scholarly journals A bioinformatics study concerning structural and functional properties of human caveolin proteins

2014 ◽  
Vol 79 (2) ◽  
pp. 133-150
Author(s):  
Adriana Isvoran ◽  
Dana Craciun ◽  
Alecu Ciorsac ◽  
Nahuel Perrot ◽  
Veronica Beswick ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Physicochemical Properties ◽  
Functional Properties ◽  
Chemical Properties ◽  
Caveolin 1 ◽  
Physico Chemical ◽  
Structural And Functional Properties ◽  
Bioinformatics Study ◽  
Sequences Alignment ◽  
Good Agreement

We performed a bioinformatics study to predict and compare the structural and functional properties of human caveolins: caveolin-1, -2 and -3. The computed local physico-chemical properties, predictions of their secondary structure elements and interacting partners of caveolin-2 and -3 are compared to experimentally proved structural and functional properties of caveolin-1. These data combined with the sequences alignment of the three caveolins, allowed predicting and characterizing the functional domains of caveolin-2 and -3. The hydrophobic regions of these proteins are highly similar in sequences and physicochemical properties and it is in good agreement with their known membrane locations and functions. The most divergent in sequences and properties are the C-terminal regions of caveolins suggesting that they might be responsible for their distinct predicted interactions, with direct consequences on signalling processes.

Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification

2009 ◽  
Vol 15 (5) ◽  
pp. 453-463 ◽  
Author(s):  
C. Radha ◽  
V. Prakash
Keyword(s):  
Functional Properties ◽  
Structural Changes ◽  
Chemical Properties ◽  
Surface Hydrophobicity ◽  
Soy Flour ◽  
Heat Processing ◽  
Enzymatic Modification ◽  
Defatted Soy Flour ◽  
Physico Chemical ◽  
Structural And Functional Properties

Heat processing of soybeans alters its structural behavior, solubility, and in turn the functional properties. Heat-processed soy flour was prepared by autoclaving the defatted soy flour at 121 °C at 15 psi. The effect of enzymatic modification on the structural changes and functional properties of heat-processed soy flour was investigated. The combination of heat processing and enzymatic modification was carried out in two ways: (1) enzymatic modification followed by autoclaving and (2) autoclaving followed by enzymatic modification. Defatted soy flour (control), autoclaved soy flour, enzyme-modified flour, enzyme-modified and then autoclaved flour, autoclaved and then enzyme-modified flour were analyzed for physico-chemical and functional properties. Molecular weight profile of the protein was altered depending on the nature of treatments. Structural studies showed that enzymatic modification gave a porous type morphology to the particles. Enzymatic modification of autoclaved soy flour increased its surface hydrophobicity to 3136±400 units from 600±100 units of autoclaved soy flour. The results indicated that enzymatic modification of autoclaved soy flour increased its acid solubility (pH 4—4.5) from 17% to 56% over a control value of 24%. The foaming capacity of the enzyme-modified and then autoclaved soy flour was 80% while that of the autoclaved and then enzyme-modified flour was 42%. The soy flour that was autoclaved and then enzyme modified showed better emulsifying properties (174 mL oil/g flour) than the flour that was enzyme-modified and then autoclaved. The modified soy flour based on its functional and physico-chemical properties should find application in many food systems.

scholarly journals Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Umar Shah ◽  
Deepak Dwivedi ◽  
Mark Hackett ◽  
Hani Al-Salami ◽  
Ranjeet P. Utikar ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Physicochemical Properties ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Chemical Properties ◽  
X Ray ◽  
Distillers Grain ◽  
Sorghum Grain ◽  
Dried Distillers Grain ◽  
Polypeptide Profile

