タンパク質プロセシング

WordNet

preparing or putting through a prescribed procedure; "the processing of newly arrived immigrants"; "the processing of ore to obtain minerals"
of or relating to proteolysis

UpToDate Contents

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1. AAアミロイドーシスの発症機序pathogenesis of aa amyloidosis [show details]
…and lipid-free serum amyloid A (SAA) as a consequence of acute and chronic inflammation. Proteolytic processing of SAA to AA, with a major cleavage occurring at position 76, thereby releasing the carboxyterminal …
2. 前立腺特異抗原の測定measurement of prostate specific antigen [show details]
…"leaked" into the blood and a larger fraction of the PSA produced by malignant tissue escapes proteolytic processing (ie, activation of proPSA to active PSA and degradation of active PSA to inactive PSA). In …
3. 血漿分画製剤および組換えDNA産生凝固因子plasma derivatives and recombinant dna produced coagulation factors [show details]
…that optimize protein function in humans. As an example, glycosylation, phosphorylation, proteolytic processing, and formation of disulfide bonds (which are crucial for biologic activity) do not occur …
4. アミロイドーシスの概要overview of amyloidosis [show details]
…lambda constant region-determinants is due to loss of antigenic epitopes in the course of proteolytic processing of the constant region that precedes fibrillogenesis. Variable region-specific antibodies …
5. 食物アレルゲンの分子機能molecular features of food allergens [show details]
… results in a decreased susceptibility to thermal and proteolytic denaturation. Aggregation that occurs naturally or is induced by food processing most likely affects sensitization by enhancing immunogenicity …

English Journal

Titin-derived peptides as processing time markers in dry-cured ham.

Gallego M1, Mora L1, Aristoy MC1, Toldrá F2.
Food chemistry.Food Chem.2015 Jan 15;167:326-39. doi: 10.1016/j.foodchem.2014.06.088. Epub 2014 Jun 30.
The complex proteolysis in Spanish dry-cured ham processing generates large amounts of small peptides and free amino acids which are responsible for the characteristic texture and flavour of this traditional product. The aim of this work was to study the degradation of the giant protein titin throug
PMID 25148995

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

Harkouss R1, Astruc T1, Lebert A2, Gatellier P1, Loison O1, Safa H1, Portanguen S1, Parafita E3, Mirade PS4.
Food chemistry.Food Chem.2015 Jan 1;166:522-30. doi: 10.1016/j.foodchem.2014.06.013. Epub 2014 Jun 21.
Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelati
PMID 25053089

Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste.

Cao W1, Tan C2, Zhan X2, Li H2, Zhang C3.
Food chemistry.Food Chem.2014 Dec 1;164:136-41. doi: 10.1016/j.foodchem.2014.05.042. Epub 2014 May 17.
A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30W UV irradiation for 20 min was increased by 62%, compared with t
PMID 24996316