Influence Of Protein Content Research Articles

Immunogenicity of liposomes and iscoms containing the major outer membrane protein of Neisseria gonorrhoeae: influence of protein content and liposomal bilayer composition

The influences of Neisseria gonorrhoeae protein IB content and bilayer composition of liposomes and protein content of iscoms on immunogenicity were investigated. Changes in the protein content of liposomes did not influence the immunoglobulin G response, whereas the response was lowered when the amount of protein in iscoms was increased. Bilayer composition only influenced the primary immunoglobulin G response; immunological memory was not affected.

Proteines totales et composition proteique de semoules de bles durs Italiens; correlations avec la qualite des pates alimentaires

The authors have investigated the influence of protein content and composition on the spaghetti quality obtained by six varieties of Italiandurum wheat. Both factors play an important role but the quality is particularly influenced by water and isopropanol soluble fractions.

INFLUENCE OF PROTEIN CONTENT ON SOME DURUM WHEAT QUALITY PARAMETERS

The influence of protein content on some durum wheat (Triticum durum Desf.) quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in semolina yellow pigment content was observed for one of the two durum wheats as protein content increased. For both cultivars, a moderate increase in protein content was accompanied by a marked decrease in farinogram mixing time concomitant with an increase in maximum consistency and tolerance index. Cooking quality and tolerance to overcooking continued to improve as protein increased for both cultivars over the complete range of protein content examined. For both durum wheats, the proportion of non-gluten protein (the albumins and globulins) decreased significantly with increasing protein content. Gluten characteristics, as measured by the Berliner turbidity test, appeared to improve as protein increased. However, this improvement could not be related to the Osborne solubility distribution of the gluten proteins which revealed an increase in the proportion of gliadins as protein content increased for one of the durum wheats, and no significant change for the other. For both cultivars, protein content is the major factor that influences both rheological and cooking properties.

Influence of protein content of the diet on synthesis and break-down-rate of different organ proteins in the postnatal period.

Influence of protein content of the diet on synthesis and break-down-rate of different organ proteins in the postnatal period.

Protein nutrition and radiation damage in mice.

IN the case of protein nutrition and irradiation, a few experiments have been reported but are not all in agreement. In the work reported here, experiments were performed to test the influence of protein content in the diet on the survival rate of γ-ray irradiated mice. The effect of protein was examined both before and after irradiation.

The Influence of Protein Content of the Diet and of Chlortetracycline and/or Vitamin B12 Supplementation upon Performance of Growing-Fattening Pigs

IN an early report on the use of APF (Animal Protein Factor) supplements in swine rations Cunha et al. (1950) suggested that the protein requirements of swine might need to be re-evaluated using adequate amounts of vitamin B12, plus other factors present in Lederles' APF supplement. Jukes et al. (1950) showed that chlortetracycline (Aureomycin) was largely responsible for the increased rate of gain of growing swine fed this APF supplement. It has since been reported by Catron and coworkers (1952) that corn-soybean oil meal type diets adequate in non-protein dietary factors and containing a 14-11-8 percent protein combination were equal to a 16-13-10 percent combination for pigs from weaning to 75, 75 to 150 and 150 to 200 lb. when chlortetracycline was added to the lower level protein combination. These workers and Burnside et al. (1954) suggested that antibiotic apparently effected a protein-sparing action with respect to the pigs' protein needs. Robison (1952), Bowland and McElroy (1952) and Botkin et al. (1951) have reported experiments in which lower protein diets supplemented with an antibiotic were equal or superior to higher protein diets without an antibiotic.