTERS
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KNOWING WHEN TO SAY NO / SAPERE QUANDO DIRE NO
PublicationEver since we began illuminating the exterior of the slender skyscrapers built during the of 20s and 30s in XX century, urban lighting has been considered a way to beautify cities, and make them more visually prominent and safe. At that time, we knew so little about the impact of lighting on humans, flora and fauna, so it never occurred to lighting designers then, that their actions would have harmful consequences. In those days,...
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When Does Automation in Government Thrive or Flounder?
PublicationGovernment organizations worldwide are harvesting the transformative potential of digital technologies to automate interactions with citizens, businesses, and each other. Automation can bring benefits, such as an increase the efficiency of government operations, quality of government decisions, and convenience of government-citizen interactions. It can also produce adverse outcomes, such as compromising social value for economic...