Physicochemical properties of proteins extracted from four new Tennessee soybean lines
نویسندگان
چکیده
منابع مشابه
Analysis of the Physicochemical Properties and Grain Yield of Some Rice Promising Lines From Multiple Crosses
Grain quality currently represents a major problem in high yielding rice production in Iran and many other rice producing areas of the world. Quality assessment of rice involves the function of sensory tests and physicochemical determinations based on the chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. These research genetic materials we...
متن کاملAnalysis of the Physicochemical Properties and Grain Yield of Some Rice Promising Lines From Multiple Crosses
Grain quality currently represents a major problem in high yielding rice production in Iran and many other rice producing areas of the world. Quality assessment of rice involves the function of sensory tests and physicochemical determinations based on the chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. These research genetic materials we...
متن کاملPhysicochemical characterization of mitochondrial DNA from soybean.
Mitochondrial DNA (mtDNA) of soybean (Glycine max L.) was isolated and its buoyant density was contrasted with that of nuclear (nDNA) and chloroplast (ctDNA) DNA. Each of the three DNAs banded at a single, characteristic buoyant density when centrifuged to equilibrium in a CsCl gradient. Buoyant densities were 1.694 g/cm(3) for nDNA and 1.706 g/cm(3) for mtDNA. These values correspond to G-C co...
متن کاملShort communication:Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)
Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities o...
متن کاملEffect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)
The aim of this study was to evaluate the effect of alkaline and NaCl on functional properties of protein isolated from Lanternfish (Benthosema pterotum). In this study, extraction of fish protein was performed at different concentrations of NaCl (0.5%, 1.5%, 3% and 4.5%) at pHs 10 and 12. The results showed alkaline treatment improved the functional properties and the recovery yield of protein...
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ژورنال
عنوان ژورنال: Journal of Agriculture and Food Research
سال: 2020
ISSN: 2666-1543
DOI: 10.1016/j.jafr.2020.100022