New insights into the NaCl impact on emulsifying properties of globular proteins

2022 ◽  
Vol 124 ◽  
pp. 107342
Author(s):  
Lili Zhang ◽  
Wei-Feng Lin ◽  
Yin Zhang ◽  
Chuan-He Tang
Keyword(s):  
Globular Proteins ◽  
Emulsifying Properties

Albumins as Embedding Media for Electron Microscopy

1969 ◽  
Vol 27 ◽  
pp. 422-423 ◽  
Author(s):  
J. L. Farrant ◽  
J. D. McLean
Keyword(s):  
Electron Microscopy ◽  
Electron Microscope ◽  
High Temperature ◽  
Biological Material ◽  
Globular Proteins ◽  
The Past ◽  
Antibody Staining ◽  
Thin Sectioning ◽  
Embedding Medium

For electron microscope techniques such as ferritin-labeled antibody staining it would be advantageous to have available a simple means of thin sectioning biological material without subjecting it to lipid solvents, impregnation with plastic monomers and their subsequent polymerization. With this aim in view we have re-examined the use of protein as an embedding medium. Gelatin which has been used in the past is not very satisfactory both because of its fibrous nature and the high temperature necessary to keep its solutions fluid. We have found that globular proteins such as the serum and egg albumins can be cross-linked so as to yield blocks which are suitable for ultrathin sectioning.

Functional and Antioxidant Properties of Angelwing Clam (Phplas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Nonnah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of0.5 and 3%using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. 

Optimization Preparation and Emulsifying Properties of Carboxymethyl Silk Fibroin

2013 ◽  
Vol 30 (1) ◽  
pp. 73
Author(s):  
Wei JING ◽  
Jun-sheng LI ◽  
Guo-xia HUANG ◽  
Liu-juan YAN ◽  
Chun-hua LAI
Keyword(s):  
Silk Fibroin ◽  
Emulsifying Properties

Transition from Fractal to Spherical Aggregates of Globular Proteins: Brownian-Like Activation and/or Hydrodynamic Stress?

2014 ◽  
Vol 14 (5) ◽  
pp. 630-639 ◽  
Author(s):  
Najet Mahmoudi ◽  
Cedric Gaillard ◽  
Alain Riaublanc ◽  
Francois Boue ◽  
Monique Axelos
Keyword(s):  
Globular Proteins ◽  
Hydrodynamic Stress

Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions

2020 ◽  
Author(s):  
Mabel Tomas ◽  
Estefania N Guiotto ◽  
Bernd W.K Diehl
Keyword(s):  
Emulsifying Properties ◽  
Oil In Water

Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)

2021 ◽  
Vol 113 ◽  
pp. 106516
Author(s):  
Yongjian Cai ◽  
Lihua Huang ◽  
Bifen Chen ◽  
Jiaqi Su ◽  
Xiujie Zhao ◽  
...  
Keyword(s):  
Alkaline Treatment ◽  
Emulsifying Properties

Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch

2021 ◽  
pp. 106961
Author(s):  
Wei Gao ◽  
Pengfei Liu ◽  
Bin Wang ◽  
Xuemin Kang ◽  
Jie Zhu ◽  
...  
Keyword(s):  
Succinic Anhydride ◽  
Corn Starch ◽  
Emulsifying Properties ◽  
Octenyl Succinic Anhydride
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