In the study of "Molecular design of seed storage proteins for enhanced food physicochemical properties" by Tandang-Silvas MR, Tecson-Mendoza EM, Mikami B, Utsumi S, Maruyama N., posted in US National Library of Medicine National Institutes of Health, found that Recombinant technology and protein engineering are two of the tools in biotechnology that have been used in producing soybean proteins with better gelling property, solubility, and emulsifying ability. This article reviews the molecular basis for the logical and precise protein designs that are important in obtaining the desired improved physicochemical properties.
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Sunday, December 4, 2011
Soy and physicochemical properties
Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the study of "Molecular design of seed storage proteins for enhanced food physicochemical properties" by Tandang-Silvas MR, Tecson-Mendoza EM, Mikami B, Utsumi S, Maruyama N., posted in US National Library of Medicine National Institutes of Health, found that Recombinant technology and protein engineering are two of the tools in biotechnology that have been used in producing soybean proteins with better gelling property, solubility, and emulsifying ability. This article reviews the molecular basis for the logical and precise protein designs that are important in obtaining the desired improved physicochemical properties.
In the study of "Molecular design of seed storage proteins for enhanced food physicochemical properties" by Tandang-Silvas MR, Tecson-Mendoza EM, Mikami B, Utsumi S, Maruyama N., posted in US National Library of Medicine National Institutes of Health, found that Recombinant technology and protein engineering are two of the tools in biotechnology that have been used in producing soybean proteins with better gelling property, solubility, and emulsifying ability. This article reviews the molecular basis for the logical and precise protein designs that are important in obtaining the desired improved physicochemical properties.
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