Дисертації з теми "High and low protein wheat"
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Toma, Kumika. "Effects of High-Carbohydrate and Low-Fat Versus High-Protein and Low-Carbohydrate Diets on High-Intensity Aerobic Exercise." View abstract, 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3372362.
Повний текст джерелаOttman, Michael J., Stephen H. Husman, and Pat A. Clay. "Use of Tissue Testing to Prevent Low Grain Protein Content in Durum, 2003." College of Agriculture, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/203660.
Повний текст джерелаOttman, Michael J., Stephen H. Husman, and Pat A. Clay. "Use of Tissue Testing to Prevent Low Grain Protein Content in Durum, 2004." College of Agriculture, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/203661.
Повний текст джерелаOttman, Michael J., and Stephen H. Husman. "Use of Tissue Testing to Prevent Low Grain Protein Content in Durum, 2005." College of Agriculture, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/203662.
Повний текст джерелаMonaghan, James Malcolm. "Physiological and genetical analysis of high grain protein concentration, high yield trait in winter wheat (Triticum aestivum L.)." Thesis, Open University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.361593.
Повний текст джерелаRiggs, Amy Jo Gropper Sareen Annora Stepnick. "Changes in energy expenditure associated with injestion of high protein, high fat versus high protein, low fat meals among underweight, normal weight, and overweight females." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Spring/doctoral/RIGGS_AMY_28.pdf.
Повний текст джерелаWerner, Tim J. "The effect of high-carbohydrate, low-fat & low-carbohydrate, high protein diets on physiologic and performance variables on row ergometry training." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1140557597.
Повний текст джерелаWerner, Tim. "The Effect of High-Carbohydrate, Low-Fat & Low-Carbohydrate, High Protein Diets on Physiologic and Performance Variables on Row Ergometry Training." Ohio University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1140557597.
Повний текст джерелаDubey, Amrita. "Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese." DigitalCommons@USU, 2011. http://digitalcommons.usu.edu/etd/961.
Повний текст джерелаSpain, James Nobles. "Effect of protein source on milk composition of cows fed low fiber, high grain diets." Thesis, This resource online, 1987. http://scholar.lib.vt.edu/theses/available/etd-04122010-083607/.
Повний текст джерелаZarate, Xristo, David Henderson, Keenan Phillips, April Lake, and David Galbraith. "Development of high-yield autofluorescent protein microarrays using hybrid cell-free expression with combined Escherichia coli S30 and wheat germ extracts." BioMed Central, 2010. http://hdl.handle.net/10150/610237.
Повний текст джерелаRodway, Marie R. "The high affinity-low capacity androgen binding protein in the hepatic cystol of streptozotocin diabetic Wistar rats." Thesis, University of British Columbia, 1986. http://hdl.handle.net/2429/26066.
Повний текст джерелаPharmaceutical Sciences, Faculty of
Graduate
Volkert, Marcus [Verfasser], and Dietrich [Akademischer Betreuer] Knorr. "High pressure-low temperature induced structures in dairy foams and protein model systems / Marcus Volkert. Betreuer: Dietrich Knorr." Berlin : Technische Universität Berlin, 2009. http://d-nb.info/1066160333/34.
Повний текст джерелаGoehring, Devin Lynn. "The effects of dietary soybean hulls, wheat, crystalline amino acids and high protein corn dried distiller’s grains on nursery and/or finishing pig growth and carcass characteristics." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15878.
Повний текст джерелаDepartment of Animal Sciences and Industry
Jim Nelssen
Six experiments using 3,659 nursery and finishing pigs were conducted to evaluate the effects of dietary soybean hulls and ingredient processing in corn-soybean meal or corn-soybean meal-DDGS diets on nursery and finishing performance. Experiment 1 tested increasing soybean hulls (0, 5, 10, 15, and 20%) and increasing soybean hulls decreased ADG and G:F. Experiment 2 evaluated increasing soybean hulls (0, 10, and 20%) in diets balanced or not for NE and showed reduced performance with increasing soybean hulls. Balancing for NE resulted in G:F similar to pigs fed the control. Experiments 3 and 4 evaluated increasing dietary soybean hulls in corn-soybean meal and corn-soybean meal-DDGS diets. Soybean hulls in either diet worsened G:F and improved caloric efficiency, suggesting current INRA (2004) values for soybean hulls underestimate their energy value. Experiment 5 evaluated 10 and 20% ground or unground soybean hulls in meal and pelleted diets. Caloric efficiency improved with high levels of soybean hulls. Pelleting improved ADG and eliminated negative effects on G:F with increasing soybean hulls, while grinding soybean hulls reduced performance. Experiment 6 tested increasing ground and unground soybean hulls (0, 7.5, and 15%). Increasing soybean hulls worsened G:F, carcass yield, and hot carcass weight. Grinding soybean hulls to finer particle sizes did not improve ADG and worsened G:F. Experiments 7 and 8 evaluated the replacement of corn with wheat and crystalline amino acids in nursery and finishing pig diets. Replacing 50% of corn with wheat did not affect growth performance in either nursery or finishing; however 100% replacement of corn with wheat reduced performance. In addition, feeding wheat improved carcass fat IV, while use of high levels of crystalline amino acids in wheat-based diets did not influence performance in either study. Experiment 9 evaluated the replacement of soybean meal with high-protein dried distiller’s grains with solubles and crystalline amino acids. High-protein DDGS and crystalline AA can replace 50% of the SBM in finishing diets without negatively affecting performance or carcass yield. Replacing 100% of SBM with high-protein DDGS reduced growth rate, but increasing crystalline AA levels can help mitigate negative effects on carcass yield and fat IV.
