1,721,042 research outputs found
Preparative isoelectric focusing of reduced wheat gluten proteins
No full textProteins extracted from gluten of the bread wheat cultivar Fiorello 2 in the presence of 2-mercaptoethanol or dithiothreitol were separated by isoelectric focusing in a free solution in a pH 3–10 gradient containing 50% v/v 1-propanol or urea. The collected fractions were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in 10% gels (high and medium molecular weight glutenin subunits) and 16% gels (low molecular weight gliadins). The isoelectric focusing pattern of gluten polypeptides in 50% v/v 1-propanol was comparable to that obtained on two-dimensional gel electrophoresis, based on isoelectric focusing and polyacrylamide gel electrophoresis or nonequilibrium pH gradient electrophoresis and polyacrylamide gel electrophoresis. A similar isoelectric focusing pattern was also observed when 3M urea was used as solvent. New gluten polypeptides, similar in mobility to the high molecular weight subunits of glutenin were detected at acidic pH
Characterization of einkorn wheat glutenin from lines with good and por bread-making quality
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Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study
No full textThe proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic digestion process were studied by electrophoresis and immunoblotting with polyclonal antibodies specific for single proteins or groups of homologous proteins of the wheat flour, and the results were compared to those obtained for an unheated dough sample. The results show that baking affects the extent of proteolysis and the immunological and physicochemical features of the digestion products in relation to the level of the heat treatment. Therefore, the results concerning the digestion of the unheated wheat flour or dough are not representative of what happens when baked products enter the human digestive tract
Miglioramento delle rese nelle sintesi di plasteina con enzimi immobilizzati
No full textLe frazioni dializzabile di succhi deproteinati di erba medica preparati poco dopo (70 min) la falciatura delle piante e quella di analoghi succhi preparati dopo 14 ore a 20 °C, sono state impiegate come substrato per la sintesi plasteinica con alfa-chimotripsina immobilizzata su chitina
Data-driven Abstractions with Probabilistic Guarantees for Linear PETC Systems
No full textWe employ the scenario approach to compute probably approximately correct (PAC) bounds on the average inter-sample time (AIST) generated by an unknown PETC system, based on a finite number of samples. We extend the scenario optimisation to multiclass SVM algorithms in order to construct a PAC map between the concrete state-space and the inter-sample times. We then build a traffic model applying an l-complete relation and find, in the underlying graph, the cycles of minimum and maximum average weight: these provide lower and upper bounds on the AIST. Numerical benchmarks show the practical applicability of our method, which is compared against model-based state-of-the-art tools.Green Open Access added to TU Delft Institutional Repository 'You share, we take care!' - Taverne project https://www.openaccess.nl/en/you-share-we-take-care Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public.Team Manuel Mazo J
Purification of cellulases from Streptomyces strain A 20 by electroendosmotic preparative electrophoresis.
No full textFive cellulase components were identified and purified in one step from Streptomyces strain A20 using electroendosmotic preparative electrophoresis. By this procedure up to 18 mg of protein mixture could be loaded on the column, with an estimated recovery of 60–70% of total activity; activity and protein recovery could be estimated 32% and 47%, respectively, if only activity peaks were considered. In comparison to other purification methods, this technique results in high protein recovery and resolution of applied samples
Parziale purificazione e caratterizzazione dell'aminopeptidasi dell'uva
No full textL'aminopeptidasi dell'uva è stata purificata 21 volte mediante frazionamento con solfato d'ammonio, gel filtrazione su sephadex G-200 e cromatografia su colonna di DEAE-Sephadex.
Le proprietà dell'aminopeptidasi sono discusse con riferimento all'ipotesi secondo la quale le proteasi dell'uva possono catalizzare una parziale idrolisi delle proteine della stessa nel corso della vinificazione
"Immunological studies on chlorophyll a/b proteins and their distribution in thylakoid membranes domains."
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