Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate

2016 ◽  
Vol 51 (5) ◽  
pp. 1212-1219 ◽  
Author(s):  
Huynh Thanh Hai Vuong ◽  
Ngoc Minh Chau Tran ◽  
Thi Thu Tra Tran ◽  
Nu Minh Nguyet Ton ◽  
Van Viet Man Le
Keyword(s):  
Functional Properties ◽  
Salt Concentration ◽  
Nephelium Lappaceum ◽  
Effects Of Ph

Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions

2016 ◽  
Vol 41 (4) ◽  
pp. e13073 ◽  
Author(s):  
Toan Thuc Pham ◽  
Thi Thu Tra Tran ◽  
Nu Minh Nguyet Ton ◽  
Van Viet Man Le
Keyword(s):  
Functional Properties ◽  
Salt Concentration ◽  
Seed Protein ◽  
Protein Fractions ◽  
Pumpkin Seed ◽  
Effects Of Ph

scholarly journals Studies on Chitin

1955 ◽  
Vol 8 (4) ◽  
pp. 530 ◽  
Author(s):  
RH Hackman
Keyword(s):  
Isoelectric Point ◽  
Salt Concentration ◽  
Water Soluble ◽  
Protein Fractions ◽  
Cuticular Protein ◽  
Adsorbed Protein ◽  
Effects Of Ph

The effects of pH, salt concentration, and temperature on the adsorption of a water-soluble insect cuticular protein to chitin have been investigated. The adsorption is dependent upon pH, decreasing rapidly as the pH increases from the region of the isoelectric point of the protein. Increase in salt concentration decreases adsorption but the adsorption appears to be little influenced by changes in temperature. Tyrosine-rich protein fractions are preferentially adsorbed. The adsorption is partly irreversible and an increase to pH 9 is necessary before all the adsorbed protein can be removed. It is concluded that there is only a weak bonding between the chitin and the water-soluble cuticular protein.

scholarly journals Effects of pH and Salt Concentration on Stability of a Protein G Variant Using Coarse-Grained Models

2018 ◽  
Vol 114 (1) ◽  
pp. 65-75 ◽  
Author(s):  
Vinícius Martins de Oliveira ◽  
Vinícius de Godoi Contessoto ◽  
Fernando Bruno da Silva ◽  
Daniel Lucas Zago Caetano ◽  
Sidney Jurado de Carvalho ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Coarse Grained ◽  
Protein G ◽  
Effects Of Ph

EPD of Phosphors for Display and Solid State Lighting Technologies

2012 ◽  
Vol 507 ◽  
pp. 149-153 ◽  
Author(s):  
Jae Ik Choi ◽  
Esther Sluzky ◽  
Maria Anc ◽  
Alan Piquette ◽  
Mark E. Hannah ◽  
...  
Keyword(s):  
Solid State ◽  
High Resolution ◽  
Zeta Potential ◽  
Salt Concentration ◽  
Solid State Lighting ◽  
Processing Conditions ◽  
Nitrate Salt ◽  
Deposition Rates ◽  
Information Displays ◽  
Effects Of Ph

Electrophoretic deposition (EPD) has been used for phosphor screening for a variety of emissive information displays and more recently, for solid state lighting. EPD is well suited to deposit the fine (nanometer to micrometer diameter) phosphor particles needed for high resolution displays. The fundamentals of the EPD process in an isopropanol (IPA) bath have been characterized by the dissociation behavior of nitrate salts in IPA, measurement of the effects of pH and nitrate salt concentration on the zeta potential of the particles, studying of the processing conditions and modeling of the deposition rates. The electrochemical precipitation reactions form an adhesive agent for the particles and the adhesion strength can be enhanced by various methods to meet the requirements of these technologies.

Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration

Nahrung/Food ◽  
2003 ◽  
Vol 47 (6) ◽  
pp. 425-429 ◽  
Author(s):  
Wisal H. Idris ◽  
Elfadil E. Babiker ◽  
Abdullahi H. El Tinay
Keyword(s):  
Functional Properties ◽  
Wheat Bran ◽  
Salt Concentration
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