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Updated: Jun 24, 2026

Production of Elastin-like Protein Hydrogels for Encapsulation and Immunostaining of Cells in 3D
11:46

Production of Elastin-like Protein Hydrogels for Encapsulation and Immunostaining of Cells in 3D

Published on: May 19, 2018

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鱼类蛋白质化剂作为质地修改鱼产品中的蛋白质丰富剂

Leena Prabhu1, Aase Vorre Skuland1, Paula Varela1

  • 1Nofima AS, Richard Johnsensgate 4, 4068 Stavanger, Norway.

Foods (Basel, Switzerland)
|January 25, 2025
PubMed
概括

研究人员开发了一种新的碎和潮湿的鱼产品,用于食障碍患者. 这种质地修改的鱼符合国际消化不良饮食标准化倡议 (IDDSI) 5级,为长期储存提供了更好的质地和安全性.

关键词:
这是一个IDDSI.鱼类蛋白质的水解酸是鱼类蛋白质的水解酸.富含蛋白质的丰富的蛋白质这就是鱼,鱼,鱼.质地修改,质地修改.上循环食品 食品上循环食品

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Preparation of High-Quality Fermented Fish Product00:05

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相关概念视频

Protein Modifications in the RER01:26

Protein Modifications in the RER

Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal sequences.
Protein Denaturation01:28

Protein Denaturation

The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...