نتایج جستجو برای: tasting protein
تعداد نتایج: 1235753 فیلتر نتایج به سال:
A new taste-modifying protein named curculin was extracted with 0.5 M NaCl from the fruits of Curculigo latifolia and purified by ammonium sulfate fractionation, CM-Sepharose ion-exchange chromatography, and gel filtration. Purified curculin thus obtained gave a single band having a Mr of 12,000 on sodium dodecyl sulfate-polyacrylamide gel electrophoresis in the presence of 8 M urea. The molecu...
• The inclusion of socio demographics that may affect attitudes towards emerging food is important. impact venue, information and prior experience should be considered. use accessible language Special considerations apply when interpreting findings regarding meat substitutes. Perceived meaning reflections about consequences assessed in future tastings. Providing security to the growing global p...
Monellin is an intensely sweet-tasting protein present in the berry of Dioscoreophyllum cumminsii. Naturally occurring monellin (double chain monellin) is a heterodimer of two subunits commonly referred to as chain A and chain B. Monellin is a good model system for structural and dynamic studies of proteins. Single chain monellin has been generated by covalently linking the two subunits of natu...
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