Zobrazeno 1 - 8
of 8
pro vyhledávání: '"V. A. Harwalkar"'
Publikováno v:
Food Proteins and their Applications ISBN: 9780203755617
This chapter is devoted to thermal denaturation and coagulation of food proteins and reviews the mechanisms of thermal denaturation and the factors that affect thermal denaturation as they relate to protein coagulation. The denaturation of food prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c05b5f9040c0da92cccbb4c37cbdc181
https://doi.org/10.1201/9780203755617-2
https://doi.org/10.1201/9780203755617-2
Autor:
V. R. Harwalkar, C. Y. Ma
Publikováno v:
Journal of Thermal Analysis. 47:1513-1525
The thermal properties of Β-lactoglobulin (Β-LG) were studied by differential scanning calorimetry (DSC) under different medium conditions.pH, neutral salts, protein perturbants, and polyols all affected the DSC characteristics of Β-LG. Acylation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a254655720078fb7c585f67f3e22a287
https://doi.org/10.1007/bf01992843
https://doi.org/10.1007/bf01992843
Autor:
C. Bizzarri, Steven L. Teitelbaum, V. A. Harwalkar, Jeanne M. Erdmann, Junichi Ohara, A. Shioi, Roberto Civitelli, D. L. Lacey
Publikováno v:
Journal of Biological Chemistry. 269:13817-13824
Interleukin-4 (IL-4) is an immune cytokine recently shown to inhibit bone resorption. To determine whether IL-4 directly acts on osteoclasts, we have analyzed its effect on cytosolic calcium concentration [Ca2+]i and bone resorptive function of murin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7596f988f5f050939f8c0df1cf1a1a87
https://doi.org/10.1016/s0021-9258(17)36721-2
https://doi.org/10.1016/s0021-9258(17)36721-2
Publikováno v:
Circulation Research. 71:1067-1077
We studied product inhibition of the actin-activated ATPase of myosin subfragment-1 (S-1) from the three types of muscle tissue: skeletal, cardiac, and smooth. Increasing levels of [MgADP] in the 0-1-mM range caused significant inhibition of the acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e79993e54f95db23fbee74d41fd8e90
https://doi.org/10.1161/01.res.71.5.1067
https://doi.org/10.1161/01.res.71.5.1067
Publikováno v:
Journal of Food Science. 45:1146-1149
A differential scanning calorimeter was used to monitor the changes in heat stability of beef protein during processing of meat into sausage batter. Neither the mechanical work done nor the presence of fat affected the protein structural stability bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f95365ec718255ed948adf4de90f1337
https://doi.org/10.1111/j.1365-2621.1980.tb06507.x
https://doi.org/10.1111/j.1365-2621.1980.tb06507.x
Autor:
C.-Y. Ma, V. R. Harwalkar
Publikováno v:
Journal of Food Science. 52:394-398
The thermal behavior of oat globulin was studied by differential scanning calorimetry (DSC). The effects of pH, salts, and of various structure perturbants upon thermal characteristics were determined. Raising or lowering pH from near neutrality redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::665f77deedb51e110bcfc75f0fdf1a59
https://doi.org/10.1111/j.1365-2621.1987.tb06622.x
https://doi.org/10.1111/j.1365-2621.1987.tb06622.x
Publikováno v:
Journal of Phytopathology. 87:314-323
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddbbb2a9b16bbd64770fe75d515d004f
https://doi.org/10.1111/j.1439-0434.1976.tb01737.x
https://doi.org/10.1111/j.1439-0434.1976.tb01737.x
Autor:
V. R. Harwalkar, A. Mellors
Publikováno v:
Canadian Journal of Biochemistry. 46:1351-1356
α-Mannosidase is present in bovine milk and is associated with the β-casein fraction following polyacrylamide gel electrophoresis. It was separated from the casein complex by ammonium sulfate precipitation in the presence of 10% (v/v) ethanol. Zinc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d93e2d3306595af87e22679f9d205f
https://doi.org/10.1139/o68-205
https://doi.org/10.1139/o68-205