Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation

Murine embryo fibroblasts (C3H 10T1/2) which were genetically engineered to overproduce the beta 1 isoform of protein kinase C (PKC-beta 1) were used to obtain homogeneous preparations of PKC-beta 1 for the purpose of characterizing the specific structural and functional properties of this isoform. Fractionation of PKC activity from these cells by hydroxyapatite chromatography produced one major peak, which represented 93% of the total cellular PKC activity and was not detected in control cells. This major peak of activity was shown by Western-blotting analysis with a beta 1-specific antiserum to be the overproduced beta 1-isoform, and exhibited a band at 77 kDa. The functional properties of the overproduced PKC-beta 1 were established with regard to phospholipid-dependence, Ca2(+)-dependence, responsiveness to a phorbol ester tumour promoter, activation by arachidonic acid (plus Ca2+), and inhibition by known PKC inhibitors. From these studies we conclude that PKC-beta 1 overproduced by C3H 10T1/2 cells exhibits the structural and functional properties previously ascribed to native PKC. Furthermore, these data provide the first definitive biochemical characteristics of this isoform of PKC.

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Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties

Food Science and Technology ◽

10.1590/fst.37518 ◽

2020 ◽

Vol 40 (suppl 1) ◽

pp. 42-50

Author(s):

Shuang YANG ◽

Mingzhu ZHENG ◽

Sheng LI ◽

Yu XIAO ◽

Qi ZHOU ◽

...

Keyword(s):

Functional Properties ◽

Cordyceps Militaris ◽

Liquid Fermentation

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A new model system for endometritis: Basic concepts and characterization of phenotypic and functional properties of bovine uterine neutrophils

Theriogenology ◽

10.1016/s0093-691x(96)00314-7 ◽

1996 ◽

Vol 46 (8) ◽

pp. 1339-1356 ◽

Cited By ~ 22

Author(s):

H. Zerbe ◽

H.-J. Schuberth ◽

M. Hoedemaker ◽

E. Grunert ◽

W. Leibold

Keyword(s):

Functional Properties ◽

Model System ◽

New Model ◽

Basic Concepts

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Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology

LWT ◽

10.1016/j.lwt.2018.08.033 ◽

2018 ◽

Vol 98 ◽

pp. 106-112 ◽

Cited By ~ 22

Author(s):

Tomás Lafarga ◽

Carlos Álvarez ◽

Gloria Bobo ◽

Ingrid Aguiló-Aguayo

Keyword(s):

Phaseolus Vulgaris ◽

Functional Properties ◽

Phaseolus Vulgaris L ◽

Ultrasound Assisted

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Cloning and functional characterization of a superfamily of microbial inwardly rectifying potassium channels

Physiological Genomics ◽

10.1152/physiolgenomics.00026.2006 ◽

2006 ◽

Vol 26 (1) ◽

pp. 1-7 ◽

Cited By ~ 14

Author(s):

Si Sun ◽

Jo Han Gan ◽

Jennifer J. Paynter ◽

Stephen J. Tucker

Keyword(s):

Functional Properties ◽

Functional Characterization ◽

Unicellular Eukaryote ◽

Channel Blockers ◽

E Coli ◽

Inwardly Rectifying Potassium Channels ◽

Genes Encoding ◽

Functionally Diverse ◽

Inwardly Rectifying

Our understanding of the mammalian inwardly rectifying family of K+ channels (Kir family) has recently been advanced by X-ray crystal structures of two homologous prokaryotic orthologs (KirBac1.1 and KirBac3.1). However, the functional properties of these KirBac channels are still poorly understood. To address this problem, we cloned and characterized genes encoding KirBac orthologs from a wide variety of different prokaryotes and a simple unicellular eukaryote. The functional properties of these KirBacs were then examined by growth complementation in a K+ uptake-deficient strain of Escherichia coli (TK2420). Whereas some KirBac genes exhibited robust growth complementation, others either did not complement or showed temperature-dependent complementation including KirBac1.1 and KirBac3.1. In some cases, KirBac expression was also toxic to the growth of E. coli. The KirBac family exhibited a range of sensitivity to the K+ channel blockers Ba2+ and Cs+ as well as differences in their ability to grow on very low-K+ media, thus demonstrating major differences in their permeation properties. These results reveal the existence of a functionally diverse superfamily of microbial KirBac genes and present an excellent resource for the structural and functional analysis of this class of K+ channels. Furthermore, the complementation assay used in this study provides a simple and robust method for the functional characterization of a range of prokaryotic K+ channels that are difficult to study by traditional methods.

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Characterization of Developmentally Regulated Forms of Elongation Factor 1 in Anemia salina. 2. Functional Properties of the Enzymes

European Journal of Biochemistry ◽

10.1111/j.1432-1033.1976.tb10920.x ◽

1976 ◽

Vol 69 (2) ◽

pp. 367-375 ◽

Cited By ~ 22

Author(s):

Lawrence I. SLOBIN ◽

Wim MOLLER

Keyword(s):

Functional Properties ◽

Elongation Factor ◽

Developmentally Regulated ◽

Elongation Factor 1

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Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

Journal of Food Research ◽

10.5539/jfr.v5n5p67 ◽

2016 ◽

Vol 5 (5) ◽

pp. 67

Author(s):

Victoria G. Aguilar-Raymundo ◽

Jorge F. Vélez-Ruíz

Keyword(s):

Functional Properties ◽

Wide Distribution ◽

Pasting Properties ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Moisture Contents ◽

Physico Chemical ◽

Significant Difference ◽

Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours.

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