Protein Essay Examples – Only The Best to Spark Your Inspiration!

Article Review On Carbohydrate Response Element Binding Protein

ChREBP is a protein in the liver that helps in the metabolism of glucose and the stores fat in the body. ChREBP acts as a transcript factor in sorting out the gene activated by glucose appearance of numerous enzymes in the liver, that are accountable for conversion of surplus carbohydrate to fats. ChREBP is translocate into the nucleus with the help of high levels of glucose, and later on-regulates transcriptional activity.
When serum glucose increase in level, the isoforms of glucose transporter kinase (hexokinase IV) and GLUT2, appear in the hepatocyte and facilitate equilibration and rapid uptake of intracellular

Protein

Treatment

1 Page

New Peptide Based Soft Drink Research Paper

New peptide based soft drink

Casein is a family of proteins found in mammalian milk and is generally classified into four types, αS1, αS2, β, κ. The amino acid sequence that makes up for it, largely contain groups of different peptides that are inactive. However, research in the area of finding bioactive peptides in Casein in the last decade has given numerous results. Several βcasein peptides, for instance, are now used as ingredients in protein shakes, energy drinks and other processed foods for their qualities like slow digestion (giving a continuous supply of amino acids and thus nitrogen to the body) and reduction of hypertension, etc.

1 Page

Literature Review On Mitochondria Calcium Dynamics And Interactions Between

Mitochondria and Endoplasmic Reticulum

Literature Review

Literature Review – Interactions
Between Mitochondria and Endoplasmic Reticulum and Mitochondria Calcium Dynamics
The interactions between mitochondria and endoplasmic reticulum in plants have great significance in the ability of the plant to self regulate, grow well and even fight off toxins. Calcium is very important for strengthening cell walls (Holdaway & Helper, 2003). The dynamic of calcium up-take has been studied since the 1800s due to the importance calcium has as a regulator for successful growth and development of plants (Hepler, 2005). The intricacies of the part Calcium plays in intracellular reactions which regulate growth and development has

2 Pages

Essay On Effect Of Dietary Fiber Arabinogalactan On The Textural And Sensory Properties Of

INTRODUCTION

General overview

Preparation of yoghurt takes place through milk fermentation process with various cultures of bacteria comprising of streptococcus subspecies mixed with lactobacillus delbrueckii subspecies and thermophiles (Barbano, 2009). Basically, yoghurt comes in two types: distilled and set (Augustin et al., 2003). The author further explains there is a difference in the main procedure through which these yogurts are manufactured. In the set yoghurt (inclusive of fruit on the bottom), the formation takes place in retail pots as the fermentation of the lactic acid bacteria proceeds into lactic acid generating a structure of continuous gel in the container

7 Pages

Technology Leavening Process Essay

Technology: Leavening Process

Leavening is a substances that is used to ensure rising or alternatively fermentation occurs in grain products. Therefore the leavening process is purely based on knowledge of how best to retain gas within flour products or grain products for an acceptable amount of time. There are several factors which are involved and determine the level of gas retention in dough which include; applied yeast, sugar and salt concentration, amount of temperature involved in baking and the time duration taken in baking the dough products (Figoni, 2011). There also exists other element that affect the malleability hence

2 Pages

Fat And Protein Content Course Work

Introduction
The nutritional content of many foods is of great concern to human health. Most companies indicates the nutritional contents of each ingredients in its packed foods, however, this is based on wrong calculation providing misleading information. This is very dangerous. A perfect method according to (Bluman, 2005) is presented in analyzing three foods for its fat and protein content.

Incorrect formulae used by companies

Percentage=*100

Correct formulae

Percentage=*100

Breakfast: zymil low fat milk-perserve (250ml) 473kJ. 8.5g protein, 3.3g fat,12.3g carbs, 12.3g sugar,