Smith, D'Arcy Randall. "The effect of streptozotocin-induced diabetes on the male Wistar rat : hepatic high capacity, low affinity estrogen binding protein." Thesis, University of British Columbia, 1986. http://hdl.handle.net/2429/26078.
Повний текст джерелаPharmaceutical Sciences, Faculty of
Graduate
Mobley-Meulman, Margaret. "Exercise Participation during Weight Loss on a High Protein – Low Carbohydrate Diet Plan in Females Aged 15-25 Years." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etd/1188.
Повний текст джерелаGardner, ToniRae. "Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures." DigitalCommons@USU, 2017. https://digitalcommons.usu.edu/etd/5694.
Повний текст джерелаDarkwah, Joseph. "Protein stability : impact of formulation excipients and manufacturing processes in protein-based pharmaceuticals." Thesis, De Montfort University, 2017. http://hdl.handle.net/2086/16284.
Повний текст джерелаColeman, Mary Dean. "Effect of a Low-Carbohydrate, High-Protein Diet on Bone Mineral Density, Biomarkers of Bone Turnover, and Calcium Metabolism in Healthy Pre-Menopausal Females." Diss., Virginia Tech, 2004. http://hdl.handle.net/10919/28429.
Повний текст джерелаPh. D.
Xu, Pingwen. "Involvement of AMP-activated protein kinase in differential regulation of appetite between lines of chickens selected for low or high juvenile body weight." Diss., Virginia Tech, 2011. http://hdl.handle.net/10919/37680.
Повний текст джерелаPh. D.
Taylor, Lemuel W. Willoughby Darryn Scott. "Effects of low- and high-intensity single-leg resistance exercise on the mitogen-activated protein kinase ERK1/2 family signal transduction response in skeletal muscle of untrained males." Waco, Tex. : Baylor University, 2006. http://hdl.handle.net/2104/4894.
Повний текст джерелаEcheverri, Christophe de Jesus. "A comparative study of high and low molecular weight microtubule-associated protein 2 (HMW-MAP2 and MAP2c) in differentiating neurons and transfected fibroblasts cells." Thesis, University of Ottawa (Canada), 1993. http://hdl.handle.net/10393/6823.
Повний текст джерелаMenhofer, Dominik [Verfasser], and Martin [Akademischer Betreuer] Reincke. "Glukosemetabolismus und Ketoseinduktion unter low-carbohydrate/high-fat-Diäten in der Ratte : Was bewirkt eine Modulation des Fett-zu-Protein-Verhältnisses? / Dominik Menhofer. Betreuer: Martin Reincke." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2014. http://d-nb.info/1060005727/34.
Повний текст джерелаIjato, Toyosi [Verfasser], and Uwe [Akademischer Betreuer] Ludewig. "Understanding the role of the Calcineurin B-like (CBL) proteins and the CBL-Interacting Protein Kinases (CIPK) of wheat (Triticum aestivum) in the regulation of its high affinity ammonium transporters / Toyosi Ijato ; Betreuer: Uwe Ludewig." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2021. http://d-nb.info/1233353195/34.
Повний текст джерелаSchmiele, Marcio 1979. "Interações físicas e químicas entre isolado protéico de soja e glúten vital durante a extrusão termoplástica a alta e baixa umidade para a obtenção de análogo de carne = Physical and chemical interactions between isolated soy protein and vital gluten during thermoplastic extrusion at high and low moisture content to obtain meat analogue." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255892.
