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Extraction of lentil proteins and their use in supplementation of bread

Creator:: Idris, Nor Aini
Abstract:: The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min....
Resource Type:: Masters Thesis
Full Text:: the precipitated material to determine protein content. The results showed that extractions were

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Creator:: Xiong, Youling
Abstract:: A study was completed to determine the extent of the protein changes occurring in ground beef stored at 2°C for 10 days. Sections of semitendinosus muscle were obtained immediately after the slaughter of three beef animals. Each section was divided into two equal portions, one of which was ground and...
Resource Type:: Masters Thesis
Full Text:: Electrophoretic Analysis of the Protein Changes in Ground Beef Stored at 2 C Abstract approved: „ Dr

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Creator:: Petropakis, Heracles John
Abstract:: Investigations were conducted to determine whether the low molecular weight nitrogen compounds and the extra protein complex of bovine psoas major muscle were altered during a 12-day aging period. Electrophoretic studies of soluble proteins either before or after gel filtration on Sephadex G-25 columns indicated that the soluble proteins were...
Resource Type:: Dissertation
Full Text:: PROTEIN OF BOVINE MUSCLE DURING AGING Abstract approved: . . - . . ^- ^-yr A. F. AnglenUer

Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Creator:: Dewey, James Edward
Resource Type:: Dissertation
Full Text:: carried out to determine whether the bovine skeletal muscle protein, tropomyosin, was hydrolyzed

Gel electrophoretic analysis of bovine sarcoplasmic proteins

Creator:: Petropakis, Heracles John
Abstract:: The electrophoretic behavior of sarcoplasmic proteins was investigated by the use of vertical acrylamide gel electrophoresis. The first part of the study was concerned with the separation of sarcoplasmic proteins extracted at different times of post-mortem aging. Electrophoresis of the sarcoplasmic extracts by the discontinuous technique, using ten percent acrylamide...
Resource Type:: Masters Thesis
Full Text:: slight. Heterogeneity of sarcoplasmic protein fractions obtained by DEAE-cellulose chromatography was

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

Creator:: Cummins, Armando
Abstract:: The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to...
Resource Type:: Masters Thesis
Full Text:: solution, was determined for the above proteins with or without polyphosphates at varying protein

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:: Akel, Phillip John
Abstract:: The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...
Resource Type:: Masters Thesis
Full Text:: : Characterization of the Collagen Protein in Smooth Pink Shrimp (Pandalus jordani) Abstract approved

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: . Title: Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: ………………………………………………………………… 4 2.2 Fish myofibrillar protein extraction ………………………………….. 6 2.3 Protein-based films

The effects of cyclopropenoid fatty acids on structural components of microsomal membranes

Creator:: Morrissey, Michael Thomas
Abstract:: Studies were conducted to determine the effects of cyclopropenoid fatty acids (CPFA) on the microsomal membrane of livers of rainbow trout (Salmo gairdneri). Slab and tube gel electrophoresis of microsomes from trout fed a CPFA diet (CPFA-microsomes) for varying time periods showed a decrease in the number of protein bands...
Resource Type:: Dissertation
Full Text:: ) for varying time periods showed a decrease in the number of protein bands re- solved in the high

ScholarsArchive@OSU

Extraction of lentil proteins and their use in supplementation of bread

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Gel electrophoretic analysis of bovine sarcoplasmic proteins

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Film-forming ability of fish proteins

The effects of cyclopropenoid fatty acids on structural components of microsomal membranes

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