نتایج جستجو برای: soluble true protein

تعداد نتایج: 1416962  

Falak, Reza , Ganji, Ali , Moghadam, Malihe , Sankian, Mojtaba , Varasteh, Abdolreza ,

Background: Recombinant proteins overexpressed in E. coli are usually deposited in inclusion bodies. Cysteines in the protein contribute to this process. Inter- and intra- molecular disulfide bonds in chitinase, a cysteine-rich protein, cause aggregation when the recombinant protein is overexpressed in E. coli. Hence, aggregated proteins should be solubilized and allowed to refold to obtain nat...

Background: The production of recombinant proteins in Escherichia coli is one of the most valuable achievements in biotechnology, with many therapeutic and diagnostic applications; however, the aggregation and misfolding of proteins that result in the formation of insoluble inclusion bodies is a disruptive factor in this process. Various solubilization and refolding methods can be used to impro...

In order to evaluate the effect of Inoculation by pseudomonas plant growth promotinh rhizobacteria and  foliar application of boron-nanochelate of pea( Pisum sativum L.) mother plants on germination traits and seedling growth of produced seeds under Cadmium stress a factorial experiment based on completely randomized design with four replications was conducted. Experimental treatments were 12 c...

احمدی, جعفر, حاتمی, صدیقه , حسن پور لسکو کلایه, کیوان, دانشیان, جهانفر,

Drought stress as an abiotic stress causes different biochemical and physiological responses in plants. To study changes in chlorophyll, total soluble protein and antioxidant activity due to drought stress, we conducted an experiment on five durum wheat varieties (selected from the Seed and Plant Improvement Institute in Karaj) at research greenhouse of Imam Khomeini International University in...

Journal: :nutrition and food sciences research 0
mahshid jahadi kianoush khosravi-darani mohammad-reza ehsani aliakbar saboury alaleh zoghi kourosh egbaltab

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

Verticillium dahliae Kleb.is a soilborne pathogen that cause vascular wilt in chrysanthemumplant (Dendranthema grandiflorum (Ramat.) Kitam). The objective of this research was to study the levels of some organic solutes, such as total protein, total soluble sugars, starch and proline, relative water content, RNA level, malondialdehyde and H2O2 contents in leaves of chrysanthemuminoculated with ...

Hai Truong, Ngoc Tan Tran Sven Olof Enfors Thanh Nhan Nguyen Thi Huyen Do Thu Ngoc Le

Background: Enterocin-P of Enterococcus faecium P13 (EntP) is of great interest as a food preservative and medicine due to its non-toxicity and broad antimicrobial spectrum in various pH, as well as its excellent thermal stability. However, recombinant production of EntP is still in laboratory because of low productivity and complex purification process. Objectives: In this study, we aimed to ...

Journal: :Agronomy 2021

Selection from novel orchardgrass (Dactylis glomerata L.) germplasm sources resulted in the development of an early maturing population. Fifty-eight families comprise this population and were evaluated under frequent infrequent harvest intervals at Lewiston Millville, UT, field locations during 2013 2014. The objective study was to characterize performance individual when compared with check cu...

Journal: :Food production, processing and nutrition 2021

Abstract This work evaluated the functional properties of sesame protein fractions in order to determine their potential food applications. Sesame seed were prepared according solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was most abundant fraction, consisting 91% protein, followed by glutelin, albumin prolamin...

Alaleh Zoghi, Aliakbar Saboury, Kianoush Khosravi-Darani, Kourosh Egbaltab, Mahshid Jahadi, Mohammad-Reza Ehsani, Mohammad-Reza Mozafari, Rooh alla Ferdwosi,

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

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