Повний текст джерелаTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Os análogos de carne obtidos por extrusão termoplástica de proteínas vegetais são caracterizados pelo seu elevado teor proteico e estrutura semelhante às fibras da carne, envolvendo diversos tipos de ligações e/ou interações químicas entre as proteínas. O objetivo deste trabalho foi avaliar as características tecnológicas e físico-químicas de análogos de carne, à base de isolado proteico de soja, obtidos por processo de extrusão termoplástica a alta umidade (AU) e baixa umidade (BU). Para cada condição de umidade foi utilizado um Delineamento Composto Central Rotacional de três variáveis independentes (glúten vital, umidade de condicionamento e temperatura de extrusão). As variáveis dependentes avaliadas foram a textura instrumental, cor instrumental, capacidade de absorção de água, índice de solubilidade em água, capacidade de absorção de óleo, índice de dispersibilidade de proteína, energia mecânica específica e o tipo de interações proteicas. Estas interações foram avaliadas através de sete tipos de solventes específicos: (i) tampão fosfato para as proteínas no estado nativo; (ii) dodecil sulfato de sódio para as interações hidrofóbicas e iônicas; (iii) Triton 100X para as interações hidrofóbicas; (iv) ureia para as interações hidrofóbicas e pontes de hidrogênio; (v) ß-mercaptoetanol para as ligações dissulfeto; e (vi) ß-mercaptoetanol e ureia e (vii) dodecil sulfato de sódio e ureia, para avaliar o efeito sinérgico entre os sistemas. O ponto otimizado (caracterizado principalmente por promover maiores valores de L* e de capacidade de absorção de água, menores valores de índice de solubilidade em água, de capacidade de absorção de óleo, de desnaturação proteica e valores intermediários de textura instrumental e de energia mecânica específica) foi processado juntamente com uma amostra controle para ambos os processos com o intuito de validar os modelos matemáticos e avaliar as possíveis alterações na morfologia dos análogos de carne, na massa molecular das proteínas, na composição de aminoácidos totais e na desnaturação proteica. As melhores condições de processamento foram obtidos para os análogos de carne contendo de 12 e 5 % de glúten vital, 58 e 18 % de umidade de condicionamento e 135 e 100 °C para a temperatura de extrusão, para o processo AU e BU, respectivamente. As principais interações proteína-proteína encontradas nos análogos de carne foram as ligações dissulfeto e ligações de hidrogênio para o processo AU e as ligações dissulfeto e interações iônicas para o processo BU. A adição de glúten vital promoveu uma aparência mais lisa e melhor orientação na estrutura das fibras. Verificou-se que ocorreu aumento nas proteínas de baixa massa molecular e diminuição nas proteínas de alta massa molecular. No perfil de aminoácidos totais houve maior variação negativa para os aminoácidos essenciais (triptofano e treonina), semi essenciais (cisteína) e não essenciais (serina), indicando que houve redução no valor nutricional. As estruturas secundárias (a-hélice, ß-folha, ß-volta e a estrutura desordenada) mostraram alteração na sua conformação devido à desnaturação proteica e formação de novos agregados
Abstract: Meat analogue obtained by termoplastic extrusion of vegetable proteins are characterized by its high protein levels and structure similar to meat fibers, which comprises many types of chemical bonds and/or interactions between proteins. The aim of this work was to evaluate the technological and physico-chemical characteristics of meat analogue based on isolated soy protein obtained by thermoplastic extrusion process at high moisture (HM) and low moisture (LM) content. For each moisture condition was used a Central Rotational Composite Design with three independent variables (vital gluten, moisture content and extrusion temperature). The dependent variables evaluated were instrumental texture, instrumental color, water absorption capacity, water solubility index, oil absorption capacity, protein dispersibility index, specific mechanical energy, and the type of protein interactions. These interactions were evaluated using seven specific solvents types: (i) phosphate buffer for proteins in native state; (ii) sodium dodecil sulphate for hydrophobic and ionic interactions; (iii) Triton 100X for hydrophobic interactions; (iv) urea for hydrophobic interactions and hydrogen bonds; (v) ß-mercaptoethanol for dissulfide bonds; and (vi) ß-mercaptoethanol and urea and (vii) sodium dodecil sulphate and urea, for the synergistic effect between the systems. The optimized point (characterized mainly by promoting higher values for L* and water absorption capacity, lower values for water solubility index, oil absoption capacity and protein denaturation and intermediate values for instrumental texture and specific mechanical energy) was processed, together with a control sample for each processes, in order to validate the mathematical models and to evaluate possibles changes in the meat analogues morphology, in the protein molecular weight, in the total amino acid composition, and in the protein denaturation. The best processing conditions were obtained for the meat analogue containing 12 and 5 % of vital gluten, 58 and 18 % of moisture content and 135 and 100 °C of extrusion temperature, for the HM and LM processes, respectively. The main protein-protein interactions found in meat analogues were the dissulfide bonds and hydrogen bonds for the LM process and the dissulfide bonds and ionic interactions for the HM process. The addition of vital gluten promoted a smoother appearance and better orientation in the fiber structure. It was found that occured an increase in the protein with low molecular weight and a reduction in the protein with high molecular weight. There were a greater negative variation for the essential (tryptophan and threonine), semi-essential (cysteine) and nonessential (serine) amino acids in the total amino acid profile, indicating a reduction of the nutritional value. The secondary structure (a-helix, ß-sheet, ß-turn and disordered structure) showed alteration in its conformation due to the protein denaturation and formation of new aggregates
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
Mezaroba, Deise Fátima. "Efeitos da dieta hipoproteica-hiperglicídica sobre o metabolismo desiodativo e as ações periféricas dos hormônios tireóideos." Universidade Federal de Mato Grosso, 2015. http://ri.ufmt.br/handle/1/690.
