This study was conducted in the division of food science and technology SKUAST-Jammu which physicochemical analysis fruit persimmon (Diospyros kaki L) done year 2020. The colour values L*, a*,b* values, crude protein content, fat solubility per cent, fibre, TSS, ash total sugars ascorbic acid mg/100gm, phenolic compounds mg GAE/g, Carbohydrates cent ,FRAP nmol FeSo4/g were assessed. (L*) value ...

showing the occurrence of glass/rubber transition in bovine serum albumin (a globular protein) atlow moisture levels and the occurrence of maillard crosslinking in gelatin in previous works, the importanceof the state of glass or rubber of bsa on the rate and extent of polymerisation, protein solubility, colour andsds page patterns in the presence and absence of ascorbic acid, diketogulonic aci...

Poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera are abundant and underutilized resources that can be used as a unique protein source to make protein hydrolysates. In this study protein hydrolysate were made from these two different sources with Alcalase 2.4L. The functional properties of Fish viscera protein hydrolysate (FPH) compared to poultry by-products protein hydrolys...

The soluble expression of heterologous proteins in Escherichia coli remains a serious bottleneck in protein production. Although alteration of expression conditions can sometimes solve the problem, the best available tools to date have been fusion tags that enhance the solubility of expressed proteins. However, a systematic analysis of the utility of these solubility fusions has been difficult,...