Sökning: "protein extraction"
Visar resultat 6 - 10 av 142 avhandlingar innehållade orden protein extraction.
6. Improving selectivity in protein extraction by subtle interactions and environmental changes
Sammanfattning : The challenges for efficient bioprocesses lie in developing and adapting further current technologies or in creating innovative separation technologies. The thesis is based on the studies on protein recovery from crude feedstocks by extraction in aqueous two-phase systems and detergent foam, respectively. LÄS MER
7. Validation of antibodies for protein profiling : A study using immunohistochemistry on tissue microarrays
Sammanfattning : The field of proteomics has rapidly expanded due to the completion of the human genome sequence. This thesis validates affinity-purified monospecific antibodies of polyclonal origin, for protein profiling in a broad spectrum of normal tissues and cells. LÄS MER
8. Polysaccharides from red and green seaweed : Extraction, characterisation and applications
Sammanfattning : Cultivation of seaweed has been conducted for centuries in Asia, but is largely undeveloped in Sweden even though there is potential for this industry. Seaweed offers benefits compared with land-based biomass cultivation. LÄS MER
9. Microdialysis Sampling of Macro Molecules : Fluid Characteristics, Extraction Efficiency and Enhanced Performance
Sammanfattning : In this thesis, fluid characteristics and sampling efficiency of high molecular weight cut-off microdialysis are presented, with the aim of improving the understanding of microdialysis sampling mechanisms and its performance regarding extraction efficiency of biological fluid and biomarkers.Microdialysis is a well-established clinical sampling tool for monitoring small biomarkers such as lactate and glucose. LÄS MER
10. Exploring the functionality of coconut proteins
Sammanfattning : At present, coconut proteins are discarded as a waste product by the coconut oil industry. If the range of applications of coconut proteins is to be expanded, their potential functionalities should be investigated. Emulsions and gels are of the greatest interest in food industry. LÄS MER