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A dieta hipoproteica-hiperglicídica (LPHC), administrada a ratos machos por 15 ou 45 dias, logo após o desmame, altera vários parâmetros metabólicos e hormonais. Sabe-se também que os hormônios produzidos pela glândula tireoide têm um papel fundamental a nível tecidual para a manutenção da homeostase do organismo. Diante disto, o objetivo deste trabalho foi investigar os efeitos da dieta LPHC a longo prazo e da troca da dieta LHPC por dieta balanceada sobre o metabolismo desiodativo em diferentes tecidos, assim como algumas das ações atribuídas aos hormônios tireóideos. Ratos Wistar machos (~100g) foram randomicamente divididos em grupos conforme segue: 1) controles - alimentados com uma dieta com 17% de proteínas e 63% de carboidratos por 45 dias (C45); 2) LPHC - alimentados com dieta contendo 6% de proteínas e 74% de carboidratos por 45 dias (LPHC45) e; 3) reversão - alimentados por 15 dias com a dieta LPHC e por mais 30 dias com a dieta controle (R) (ANOVA-1 via; p<0,05). A quantificação da concentração do hormônio tireoestimulante no sangue dos animais do grupo R mostrou um aumento de 11,7% e 11,6%, se comparado ao grupo C45 e ao grupo LPHC45, respectivamente (C45: 8439,58 ± 59,46; LPHC45: 8448,06 ± 105,86; R: 9428,39 ± 48,96 pg/mL). A análise da expressão proteica da iodotironina desiodase 1 em fígado, rins e tireoide e da iodotironina desiodase 2 em tecido adiposo marrom, músculos extensor digital longo e sóleo, hipotálamo e hipófise mostrou alteração somente no fígado do grupo LPHC45, com aumento de 17,38% da isoforma 1, em relação aos animais controles. Este grupo também apresentou aumento de 27,02% no conteúdo do receptor hepático para hormônio tireóideo β1, comparando-se ao grupo C45. A avaliação do perfil lipídico de jejum mostrou redução do colesterol total (C45: 97,35 ± 7,87; LPHC45: 65,41 ± 4,78; R: 94,32 ± 5,25 mg/dL), colesterol HDL (C45: 56,58 ± 3,90; LPHC45: 36,74 ± 1,28; R: 54,21 ± xvii 4,30 mg/dL), colesterol VLDL (C45: 22,92 ± 1,44; LPHC45: 15,89 ± 1,50; R: 22,07 ± 1,70 mg/dL) e triglicerídeos (C45: 114,61 ± 7,18; LPHC45: 79,46 ± 7,49; R: 110,36 ± 8,48 mg/dL) nos animais submetidos à dieta LPHC por 45 dias. A expressão hepática da enzima 7α-hidroxilase e da proteína de ligação ao elemento de resposta aos esteróis aumentou 43,96% e 36,27%, respectivamente, no grupo LPHC45, quando comparadas ao grupo C45. A atividade das enzimas málica (C45: 85,92 ± 9,01; LPHC45: 171,63 ± 14,98; R: 159,09 ± 13,16 nmol.mg prot-1.min-1) e ATP-citrato liase (C45: 290,88 ± 11,57; LPHC45: 444,98 ± 20,79; R: 386,75 ± 23,47 nmol.mg prot-1.min-1) foi maior nos grupos LPHC45 e R, em relação ao grupo C45. A análise conjunta destes dados demonstra que a dieta hipoproteica-hiperglicídica administrada por 45 dias leva a alterações no metabolismo desiodativo hepático, modulando o perfil lipídico e que talvez possam resultar em um futuro quadro de esteatose hepática.
The low-protein, high-carbohydrate diet (LPHC) administered to male rats for 15 or 45 days after weaning, change various metabolic and hormonal parameters. It is also known that the hormones produced by the thyroid gland have a key role to tissue level to maintain body’s homeostasis. Thus, the objective of this study was to investigate the effects of the LPHC diet long-term and exchange of LHPC diet for balanced diet on the deiodinative metabolism in different tissues, as well as some of the actions attributed to thyroid hormone. Male Wistar rats (~100g) were randomly divided into the following groups: 1) controls - fed a diet containing 17% protein and 63% carbohydrates for 45 days (C45 group); 2) LPHC - fed a diet containing 6% protein and 74% carbohydrates for 45 days (LPHC45 group), and 3) reversal - fed for 15 days with LPHC diet and for 30 days with the control diet (R group) (ANOVA-one way; p<0.05). The quantification of the concentration of thyroid-stimulating hormone in the blood of the animals of the R group showed an increase of 11.7% and 11.6%, compared with the C45 group and LPHC45 group, respectively (C45: 8439.58 ± 59.46; LPHC45: 8448.06 ± 105.86; R: 9428.39 ± 48.96 pg/mL). Analysis of protein expression of iodothyronine deiodinase 1 in liver, kidney and thyroid, and protein expression of iodothyronine deiodinase 2 in brown adipose tissue, long digital extensor and soleus muscles, hypothalamus, and pituitary only showed alteration in liver of the LPHC45 group, with an increase of 17.38% in the isoform 1, compared with the control animals. This group also showed an increase of 27.02% in the content of liver receptor for thyroid hormone β1 compared with the C45 group. The fasting lipid profile showed a reduction in total cholesterol (C45: 97.35 ± 7.87; LPHC45: 65.41 ± 4.78; R: 94.32 ± 5.25 mg/dL), in HDL cholesterol (C45: 56.58 ± 3.90; LPHC45: 36.74 ± 1.28, R: 54.21 ± 4.30 mg/dL), in VLDL (C45: 22 92 ± 1.44; LPHC45: 15.89 ± 1.50; R: 22.07 ± 1.70 mg/dL), xix and triglycerides (C45: 114.61 ± 7.18; LPHC45: 79.46 ± 7 49; R: 110.36 ± 8.48 mg/dL) in animals subjected to LPHC diet for 45 days. The hepatic expression of 7α-hydroxylase enzyme and the binding protein sterol response element had an increase of 43.96% and 36.27%, respectively, in LPHC45 group when compared with the C45 group. The activity of malic enzyme (C45: 85.92 ± 9.01; LPHC45: 171.63 ± 14.98; R: 159.09 ± 13.16 nmol.mg prot-1 .min-1) and ATP-citrate lyase (C45: 290.88 ± 11.57; LPHC45: 444.98 ± 20.79; R: 386.75 ± 23.47 nmol.mg prot-1 .min-1) was higher in LPHC45 and R groups, compared with C45 group. The analysis of these data shows that the low-protein, high-carbohydrate diet administered for 45 days leads to alterations in hepatic deiodinative metabolism by modulating the lipid profile and that may perhaps result in a future framework of hepatic steatosis.
