protein globule oor Spaans
protein globule
Vertalings in die woordeboek Engels - Spaans
glóbulo proteico
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
With a generic coarse-grained model of a protein globule, the team studied adsorption of the most common plasma proteins on generic NP surfaces.
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Evolutionists theorize that a film of water around a glob of proteins became a membrane, or that fatty globules enveloped proteins and became a cell membrane.
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The fine crystalline globules of silk protein are produced directly from regenerated liquid silk by using water miscible solvents.
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If rennet is added to milk, the casein fraction of the proteins coagulates and shrinks, trapping the fat globules and forcing out the whey. ...
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(Lipoproteins are small fat and protein globules that help to transport fat to the cells throughout the body.)
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These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass.
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Hemp seed oil also contains a unique protein called globule edestin which is similar to globulin in human blood plasma.
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Our method involves turning the proteins into globules and feeding them back into the cheese milk, where they help give the product a smooth mouth feel.
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There are few things worse than a chunky protein shake with globules of dry powder.
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It is necessary in trace for forming nucleoproteins, proteins and red globules, and the nervous system.
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The fat-globule membrane proteins adhere, as the name implies, to the surface of the fat globules and are only released by mechanical action, e.g. by churning cream into butter. Concentration of proteins in cow's milk:
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Other function of the lymph is to transport large molecules such as cell debris, fat globules, and small proteins particles.
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This low-temperature process uses ceramic filters that don’t denature (damage) the casein protein, yet they remove the large fat globules that ultrafiltration cannot.
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lipoprotein-small globules of cholesterol covered by a layer of protein; produced by the liver.
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Moreover, by greatly reducing milk fat globule size, UHPH provoked the adsorption of milk proteins onto the MFGM.
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A valuable milk fat due to its "form" of small fat globules, covered with a thin protein coat, not only is well absorbed, but also easily digested.
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Take dairy products for example. In all dairy products there are three components, fat globules, casein micelles and whey proteins that under different conditions create different food structures.
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Lacprodan® MFGM-10 is rich in proteins and lipids with documented health benefits, drawn from the milk fat globule membrane (MFGM).
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As the free energy drops, however, there may be kinetic traps along the way that can stop the folding process and hold the protein in partially folded conformations, known as molten globules and folding intermediates, for extended periods of time.
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The ultraviolet radiation, the heat and other forms of stellar radiation, helped by condenser agents, cause the polymerization of simple compounds to make more organized molecules of hydrocarbons, carbohydrates, proteins and lipids, which are integrated like microscopic globules in the frozen water trapped by the granules of dust (fractals) of the planetary clouds.
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After treatment and coagulation, the milk is transformed from a liquid state to a solid or semi-solid state, due to the agglutination of the micelles of the protein “casein”, forming a gel (curd) that also retains the fat globules, water and salts.
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Smaller fat globules are formed by the newly created membranes, which themselves were created by the fragmentation of the original membranes and from the proteins in the milk serum.
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When asked about whey protein hydrolysates, phospholipids and alpha-lactalbumin, respondents indicated somewhat lower awareness, with 32%, 31% and 29% respectively – though they were slightly more familiar with these ingredients than with milk fat globule membrane (MFGM) and osteopontin (OPN) at 20% and 16% respectively.
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With prolonged heating, unprocessed cheese will separate into a molten protein gel and liquid fat; processed cheese will not separate in this manner. The emulsifiers, typically sodium phosphate, potassium phosphate, tartrate, or citrate, reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface of the molten cheese.
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25 sinne gevind in 15 ms. Hulle kom uit baie bronne en word nie nagegaan nie.