Sökning: "protein engineering"

Visar resultat 16 - 20 av 561 avhandlingar innehållade orden protein engineering.

  1. 16. Cassava Processing: Safety and Protein Fortification

    Författare :Lucas Tivana; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Cassava; Cyanogenic glycosides; aquacyano-cobyrinic acid; processing; amylose; amylopectin; protein; texture;

    Sammanfattning : Cassava (Manihot esculenta Crantz) is an important and cheap source of carbohydrate in tropical regions, particularly in Sub-Sahara Africa. Cassava as a human food is a good source of energy as it has a comparable high energy density of about 610 kJ/100 g fresh root. LÄS MER

  3. 17. Structure determination and thermodynamic stabilization of an engineered protein-protein complex

    Författare :Elisabet Wahlberg; Per-Åke Nygren; Bengt-Harald Jonsson; KTH; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; affibody; protein structure; coupled folding; NMR spectroscopy; protein stability; protein-protein interactions; binding thermodynamics; isothermal titration calorimetry; protein engineering; Structural biochemistry; Strukturbiokemi;

    Sammanfattning : The interaction between two 6 kDa proteins has been investigated. The studied complex of micromolar affinity (Kd) consists of the Z domain derived from staphylococcal protein A and the related protein ZSPA-1, belonging to a group of binding proteins denoted affibody molecules generated via combinatorial engineering of the Z domain. LÄS MER

  4. 18. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

    Författare :Sofia Marmon; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

    Sammanfattning : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. LÄS MER

  5. 19. Material Properties of Cereal Protein Films

    Författare :Thomas Gillgren; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; plasticization; avenin; prolamin; kafirin; mechanical properties; water vapour permeability; oxygen permeability; protein; film; glass transition temperature; zein;

    Sammanfattning : Materials that are renewable and biodegradable are demanded due to environmental aspects. Biopolymeric materials, such as materials from prolamins, fulfil both of these requirements. Prolamins are cereal storage proteins. Examples of such are zein, gluten, kafirin and avenin from maize, wheat, sorghum and oats, respectively. LÄS MER

  7. 20. The Influence of Salting Procedures on the Characteristics of Heavy Salted Cod

    Författare :Kristin Thorainsdottir; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; protein; water holding capacity; water; yield; Salting; protein denaturation; cod;

    Sammanfattning : The production of heavy salted cod (bacalao) has changed from being a single-step process salting to a multistep procedure. The aim of this study was to gain a deeper understanding of water retention and yields of heavy salted cod as influenced by salting procedures. LÄS MER