Search results for "protein system"
showing 4 items of 4 documents
The hairpin extension controls solvent access to the chromophore binding pocket in a bacterial phytochrome: a UV-vis absorption spectroscopy study.
2021
AbstractSolvent access to the protein interior plays an important role in the function of many proteins. Phytochromes contain a specific structural feature, a hairpin extension that appears to relay structural information from the chromophore to the rest of the protein. The extension interacts with amino acids near the chromophore, and hence shields the chromophore from the surrounding solvent. We envision that the detachment of the extension from the protein surface allows solvent exchange reactions in the vicinity of the chromophore. This can facilitate for example, proton transfer processes between solvent and the protein interior. To test this hypothesis, the kinetics of the protonation…
Effects of heat treatment on rheological properties of pea and egg white protein mixtures
2020
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…
Rheological properties of thermal gels of pea and egg white protein mixtures
2021
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…
Innovations for sustainable protein systems
2019
Purpose: Introduction of new, alternative protein sources and products for replacing conventional animal products requires many innovations at the product level and the system level. However, less attention has been given to analyzing the emergence of entrepreneurial and business responses to sustainable protein system. The purpose of the paper is to analyze the opportunities and challenges in food processing related to sustainable protein systems from the perspective of sustainable innovations and sustainable entrepreneurship. Design/methodology/approach: Thematic qualitative interviews were conducted in Finnish food manufacturing companies during the first half of 2018. Nineteen (19) inte…