Coagulation of proteins

Most of the common methods of isolation of heparin (described in sufficient detail in monographs128-30) are based on a procedure, developed by Charles and Scott,31 involving autolysis of the tissue (originally beef liver and beef lung), extraction with alkali, coagulation of proteins by heating, and precipitation of a heparin - protein complex by acidification. Heparin is recovered from the complex by reprecipitation with ethanol, or acetone, or both. Fats are removed by extraction with ethanol, and proteins by treatment with trypsin. Modifications of this proce-... 

Three main steps are involved in making tofu (Figure 1) Preparation of soybean milk, coagulation of protein, and formation of tofu cakes in a mold. By experience, the Orientals have found that the most suitable ratio of water (including that absorbed during soaking) to dry soybeans is 8 1 to 10 1. Watanabe et al (15)... 

Picric acid (trinitrophenol) and trinitroresorcinol, when added to fixative solutions, give greater fine structural preservation of cells (11,12). These compounds cause coagulation of proteins by forming salts with positively charged groups of proteins (11). The protein precipitates that form retain their antigenicity (3). Picric acid or trinitroresorcinol are most often added to formalde-... 

Modification of biological molecules (by reactions of addition or substitution), for instance, by alkylating agents or as a consequence of a coagulation of proteins... 

In addition to the small amount of formaldehyde originally present in the aqueous solution, a little more is formed from the methylene glycol. However, formaldehyde component reacts very slowly with cellular proteins, and then it is slowly exhausted. This means that the interior of the tissue block after fixation for 4-6 hr at room temperature is exposed mainly to methylene glycol therefore, this portion of the tissue is fixed by ethanol during dehydration, resulting in the coagulation of proteins. 

Wu, H. and S. M. Ling Denaturation of proteins. V. Factors controlling coagulation of proteins by shaking. Separation of ovalbumin from conalbumin. Chinese J. Physiol. I, 407 (1927). 

It was recently suggested1 that some of the strong specific anionic effects observed regarding the coagulation of protein-covered latex particles cannot be predicted by a theory of hydration/double layer interaction,5 7 which accounts for the correlation between neighboring dipoles and the formation of dipoles on the surface.10 11... 

Sediments and Suspensions Sediments may be due to insoluble or sparingly soluble tablet or capsule excipients such as talc, starch, or calcium phosphate, certain poisons such as arsenious oxide, or sometimes to an interaction of the added contaminant with die beverage or drink (e.g. batteiy acid producing a coagulation of protein material). Microscopic examination of the sediment or filtered suspension may give a clue to the nature of die material. 

Drenching, spraying or dipping are also commonly used methods for applying liquid smoke to the surface of meat products. Provisions for smoke application are located at the entrance of the oven in the first section or zone of the system. As the stuffed product enters the oven, it is conveyed through a shower of liquid smoke that totally wets the surface of the product. The liquid smoke not only acts to produce a uniform colour but it also contributes to skin formation on the product surface through coagulation of protein. This in turn aids peelability. 

Providing final heat set through coagulation of protein at the end of... 

Acid Rigor, Coagulation of Protein of Muscle Produced by Acids ... 

Coagulation of protein and tannin material (trub formation). 

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