Hydrolyzed Protein Extract

SEC and anionic HPLC-Q-ICP-MS can be used to determine the approximate molecular weight of Se-containing proteins and identify fractions for seleno-amino acid analysis. The coupling of anion and cation HPLC and Q-ICP-MS also allows selenoamino acids in hydrolyzed protein extracts to be measured. However, the lack of knowledge about species, low Se concentrations, and lack of detection power make quantification of Se species difficult. The concurrent use of HPLC-MS-MS is needed to confirm the identity of Se species, but at present the low concentrations of Se in extracts preclude its use. It is essential that CRMs are used to confirm the validity of results regarding total Se and Se species. 

In general, the mechanism of heat and alkaline solution for DNA extraction may be based upon a hypothesis, previously proposed for the AR technique.32 Strong alkaline solution may denature and hydrolyze proteins, resulting in breaking cell and nuclear membranes as well as disrupting cross-linkages due to formalin fixation. It is no surprise to observe the similarity between retrieval of nucleic acid and retrieval of protein (antigen) based on a similar chemical reaction of formaldehyde with these two kinds of macromolecules (Fig. 3.1).15"19... 

Table X. Amino Acid Compositions of Acid Hydrolyzed Protein Fractions from DMSO and Aqueous Extracts of Pondweed and Water Spinach3...

Acid-Hydrolyzed Proteins Hydrolyzed Vegetable Protein (HVP) Hydrolyzed Plant Protein (HPP) Hydrolyzed (Source) Protein Extract Acid-Hydrolyzed Milk Protein... 

A common problem associated with rupture of yeast cells and protein extraction is proteolysis. Yeast cells contain a full complement of intracellular proteolytic enzymes which may be liberated after the cells are broken either by autolysis or by mechanical disruption. These liberated proteolytic enzymes, unless inactivated during the isolation and purification of yeast proteins, hydrolyze the proteins causing poor yields of intact protein (55, 69,70). 

D9. de Verdier, C. H., and Agren, G., Paper chromatographic analysis of amino acids and peptides in tissue extracts and enzyme hydrolyzed proteins. Acta Chem. Scand. 2, 783-796 (1948). 

L-Valine isolated from extracts of pancreas gland by E.v. Gorup-Besanez, as racemate from baryta-hydrolyzed protein by P. Schiitzenberger, 1879, as L-valine from HCl-hydrolyzate of casein in 1901 by E. Fischer, who also established its structure as a-amino-isovaleric acid and named it valine in 1906. 

Cyclodextrin p-Cyclodextrin Dextrin EO/PO block polymer or copolymer Ethyl maltol Ferrous sulfate anhydrous Ferrous sulfate heptahydrate Fructose a-Galactosidase Garlic (Allium sativum) extract Hexane Hydrochloric acid Hydrolyzed protein Iron Kaolin... 

Method of production soybean processing first the oil and husk are removed, the remaining flakes are subjected to protein extraction pH control permits Isolation of required range of protein molecules next step involves chemical modification, which Imparts required properties grades obtained In this technology include unhydrolyzed grades, hydrolyzed grades, carboxylated soy protein, and proteinates ... 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

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