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"Diajukan sebuah model yang menjelaskan mekanisme pembentukan gerak pada protein berdasarkan interaksi-interaksi materi dengan pendekatan lagrangian. Sumber non-linier yang disuntikan direpresentasikan oleh lagrangian medan elektromagnetik. Pelipatan protein terjadi karena sumber nonlinier merambat melalui badan protein. Perambatan sumber non-linier melalui badan protein, dapat membuat transisi protein dari bentuk metastabil ke keadaan dasar.

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A model to describe the mechanism of conformational dynamics in protein based on matter interactions using lagrangian approach is proposed. Nonlinear sources injected are represented by electromagnetic feld lagrangian. Protein folding is caused by nonlinear source propagate through the protein backbone. Propagation of nonlinear source through the bakcbobe of the protein, can mediate the transition of a protein from metastable conformation to its ground state."

"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. "

"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."

"The aim of this book is to provide an overview of the developments as seen by some of the main contributors to the field. The chapters are not intended to give exhaustive reviews of the literature but, instead to illustrate examples demonstrating the sort of information, which infrared techniques can provide and how this information can be extracted from the experimental data. By discussing the strengths and limitations of the infrared approaches for the investigation of folding and misfolding mechanisms this book helps the reader to evaluate whether a particular system is appropriate for studies by infrared spectroscopy and which specific advantages the techniques offer to solve specific problems."

"In this volume, Peter Tompa and Monika Fuxreiter have assembled a series of papers that address the issue of fuzziness in molecular interactions. These papers provide a broad overview of the phenomenon of fuzziness and provide compelling examples of the central role played by fuzzy interactions in regulation of cellular signaling processes and in viral infectivity. These contributions summarize the current state of knowledge in this new field and will undoubtedly stimulate future research that will further advance our understanding of fuzziness and its role in biomolecular interactions."

"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."

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