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61.
《Drying Technology》2007,25(7):1193-1201
This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred. 相似文献
62.
A Saccharomyces cerevisiae sequence cloned by serendipity was found to encode a protein that is a new member of the Ypt/Rab monomeric G-protein family. This sequence shows high homology to the yeast genes SEC4 and YPT1 and, like SEC4 and YPT1, is essential for viability. The sequence was localized to chromosome V based upon hybridization to pulse-field gel-separated yeast chromosomes. The sequence has been deposited in the GenBank data library under Accession Number L17070. 相似文献
63.
Johan M. Thevelein 《Yeast (Chichester, England)》1994,10(13):1753-1790
64.
Properties of Edible Films from Total Milk Protein 总被引:5,自引:0,他引:5
The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF-TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF-TMP films without increasing the WVP. 相似文献
65.
Bo Jiang Jeffrey L. Brown Jane Sheraton Nathalie Fortin Howard Bussey 《Yeast (Chichester, England)》1994,10(3):341-353
We have identified three yeast genes, KES1, HES1 and OSH1, whose products show homology to the human oxysterol binding protein (OSBP). Mutations in these genes resulted in pleiotropic sterol-related phenotypes. These include tryptophan-transport defects and nystatin resistance, shown by double and triple mutants. In addition, mutant combinations showed small but apparently cumulative reductions in membrane ergosterol levels. The three yeast genes are also functionally related as overexpression of HES1 or KES1 alleviated the tryptophan-transport defect in kes1Δ or osh1Δ mutants, respectively. Our study implicates this new yeast gene family in ergosterol synthesis and provides comparative evidence of a role for human OSBP in cholesterol synthesis. 相似文献
66.
We have isolated a mutant which exhibits partial constitutivity for a -specific gene expression in α cells. The wild-type gene was cloned and demonstrated to be allelic to the STE13 gene, which encodes the dipeptidyl aminopeptidase involved in processing of the α-factor prepropheromone. Thus, the mating defect of the ste13 mutations in α cells may result both from the production of incompletely processed α-factor and from the increased expression of a -specific genes. The STE13 open reading frame of 931 amino acids contains a putative membrane-spanning segment near its amino terminus and is 31% identical to a second yeast dipeptidyl aminopeptidase (DAP2). A null mutant of STE13 has been constructed: it is viable and sporulation-proficient. The sequence has been deposited in the GenBank data library under Accession Number L21944. 相似文献
67.
Bogusz Stephen; Boxer Adam; Busath David D. 《Protein engineering, design & selection : PEDS》1992,5(4):285-293
To examine the feasibility of a ß structure for thepore-lining region of the voltage-gated potassium channel, wehave characterized a family of 12 antiparallel ß-barrels.Each is comprised of four identical pairs of ß-strandsorganized with approximate 4-fold symmetry about a channel axis.The Cand N-termini of the ß-strand pairs are assumedto be at the extracellular end of the channel, and each pairis connected by a hairpin turn at the intracellular end of thechannel. The models differ in the residues located in the hairpinturn and in the orientation of the two strands of each pairin the barrel, i.e. whether the C-terminus of a pair is clockwise(CW) or counterclockwise (CCW) from the N-terminus when thechannel is viewed from outside the cell. Following known structureprecedents and potential energy predictions, the barrel is assumedto be right-twisting in all cases. All models have crowded layersof inward-projecting aromatic sidechains near the center ofthe channel which could regulate channel selectivity. The modelswith an odd number of amino acids in the hairpin turn have theadvantage of predicting that F433 points into the barrel, butthe disadvantage that V438 does not. Of these models, two ofthe models are most consistent with the external tetraethylanunonhim(TEA) block data, and of those, one (T439 CCW 3:5) is most consistentwith the internal TEA block data. 相似文献
68.
A I Ihekoronye 《Journal of the science of food and agriculture》1991,54(1):89-98
A high protein, groundnut-based powder reconstitutable into a milk-like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene-packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for this product. 相似文献
69.
Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour 总被引:1,自引:0,他引:1
Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF. 相似文献
70.
E Aida Pea‐Ramos Youling L Xiong Guillermo E Arteaga 《Journal of the science of food and agriculture》2004,84(14):1908-1918
Whey protein isolate (WPI) was hydrolysed for 1 h using Alcalase, Protamex and Flavourzyme. Native WPI, hydrolysed WPI and two commercial WPI hydrolysates were subjected to fractionation by size exclusion chromatography. Antioxidant activity of WPI fractions was measured with a liposome‐oxidising system (50 µM FeCl3/0.1 µM ascorbate, pH 7.0). Lipid oxidation was measured as thiobarbituric acid‐reactive substances (TBARS). Gel electrophoresis and amino acid analysis were run to identify the peptide composition. The influence of amino acid composition on antioxidant activity was evaluated using multivariate analysis methods (correlation analysis, principal component analysis, multiple linear regression and discriminant analysis). TBARS assays indicated the presence of antioxidant activity in all protein fractions, including non‐hydrolysed WPI. For native and hydrolysed WPI samples the first fraction (> 45 kDa) showed a higher TBARS inhibition effect (24–27%) when compared with lower‐molecular‐weight fractions and hydrolysate mixtures. In contrast, for commercial WPI hydrolysates a higher inhibitory effect was found in most of the lower‐molecular‐weight fractions (30–55%). The ability of WPI fractions to delay lipid oxidation was found to be related to the prevalence of histidine and hydrophobic amino acids. Copyright © 2004 Society of Chemical Industry 相似文献