The study described herein was undertaken to determine the role of proteins, in general, and collagen, in particular, in the observed absorption and speed of ultrasound in biological tissues. It had earlier been observed that ultrasonic absorption in tissues occurs at the macromolecular level, •'z though an additional contribution to attenuation arises from tissue structural features. a Each of...

The effects of food ingredients on iron absorption were investigated by means of long and short term experiments after 59Fe material administration through stomach tubes to male Wistar rats of 200 to 300 grams body weight. The ingredients tested were casein, poultry meat, fish meat and soy protein isolate (SPI) which were contained by 24% in the synthetic food as the protein source. In the form...

the interaction between [pt(phen)(pyrr-dtc)]no3 (where phen = 1,10-phenanthroline and pyrr-dtc =pyrrolidinedithiocarbamat) with human serum albumin (hsa) was studied by fluorescence, uv–vis absorption, circular dichroism (cd) spectroscopy and molecular docking technique under like physiological condition in tris–hcl buffer solution at ph 7.4. uv-vis absorption spectroscopy indicates that the pro...

An intestinal perfusion technique has been used in normal human subjects to investigate the influence that starter protein composition and hydrolysis procedure have on absorption of amino acid residues from partial enzymic hydrolysates of whole protein. Five starter proteins were studied. Three (egg albumin, casein/soy/lactalbumin, and lactalbumin) were hydrolysed by papain, a second lactalbumi...

gelatin is a protein hydrocolloid. because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. in this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects of three variables, enzyme concentrations(2-10 ppm), time(8-16 hours) and temperature(60-80...

An intestinal perfusion technique has been used in normal human subjects to investigate the influence that starter protein composition and hydrolysis procedure have on absorption of amino acid residues from partial enzymic hydrolysates of whole protein. Five starter proteins were studied. Three (egg albumin, casein/soy/lactalbumin, and lactalbumin) were hydrolysed by papain, a second lactalbumi...

------ARSTRACT-----Corn germ protein isolate (CGP[) was partially hydrolyzed with tryp~ sin and pepsin and succinylated at three levels. Various functional and electrophoretic properties of the native and modified protein were determined. Water absorption and foaming properties of COPT were improved by panial hydrolysis with trypsin: emulsifying capacity and nitrogen solubility were reduced~ oi...

AbstractInteraction of Ni complex(Salen= N, N´-ethylene bis(salicylideneimine)) with hen egg-white lysozyme (HEWL) was studied by absorption spectroscopy, competitive binding study and thermal denaturation study. The protein binding affinity of Ni complex was found to be (3.0×103M−1). The binding plot obtained from the absorption titration data gives a binding constant of 2.4 (± 0.3)×103 M...

Absorption of di- and tripeptides from the gastrointestinal tract is accepted as being an important biological phenomenon. The extent to which peptides are absorbed and the nutritional and metabolic significance of peptide absorption remain unclear. Evidence is strong for the existence of multiple peptide transport systems, including one type that is electrogenic in nature and that requires a p...