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Lectins are carbohydrate-binding proteins that are highly specific for sugar groups that are part of other molecules, so cause agglutination of particular cells or precipitation of glycoconjugates and polysaccharides. Lectins have a role in recognition at the cellular and molecular level and play numerous roles in biological recognition ...
Wheat germ agglutinin (WGA) is a lectin that protects wheat from insects, yeast and bacteria.An agglutinin protein, it binds to N-acetyl-D-glucosamine and sialic acid. [1] ...
Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.
Aggrecan, the major proteoglycan in cartilage, has 2316 amino acids. Proteoglycans are proteins [1] that are heavily glycosylated.The basic proteoglycan unit consists of a "core protein" with one or more covalently attached glycosaminoglycan (GAG) chain(s). [2]
Regional kinds of cookies often use humectants as a binding agent in order to keep moisture locked into the center of the cookie rather than have it evaporate out. [13] Humectants are favored in food products because of their ability to keep consumable goods moist and increase shelf-life. [5]
Phytic acid and phytate have a strong binding affinity to the dietary minerals calcium, iron, and zinc, inhibiting their absorption in the small intestine. [ 1 ] The lower inositol polyphosphates are inositol esters with less than six phosphates, such as inositol penta- (IP5), tetra- (IP4), and triphosphate ( IP3 ).
The V-region contains the binding site for α4β1 integrins. It is present in most cellular fibronectin, but only one of the two subunits in a plasma fibronectin dimer contains a V-region sequence. The modules are arranged into several functional and protein-binding domains along the length of a fibronectin monomer.
The major protein in whey is β-lactoglobulin, followed by α-lactalbumin (β-lactoglobulin ≈ 65%, α-lactalbumin ≈ 25%, serum albumin ≈ 8%, other ≈ 2%). β-lactoglobulin is a lipocalin protein, and can bind many hydrophobic molecules, suggesting a role in their transport. β-lactoglobulin has also been shown to be able to bind iron via siderophores [7 ...