Search research articles

关于 JoVE

概览领导团队博客 JoVE 帮助中心

作者

出版流程编辑委员会范围与政策同行评审常见问题投稿

图书馆员

用户评价订阅访问资源图书馆顾问委员会常见问题

研究

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments 存档

教育

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual 教师资源中心教师网站

使用条款与条件

相关概念视频

Membrane Fluidity

Membrane Fluidity

Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序

Same author

Recruitment to higher specialty training in anaesthesia in the UK during the COVID-19 pandemic: a national survey.

Anaesthesia·2022

Same author

Investigating the Nature of Late-Time High-Energy GRB Emission Through Joint <i>Fermi /Swift</i> Observations.

The Astrophysical journal·2022

Same author

Automated Assessment of Movement Impairment in Huntington's Disease.

IEEE transactions on neural systems and rehabilitation engineering : a publication of the IEEE Engineering in Medicine and Biology Society·2018

Same author

Maternal antenatal mood and child development: an exploratory study of treatment effects on child outcomes up to 5 years.

Journal of developmental origins of health and disease·2018

Same author

Combined effect of toe out gait and high tibial osteotomy on knee adduction moment in patients with varus knee deformity.

Clinical biomechanics (Bristol, Avon)·2017

Same author

Dynamic footprint of sequestration in the molecular fluctuations of osteopontin.

Journal of the Royal Society, Interface·2015

Search research articles

相关实验视频

Updated: Jun 29, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

受邀审查: 牛奶稳定性的建模

C Holt¹, J A Carver²

¹School of Biomolecular Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom.

Journal of dairy science

|March 24, 2024

概括

此摘要是机器生成的。

素,本质上是无序的蛋白质,影响牛奶的稳定性. 它们的溶解度受到pH值和离子的影响,在加工和储存期间会影响蛋白质聚合和矿物沉积.

关键词:

粉样蛋白纤维的纤维酸纳米集团是酸的纳米集团.卡塞因米塞尔 (Casein Micelle) 是一种葡萄素.牛奶蛋白的稳定性牛奶蛋白的稳定性分子陪伴者是一个分子陪伴者.

更多相关视频

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

An Efficient Single—Person Technique for Milk Sampling from Laboratory Mice

An Efficient Single—Person Technique for Milk Sampling from Laboratory Mice

Published on: March 28, 2025

相关实验视频

Last Updated: Jun 29, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

An Efficient Single—Person Technique for Milk Sampling from Laboratory Mice

An Efficient Single—Person Technique for Milk Sampling from Laboratory Mice

Published on: March 28, 2025

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
乳制品科学乳制品科学

背景情况:

酪蛋白是牛奶中的主要蛋白质,对其结构和稳定性至关重要.
了解素的行为对于优化乳制品加工和储存至关重要.
素微粒结构和相互作用影响质地,保质期和加工效率.

研究的目的:

阐明内在无序素在牛奶和牛奶制品稳定性中的作用.
为了研究pH和多价离子对素溶解度和菌根完整性的影响.
提出一种描述素微粒稳定的定性的定量模型.

主要方法:

描述素为水友性,内在无序的蛋白质接近中性pH.
分析pH值和多价离子结合对素溶解性的影响.
使用多价值结合模型量化描述素微粒稳定性.

主要成果:

素的溶解度在中性pH或更高时很高,当净电荷接近零时降低,在较低的pH时增加.
没有结合酸纳米集群的自由素增强溶解性,并作为分子伴侣.
随着自由素与粉样纤维,不稳定的乳清蛋白或酸的结合,素的稳定性受到损害.

结论:

本质上有障碍的素通过其溶解性和伴侣功能在牛奶稳定性中起着关键作用.
取决于pH值的溶解度和与离子和其他蛋白质的相互作用决定了素小细胞的完整性.
多价值结合模型为了解和预测牛奶蛋白产品稳定性提供了定量框架.