Protein Isolate
Mostrando 13-24 de 1919 artigos, teses e dissertações.
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13. Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential
Food Sci. Technol. Publicado em: 04/11/2019
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14. QUEIJO ARTESANAL PRODUZIDO NO SUL DO RIO GRANDE DO SUL: AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SUSCETIBILIDADE A ANTIMICROBIANOS DE ISOLADOS DE STAPHYLOCOCCUS COAGULASE POSITIVA
Resumo Objetivando o conhecimento do queijo colonial artesanal produzido na região Sul do Rio Grande do Sul, foram analisadas 30 amostras adquiridas no comércio local e feiras quanto às características físico-químicas, além das análises microbiológicas exigidas pela Agência Nacional de Vigilância Sanitária (ANVISA), isolamento de Yersinia enteroc
Ciênc. anim. bras.. Publicado em: 22/08/2019
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15. Antimony resistance in Leishmania (Viannia) braziliensis clinical isolates from atypical lesions associates with increased ARM56/ARM58 transcripts and reduced drug uptake
BACKGROUND In addition to the limited therapeutic arsenal and the side effects of antileishmanial agents, drug resistance hinders disease control. In Brazil, Leishmania braziliensis causes atypical (AT) tegumentary leishmaniasis lesions, frequently refractory to treatment. OBJECTIVES The main goal of this study was to characterise antimony (Sb)-resistant
Mem. Inst. Oswaldo Cruz. Publicado em: 15/08/2019
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16. Proteome of fraction from Tityus serrulatus venom reveals new enzymes and toxins
Abstract Background: Tityus serrulatus venom (Ts venom) is a complex mixture of several compounds with biotechnological and therapeutical potentials, which highlights the importance of the identification and characterization of these components. Although a considerable number of studies have been dedicated to the characterization of this complex cocktail, t
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 18/04/2019
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17. Serum concentration of acute phase proteins and cytokines in vaccinated pigs challenged with foot-and-mouth disease virus serotype O
ABSTRACT The present study aimed to investigate the kinetics of acute phase proteins and cytokines in the serum of immunized or naive pigs following infection with a field isolate of foot-and-mouth disease (FMD) virus. Five-month-old SPF pigs were intramuscularly immunized with or without the 146S antigen (7.5 μg per head) purified from FMD virus (O/Andong/
R. Bras. Zootec.. Publicado em: 04/04/2019
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18. Deep sequencing analysis of toad Rhinella schneideri skin glands and partial biochemical characterization of its cutaneous secretion
Abstract Background: Animal poisons and venoms are sources of biomolecules naturally selected. Rhinella schneideri toads are widespread in the whole Brazilian territory and they have poison glands and mucous gland. Recently, protein from toads’ secretion has gaining attention. Frog skin is widely known to present great number of host defense peptides and
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 17/12/2018
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19. Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
ABSTRACT This study evaluates the biosurfactant activity and emulsification ability of pea proteins isolated (Pisum sativum L.). The results showed that aqueous solutions containing the pea proteins isolated (PPI) reduce the water surface tension to 47mN/m, approximately. The use of spray dryer does not change the surfactant activity of the PPI because surfa
Matéria (Rio J.). Publicado em: 06/12/2018
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20. Ultrasonic-assisted extraction and functional properties of wampee seed protein
Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware st
Food Sci. Technol. Publicado em: 29/11/2018
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21. Determination of multidrug resistance mechanisms in Clostridium perfringens type A isolates using RNA sequencing and 2D-electrophoresis
In this study, we screened differentially expressed genes in a multidrug-resistant isolate strain of Clostridium perfringens by RNA sequencing. We also separated and identified differentially expressed proteins (DEPs) in the isolate strain by two-dimensional electrophoresis (2-DE) and mass spectrometry (MS). The RNA sequencing results showed that, compared w
Braz J Med Biol Res. Publicado em: 11/06/2018
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22. Characterization of biochemical and functional properties of water-soluble tempe flour
Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and
Food Sci. Technol. Publicado em: 11/06/2018
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23. NS1 codon usage adaptation to humans in pandemic Zika virus
BACKGROUND Zika virus (ZIKV) was recognised as a zoonotic pathogen in Africa and southeastern Asia. Human infections were infrequently reported until 2007, when the first known epidemic occurred in Micronesia. After 2013, the Asian lineage of ZIKV spread along the Pacific Islands and Americas, causing severe outbreaks with millions of human infections. The
Mem. Inst. Oswaldo Cruz. Publicado em: 10/05/2018
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24. Characterization of the interactions between chitosan/whey protein at different conditions
Abstract This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTIR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPI) ratio of 1:5 effectively prevented t
Food Sci. Technol. Publicado em: 16/04/2018