Sloupová, Klára. "Izolace čistých aminokyselin z pšeničných otrub." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449764.
Повний текст джерелаSanchez, Dyana. "Etude structurale et fonctionnelle de la régulation de la compétence et du processus de transformation chez Streptococcus pneumoniae." Thesis, Université Paris-Saclay (ComUE), 2015. http://www.theses.fr/2015SACLS050.
Повний текст джерелаThe natural genetic transformation contributes to the maintenance and the evolution of the genomes in bacteria; it is a key mechanism to adapt to their environment. It allows the integration of exogenous DNA into the bacterial chromosome by homologous recombination during a particular state called competence.My thesis focused on the regulation of the competence state in S. pneumoniae (ComD, ComE), and on the interactions between the proteins involved in the uptake, the processing and recombination of exogenous DNA (DprA, RecA). In this bacterium, the opening of the competence is under the control of the two-component system ComD-ComE, who induces the transcription of target genes. DprA is one of the protein induced during the competence state, it is very conserved into the bacterial kingdom, and is involved in the closure of competence via direct interaction with ComE. DprA is also a key transformation protein involved in processing the incoming DNA, protection against nucleases, and recruitment of the RecA recombinase. SAXS analysis of the ComD-ComE, resolution of the crystallographic structure of ComE REC domain study of the interactions between ComE and its promoter regions allowed us to understand the choreography of competence opening in S. pneumoniae. Meanwhile, we studied spDprA interactions with DNA and with RecA. These data allowed us to propose an interaction model between DprA and RecA in S. pneumoniae and to propose a mechanism for RecA's loading on the ssDNA by DprA. I focused too on H. pylori DprA participating on the resolution of the 3D structure of the C-terminal domain by NMR and studying its interaction with the dsDNA
Baron, Stéphanie. "Insulino-résistance et vieillissement cardiovasculaire : un traitement chronique par le resvératrol peut-il les améliorer ?" Phd thesis, Université René Descartes - Paris V, 2013. http://tel.archives-ouvertes.fr/tel-01002731.
Повний текст джерелаRahimi, Eichi Vahid. "Understanding the interactions between biomass, grain yield and grain protein content in low and high protein wheat cultivars." Thesis, 2020. http://hdl.handle.net/2440/129088.
Повний текст джерелаThesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2020
Anderson, Margaret Jean. "Purification and characterization of a low molecular weight protein of wheat flour." 1992. http://hdl.handle.net/1993/17426.
Повний текст джерелаPeng, Hsien-Kang, and 彭賢剛. "FEASIBILITY OF MAKING CHINESE NOODLES FROM SOFT WHEAT WITH HIGH PROTEIN CONTENT." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/18913760114470475637.
Повний текст джерела大同大學
生物工程學系(所)
101
Soft white wheat produces white color flour with higher flour extraction and its cost was lower than hard red wheat flour. In order to reducing process costs and increasing types of Chinese noodles, this study aimed to replace hard red wheat flour (HRW, the protein content of HRW130 was 13.0%) by different protein content of soft white wheat flour (SWW, the protein content of SWW115 and SWW107 were 11.5% and 10.7%, respectively) to make chinese noodle and evaluate the quality of noodle including color stability, eating quality, hardness and cooking resistance in comparison with current noodles flour (CAPF) being used in Taiwan. The replacement ratio was 70% and 40%, respectively. The texture properties of dough and noodles, and the sensory of noodle evaluation were evaluated. The results showed that the flour and bran yield of SWW was higher than HRW, and its short yield was lower than HRW. A comparison of pasting characteristics of CAPF to HRW130, SWW115/HRW(70:30) and SWW107/HRW(40:60) indicated higher peak viscosity, hot paste viscosity and cool paste viscosity. The pasting characteristics of SWW115/HRW(70:30) and SWW107/HRW(40:60) was similar. In the dough properties, SWW115/HRW(70:30) and SWW107/HRW(40:60) had lower water content of dough, dough stability and dough development of time than CAPF. The dough extensibility of SWW107 was highest; therefore the dough resistance to extension of CAPF was highest. The noodles made with SWW115/HRW(70:30) flour samples were found more stable. There were no difference on degenerate rate of product height on all of cooked noodles, but the degenerate rate of hardness, gumminess and chewiness of SWW115/HRW(70:30) was highest. The noodles made with SWW115 flour samples were found more stable on tension force and tension distance. The results of sensory perspective evaluation of noodles showed that there were no difference between SWW115/HRW(70:30) and SWW107/HRW(40:60). These results indicated that to replace hard red wheat flourby soft white wheat flour can make high quality chinese noodle.
