A web-based tool, termed 'MutaProt', is described which analyses pairs of PDB files whose members differ in one, or two, amino acids. MutaProt examines the micro environment surrounding the exchanged residue(s) and can be searched by specifying a PDB ID, keywords, or any pair of amino acids. Detailed information about accessibility of the exchanged residue(s) and its atomic contacts are provide...

the effect of a selected autochthonous starter culture made up by streptococcus thermophilus, lactobacillus delbrueckii subsp. lactis and lactobacillus helveticus on the microbiological and physicochemical properties of pecorino romano cheese during ripening was investigated. the suitability of the experimental starter culture was tested at industrial scales in cheese-making trials of pecor...

this paper presents a new coding technique based on amino acids repartition in chromosome. The signal generated with this coding technique constitutes, after treatment, a new way to separate between exons and introns in a gene. The algorithm proposed is composed of six steps. We convert from ATCG to amino acids. We specify the amino acid order group. We constitute the signal based on group’s re...

Chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. The resulting substances are known as chelates. Another descriptive term, proteinates, refers to the amino acid bond. These chelated minerals are thought to be more digestible than nonchelated forms. In other words, chelation makes the minerals...

chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. the resulting substances are known as chelates. another descriptive term, proteinates, refers to the amino acid bond. these chelated minerals are thought to be more digestible than nonchelated forms. in other words, chelation makes the minerals...

in this paper, the ultrasonic absorption of amino acids was measured using a small cylindrical resonator at physiological ph and 25°c and a concentration of 0.1. m. the absorption of mixtures of some amino acids was also measured. in the case of cysteine-histidine, the absorption of mixtures is much larger (more than twice) than the summation of absorption of the individual amino acid. this may...

Chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. The resulting substances are known as chelates. Another descriptive term, proteinates, refers to the amino acid bond. These chelated minerals are thought to be more digestible than nonchelated forms. In other words, chelation makes the minerals...

aroa is an important gene which produces aromatic amino acids essential for bacterial life. the sequence of this gene was shown to be different in bacteria, so the purpose of this study was sequencing of aroa gene in native e. coli o78: k80 to determine the putative differences between this strain and other e. coli o78: k80 strains in gene bank. pcr was used to amplify aroa gene in native e. co...

the present study conducted to investigate the effect of energy sources and levels on performance and breast meat amino acids profile in cobb 500 broiler chicks. a total of 600 1-day-old cobb 500 broiler chicks with an average weight of 39 ± 0.50 g were randomly divided into five treatments. each treatment was further divided into four replicates. chicks were fed a basal diet based on corn and ...