Thermal Denaturation
Mostrando 1-12 de 373 artigos, teses e dissertações.
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1. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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2. Characterization of hydrolysates of collagen from mechanically separated chicken meat residue
Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The h
Food Sci. Technol. Publicado em: 2020-06
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3. The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens
ABSTRACT In this study, the effect of replacement of soybean meal with raw chickpea seeds as a primary protein source in the diet of broiler chicks on physical properties of drumstick muscle (m. gastrocnemius) was examined. One-day-old Ross 308 broilers (n=160) were fed soybean meal (n=80) or raw chickpea seeds (n=80) as a primary protein source for 42 days.
Braz. J. Poult. Sci.. Publicado em: 29/07/2019
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4. Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates
Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led
Food Sci. Technol. Publicado em: 27/05/2019
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5. Denaturation processes of collagen from cow bones as a function of temperature
ABSTRACT The thermal stability of collagen is of great interest for the scientific communities both of medicine and archaeology. In medicine, the interest is focused to the reconstruction and repair of bone and cartilage, given the frequency and importance of pathological situations. In contrast, in archaeology the interest is focused to infer from buried an
Matéria (Rio J.). Publicado em: 19/07/2018
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6. Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef
Abstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L-1 of water for 48 hours at 10 °C. The r
Food Sci. Technol. Publicado em: 17/11/2016
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7. Interaction of β-Carbolines with DNA: Spectroscopic Studies, Correlation with Biological Activity and Molecular Docking
Quantitative interaction of twelve β-carboline derivatives with calf thymus deoxyribonucleic acid (ctDNA) using spectroscopic techniques was evaluated. The values of the binding constants (Kb) obtained for the complexes formed with the ctDNA ranged from 3.30 × 102 to 1.82 × 106 mol L−1, being the β-carbolines with the N,N-dimethylaminophenyl group at p
J. Braz. Chem. Soc.. Publicado em: 2016-09
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8. Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree
The thermal inactivation of yeast isolated from spoiled Jubileu peach puree and that of polyphenoloxidase (PPO) and peroxidase (POD) in cv. Jubileu, which is widely cultivated in southern Rio Grande do Sul state, Brazil, were studied. PPO and POD were extracted using the protein powder method and submitted to partial purification by precipitation followed by
Food Sci. Technol. Publicado em: 2014-03
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9. An oxidant and organic solvent tolerant alkaline lipase by P. aeruginosa mutant: downstream processing and biochemical characterization
An extracellular alkaline lipase from Pseudomonas aeruginosa mutant has been purified to homogeneity using acetone precipitation followed by anion exchange and gel filtration chromatography and resulted in 27-fold purification with 19.6% final recovery. SDS-PAGE study suggested that the purified lipase has an apparent molecular mass of 67 kDa. The optimum te
Braz. J. Microbiol.. Publicado em: 2013-12
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10. AvaliaÃÃo in vitro do efeito da desnaturaÃÃo tÃrmica do colÃgeno e do tratamento com clorexidina da dentina na resistÃncia adesiva / In vitro evaluation of the effect of thermal collagen denaturation and chlorhexidine application on resin-dentin bond strength
Os sistemas adesivos atuais promovem uma imediata e eficaz resistÃncia de uniÃo com os substratos dentais. Entretanto, ao longo do tempo, pode haver uma degradaÃÃo desse processo, influenciando negativamente na manutenÃÃo dos valores de resistÃncia. O digluconato de clorexidina (CHX) tem seu emprego difundido na odontologia como um agente antimicrobia
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/12/2010
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11. Availability of ca, cu, fe, mg and zn in bovine, pork and chicken meat samples raw and termically processed / Determinação da disponibilidade de Ca, Cu, Fe, Mg e Zn em amostras de carnes bovinas, suínas e de frango In natura e processadas termicamente
In this work, the availability of Ca, Cu, Fe, Mg, and Zn in bovine, pork and chicken meat samples raw and after thermal treatments: water boiled, grilled, microwave, convention oven I 180 oC (FCI) and conventional oven II 60 min and 180 oC was evaluated. Total determination of Ca, Cu, Fe, Mg and Zn in bovine and pork samples was performed by inductively coup
Publicado em: 2010
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12. Síntese de fluido magnético à base de maghemita para produção de nanocápsulas magnéticas de albumina bovina
This work describes the preparation of an ionic magnetic fluid in acidic medium based on maghemite nanoparticles, the latter synthesized by coprecipitation via a chemical route developed to provide, in a single step, monomodal samples with no extra procedure for size selection. The prepared magnetic fluid was characterized by X-ray diffraction (XRD) and tran
Publicado em: 2010