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Heat coagulation is the easiest and the oldest method of protein recovery, albeit the least preferred as most of the nutritive value of the LPC is lost. Acid precipitation is the most commonly employed method of protein recovery although it results in the loss of methionine and tryptophan in the LPC. Ultrafiltration is the most hardware ...
Protein crystallization is more successful for proteins with a higher melting point [8] and adding buffer components that stabilize proteins improve the likelihood of protein crystals forming. [9] If examining pH then the possible effects of the buffer molecule on thermal stability should be taken into account along with the fact that pKa of ...
The activated protein C resistance (APCR) test is a coagulation test used in the evaluation and diagnosis of activated protein C (APC) resistance, a form of hypercoagulability. [ 1 ] [ 2 ] Hereditary APC resistance is usually caused by the factor V Leiden mutation, whereas acquired APC resistance has been linked to antiphospholipid antibodies ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [1] Because freeze drying is expensive, it is used mainly with high-value products . [ 4 ]
Crystal structure of β-glucosidase from Thermotoga neapolitana (PDB: 5IDI).Thermostable protein, active at 80°C and with unfolding temperature of 101°C. [1]In materials science and molecular biology, thermostability is the ability of a substance to resist irreversible change in its chemical or physical structure, often by resisting decomposition or polymerization, at a high relative ...
The Bradford protein assay (also known as the Coomassie protein assay) was developed by Marion M. Bradford in 1976. [1] It is a quick and accurate [ 2 ] spectroscopic analytical procedure used to measure the concentration of protein in a solution.
A thrombin generation assay (TGA) or thrombin generation test (TGT) is a global coagulation assay (GCA) and type of coagulation test which can be used to assess coagulation and thrombotic risk. [ 1 ] [ 2 ] [ 3 ] It is based on the potential of a plasma to generate thrombin over time, following activation of coagulation via addition of ...