Wu, Yangsheng. "Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential." 1985. http://hdl.handle.net/2097/27601.
Повний текст джерела"A study of C - repeat binding factors (CBF) associated with low temperature tolerance locus in winter wheat." Thesis, 2013. http://hdl.handle.net/10388/ETD-2013-04-1001.
Повний текст джерелаShahriari-Ahmadi, Farajollah. "The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi." 1996. http://hdl.handle.net/2440/22459.
Повний текст джерелаvi, 249, [9] leaves of plates : ill. ; 30 cm.
Title page, contents and abstract only. The complete thesis in print form is available from the University Library.
Demonstrates association between Glu-3 alleles encoding low molecular weight glutenins and the dough properties of wheat flours, as well as the interaction between Glu-3 and Glu-1 (high moilecular weight glutenin) in determing dough properties.
Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1998
Shahriari-Ahmadi, Farajollah. "The effects of low-molecular-weight and high-molecular-weight glutenin subunits on physical dough properties of bread wheat / by Farajollah Shahriani-Ahmadi." Thesis, 1996. http://hdl.handle.net/2440/22459.
Повний текст джерелаvi, 249, [9] leaves of plates : ill. ; 30 cm.
Demonstrates association between Glu-3 alleles encoding low molecular weight glutenins and the dough properties of wheat flours, as well as the interaction between Glu-3 and Glu-1 (high moilecular weight glutenin) in determing dough properties.
Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1998
Hsu, Ju-Shan, and 許如珊. "Development of the low lipid and high protein content bread chip as snack food." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/n4zkd6.
Повний текст джерела國立中興大學
食品暨應用生物科技學系所
101
Most market snack foods, mostly made of starch, through the processes of frying to reach the purpose of dehydration , with fried-up, crispy taste. Although these snacks foods are with crispy texture and delicious to eat, after the high temperature frying processes, they are prone to be with high calories and low nutritional value. Consequently, they are thought of leading people to a varieties of modern diseases. The design of this study is to take the fundamental formula of bread snacks, though adjust the content of protein in the raw materials, to develop a brand new kind of snack food with high nutritional value and low lipid, by baking the sliced crisp bread of 0.2cm. There are four sets of processed bread chips with different percentage of protein, including 10%, 30%, 50%, and one set adding glutinous rice flour, with 50% protein, designed in the study. Because of adding glutinous rice flour into the last set of 50% protein bread chips, they are not too crispy to break into pieces. The content analysis shows that the last set, adding glutinous rice flour, contains over 52.8% of protein, 39.8% of carbohydrate, 1.6% of fat, 2.7% of ash content, and 3.1% of water. It contains 385kcal of every 100 gram of the last set of bread chips. Therefore, it has the characteristics of high nutritional value and low lipid. According to the food texture analysis, the raw bread chips are less crispy than the potato chips. In addition, in the aspects of the sensory evaluation, the last set are generally over 5 points out of 10. A sensory evaluation is taken by comparing the last set of high-protein, glutinous rice flour bread chips, adding some fragrances for the flavor, with potato chips sold in the market. The comparison shows that there is no significant differences between the two groups in terms of items inspected in the sensory evaluation, and the glutinous rice flour bread chips are scored 7 points out of 10 in average. It show that the glutinous rice flour bread chips are with high market potential.
Miller, Maria Andrea. "Highly concentrated, nanoclusters of self-crowded monoclonal antibodies for low viscosity, subcutaneous injections." Thesis, 2011. http://hdl.handle.net/2152/ETD-UT-2011-05-2662.
Повний текст джерелаtext
Gresty, Katelin. "Implications of a low-carbohydrate, high-protein diet on heart size in a young murine model." Thesis, 2013. http://spectrum.library.concordia.ca/977719/1/Gresty_MSc_F2013.pdf.
Повний текст джерелаGuenette, Suzanne Yolande. "Compositional changes and enzymes of nitrogen metabolism in high- and low-protein oats during nitrogen accumulation." 1985. http://hdl.handle.net/1993/30029.
Повний текст джерелаGuest, Dolores Doane. "Possible role of the hypothalamic melanocortin system to induce satiety by high protein/low carbohydrate diets /." 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3362800.
Повний текст джерелаSource: Dissertation Abstracts International, Volume: 70-06, Section: B, page: 3441. Advisers: Kelly A. Tappenden; J. Lee Beverly. Includes bibliographical references. Available on microfilm from Pro Quest Information and Learning.
Ye, Tiao-Ling, and 葉條翎. "Enhanced production of recombinant low-molecular-weight protein in Escherichia coli by high cell density cultivation." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/48hfq7.
