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  • 1
    Electronic Resource
    Electronic Resource
    Protein Nutritive Value of Hinoat and Scott Oat Cultivars and Concentrates (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein sources studied were oat groats, oat crude protein extracted at pH 9.5 (PE) and oat protein concentrate obtained by isoelectric precipitation (PC) of the alkaline extract. PER of Scott proteins was higher than that of corresponding Hinoat proteins: 2.31 ± 0.17 vs 2.15 ± 0.12 for groats, 2.08 ± 0.13 vs 1.93 ± 0.11 for PE and 2.11 ± 0.12 vs 1.97 ± 0.06 for PC. However, for both cultivars, PERs of PC and PE were lower than PER for groats. There was no difference between NPR of Scott and Hinoat for the same protein fractions. Apparent digestibility coefficient (ADC) of Scott proteins were lower than the corresponding Hinoat proteins, and for both cultivars protein ADCs were in the following order: PC 〉 PE 〉 groats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10884.x
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  • 2
    Electronic Resource
    Electronic Resource
    Hydrolysis and Ultrafiltration Treatment to Improve the Nutritive Value of Rapeseed Proteins (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In order to improve their nutritive value, rapeseed proteins were hydrolyzed with pepsin (60 min) and trypsin (120 min). The hydrolysate was centrifuged at 10,000 ×g for 10 mln and the soluble fraction was ultrafiltered with a Romicon cartridge having a molecular weight cut-off of 10,000 daltons. Nutritional experiments with rats demonstrated that the net protein ratios obtained with rapeseed hydrolysate and ultrafdtrate (4.68 and 4.55 respectively) were higher (P 〈 0.05) than that of casein (4.40). The protein digestibility of the ultrafiltrate (90.3) was not different from that of casein (91.1) but higher than that of raw rapeseed flour (81.9). These hydrolysis and ultrafiltration treatments improved the nutritive value of rapeseed proteins by permitting the isolation of by-products of a molecular weight lower than 5000 daltons.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05050.x
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  • 3
    Electronic Resource
    Electronic Resource
    Subcellular localization of 14-3-3 proteins in Toxoplasma gondii tachyzoites and evidence for a lipid raft-associated form (2003)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 224 (2003), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A polyclonal antibody was raised against a Toxoplasma gondii 14-3-3–gluthatione S-transferase fusion protein obtained by cloning a 14-3-3 cDNA sequence determined from the T. gondii database. This antibody specifically recognized T. gondii 14-3-3 without any cross-reaction with mammalian proteins. Immunofluorescence microscopy studies of the tachyzoites or the T. gondii-infected cells suggested cytosolic and membranous localizations of 14-3-3 protein. Different subcellular fractions were prepared for electrophoresis analysis and immunodetection. 14-3-3 proteins were found in the cytosol, the membrane fraction and Triton X-100-resistant membranes. Two 14-3-3 isoforms were detected. The major one was mainly cytoplasmic and to a lesser extent membrane-associated, whereas the minor isoform was associated with the detergent-resistant lipid rafts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0378-1097(03)00479-8
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