Search results
Results from the WOW.Com Content Network
Benzamidine is a reversible competitive inhibitor of trypsin, trypsin-like enzymes, and serine proteases. [4] It is often used as a ligand in protein crystallography to prevent proteases from degrading a protein of interest. The benzamidine moiety is also found in some pharmaceuticals, such as dabigatran.
Benzamide is an organic compound with the chemical formula of C 7 H 7 NO.It is the simplest amide derivative of benzoic acid.In powdered form, it appears as a white solid, while in crystalline form, it appears as colourless crystals. [5]
Hydrolyzed protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this process exist, the most common method is prolonged heating with hydrochloric acid, [1] sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.
The skim milk is then fractionated using ultrafiltration to make a skim concentrate that is lactose-reduced. [1] This process separates milk components according to their molecular size. Milk then passes through a membrane that allows some of the lactose, minerals, and water to cross through.
Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking ...
In biochemistry, phenylmethylsulfonyl fluoride (PMSF) is a serine protease inhibitor (serine hydrolase inactivator) commonly used in the preparation of cell lysates.PMSF does not inactivate all serine proteases. [1]
Rather they refer to what percentage of the total weight is milk fat. For example, one cup of milk weighs about 225 grams. Of that weight, 2% milk holds 5 grams of fat and whole milk contains 8 grams.
One of the oldest applications of homogenization is in milk processing. [7] It is normally preceded by "standardization" (the mixing of milk from several different herds or dairies to produce a more consistent raw milk prior to processing). [7] The fat in milk normally separates from the water and collects at the top. Homogenization breaks the ...