scholarly journals Assessment of the protein quality of the smooth muscle myofibrillar and connective tissue proteins of chicken gizzard

1998 ◽  
Vol 77 (5) ◽  
pp. 770-779 ◽  
Author(s):  
C.G. Zarkadas ◽  
S.A. Maloney
Keyword(s):  
Smooth Muscle ◽  
Connective Tissue ◽  
Protein Quality ◽  
Chicken Gizzard

Assessing the Myofibrillar and Connective Tissue Protein Contents and Protein Quality of Beef Tripe†

1996 ◽  
Vol 44 (9) ◽  
pp. 2563-2572 ◽  
Author(s):  
George C. Zarkadas ◽  
Constantinos D. Karatzas ◽  
Constantinos G. Zarkadas
Keyword(s):  
Connective Tissue ◽  
Protein Quality ◽  
Tissue Protein

INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE

1977 ◽  
Vol 42 (1) ◽  
pp. 186-189 ◽  
Author(s):  
D. G. HENDRICKS ◽  
A. W. MAHONEY ◽  
T. A. GILLETT
Keyword(s):  
Connective Tissue ◽  
Protein Quality

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

Alfalfa Concentrates in Nutrition, Protein Quality of an Alfalfa Concentrate

1962 ◽  
Vol 10 (5) ◽  
pp. 422-425 ◽  
Author(s):  
R. L. Larson ◽  
A. W. Halverson
Keyword(s):  
Protein Quality

Expression of alpha-smooth muscle actin, TGF-β1 and TGF-β type II receptor during connective tissue contraction

1997 ◽  
Vol 33 (8) ◽  
pp. 622-627 ◽  
Author(s):  
M. Reza Ghassemifar ◽  
Roy W. Tarnuzzer ◽  
Nasser Chegini ◽  
Erkki Tarpila ◽  
Gregory S. Schultz ◽  
...  
Keyword(s):  
Smooth Muscle ◽  
Connective Tissue ◽  
Smooth Muscle Actin ◽  
Type Ii ◽  
Muscle Actin ◽  
Alpha Smooth Muscle Actin ◽  
Tissue Contraction ◽  
Tgf Β1

Improving the mineral reserves and protein quality of maize (Zea mays L.) kernels using unique genes

1993 ◽  
Vol 155-156 (1) ◽  
pp. 215-218 ◽  
Author(s):  
R. M. Welch ◽  
M. E. Smith ◽  
D. R. van Campen ◽  
S. C. Schaefer
Keyword(s):  
Zea Mays ◽  
Protein Quality ◽  
Zea Mays L ◽  
Unique Genes ◽  
Mineral Reserves

scholarly journals A Chick Bioassay for Evaluating the Protein Quality of Dry Breakfast Cereals

1971 ◽  
Vol 50 (1) ◽  
pp. 300-302 ◽  
Author(s):  
D.L. Blambeeg
Keyword(s):  
Protein Quality ◽  
Breakfast Cereals
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