Nahrung-food最新文献_第2页

Effects of proline substitution of the active site helix on dipeptide synthesis mediated by Bacillus stearothermophilus neutral protease 脯氨酸取代活性位点螺旋对嗜热脂肪芽孢杆菌中性蛋白酶介导的二肽合成的影响

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<131::AID-FOOD131>3.3.CO;2-D

Soichiro Nakamura, S. Nakai

引用次数: 1

A novel approach to the evaluation of hydrophobicity of food proteins 评价食品蛋白疏水性的新方法

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<179::AID-FOOD179>3.3.CO;2-2

A. N. Danilenko, V. T. Dianova, E. E. Braudo, T. Henning, Ralf Mothes, K. Schwenke

{"title":"A novel approach to the evaluation of hydrophobicity of food proteins","authors":"A. N. Danilenko, V. T. Dianova, E. E. Braudo, T. Henning, Ralf Mothes, K. Schwenke","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<179::AID-FOOD179>3.3.CO;2-2","DOIUrl":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<179::AID-FOOD179>3.3.CO;2-2","url":null,"abstract":"Different approaches used in the determination of surface hydrophobicity of proteins based on measurements of their partial heat capacity are discussed. They include the determination of the hydration heat capacity of a protein both in the unfolded and the native state and the determination of the increase in accessible to the solvent non-polar surface at the denaturation. The hydration heat capacity of a protein characterizes its net surface hydrophobicity or hydrophobic-hydrophilic balance. There was evaluated surface hydrophobicity of faba bean legumin and the product of its limited proteolysis with trypsin - legumin-T. It is shown that legumin-T in the native state has a higher hydration heat capacity and, hence, highcr net surfacc hydrophobicity than legumin, whereas hydration heat capacity of both proteins in the unfolded state does not differ significantly. The denaturation of legumin is accompanied by a grcater increase in accessible to the solvent non-polar surface than the denaturation of legumin-T. This differencc predetermines the higher conformational stability of legumin-T at temperatures below 310K compared to legumin.","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"52 3 1","pages":"179-182"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84729435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Thermochemically‐modified soybean and corn protein products with enhanced metal‐binding properties 热化学修饰的大豆和玉米蛋白产品，具有增强的金属结合特性

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<266::AID-FOOD266>3.3.CO;2-E

D. Sessa, R. E. Wing

{"title":"Thermochemically‐modified soybean and corn protein products with enhanced metal‐binding properties","authors":"D. Sessa, R. E. Wing","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<266::AID-FOOD266>3.3.CO;2-E","DOIUrl":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<266::AID-FOOD266>3.3.CO;2-E","url":null,"abstract":"Citric acid (CA), also known as 2-hydroxy- 1,2,3 propane tricarboxylic acid, was thermo-chemically reacted with food quality soy protein isolate (SPI), distillers' dried grains (DDG), produced from corn dry milling, and corn gluten meal (CGM), produced from corn wet milling, to generate acid-stable products with enhanced metal-binding properties. CA dehydrates at high temperature to form an anhydride that can interact with nucleophilic functional groups of protein or carbohydrate to generate ester or acyl derivatives. Effects of temperature, CA concentration, pH and reaction time were evaluated to show that SPI, DDG, and CGM, when heated in the range 1 10-120 °C with CA at 1 : 1 w/w ratio, under endogenous acidic conditions for 24 h. yielded reaction products with reaction efficiencies >60% which possessed 4.13, 4.19 and 4.26 mmol COOH/g, respectively. FTIR data of original heated protein compared with their respective CA products demonstrated additional absorbances indicative of ester and carboxyl linkages. The SPI/CA, DDG/CA, and CGM/CA products effectively bound 1.18, 1.07, and 0.98 mmol Cu 2+ /g, respectively, when analysed by ion plasma spectrometry. Solid state 27 Al NMR supported the metal binding characteristics of CA reaction products and demonstrated that Al 3+ was bound ionically to carboxyl groups present on the reaction product. Amino acid composition studies showed diminished amounts of amino acids with nucleophilic reactive groups in all three CA reaction products. The CA reaction products are highly resistant to acid hydrolysis with 6 N HCI for 4 h at 145°C. The biobased products generated in this study possess cation-exchange capability and potential biodegradability that may have an outlet for industrial wastewater treatment.","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"7 1","pages":"266-268"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85236209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

An improved method of purification of protein deamidase from germinating seeds 一种从发芽种子中纯化蛋白质脱酰胺酶的改进方法

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<168::AID-FOOD168>3.3.CO;2-A

