نتایج جستجو برای: tasting protein
تعداد نتایج: 1235753 فیلتر نتایج به سال:
Lysozyme is one of the sweet-tasting proteins. To clarify the structure-sweetness relationship and the basicity-sweetness relationship in lysozyme, we have generated lysozyme mutants with Pichia systems. Alanine substitution of lysine residues demonstrated that two out of six lysine residues, Lys13 and Lys96, are required for lysozyme sweetness, while the remaining four lysine residues do not p...
بررسی بیان ژنهای دخیل در سیستم دفاعی گندم نسبت به mycosphaerella graminicola با استفاده از cdna-aflp
aflp یک ابزار قدرتمند برای تشخیص رونوشت هایی با فراوانی کم است و می تواند بعنوان یک روش کارآمد برای جداسازی ژنهایی که بطور متمایز بیان می شوند، بکار رود. بنابراین القا متمایز ژنها در گندم ( رقم چمران و مرودشت) در پاسخ به قارچ m.graminicola بوسیله آنالیز cdna-aflp مورد مطالعه قرار گرفت . در ابتدا گیاهان بوسیله بیمارگر مایه زنی شدند. نمونه برداری در 6 نقطه زمانی(0، 12، 24، 48، 72 و 96 ساعت) بعد ا...
Brazzein is a small sweet testing protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon ...
Neoculin (NCL), a protein with sweetness approximately 500-fold that of sugar, can be utilized as a nonglycemic sweetener. It also has taste-modifying activity to convert sourness to sweetness. NCL is a heterodimer composed of an N-glycosylated acidic subunit (NAS) and a basic subunit (NBS), which are conjugated by disulfide bonds. For the production of recombinant NCL (rNCL) by Aspergillus ory...
Amaranth [Amaranthus hypochondriacus, A. cruentus (Grain type) & A. tricolor (Vegetable type)] is an herbaceous annual with upright growth habit, cultivated for both its seeds which are used as a grain and its leaves which are used as a vegetable or green. Both leaves and seeds contain protein of an unusually high quality. The grain is milled for flour or popped like popcorn. The leaves of both...
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