We model the evolution of eukaryotic protein-protein interaction (PPI) networks. In our model, PPI networks evolve by two known biological mechanisms: (1) Gene duplication, which is followed by rapid diversification of duplicate interactions. (2) Neofunctionalization, in which a mutation leads to a new interaction with some other protein. Since many...
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...
The ability of ovine endometrium incubated in vitro with
estradiol -17(3 to synthesize a specific induced protein (IP) was
studied. Endometrium from cycling, pregnant and ovariectomized
ewes was used.
Twelve ewes were allotted in equal numbers to be sacrificed on
days 0 (estrus), 3, 6, or 10 of the estrous...
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...
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....
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...
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...
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...