Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums.

The study aims to develop a plant-based food gel with a unique texture using callus cells and a mixture of xanthan (X) and konjac (K) gums. The effect of encapsulation of carrot callus cells (0.1 and 0.

Temperature-induced selective death of the C-domain within angiotensin-converting enzyme molecule.

Somatic angiotensin-converting enzyme (ACE) consists of two homologous domains, each domain bearing a catalytic site. Differential scanning calorimetry of the enzyme revealed two distinct thermal transitions with melting points at 55.3 and 70.