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"The objective of this research was to examine the optimum condition of enzymatic hydrolysis of shark protein by visceratic enzyme and trypsin ...."

"Protein of seaweed . Seeaweds are consumed by people,especially who lived in the coastal areas....."

"Protein adalah salah satu unsur dalam makanan yang terdiri dari asamasam amino yang mengandung unsur karbon, hidrogen, oksigen, nitrogen, dan belerang. Identifikasi protein selama ini dilakukan dengan menggunakan metode spektroskopi konvensional misalnya spektroskopi UV-Vis dan metode Kjeldhal. Kedua metode ini membutuhkan persiapan sampel yang lama dan rumit, serta biaya yang mahal. Hal ini karena harus dilakukan pemisahan protein dari makromolekul yang lain yang tidak diinginkan dalam analisa. Spektroskopi FTIR (Fourier Transform Infrared) merupakan salah satu metode baku untuk mendeteksi struktur molekul senyawa melalui identifikasi gugus fungsi penyusun senyawa. Identifikasi protein dilakukan dengan menganalisa serapan gugus fungsi dengan Fourier Transform Infrared (FTIR). Penelitian ini bertujuan untuk mengidentifikasi protein dengan FTIR, dan mengenali puncak dari protein. Hasil penelitian menunjukkan bahwa dari ke-empat sampel (keju hewani, keju nabati, susu dan mentega) protein dapat dikenali dengan tiga peak yaitu amida III (1240-1265 cm-1) , amida IV (633-721 cm-1), dan amida VI (551-586 cm-1). Peak untuk amida III mewakili gugus CN stretching dan NH bending, amida IV mewakili gugus OCN bending dan amida VI mewakili gugus out-of plane NH bending. kadar protein relatif per karbonil untuk susu, keju hewani, keju nabati, dan mentega adalah 0,67, 1,37, 2,17, dan 1,70 dengan kadar protein 9,47 %, 19,08 %, 30,67 %, dan 24,03 %.

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Protein is one of the elements in food which consists of amino acids that contain carbon, hydrogen, oxygen, nitrogen, and sulfur. Identification of the protein had been done using conventional spectroscopic methods such as UV-Vis spectroscopy and Kjeldhal methods. Preparation of the sample for both methods were long enough, complicated, and expensive. This was because had to do separation of proteins from other macromolecules that are not desirable in the analysis. FTIR Spectroscopy (Fourier Transform Infra Red) is one of the standard methods for detecting the molecular structure of compound through the identification of functional groups that make up the compound. Identification is done by analyzing the absorption of the functional protein by Fourier Transform Infrared (FTIR). The aims of the research are to identify protein by FTIR, and describe their peaks.

The results of the research show that of four samples (cheese, vegetable cheese, milk, and butter), proteins can be identified by three peaks, that are amide III (1240-1265 cm-1), amide IV (633-721 cm-1), and amide VI (551-586 cm-1). Peak of the amide III represents the CN stretching and NH bending, amide group IV represents the OCN bending, and amide VI represents out-of plane NH bending. Protein relative levels per carbonyl for milk, cheese, vegetable cheese, and butter are 0.67, 1.37, 2.17, and 1.70 with a protein content of 9.47%, 19.08%, 30.67% , and 24.03%."

"Kadar C-reactive protein (CRP) dalam plasma di laporkan meningkat pada individu obes."

"This volume has a strong focus on homo-oligomerization, which is surprisingly common. However, protein function is so often linked to both homo- and hetero-oligomerization and many heterologous interactions likely evolved from homologous interaction, so this volume also covers many aspects of hetero-oligomerization."

"Latar Belakang: Human Platelet Lysates (HPL) yang berasal dari platelet yang melewati masa simpan belum diketahui efeknya pada kultur HUVEC. Tujuan: Mengevaluasi pengaruh waktu penyimpanan platelet pada HPL terhadap profil protein HUVEC. Metode: HUVEC dikultur dengan FBS, HPL fresh, dan HPL extended diuji dengan SDS-PAGE. Hasil: Intensitas band HPL fresh dan extended cenderung lebih tinggi. Ketebalan band HPL fresh dan extended lebih tinggi dibandingkan FBS pada band 4, dan lebih rendah pada band 3. Kisaran berat molekul protein HPL fresh dan extended tidak berbeda dibandingkan FBS. Simpulan: Profil protein HUVEC menggunakan HPL fresh dan extended identik dengan FBS.

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Background: The effect of Human Platelet Lysates (HPL) derived, from platelets that have passed normal shelf life was unknown on HUVEC.

Objective: To determine shelf-life effect on HPL as FBS alternative on HUVEC protein profile. Method: HUVEC were cultured with FBS, fresh, extended HPL, and analyzed with SDS-PAGE. Results: Band intensity of fresh HPL tended to be higher. Band thickness of HPL higher than FBS in band 4th row band, and lower in 3rd row band. No difference were observed in protein molecular weight range between HPL fresh, extended, FBS. Conclusion: HUVEC protein profile cultured with fresh, extended HPL is identical with FBS.

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"Rapid development of biotechnology can make better life . Processing a substance to become other substance with the use of microorganism is included in simple biotechnology, for example fermentation technology that change proteins at soybeans to amino acid with the work of fungus, especially Rhizopusbsp...."

"Diajukan sebuah model yang menjelaskan mekanisme pembentukan gerak pada protein berdasarkan interaksi-interaksi materi dengan menggunakan pen¬dekatan lagrangian dan perusakan simetri. Perubahan bentuk protein dan sumber non-linier yang disuntikan direpresentasikan oleh lagrangian boson dengan tambahan interaksi φ4 sebagai sumber gangguan. Metode path in¬tegral digunakan untuk menghitung sifat mekanika statistik-nya.

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A model to describe the mechanism of conformational dynamics in protein based on matter interactions using lagrangian approach and imposing certain symmetry breaking is proposed. Both conformation changes of proteins and the injected non-linear sources are represented by the bosonic lagrangian with an additional φ4 interaction for the sources. The path integral method is used to calculate its statistical mechanic properties. "