A5032160772- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Polysaccharides and Plant Cell Walls
- Enzyme Structure and Function
- Polysaccharides Composition and Applications
- Protein Structure and Dynamics
- Probiotics and Fermented Foods
- Photosynthetic Processes and Mechanisms
- Food composition and properties
- Meat and Animal Product Quality
- Phytase and its Applications
- Nanocomposite Films for Food Packaging
- Spectroscopy and Quantum Chemical Studies
- Essential Oils and Antimicrobial Activity
- Food Allergy and Anaphylaxis Research
- Enzyme Production and Characterization
- Advanced Cellulose Research Studies
- Advanced Glycation End Products research
- Electrochemical Analysis and Applications
- biodegradable polymer synthesis and properties
- Infant Nutrition and Health
- Hemoglobin structure and function
- Electrochemical sensors and biosensors
- Mass Spectrometry Techniques and Applications
Eastern Regional Research Center
2015-2024
Agricultural Research Service
2015-2024
United States Department of Agriculture
2004-2022
Johnson Foundation
1998-1999
University of Pennsylvania
1998-1999
University of Southern California
1997
University at Buffalo, State University of New York
1996-1997
University of Illinois Urbana-Champaign
1994-1995
The solution structures of the reduced and oxidized forms cytochrome c are used to reevaluate reorganization energy for oxidation c. This is achieved by using linear response approximation in concert with NMR as pseudo constraints. Alternative estimates, obtained a free perturbation approach employing umbrella sampling continuum dielectric approach, also provided. larger than that previously estimated crystal protein. Nevertheless, present estimate remains significantly smaller corresponding...
To explore the complex relationship between processing conditions and functional nutritional properties of food products containing whey protein isolate (WPI), we investigated effect extrusion texturization at various temperatures (50, 75, 100 °C) varying moisture levels feed (20, 30, 40, 50%) on changes in composition, molecular structure, quality extrudates. Bradford assay methods were used to determine solubility extruded WPI as a function changing level moisture. Protein compositional...
A model for the solution structure of horse heart ferricytochrome c has been determined by nuclear magnetic resonance spectroscopy combined with hybrid distance geometry−simulated annealing calculations. Forty-four highly refined structures were obtained using a total 1671 constraints based on observed magnitude Overhauser effects and 58 torsion angle restraints J-coupling constants. The incorporates six long-lived water molecules detected pseudo-two-dimensional NOESY−TOCSY spectra....
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTFast and Slow Folding in Cytochrome cS. Walter Englander, Tobin R. Sosnick, Leland C. Mayne, Mark Shtilerman, Phoebe X. Qi, Yawen BaiView Author Information Department of Biochemistry & Biophysics, The Johnson Research Foundation, University Pennsylvania School Medicine, Philadelphia, 19104 Cite this: Acc. Chem. Res. 1998, 31, 11, 737–744Publication Date (Web):October 24, 1998Publication History Received10 October 1997Published online24...
At the heart of milk system are colloidal casein-calcium-transport complexes termed casein micelles. The application physical chemical techniques such as light, neutron, and X-ray scattering, Electron Microscopy (EM) has yielded a wealth experimental detail concerning structure micelle. From these data bases have arisen two conflicting models for internal One model emphasizes protein submicellar structures dominant feature, while other proposes that inorganic calcium phosphate nanoclusters...
Although extrusion technology has contributed much to increasing the effective utilization of whey, effect conditions on functional properties proteins is not well understood. In this work, impact temperature physical and chemical properties, molecular structures, protein quality texturized whey isolate (WPI) was investigated at a constant moisture content compared with WPI treated simple heat only. The Bradford assay methods, sodium dodecyl sulfate-polyacrylamide gel electrophoresis,...
Whey protein concentrates (WPC) and isolates (WPI), comprised mainly of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) casein glycomacropeptide (GMP), are added to foods boost nutritional functional properties. Supercritical carbon dioxide (SCO₂) has been shown effectively fractionate WPC WPI obtain enriched fractions α-LA β-LG, thus creating new whey ingredients that exploit the properties individual component proteins. In this study, we used SCO₂ further via acid precipitation α-LA, β-LG...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTSolution Structure of Horse Heart Ferrocytochrome c Determined by High-Resolution NMR and Restrained Simulated AnnealingPhoebe Xiurong Qi, Deena L. Di Stefano, A. Joshua WandCite this: Biochemistry 1994, 33, 21, 6408–6417Publication Date (Print):May 1, 1994Publication History Published online1 May 2002Published inissue 1 1994https://pubs.acs.org/doi/10.1021/bi00187a004https://doi.org/10.1021/bi00187a004research-articleACS PublicationsRequest reuse...