Yakoub Ladjal Ettoumi

11 Questions 24 Answers 0 Followers

Questions related from Yakoub Ladjal Ettoumi

Dear colleagues, I am looking for data on microalgae market. Could you suggest me some resources please?

some economical statistics only.

08 May 2024 2,521 0 View

How to determine the proportions of beta-sheet and alpha-helix using FTIR?

FTIR is employed for the examination of protein secondary structure. The initial step involves deconvoluting the amide I peak, which has already been accomplished. Now, the question is how to...

27 October 2023 7,306 1 View

Which analysis do you recommend to combine with FTIR to characterize a protein?

To study the structure of a protein we need some physicochemical analysis such as FTIR,DRX, RMN,DSC, .....

06 May 2023 2,342 2 View

How can I clarify alguae protein extract?

I need your help please. I am extracting alguae proteins by alkaine solubilsation- isoelectique precipitation. I obtained a very colored extract? I want to clarify the extract? Do you have any...

06 March 2023 5,100 2 View

Is it important to neutralise ( change the pH to 7) the pH of the proteins afer isoelectic precipitation?

I am extracting protéines by isoelectrique precipitation at pH 4. I don't know if I have to resolubilise the proteins at pH7 before freez-drying or I can freez-dry them directly after...

11 February 2023 8,822 4 View

I want to know more about chemically bound water and physically bound water. Who can hepl please?

bound water is generally classified as physically bound water and chemically bound water. Physically bound water comprises with absorbed, adsorbed, and trapped or liquid- inclusion water. On...

21 October 2021 5,052 2 View

How long the ABTS solution, before and after add persulfate, can be conserved?

I prepared solution of ABTS and I don,t know how long it can be used. - ABTS with persulfate - ABTS without persulfate. Thanks

17 November 2020 9,699 5 View

How water activity affects lipid peroxydation in food?

Water activity is the most important factor in food preservation, I am looking for papers or explanations for the relation between water activity and lipid peroxydation... E.g. it is very fast at...

19 September 2018 7,698 6 View

Why low ionic strength enhances protein solubility, while high ionic strength reduces it?

protein solubilty, electric charge, (zeta potentiel), charge neutralization,...

29 April 2017 1,880 13 View

To extract Protein by isoelectric precipitation method, we use NaOH and HCl. I want to know if These chemical are allowed to prepare edible food?

edible protein isolates,

21 April 2017 5,943 5 View

I am nostalgic to research !

There is more than 2 years; I don’t do a real scientific research, only courses! But I have some original idea and projects. Hope to have the opportunity to realize it.

01 January 1970 2,206 3 View