Повний текст джерела大同大學
生物工程學系(所)
106
Production of pharmaceutical proteins with high cell density culture of recombinant Escherichia coli has received considerable attention of the pharmaceutical industry. In this study, the fed-batch process was carried out in the fermentor to obtain the high cell density culture of recombinant E. coli BL21 (DE3) for heterologous expression of the low-molecular-weight protein. The results showed that protein expression by recombinant E. coli inoculated at 5 % was better than those at 2 % and 10 % with feeding of glucose solution only. Reduction in the feeding rate resulted in the decrease in target protein expression. By exponential feeding, the relative expression of target protein to a marker protein of 28KD was 4.8 folds after induction at mid-log growth phase with 1 mM IPTG for 8 hr. Addition of ampicillin to feeding solution led to 4.7 folds of relative expression of protein. The relative expression of target protein increased to 7.5 folds after induction by 1.5 mM IPTG at mid-log growth phase. Furthermore, 11-fold relative expression of target protein was obtained when feeding solution contained ammonium sulfate with induction by 2 mM IPTG.
Barrow, Lisa C. "E7 PROTEINS OF HIGH-RISK (TYPE 16) AND LOW-RISK (TYPE 6) HUMAN PAPILLOMAVIRUSES REGULATE p130 DIFFERENTLY." Thesis, 2010. http://hdl.handle.net/1805/2277.
Повний текст джерелаHuman papillomaviruses (HPVs) are one of the most common causes of sexually transmitted disease in the world. HPVs are divided into high-risk (HR) or low-risk (LR) types based on their oncogenic potential. HPVs 16 and 18 are considered HR types and can cause cervical cancer. HPVs 6 and 11 are classified as LR and are associated with condyloma acuminata (genital warts). Viral proteins of both HR and LR HPVs must be able to facilitate a replication competent environment. The E7 proteins of LR and HR HPVs are responsible for maintenance of S-phase activity in infected cells. HR E7 proteins target all pRb family members (pRb, p107 and p130) for degradation. LR E7 does not target pRb or p107 for degradation, but does target p130 for degradation. Immunohistochemistry experiments on HPV 6 infected patient biopsies of condyloma acuminata showed that detection of p130 was decreased in the presence of the whole HPV 6 genome. Further, the effect of HR HPV 16 E7 and LR HPV 6 E7 on p130 intracellular localization and half-life was examined. Experiments were performed using human foreskin keratinocytes transduced with HPV 6 E7, HPV 16 E7 or parental vector. Nuclear/cytoplasmic fractionation and immunofluorescence showed that, in contrast to control and HPV 6 E7-expressing cells, a greater amount of p130 was present in the cytoplasm in the viii presence of HPV 16 E7. The half-life of p130, relative to control cells, was decreased in the cytoplasm in the presence of HPV 6 E7 or HPV 16 E7, but only decreased by HPV 6 E7 in the nucleus. Inhibition of proteasomal degradation extended the half-life of p130, regardless of intracellular localization. Experiments were also conducted to detect E7-binding partners. Cyclin C and cullin 5 were identified as proteins capable of binding to both HPV 6 E7 and HPV 16 E7. Preliminary experiments showed that decreasing protein levels of p600, a binding partner of both HPV 6 E7 and HPV 16 E7, by RNA interference might affect p130 stability. Elucidating the mechanisms of p130 degradation may identify potential targets for preventing degradation of p130 and allowing restoration of cell cycle control.
Mehdikhani, Majid [Verfasser]. "Effects of low and high intensity exercises on serum mean values of myoglobin and heart-type fatty acid-binding protein in athletes / vorgelegt von: Majid Mehdikhani." 2010. http://d-nb.info/1007611634/34.
Повний текст джерела"Will the Daily Consumption of Commercially Available High-Protein Pasta and Cereal, in Comparison to Traditional Gluten-Free Pasta and Cereal, Favorably Impact Weight Loss and Satiety in Adults Adhering to Calorie Restricted Diets?" Master's thesis, 2015. http://hdl.handle.net/2286/R.I.34894.
Повний текст джерелаDissertation/Thesis
Masters Thesis Nutrition 2015
Bernier, Jennilee. "Impact of cold acclimatization on nutrient utilization and enteric methane emissions of beef cows overwintered on low-quality forage diets supplemented with dried distillers grain with solubles." 2011. http://hdl.handle.net/1993/4938.
Повний текст джерелаNiftiyeva, Lala. "Development of a business plan for the opening of dietic coffee shop “Fit-Sweet”." Master's thesis, 2020. http://hdl.handle.net/10400.26/34600.
Повний текст джерелаO objetivo deste trabalho de qualificação final é "Desenvolvimento de um plano de negócios para a abertura de" Confeitaria de café Fit-Sweet ". A empresa cujos produtos se destinam a ser fundamentalmente diferentes dos concorrentes estará operando em Lisboa. Este projeto está planejado para satisfazer as necessidades dos residentes de Lisboa em sobremesas dietéticas feitas com produtos orgânicos, e foram utilizados atos legais regulamentares de Portugal e também literatura científica e educacional para escrever o trabalho final de qualificação. Para desenvolver um plano de negócios da empresa e fazer o investimento correto no desenvolvimento futuro do café, foram estudados os ambientes micro e macro, foram realizadas análises internas e competitivas. Com base na análise, foi elaborado um plano estratégico e de marketing. Durante a condução do projeto do plano de negócios de uma empresa de alimentos dietéticos, os fundamentos teóricos do planejamento de negócios foram analisados; benefícios desse tipo de negócio e opções para seu suporte identificados; foram desenvolvidas as atividades destinadas ao desenvolvimento de uma cafeteria / confeitaria / cafeteria. O café atuará como empresário individual, criando 8 empregos, period de retorno è 3 anos. Os principais critérios para a seleção de pessoal são altas qualificações em seu campo, precisão, sociabilidade. As principais fontes de financiamento são fundos próprios e capital emprestado. O principal fator de sucesso são os produtos exclusivos: sobremesas dietéticas e orgânicas, ricas em proteínas, atualmente praticamente ausentes no mercado.
