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  • Lantern fish  (3)
  • Electronic structure and strongly correlated systems
  • 3′-ribonucleotides
Collection
Keywords
Years
  • 1
    Electronic Resource
    Electronic Resource
    Springer
    The protein journal 19 (2000), S. 335-344 
    ISSN: 1573-4943
    Keywords: RNase A ; RNA ; 3′-ribonucleotides ; kinetics and binding studies ; binding subsites ; binding pattern
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Kinetics and binding studies of RNase A and its natural polymeric substrate (RNA), as well as the natural mixture of free 3′-ribonucleotides, were performed by difference spectrophotometry. The obtained kinetic saturation curve, with an anomalous nonhyperbolic shape and a distinct transition point, showed the interchange between the two conformational forms of the enzyme. This occurred in a narrow range of substrate concentration. At low substrate concentration, in spite of the existence of one catalytic cleft, RNase A behaves as a cooperative system, perhaps due to the interactions among the four cooperative binding subsites in the active cleft. At high substrate concentration, the conformational change did occur and was accompanied by a decrease in cooperativity and increment of the catalytic constant. The multiphasic shape of the binding curve, which, in the presence of the enzyme, produced 3′-ribonucleotides (as the ligand molecules), shows four binding subsites. The first three subsites are specific for the attachment of phosphate, ribose, and base moieties belonging to the first bound 3′-ribonucleotide in the direction of 3′-phosphate → ribose → base-5′. The fourth subsite relates to the second phosphate group of the second bound 3′-ribonucleotide. The binding direction also converts to 5′-phosphate → ribose → base-3′ for the ribonucleotide monomers in the RNA structure.
    Type of Medium: Electronic Resource
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  • 2
    Publication Date: 2017-06-24
    Description: Author(s): Edwin Langmann, Joel L. Lebowitz, Vieri Mastropietro, and Per Moosavi We study the time evolution of a one-dimensional interacting fermion system described by the Luttinger model starting from a nonequilibrium state defined by a smooth temperature profile T ( x ) . As a specific example we consider the case when T ( x ) is equal to T L ( T R ) far to the left (right). Using a se... [Phys. Rev. B 95, 235142] Published Fri Jun 23, 2017
    Keywords: Electronic structure and strongly correlated systems
    Print ISSN: 1098-0121
    Electronic ISSN: 1095-3795
    Topics: Physics
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  • 3
    Publication Date: 2021-05-19
    Description: Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities of essential amino acids which can provide the high quality proteins for the human consumption (Cordova Murueta et al., 2007).
    Description: Published
    Keywords: Lantern fish ; Benthosema pterotum ; Fish protein isolate ; Alkaline Solubilisation ; Salt ; Functional properties
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.371-385
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  • 4
    Publication Date: 2021-05-19
    Description: This study investigated the composition and functional properties of isolated fish protein from Lanternfish (Benthosema pterotum). The proteins were isolated by using pH shift method. Basic pHs (10 and 12) were used to produce fish protein isolate. Fat contents of samples revealed that alkaline had a significant effect on reduction of fat in fish protein isolate. The lipid content decreased significantly by increasing the pH. Furthermore, the results showed that the functional properties including water holding capacity, oil holding capacity, emulsifying capacity, foaming and solubility were improved with increasing the pH and the fish protein produced at pH 12 had higher functional properties than the protein isolated at pH 10. Investigation and comparison of the color characteristics (L, a and b) attributed to the samples demonstrated that fish protein isolated at pH 12 was lighter (higher L) than that isolated at pH 10. In addition, redness (a) and yellowness (b) of protein isolates declined with increasing the pH. As a result, fish protein isolate from Lantrnfish produced using alkaline pH showed appropriate functional properties and alkaline led to improvement of the functionality and color characteristics of the protein isolate.
    Description: Published
    Keywords: Lantern fish ; Benthosema pterotum ; Alkaline pH ; Functional Properties ; Fish ; Protein ; Isolate ; Method ; Composition
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.25-36
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  • 5
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    In:  http://aquaticcommons.org/id/eprint/22036 | 18721 | 2018-01-25 07:57:25 | 22036 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-06
    Description: This study investigated the composition and functional properties of isolated fish protein from Lanternfish (Benthosema pterotum). The proteins were isolated by using pH shift method. Basic pHs (10 and 12) were used to produce fish protein isolate. Fat contents of samples revealed that alkaline had a significant effect on reduction of fat in fish protein isolate. The lipid content decreased significantly by increasing the pH. Furthermore, the results showed that the functional properties including water holding capacity, oil holding capacity, emulsifying capacity, foaming and solubility were improved with increasing the pH and the fish protein produced at pH 12 had higher functional properties than the protein isolated at pH 10. Investigation and comparison of the color characteristics (L, a and b) attributed to the samples demonstrated that fish protein isolated at pH 12 was lighter (higher L) than that isolated at pH 10. In addition, redness (a) and yellowness (b) of protein isolates declined with increasing the pH. As a result, fish protein isolate from Lanternfish produced using alkaline pH showed appropriate functional properties and alkaline led to improvement of the functionality and color characteristics of the protein isolate.
    Keywords: Biology ; Fisheries ; Lantern fish ; Benthosema pterotum ; Fish protein isolate ; Alkaline ; pH ; Functional Properties ; Composition ; protein ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 25-36
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