Zobrazeno 1 - 6 of 6 pro vyhledávání: '"protéine native"'
1
Évaluation de la qualité nutritionnelle des protéines d’une préparation pour nourrissons native chez le raton
Autor: Calvez, Juliane, Blais, Anne, Deglaire, Amélie, Gaudichon, Claire, Blachier, Francois, Davila, Anne-Marie
Publikováno v: Journées Francophones de Nutrition (JFN) live 2021
Journées Francophones de Nutrition (JFN) live 2021, Nov 2021, live, France. 2021
International audience; Introduction et but de l’étude: Les nombreux Introduction et but de l’étude: Les nombreux traitements thermiques appliqués aux préparations pour nourrissons (PPN) sont susceptibles de dénaturer et agréger les protéi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8c7e112980dceb087e90fad378e11f78
https://hal.inrae.fr/hal-03432048
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2
Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
Autor: Guérin-Dubiard, Catherine, Musikaphun, N., Dupont, Didier, Jardin, Julien, Briard-Bion, V., Pasco, M., Nau, Francoise
Publikováno v: 1 st Food Structures, Digestion & Health Conference
1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand
1 st international conference on Food Digestion
1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy
1 st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. 2012
1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand
1 st international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st Food Structures, Digestion & Health Conference
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a246b039dcd71c3a42d80c9748b19d8b
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00924773
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3
Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese
Autor: Simov, ZH, Maubois, Jean-Louis, Simova, E, Famelart, Marie-Hélène
Publikováno v: 2006; IUFoST 13th World Congress of Food Science and Technology, Nantes, FRA, 2006-09-17-2006-09-21
IUFoST 13th World Congress of Food Science and Technology
IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France
Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese. IUFoST 13th World Congress of Food Science and Technology
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6d794361ef3d6d2d4a98f376f1fe3728
http://prodinra.inra.fr/record/478248
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5
Effect of pea and bovine trypsin inhibitors on wild-type and modified trypsins
Autor: Thomas Haertlé, Jean-Marc Chobert, Vinh Tran, Loïc Briand, Laurice Pouvreau, Jacques Guéguen, Laurence Quillien
Publikováno v: FEBS Letters
FEBS Letters, Wiley, 1998, 423, pp.167-172
In order to modify the catalytic properties of trypsin, lysine-188 (S1) of the substrate binding pocket was substituted by an aromatic amino acid residue (Phe, Tyr, Trp) or by a histidyl residue. Two other mutants were obtained by displacement or eli
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c37b70aca1aafc956b9bb2370045540d
https://hal.archives-ouvertes.fr/hal-01595106
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6
Effect of succinylation on some physicochemical and functional properties of the 12S storage protein from rapeseed (Brassica napus L.)
Autor: Barbara Raab, Jacques Guéguen, K. Dieter Schwenke, Sophie Bollecker
Publikováno v: Journal of Agricultural and Food Chemistry 1 (38), 61-69. (1990)
Etude des proprietes physicochimiques et fonctionnelles des proteines natives et succinylees. Recherche des causes structurales des phenomenes observes et utilisation pour augmenter les proprietes moussantes et emulsifiantes des proteines
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88713c6bdd62af6d8911239856749297
http://prodinra.inra.fr/record/88841
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