Moreira, Rute Adriana Dias. "Estudo do desenvolvimento de um novo queijo fresco com alto teor em proteína e baixo teor em gordura." Master's thesis, 2019. http://hdl.handle.net/10400.14/33555.
Повний текст джерелаThe main goal of this dissertation is to describe the work developed in internship at Innolact, S L, under the theme: "Study of the development of a new fresh cheese with high protein content and low-fat content". Quescrem Protein, is a fresh cheese, like a quark cheese and a cream cheese, made with buttermilk. It contains about 2% fat and approximately 12% protein. It aims to be launched on the market in the segment for sportists. The company was facing a problem of texture in the cheese, as it showed a granularity and astringency, which seem to result from the fat / protein ratio. Particle size affects not only microstructural and rheological properties, but also sensory perception (Lucey and Singh, 1997). The work developed throughout the internship, aimed to solve the texture problem and, in turn, to enable the release of Quescrem Protein in the market. Changes were made in the curding process, in the type of cultures, heat treatment, methods of concentration of the protein, and in the use of hydrocolloids. For each curd obtained, characterization of texture, in the level of hardness and adhesiveness, as well as the physical-chemical characterization (fat, acidity and pH), and rheology were done, to study the impact on the final product. The final cheese was obtained through pre-concentrated buttermilk, fermented with cultures and with addition of carboxymethylcellulose before the end of the fermentation. After the fermentation, a heat treatment was applied to keep the pH constant throughout the process until the final product. The texture was consistent and creamy, with no evidence of granularity. In addition to the natural version, two more formulations were designed: with ginger and with green tea + stevia
Pepin, Émilie. "Étude dans la cellule bêta pancréatique de voies inhibitrices de la sécrétion d'insuline liées au métabolisme des lipides." Thèse, 2013. http://hdl.handle.net/1866/9717.
Повний текст джерелаType 2 diabetes (T2D) is a complex metabolic disease caused by genetic as well as environmental factors, such as sedentarity and obesity. Pancreatic β cell dysfunction is now recognized as the key factor in T2D development. Our laboratory is studying the mechanisms of regulation of insulin secretion by the pancreatic β cell in response to nutrients. While the knowledge of the mechanisms responsible for initiation of insulin secretion in response to glucose and fatty acids is quite advanced, the inhibitory processes of insulin secretion in normal or pathological situations are still poorly understood. This doctoral thesis has focused on the identification of some of the mechanisms responsible for negative regulation of insulin secretion in pancreatic β cell. We have addressed this issue under normal situation or pathological conditions related to T2D. We first tested the hypothesis by which a mitochondrial enzyme, short-chain hydroxyacyl-CoA dehydrogenase (SCHAD), negatively regulates glucose-induced insulin secretion (GIIS) by limiting the concentrations of some fatty acids and their derivatives such as acyl-CoA or acyl-carnitine molecules in the β cell. For this purpose, the downregulation of SCHAD by RNA interference (RNAi) was used in the pancreatic β cell line INS832/13. Then, we tested wether a prolonged administration of high-fat diet to mice (diet-induced obesity mouse model, DIO) would modulate intracellular metabolic and molecular pathways responsible for inhibition of insulin secretion. C57BL/6 mice were therefore fed a high-fat diet for 8 weeks followed by insulin secretion, intracellular lipid metabolism, mitochondrial function and intracellular signaling measurements on isolated pancreatic islets of Langerhans of those mice. Our results suggest that SCHAD negatively regulates GIIS and amino acid-induced insulin secretion. We propose that fatty acid oxidation by SCHAD would prevent the accumulation of short-chain acyl-CoAs or acyl-carnitines capable of potentiating insulin secretion. In addition, SCHAD regulates glutamate metabolism by the allosteric inhibition of glutamate dehydrogenase (GDH) preventing the hyperinsulinemia caused by excessive GDH activity. The study of β cell dysfunction in the DIO mouse model stratified LDR and HDR highlighted various fatty acid metabolism pathways involved in the reduction of GIIS. A decrease in the triglycerides/free fatty acid (TG/FFA) cycling associated with an increase in fatty acid oxidation and intracellular accumulation of cholesterol was shown to contribute to the decreased GIIS in DIO-HDR mice. Furthermore, alteration of AMP-activated kinase (AMPK) and protein kinase C epsilon (PKC epsilon) signaling pathways would be responsible for those alterations in metabolic pathways observed in DIO islets and cause decreased insulin secretion. In summary, we have shed light on important pathways negatively regulating insulin secretion in pancreatic β cell. These pathways could either limit the amplitude or duration of insulin secretion after a meal, or help to preserve β-cell function by delaying exhaustion. Some of those signaling pathways could explain the altered insulin secretion observed in T2D obese patients. In light of our research, the development of therapies targeting pathways that negatively regulate insulin secretion may be beneficial for treating diabetic patients.