Amano Enzyme has developed a new enzyme that improves the solubility of proteins at lower pH levels, helping manufacturers develop fruity protein shakes and other beverages without some of the ...

If you drop the protein isolate – which has a very light amber tint and slight umami flavor - into a glass of water, meanwhile – it “ remains 100% soluble at a fairly high concentration,” with no ...

Salt-induced swelling is a crucial phenomenon in pork meat processing, significantly influencing the meat's water-holding capacity (WHC). Existing theories focus on the role of myofibrillar proteins, ...

Researchers at the University of Florida have discovered that a modified version of an important immune cell protein could be used to treat Alzheimer's disease. The study, which will be published ...

High throughput crystallization techniques are frequently employed to generate the large numbers of high purity protein crystals needed for protein crystallography. These attempt to crystallize ...

Saint Louis University’s Protein Core is a shared-use core facility that supports expression, purification and analysis of reagent and preclinical proteins. The core provides instrumentation and ...