scholarly journals Silk micrococoons for protein stabilisation and molecular encapsulation

2017 ◽  
Vol 8 (1) ◽  
Author(s):  
Ulyana Shimanovich ◽  
Francesco S. Ruggeri ◽  
Erwin De Genst ◽  
Jozef Adamcik ◽  
Teresa P. Barros ◽  
...  
Keyword(s):  
Molecular Encapsulation ◽  
Protein Stabilisation

scholarly journals Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 608
Author(s):  
Inma Arenas ◽  
Miguel Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Rafael Vilamarim ◽  
Elisa Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protein Stability ◽  
White Wine ◽  
The Other ◽  
White Wines ◽  
Comparative Efficiency ◽  
Fining Agents ◽  
Protein Instability ◽  
Related Proteins ◽  
Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

Construction of thermally robust and porous shrimp ferritin crystalline for molecular encapsulation through intermolecular arginine-arginine attractions

2021 ◽  
Vol 349 ◽  
pp. 129089
Author(s):  
Hai Chen ◽  
Tuo Zhang ◽  
Xiaoyi Tan ◽  
Yingjie Wang ◽  
Yu Liu ◽  
...  
Keyword(s):  
Molecular Encapsulation

scholarly journals Innentitelbild: A Dynamic and Responsive Host in Action: Light-Controlled Molecular Encapsulation (Angew. Chem. 52/2016)

2016 ◽  
Vol 128 (52) ◽  
pp. 16164-16164
Author(s):  
Seán T. J. Ryan ◽  
Jesús del Barrio ◽  
Reynier Suardíaz ◽  
Daniel F. Ryan ◽  
Edina Rosta ◽  
...  
Keyword(s):  
Molecular Encapsulation

scholarly journals Molecular Encapsulation of Naphthalene Diimide (NDI) Based π‐Conjugated Polymers: A Tool for Understanding Photoluminescence

2021 ◽  
Author(s):  
Jeroen Royakkers ◽  
Kunping Guo ◽  
Daniel T. W. Toolan ◽  
Liang-Wen Feng ◽  
Alessandro Minotto ◽  
...  
Keyword(s):  
Conjugated Polymers ◽  
Molecular Encapsulation ◽  
Naphthalene Diimide

Molecular Encapsulation of Drugs by Cyclodextrins and Congeners

2019 ◽  
pp. 125-148 ◽  
Author(s):  
Josef Pitha ◽  
Lajos Szente ◽  
Jozsef Szejtli
Keyword(s):  
Molecular Encapsulation

scholarly journals Cover Feature: Molecular Encapsulation Inside Microtubules Based on Tau-Derived Peptides (Chem. Eur. J. 56/2018)

2018 ◽  
Vol 24 (56) ◽  
pp. 14850-14850
Author(s):  
Hiroshi Inaba ◽  
Takahisa Yamamoto ◽  
Arif Md. Rashedul Kabir ◽  
Akira Kakugo ◽  
Kazuki Sada ◽  
...  
Keyword(s):  
Molecular Encapsulation

The Ins and Outs of Molecular Encapsulation.

ChemInform ◽  
2005 ◽  
Vol 36 (5) ◽  
Author(s):  
Liam C. Palmer ◽  
Julius Jr. Rebek
Keyword(s):  
Molecular Encapsulation
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