Sökning: "protein functionality"

Visar resultat 1 - 5 av 34 uppsatser innehållade orden protein functionality.

  1. 1. Drought resistance of Ectomycorrhizal fungi in the Suillus genus

    Master-uppsats, SLU/Dept. of Forest Mycology and Plant Pathology

    Författare :Patricia Salén; [2024]
    Nyckelord :Ectomycorrhiza; drought; Suillus;

    Sammanfattning : Rising instances of drought are causing more tree seedling fatalities post-nursery outplanting. In the face of climate change, fostering resilient forestry practices is imperative for preserving the health and functionality of our forests. LÄS MER

  3. 2. Exploring the Potential Plant Proteins as Structuring Agents: Designing Plant Based Alternatives to Dairy Products

    Master-uppsats, KTH/Industriell bioteknologi

    Författare :Sophie Elväng; [2023]
    Nyckelord :Pulses protein; protein concentrate; gels; solubility; emulsions; Baljväxter; proteinkoncentrat; gel; löslighet; emulsion;

    Sammanfattning : Dagens livsmedelsindustri genomgår just nu ett skifte mot mer hållbara lösningar. Ett område som kräver större fokus är utveckling av växtbaserade substitut för kött- och mjölkprodukter. Den största utmaningen här är att utveckla produkter med näringsinnehåll, textur och smak som efterliknar de animaliska produkterna. LÄS MER

  4. 3. Expression and purification of pyruvate transporting human mitochondrial pyruvate carrier (MPC) protein complex for structural studies

    Magister-uppsats, Lunds universitet/Examensarbeten i molekylärbiologi

    Författare :Markus Wendler; [2022]
    Nyckelord :Biology and Life Sciences;

    Sammanfattning : Pyruvate is one of the main molecules needed for the citric acid cycle, which produces energy in the form of ATP. The citric acid cycle reaction occurs in the mitochondrial matrix, and for pyruvate to participate in the reaction, it needs to be transported from the cytosol across the mitochondrial membranes into the mitochondrial matrix. LÄS MER

  5. 4. A Functionality Study of Mycoprotein

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Luying Zhang; [2022]
    Nyckelord :mycoprotein; protein isolation; protein functionalities; food technology; Agriculture and Food Sciences;

    Sammanfattning : The mycoprotein was obtained from the company, Mycorena. The mycoprotein is a potential source of alternative protein of the animal origin used as the functional ingredients in the food industry. LÄS MER

  7. 5. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Annette Kägu; [2022]
    Nyckelord :oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

    Sammanfattning : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. LÄS MER