Sökning: "Proteins"

Visar resultat 1 - 5 av 4597 avhandlingar innehållade ordet Proteins.

  1. 1. Uncoupling Proteins Regulation by IGF-1 and Neuroprotection during Hyperglycemia in Vitro

    Detta är en avhandling från Stockholm : Institutionen för neurokemi

    Författare :Helena Gustafsson; Stockholms universitet.; [2004]
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; uncoupling protein; oxidative stress; diabetes; neuropathy; SH-SY5Y; NATURAL SCIENCES Biology Cell and molecular biology Neurobiology; NATURVETENSKAP Biologi Cell- och molekylärbiologi Neurobiologi;

    Sammanfattning : Diabetic neuropathy is believed to arise due to oxidative stress following hyperglycemic situations. Uncoupling proteins (UCPs) constitute a subgroup of mitochondrial transporter proteins with putative antioxidant properties. LÄS MER

  2. 2. Integration of Aqueous Two-Phase Systems into Recovery Processes for Biomolecules

    Detta är en avhandling från Folke Tjerneld, Department of Biochemistry, Lund University

    Författare :Cecilia Kepka; Lunds universitet.; Lund University.; [2004]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Proteins; proteins; plasmid DNA; large-scale; protein purification; integration; Expression; aqueous two-phase systems; enzymology; Proteiner; enzymologi;

    Sammanfattning : Popular Abstract in Swedish Människans kropp består av celler som byggs upp av komponenter som DNA, proteiner, lipider och polysackarider. I DNA finns den genetiska informationen lagrad som gör att kroppen kan fungera. Informationen i DNA omvandlas till proteiner som deltager i cellens biokemiska processer. LÄS MER

  3. 3. Studies on ribosome interacting proteins

    Detta är en avhandling från Stockholm : Stockholm University

    Författare :Robert Schnell; [2003]
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Proteins; Proteiner;

    Sammanfattning : .... LÄS MER

  4. 4. Exploring the functionality of coconut proteins

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Borges Chambale; Lunds universitet.; Lund University.; [2015]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Coconut; coconut milk; extraction; proteins; emulsions; functional properties; denaturation; gels; yield stress; glass structure;

    Sammanfattning : Popular Abstract in English The potential of coconut proteins as food ingredients was studied with the aim of evaluating how plant proteins, in particular those from coconut, could find industrial applications and compete with proteins of animal origin based on meat, fish, milk or eggs. Three research directions were chosen for investigation, to evaluate how coconut proteins would perform in each of the following situations: Would coconut proteins be able to keep stable oil in water dispersions (emulsions), as in cows’ milk? Do coconut proteins stiffen when heated, like when an egg is boiled? Does full-fat coconut milk, heat-treated and homogenised, behave like mayonnaise, showing some initial resistance to flow under stress? These questions address important issues, as they can provide a general picture regarding the potential of coconut proteins for further investigation. LÄS MER

  5. 5. Expression and purification of membrane proteins: Focus on the G-protein coupled receptor MC4r

    Detta är en avhandling från Viveka Dolby, Department of Biochemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, S-221 00 Lund

    Författare :Viveka Dolby; Lunds universitet.; Lund University.; [2004]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; enzymology; Proteiner; enzymologi; Proteins; melanocortin 4 receptor; GPCR; purification; Expression; membrane proteins;

    Sammanfattning : Popular Abstract in Swedish 10.SWEDISH SUMMARY(Populärvetenskaplig sammanfattning) Proteiner är viktiga byggstenar i cellen och är uppbyggda av kroppens tjugo olika aminosyror. Varje protein har en unik egenskap och spelar en viktig roll för cellens funktion. Vissa proteiner löser sig i vatten (hydrofila) medan andra är olösliga (hydrofoba). LÄS MER