Structural Changes of Malt Proteins During Boiling

Structural changes of malt proteins during boiling.

Changes in the physicochemical properties and structure of proteins derived from two malt varieties (Baudin and Guangmai) during wort boiling were investigated by differential scanning calorimetry, SDS-PAGE, two-dimensional electrophoresis, gel filtration chromatography and circular dichroism spectroscopy. The results showed that both protein content and amino acid composition changed only slig...

Structural modifications of proteins during aging.

ging is a fundamental phenomenon that affects somatic A cells whose manifestations, however, may differ from one cell type to another. While most of us possess an intuitive understanding of what aging is, and can tell a young person from an old one, a precise definition of aging and its relationship to development has been surprisingly difficult to develop. The phenomenon of senescence can be d...

a structural survey of the polish posters

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Changes of acute-phase proteins during different phases of the estrous cycle in Ovsynch-synchronized Holstein cows

Background: Acute-phase proteins (APPs) may be increased due to different stresses during estrus phase in farm animals. Aims: Determining changes of APPs at different phases of non-synchronized estrous cycle group (NSEG), and Ovsynch-synchronized estrous cycle group (SEG) in Holstein cows. Methods: Twelve non-pregnant clinically and paraclinicaly healthy Holstein cows with a body condition scor...

Biscuit Dough Structural Changes during Heating: