Proteins character

Gel electrophoretic patterns of water-soluble proteins in the five peanut flours were determined as previously described (2) and show considerable differences in protein character (Figure 2). In... 

Emulsification is a stabilizing effect of proteins a lowering of the interfacial tension between immiscible components that allow the formation of a protective layer around oil droplets. The inherent properties of proteins or their molecular conformation, denaturation, aggregation, pH solubility, and susceptibility to divalent cations affect their performance in model and commercial emulsion systems. Emulsion capacity profiles of proteins closely resemble protein solubility curves and thus the factors that influence solubility properties (protein composition and structure, methods and conditions of extraction, processing, and storage) or treatments used to modify protein character also influence emulsifying properties. 

Figure 16.4 presents spectra of twelve antibiotics including several of protein character and high molecular weight (Gore and Petersen, 1949). 

In industrial practice, the identification of amino acids may be important, for example, for the detection of substances of protein character in some industrial products (glue, for example). According to our experience, this is best carried out by paper chromatographically detecting the presence of amino acids in their acid (HCl) hydrolyzates. The same operations should be carried out with standard, authentic samples. The following solvent systems should serve as well-established practical examples phenol saturated with water w-cresol-water (1 1) containing traces of cupron (a-benzoinoxime) and with 0.1% ammonia in the atmosphere isobutyric acid-water (4 1) amyl alcohol-pyridine-water (35 35 30) sec-butanol- 3%... 

To introduce protein-like character tire interactions between beads (Arose separated by at least tliree bonds) that are nearest neighbours on a lattice are assumed to depend on tire nature of tire beads. The energy of a confomration. 

Several aspects affect the extent and character of taste and smell. People differ considerably in sensitivity and appreciation of smell and taste, and there is lack of a common language to describe smell and taste experiences. A hereditary or genetic factor may cause a variation between individual reactions, eg, phenylthiourea causes a bitter taste sensation which may not be perceptible to certain people whose general abiUty to distinguish other tastes is not noticeably impaired (17). The variation of pH in saUva, which acts as a buffer and the charge carrier for the depolarization of the taste cell, may influence the perception of acidity differently in people (15,18). Enzymes in saUva can cause rapid chemical changes in basic food ingredients, such as proteins and carbohydrates, with variable effects on the individual. 

Process Va.ria.tlons. The conventional techniques for tea manufacture have been replaced in part by newer processing methods adopted for a greater degree of automation and control. These newer methods include withering modification (78), different types of maceration equipment (79), closed systems for fermentation (80), and fluid-bed dryers (81). A thermal process has been described which utilizes decreased time periods for enzymatic reactions but depends on heat treatment at 50—65°C to develop black tea character (82). It is claimed that tannin—protein complex formation is decreased and, therefore, greater tannin extractabiUty is achieved. Tea value is beheved to be increased through use of this process. 

Wool has a complex chemical stmcture, composed mainly of a large number of different proteins (87). It is amphoteric in character because of the presence of basic amino and acidic carboxyl groups in the side chains of some of the component amino acids. In an aqueous acidic dyebath, protonation of the amino and carboxyl groups results in a net positive charge on the fiber. 

Kyte, J., Doolittle, R.F. A simple method for displaying the hydropathic character of a protein. /. Mol. Biol. 

Genes are DNA and cany the inheritable character-istics of an organism and these characteristics are normally expressed at the molecular- level via protein synthesis. Gene expression consists of two stages, transcription and translation, both of which involve RNAs. Sections 28.11 and 28.12 describe these RNAs and their roles in transcription and translation. 

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