L. Kotova, N. Lapteva, I. Vaintraub

引用次数: 1

Functional changes in fish myofibrillar protein by conjugation with glucose and dextran 鱼肌原纤维蛋白与葡萄糖和右旋糖酐结合的功能改变

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<240::AID-FOOD240>3.3.CO;2-9

H. Saeki

引用次数: 2

Characterization of a class II chitinase from jack bean (Canavalia ensiformis) seeds 大豆种子II类几丁质酶的研究

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<170::AID-FOOD170>3.3.CO;2-1

B. Schlesier, G. Koch, C. Horstmann

引用次数: 6

Modification of functional properties by rearrangement of disulfide bonds and change of ratio of protein fractions 通过二硫键重排和改变蛋白质组分的比例来修饰功能性质

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<210::AID-FOOD210>3.3.CO;2-L

R. Lásztity, S. Tömösközi, E. Szilägyi, J. Gaugecz

{"title":"Modification of functional properties by rearrangement of disulfide bonds and change of ratio of protein fractions","authors":"R. Lásztity, S. Tömösközi, E. Szilägyi, J. Gaugecz","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<210::AID-FOOD210>3.3.CO;2-L","DOIUrl":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<210::AID-FOOD210>3.3.CO;2-L","url":null,"abstract":"The growing use of different protein isolates (and concentrates) in food production in many cases requires modification of functional properties of isolates in order to assure the optimal physical (nutritional) properties of the endproduct. A number of possible ways of modification is known including chemical, physical procedures and also use of recombinant gene technology. Such technologies are in many cases expensive and are connected with food safety problems. In search for relatively cheap and safety process we studied the possibilities of applying rearrangement of disulfide bonds and change of ratio of protein fractions. The models used in experiments were: gluten-, soy-, pea-, and wheat germ proteins. It was found that gluten polypeptide mixtures of same composition reoxydized under different conditions were transformed to protein masses of quite different functional properties. The same procedure resulted in only slight changes in the case of reduction and reoxydation of legume- and wheat germ proteins. The study of some protein mixtures showed that the functional properties did not change linearly with the composition of the mixture. In many cases maxima of some parameters were observed.","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"19 1","pages":"210-212"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84231361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

How to monitor the protein cross‐linking by formaldehyde, glutaraldehyde or glyoxal in cotton‐seed protein‐based films? 如何监测棉籽蛋白膜中甲醛、戊二醛或乙二醛的蛋白交联?

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<264::AID-FOOD264>3.3.CO;2-M

C. Marquié, A. Tessier, C. Aymard, S. Guilbert

{"title":"How to monitor the protein cross‐linking by formaldehyde, glutaraldehyde or glyoxal in cotton‐seed protein‐based films?","authors":"C. Marquié, A. Tessier, C. Aymard, S. Guilbert","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<264::AID-FOOD264>3.3.CO;2-M","DOIUrl":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<264::AID-FOOD264>3.3.CO;2-M","url":null,"abstract":"Protein cross-linking treatments by formaldehyde, glutaraldehyde and glyoxal are applied to enhance the maximum puncture force of films made with cottonseed flours. A sensitive and reproductible HPLC method to determine reactive lysine content of films was developped. The cross-linking of cottonseed proteins resulted in the decrease of reactive lysine content within the film. The maximum puncture force of the films is correlated with the modified reactive lysine content after cross-linking treatments. Of the three cross-linking agents, formaldehyde was the most effective to enhance the maximum puncture force of the films despite its moderate reaction with only 50% of reactive lysine in films. By contrast, glutaraldehyde which reacted with nearly 100% of lysine, led to less resistant films. The impact of protein cross-linking on maximum puncture force of films cannot be explained solely by the number of lysyl groups involved in the cross-linking reaction. It is also determined by the modification of intermolecular interactions between protein chains caused by a \"protein intemal plasticization effect\" due to the chemical modifications in protein structure after cross-linking treatments. (Resume d'auteur)","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"8 1","pages":"264-265"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83470869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Limited tryptic hydrolysis of faba bean legumin: Conformational stability of legumin‐T 蚕豆豆粕蛋白有限的胰蛋白酶水解:豆粕蛋白- T的构象稳定性

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<160::AID-FOOD160>3.3.CO;2-5

T. Henning, S. Dudek, K. Schwenke, A. N. Danilenko, E. E. Braudo

引用次数: 0

Influence of the preliminary swelling of the dispersions of fibrous collagen on their ability of non‐covalent gel‐formation 纤维胶原分散体初期膨胀对其非共价凝胶形成能力的影响

Nahrung-food Pub Date : 1998-08-01 DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<257::AID-FOOD257>3.3.CO;2-E

E. A. Podorozhko, E. Kurskaya, L. M. Andreeva

引用次数: 2