Amino acid composition and protein dimension

Effect of solvent extracted soybean meal and full-fat soya on the protein and amino acid digestibility and body amino acid composition in rainbow trout (Oncorhynchus mykiss)

 This study was carried out to investigate the apparent digestibility coefficients (ADCs) value of protein, amino acid and energy and body amino acid composition of rainbow trout fed solvent extracted soybean meal (SBM) and full-fat soybean meal (FFS) partly replacing fish meal (FM) in diets. Five iso nitrogenous (average 50.36% crude protein) and energetic (4294 kcal/kg total energy) diets wer...

Effect of solvent extracted soybean meal and full-fat soya on the protein and amino acid digestibility and body amino acid composition in rainbow trout (Oncorhynchus mykiss)

 This study was carried out to investigate the apparent digestibility coefficients (ADCs) value of protein, amino acid and energy and body amino acid composition of rainbow trout fed solvent extracted soybean meal (SBM) and full-fat soybean meal (FFS) partly replacing fish meal (FM) in diets. Five iso nitrogenous (average 50.36% crude protein) and energetic (4294 kcal/kg total energy) ...

Exploiting Amino Acid Composition for Predicting Protein-Protein Interactions

BACKGROUND Computational prediction of protein interactions typically use protein domains as classifier features because they capture conserved information of interaction surfaces. However, approaches relying on domains as features cannot be applied to proteins without any domain information. In this paper, we explore the contribution of pure amino acid composition (AAC) for protein interaction...

Correlation between Base Composition of Deoxyribonucleic Acid and Amino Acid Composition of Protein.

The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile

Salt curing (Kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. The present study is focused on the alteration of protein quality and amino acid profile of Scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. A12 assorted of specimens were c...