Fractionation and Emulsifying Properties of Plasma Proteins

Fractionation and identification of the allergic proteins in Aspergillus species

Background and Purpose: Allergy is an undesired immune response to non-pathogenic agents. However, some opportunistic microorganisms such as fungi can also cause allergy. Among those fungi, hyphae form of Aspergillus strains including A. fumigatus, A. flavus, and A. niger could be mentioned. In this study, we aimed to separate allergic proteins from Aspergillus strains and determine their ident...

Emulsifying Properties of Corn

Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High emulsion germ protein obtained by modified and conventional extraction processes stability was obtained as the result of specific protein properties. Increasing were studied. Defatted corn germ protein obtained by the modified fat content in emu...

some properties of fuzzy hilbert spaces and norm of operators

in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...

Plasma Fractionation in Malaysia

Fractionation of the proteins of human synovial fluid and plasma.

The proteins in synovial fluid have not yet been studied systematically. However, several components have been recognized by either their enzymatic or immunochemical properties (1). The presence of lipoproteins has been suggested in certain pathological joint fluids by the cholesterol content, and that of fibrinogen by the ability of these fluids to clot (1). Electrophoretic investigations on j...