Cargando…

Quantification of protein-protein interactions in highly denatured whey and potato protein gels

Understanding the stabilizing protein interactions in protein gels is of high importance for food- and biotechnology. Protein interactions in protein gels can help to predict hardness, deformability and other gel parameters. Currently there are two types methods used. One is to use protein interacti...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tanger, Caren, Andlinger, David J., Brümmer-Rolf, Annette, Engel, Julia, Kulozik, Ulrich
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Method Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8374180/ https://www.ncbi.nlm.nih.gov/pubmed/34434766 http://dx.doi.org/10.1016/j.mex.2021.101243

Ejemplares similares

RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins
por: Kurz, Franziska, et al.
Publicado: (2020)

Detection and quantification of glycosylated queuosine modified tRNAs by acid denaturing and APB gels
por: Zhang, Wen, et al.
Publicado: (2020)

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins
por: Andlinger, David J., et al.
Publicado: (2021)

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
por: Quevedo, Maria, et al.
Publicado: (2020)

Whey protein mouth drying influenced by thermal denaturation
por: Bull, Stephanie P., et al.
Publicado: (2017)

Concentration, purification and quantification of milk protein residues following cleaning processes using a combination of SPE and RP-HPLC
por: Kürzl, Christian, et al.
Publicado: (2022)

Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels
por: Zhang, Haowei, et al.
Publicado: (2023)

Entrapment of Hydrophilic and Hydrophobic Molecules in Beads Prepared from Isolated Denatured Whey Protein
por: Heade, Joanne, et al.
Publicado: (2021)

Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
por: Utz, Florian, et al.
Publicado: (2022)

Data concerning the fractionation of individual whey proteins and casein micelles by microfiltration with ceramic gradient membranes
por: Heidebrecht, Hans-Jürgen, et al.
Publicado: (2019)

Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria
por: Warncke, Malou, et al.
Publicado: (2021)

Fluorescence strategies for high-throughput quantification of protein interactions
por: Hieb, Aaron R., et al.
Publicado: (2012)

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange
por: Kleemann, Christian, et al.
Publicado: (2020)

Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese
por: Li, Hongjuan, et al.
Publicado: (2023)

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
por: Zhang, Man, et al.
Publicado: (2021)

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils
por: Peng, Jinfeng, et al.
Publicado: (2019)

Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels
por: Park, Clifford, et al.
Publicado: (2020)

Surface Properties of Aerated Ion-induced Whey Protein Gels
por: Tomczyńska-Mleko, Marta, et al.
Publicado: (2014)

Inferring protein domain interactions from databases of interacting proteins
por: Riley, Robert, et al.
Publicado: (2005)

A computational framework for boosting confidence in high-throughput protein-protein interaction datasets
por: Hosur, Raghavendra, et al.
Publicado: (2012)

Modular decomposition of protein-protein interaction networks
por: Gagneur, Julien, et al.
Publicado: (2004)

SEROLOGICAL REACTIONS OF PROTEIN FILMS AND DENATURED PROTEINS
por: Rothen, A., et al.
Publicado: (1942)

Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins
por: Zhang, Shuo, et al.
Publicado: (2023)

Promotion of immune and glycaemic functions in streptozotocin-induced diabetic rats treated with un-denatured camel milk whey proteins
por: Ebaid, Hossam
Publicado: (2014)

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste
por: El-Metwally, Raid Ibrahem, et al.
Publicado: (2022)

Interactions of Whey Proteins with Metal Ions
por: Rodzik, Agnieszka, et al.
Publicado: (2020)

Functional classification of proteins for the prediction of cellular function from a protein-protein interaction network
por: Brun, Christine, et al.
Publicado: (2004)

Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
por: Saffon, Maxime, et al.
Publicado: (2013)

Sequence-based prediction of protein-protein interactions by means of codon usage
por: Najafabadi, Hamed Shateri, et al.
Publicado: (2008)

Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation
por: Schiffer, Simon, et al.
Publicado: (2021)

ON THE RELATION OF NECROSIS AND INFLAMMATION TO DENATURATION OF PROTEINS
por: Opie, Eugene L.
Publicado: (1962)

THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
por: Anson, M. L., et al.
Publicado: (1932)

Protein Unfolding: Denaturant vs. Force
por: Kelly, Colleen, et al.
Publicado: (2021)

Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
por: von Oesen, Tobias, et al.
Publicado: (2023)

A new branched proximity hybridization assay for the quantification of nanoscale protein–protein proximity
por: Zheng, Shuangshuang, et al.
Publicado: (2019)

Coverage and error models of protein-protein interaction data by directed graph analysis
por: Chiang, Tony, et al.
Publicado: (2007)

An improved high throughput protein-protein interaction assay for nuclear hormone receptors
por: Goodson, Michael L., et al.
Publicado: (2007)

Protein interactions in human genetic diseases
por: Schuster-Böckler, Benjamin, et al.
Publicado: (2008)

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids
por: Luo, Nan, et al.
Publicado: (2021)

Protein Level Quantification Across Fluorescence-based Platforms
por: Romero, Hector, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_t7cvqokn3vvfd9m7l4i5t11ohh