AbstractKafirin, the hydrophobic prolamin storage protein in sorghum grain is enriched when the grain is used for bioethanol production to give dried distillers grain with solubles (DGGS) as a by-product. There is great interest in DDGS kafirin as a new source for biomaterials. There is however a lack of fundamental understanding of how the physicochemical properties of DDGS kafirin having been exposed to the high temperature conditions during ethanol production, compare to kafirin made directly from the grain. An understanding of these properties is required to catalyse the utilisation of DDGS kafirin for biomaterial applications. The aim of this study was to extract kafirin directly from sorghum grain and from DDGS derived from the same grain and, then perform a comparative investigation of the physicochemical properties of these kafirins in terms of: polypeptide profile by sodium-dodecyl sulphate polyacrylamide gel electrophoresis; secondary structure by Fourier transform infra-red spectroscopy and x-ray diffraction, self-assembly behaviour by small-angle x-ray scattering, surface morphology by scanning electron microscopy and surface chemical properties by energy dispersive x-ray spectroscopy. DDGS kafirin was found to have very similar polypeptide profile as grain kafirin but contained altered secondary structure with increased levels of β-sheets. The structure morphology showed surface fractals and surface elemental composition suggesting enhanced reactivity with possibility to endow interfacial wettability. These properties of DDGS kafirin may provide it with unique functionality and thus open up opportunities for it to be used as a novel food grade biomaterial.

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

scholarly journals Physico-Chemical Properties of Deep-Lying Oils

2021 ◽  
Vol 134 (3) ◽  
pp. 11-17
Author(s):  
I. G. Yashchenko ◽  
◽  
Y. M. Polishchuk ◽  
Keyword(s):  
Spatial Distribution ◽  
Physicochemical Properties ◽  
Chemical Properties ◽  
Oil Production ◽  
Urgent Problem ◽  
Physico Chemical ◽  
The World ◽  
Oil Gas

The article is devoted to the urgent problem of studying the features of the properties of poorly studied oils at great depths (more than 4,500 m), the need for development of which is caused by the continuing decline in oil production in traditional oil producing provinces. The analysis of the spatial distribution of reserves across the continents and countries of deep-seated oils and changes in their physico-chemical properties and the occurrence conditions, which made it possible to identify their main features. The studies used information on 21067 oil samples from 167 oil-bearing basins of the world, obtained from the database on the physicochemical properties of oils. The features of the physicochemical properties of deep-seated oils have been established, which are manifested in a decrease in the density and viscosity of oils, in a decrease in the content of sulfur and asphalt-resinous substances, and in an increase in the content of light fractions and oil gas in comparison with oils of small and medium depths.

scholarly journals Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

2018 ◽  
Vol 10 ◽  
pp. 7-10
Author(s):  
Anubodh Karki ◽  
Pravin Ojha
Keyword(s):  
Functional Properties ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Calcium Content ◽  
Total Solid ◽  
Sensory Properties ◽  
Mozzarella Cheese ◽  
Solid Fat ◽  
Protein Retention ◽  
Physico Chemical

Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant.

scholarly journals Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

RSC Advances ◽  
2019 ◽  
Vol 9 (34) ◽  
pp. 19828-19836 ◽  
Author(s):  
Li Yuan ◽  
Jiamei Yu ◽  
Jianlou Mu ◽  
Tong Shi ◽  
Quancai Sun ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Silver Carp ◽  
Chemical Properties ◽  
Konjac Glucomannan ◽  
Hypophthalmichthys Molitrix ◽  
Physico Chemical

This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.

Bioinformatics Analysis and Characteristics of Ser/Thr Protein Kinase Encoded by UL13 Gene of Duck Plague Virus

2011 ◽  
Vol 393-395 ◽  
pp. 617-627
Author(s):  
Xi Xia Hu ◽  
An Chun Cheng ◽  
Ming Shu Wang
Keyword(s):  
Protein Kinase ◽  
Secondary Structure ◽  
Physicochemical Properties ◽  
Evolutionary Relationship ◽  
Alpha Helix ◽  
Structural Features ◽  
Functional Study ◽  
Online Tools ◽  
Multiple Sequences ◽  
Sequences Alignment

