lowry method protein concentration assay kit (Beijing Solarbio Science)
90
Structured Review
Beijing Solarbio Science
lowry method protein concentration assay kit
Lowry Method Protein Concentration Assay Kit, supplied by Beijing Solarbio Science, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/lowry-method+kit/lowry+protein+assay+kit/pmc11999528-145-1-22
Average 90 stars, based on 1 article reviews
Lowry Method Protein Concentration Assay Kit, supplied by Beijing Solarbio Science, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/lowry-method+kit/lowry+protein+assay+kit/pmc11999528-145-1-22
Average 90 stars, based on 1 article reviews
lowry method protein concentration assay kit - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties. Article Snippet: Fibrillation of plant proteins is a promising approach to enhance their gel properties.. In this study, black kidney bean protein isolate self-assembled into amyloid fibrils and subsequently formed hydrogels at a concentration of 2.0 wt% after thermal treatment at pH 2.0.. Gel structure and rheological properties were modulated by regulating the acid-heat incubation time (0–72 h). Article Title: Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion Article Snippet: Under specific processing conditions, globular food protein can form amyloid fibrils with excellent functional properties in food processing.. Amyloid fibrils can be adsorbed on the surface of oil droplets to improve the stability of oil-in-water emulsion.. The protein can form monomers oligomers, protofibrils and mature fibrils of which the concentrations increase with the prolonging acidic-heating time. Protein Concentration:Article Title: Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product Article Snippet: Complex protease (1.6 AU-N/g) was supplied by Novozymes (Copenhagen, Denmark). .. The Article Title: KGF impedes TRIM21-enhanced stabilization of keratin 10 mediating differentiation in hypopharyngeal cancer. Article Snippet: KGF, also known as FGF7, is a member of the fibroblast growth factor (FGF) family that binds with high affinity to the FGF receptor 2b (FGFR2b) and regulates various cellular processes, including cell proliferation and differentiation in a variety of tumors.. However, its potential role in hypopharyngeal cancer (HPC) remains largely unknown.. In our study, we observed increased expression of FGFR2b in HPC. Activity Assay:Article Title: Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product Article Snippet: Complex protease (1.6 AU-N/g) was supplied by Novozymes (Copenhagen, Denmark). .. The Concentration Assay:Article Title: Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates. Article Snippet: Intermolecular interaction is a key factor in the fortification of surimi gels by plant protein addition.. Here, the effects of different intermolecular interactions, such as ionic, covalent and non-covalent interactions, on gel structure, gelation strength and water-holding properties were investigated, using sturgeon surimi fortified by three walnut isolates, including walnut meal (WM), protein isolate (WPI) and peptide (WP), as representatives.. Quantitative creep-recovery analysis and soluble protein assay demonstrated that secondary bonds, mainly hydrophobic interaction and hydrogen bond, possibly played a dominant role in walnut protein-fortified surimi gels. |