Protein dehydration

A more gentle method of dehydration is the dropwise addition of a saturated ammonium sulfate solution whose pH has been previously adjusted. This is usually the method of choice for precipitation of purified or partially purified proteins in small volumes since the rate of protein dehydration can be carefully controlled. Unfortunately, this method is undesirable for large volumes, because ammonium sulfate addition... 

Sebranek (1988) has reviewed the effects of heat on denaturation of the proteins. Dehydration by heat denatures the muscle proteins, particularly the sarcoplasmic proteins. This induces a rather dramatic change in meat color. The heme pigments, which provide most of the color of fresh meat, serve as a general indication of doneness or temperature history. In the case of cured products, heme pigments react to form nitric oxide hemochro-mogen, which contributes the characteristic pink cured meat color (Pearson and Tauber, 1984). 

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

Ice formation is both beneficial and detrimental. Benefits, which include the strengthening of food stmctures and the removal of free moisture, are often outweighed by deleterious effects that ice crystal formation may have on plant cell walls in fmits and vegetable products preserved by freezing. Ice crystal formation can result in partial dehydration of the tissue surrounding the ice crystal and the freeze concentration of potential reactants. Ice crystals mechanically dismpt cell stmctures and increase the concentration of cell electrolytes which can result in the chemical denaturation of proteins. Other quaHty losses can also occur (12). 

FIGURE 1.9 (a) Amino acids build proteins by connecting the n-carboxyl C atom of one amino acid to the n-amino N atom of the next amino acid in line, (b) Polysaccharides are built by combining the C-1 of one sugar to the C-4 O of the next sugar in the polymer, (c) Nucleic acids are polymers of nucleotides linked by bonds between the 3 -OH of the ribose ring of one nucleotide to the 5 -P04 of its neighboring nucleotide. All three of these polymerization processes involve bond formations accompanied by the elimination of water (dehydration synthesis reactions). 

In biological pathways, dehydrations rarely occur with isolated alcohols but instead normally take place on substrates in which the -OH is positioned two carbons away from a carbonyl group. In the biosynthesis of fats, for instance, /3-hydroxybutyry) ACP is converted by dehydration to tram-crotonyl ACP, where ACP is an abbreviation for acyl carrier protein. We ll see the reason for this requirement in Section 11.10. 

Scheme 10.8 Biosynthesis of epothilone. Individual PKS domains are represented as circles and individual NRPS domains as hexagons. Acyl carrier proteins (ACPs) and thiola-tion domains (T) are posttranslationally modified by a phos-phopantetheinyl group to which the biosynthetic intermediates are covalently bound throughout the chain assembly. The thioesterase domain (TE) cyclizes the fully assembled carbon chain to give the 16-membered lactone. Following dehydration of Cl 2—Cl 3 to give epothilones C and D, the final step in epothilone biosynthesis is the epoxidation of the C12=C13 double bond by the cytochrome P450 enzyme P450epol<. KS ketosyn-thase KS(Y) active-site tyrosine mutant of KS AT acyltransfer-ase C condensation domain A adenylation domain ...

Rosenow, M. A., Huffman, H. A., Phail, M. E., and Wachter, R. M. (2004). The crystal structure of the Y66L variant of green fluorescent protein supports a cyclization-oxidation-dehydration mechanism for chromophore maturation. Biochemistry 43 4464 1472. 

Plasma proteins are contraindicated in those with a history of allergic reactions to albumin, severe anemia, or cardiac failure in the presence of normal or increased intravascular volume and in patients on cardiopulmonary bypass. Plasma protein fractions are used cautiously in patients who are in shock or dehydrated and in those with congestive cardiac failure or hepatic or renal failure. These solutions are Pregnancy Category C drugp and are used cautiously during pregnancy and lactation. 

Within the plant. Excessive concentrations of some ions occur in the tissue overall, in the cytoplasm, or in the apoplast. Effects include metabolic inhibition, interference with protein synthesis, cellular dehydration, stomatal closure and early senescence of leaves. Since both cytoplasm and apoplast are small compartments, imbalance between compartments may amplify the effects of excess salt, resulting in toxicity despite apparently moderate overall tissue concentrations. 

A notable property of liposomes, which has not been appreciated enough, is the presence of water inside liposomes. This makes them an excellent delivery system for biotechnologically engineered proteins with tertiary and quanternary structures which are sensitive to irreversible damage induced by dehydration, as often occurs with alternative, particulate carrier systems. 

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