Effect of temperature on structural configuration and immunoreactivity of pH-stressed soybean (Glycine max) agglutinin.

Soybean agglutinin (SBA) was purified using ammonium sulfate precipitation and liquid chromatography. Purified SBA was used to produce monoclonal antibodies through hybridoma technology. SBA secondary structure was studied using circular dichroism.

Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace.

Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for total phenolic content (TPC), total flavonoid content (TFC), DPPH, FRAP antioxidant activity, and anticancer activity using MDA-MB-468 (MM-468; African American) breast cancer cells. Muscadine berry extracts and mixed products showed cytotoxicity activities of up to 70% against MM-468 breast cancer cells. Cell growth inhibition was higher in 'macerated Floriana' with an IC50 value of 20.

Composition, structural configuration, and antigenicity of Atlantic cod (Gadus morhua) tropomyosin.

Tropomyosin, a myofibrillar muscle protein, has been recognized as a finfish allergen. In this study, tropomyosin from Atlantic cod fillets (Gadus morhua, C) was purified using a two-step purification strategy (isoelectric precipitation and anion-exchange chromatography). C structural configuration in two sample matrices (impure and pure) were elaborated using different polyacrylamide gel electrophoresis (native, non-reducing, and reducing PAGE).

Aquatic food animals in the United States: Status quo and challenges.

This review summarizes (1) the U.S. status quo for aquatic food animal production and marketing; (2) major food safety and quality issues/concerns for aquatic food animals in the United States, including fish misbranding, finfish/shellfish allergies, pathogens, toxins and harmful residues, microplastics, and genetically engineered salmon; and (3) various U.

Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules.

The effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid (CLA) microcapsules were investigated. CLA emulsions were prepared with milk protein concentrates (MPC) or a mixture of whey protein isolates (WPI) and sodium caseinate (SC). Larger droplet sizes and wider size distributions were observed for MPC-CLA emulsions, where the varied sizes and heterogeneous protein particles with different rigidity discontinuously adsorbed on the oil droplets.