Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...

This study describes an adaptation of hydrophobic interaction chromatography (HIC) that can be used to estimate protein solubility optima. The method does not support determination of absolute, e.g. quantitative solubility, however it does provide a basis for identifying the salt concentration, pH, or additive concentrations that support the highest relative solubility. The magnitude of a given...

It is well established that amyloid fibril solubility is protein specific, but how solubility depends on the interactions between the fibril building blocks is not clear. Here we use a simple protein model and perform Monte Carlo simulations to directly measure the solubility of amyloid fibrils as a function of the interaction between the fibril building blocks. Our simulations confirms that th...

Motivation Protein solubility is an important property in industrial and therapeutic applications. Prediction is a challenge, despite a growing understanding of the relevant physicochemical properties. Results Protein-Sol is a web server for predicting protein solubility. Using available data for Escherichia coli protein solubility in a cell-free expression system, 35 sequence-based propertie...

The effects of high pressure (HP) treatment (100-400 MPa at 10-60 °C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20 °C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (~20 °C) and continued to decrease to less than 50% of its initial solubility after 12 months of...

The aim of this work was to evaluate the effects of freezing and frozen storage at -24 degrees C on the quality of Icelandic herring fillets, focusing on protein solubility and viscosity at pH 2.7 and 11 used for pH-aided protein isolation. The evaluation of quality was based on chemical analyses, protein degradation measurements, and changes in protein solubility and viscosity at pH 2.7 and 11...

Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...

Sesame and groundnut are important crops and a source of edible oil and protein. Amino acid content of both meals was analyzed and studies made on the protein solubility of defatted sesame and groundnut meal in aqueous solution over various pH and in various salt solutions. Valine, isoleucine, arginine, aspartic acid and glutamine were present in high concentration in both the defatted meals. A...

expression of htlv-i p19 protein in an escherichia coli expression system always leads to the formation of inclusion body. solubilisation and refolding of the inclusion bodies is complex, time consuming and difficult during large-scale preparation. this study aimed to express and purify a soluble form of recombinant htlv-i p19 protein in an e. coli expression system. the synthetic dna encoding ...