This report showed some physicochemical properties and structural features about DPV-UL13 protein predicted by some software and online tools. The online analysis of the physicochemical properties demonstrates that the protein has thirty-four potential phosphorylation sites when the threshold of prediction score is above 0.5 and both the signal peptide and the transmembrance region are not found. In addition, the protein has hydrophilic amine acid districts more than hydrophobic districts and subcellular localization largely locates at mitochondrial with 43.5%. The secondary structure results revealed that random coils dominated among secondary structure elements followed by alpha helix and extended strand. The phylogenetic tree shows that DPV-UL13 protein has close evolutionary relationship with the genus Mardivirus. And the multiple sequences alignment of UL13 protein in 156-436 sequence among DPV, HSV-1 and Mardivirus genus suggests highly conserved characteristic. These analysis surpports the guess that DPV-UL13 product may be a Ser/Thr protein kinase. All the data will be a basis for the further functional study of the DPV-UL13 protein.

Modeling Physico-chemical Properties of Quinolone Derivatives Using GA-MLR as a Computational Study

2019 ◽  
Vol 15 ◽  
Author(s):  
Meysam Shirmohammadi ◽  
Esmat Mohammadinasab ◽  
Zakiyeh Bayat
Keyword(s):  
Refractive Index ◽  
Physicochemical Properties ◽  
Energy Gap ◽  
Computational Study ◽  
Chemical Properties ◽  
Theoretical Models ◽  
Lumo Energy ◽  
Physico Chemical ◽  
Leave One Out ◽  
Homo Lumo

: In the present study the applicability of various molecular descriptors was tested for the QSPR study on 40 quinolones derivatives. The relationship between some of the molecular indices with physicochemical properties such as refractive index (n), polarizability (α) and HOMO-LUMO energy gap (ΔEH-L) was represented. At first, the chemical structure of quinolones derivatives was optimized by Gaussian 98 program and ab initio method at the #HF/6-31++G**level, and then the physicochemical properties such as refractive index, polarizability and HOMO-LUMO energy gap were calculated. Genetic algorithm using multiple linear regression (GA-MLR) with backward method by SPSS software was used for obtaining properties. The analytical powers of the established theoretical models were discussed using leave-one-out (LOO) cross-validation technique. A multi-parametric equation containing maximum three descriptors with suitable statistical qualities was obtained for predicting the studied properties.

Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality

2021 ◽  
Author(s):  
umar Shah ◽  
Deepak Dwivedi ◽  
Mark Hackett ◽  
Hani Al-Salami ◽  
Ranjeet P. Utikar ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Physicochemical Properties ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Chemical Properties ◽  
X Ray ◽  
Distillers Grain ◽  
Sorghum Grain ◽  
Dried Distillers Grain ◽  
Polypeptide Profile

Abstract Kafirin, the hydrophobic prolamin storage protein in sorghum grain is enriched when the grain is used for bioethanol production to give dried distillers grain with solubles (DGGS) as a by-product. There is great interest in DDGS kafirin as a new source for biomaterials. There is however a lack of fundamental understanding of how the physicochemical properties of DDGS kafirin having been exposed to the high temperature conditions during ethanol production, compare to kafirin made directly form the grain. An understanding of these properties is required to catalyse the utilisation of DDGS kafirin for biomaterial applications. The aim of this study was to extract kafirin directly from sorghum grain and from DDGS derived from the same grain and, then perform a comparative investigation of the physicochemical properties of these kafirins in terms of: polypeptide profile by sodium-dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE); secondary structure by Fourier transform infra-red (FTIR) spectroscopy and x-ray diffraction (XRD), self-assembly behaviour by small-angle x-ray scattering (SAXS), surface morphology by scanning electron microscopy (SEM) and surface chemical properties by energy dispersive x-ray spectroscopy (EDS). DDGS kafirin was found to have very similar polypeptide profile as grain kafirin but contained altered secondary structure with increased levels of β-sheets. The structure morphology showed surface fractals and surface elemental composition suggests enhanced reactivity with possibility to endow interfacial wettability. These properties of DDGS kafirin may provide it with unique functionality and thus open up opportunities for it to be used as a novel food grade biomaterial.

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