Interaction of Gangliosides with Proteins Depending on Oligosaccharide Chain and Protein Surface Modification
✍ Scribed by Mitsuhiro Hirai; Hiroki Iwase; Shigeki Arai; Toshiharu Takizawa; Kouhei Hayashi
- Book ID
- 111859877
- Publisher
- Biophysical Society
- Year
- 1998
- Tongue
- English
- Weight
- 215 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0006-3495
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract Membrane separation is an important processing technology used for separating food ingredients and fractionating value‐added components from food processing byproducts. Long‐term performance of polymeric membranes in food protein processing is impeded by the formation of fouled layers o
## Abstract This study analyzes the adhesion behavior of the gram positive bacteria, __Staphylococcus aureus (S. aureus),__ and the gram negative bacteria, __Escherichia coli (E. coli),__ on polypyrrole (PPY) surfaces in the presence of poly(ethylene glycol) methacrylate (PEGMA) chains and plasma p
BACKGROUND: Protein conformational modifications and water-protein interactions are two major factors believed to induce instability of protein and eventually affect the solubility of milk protein concentrate (MPC) powder. To test these hypotheses, MPC was stored at different water activities (a w 0