ALBUMOSE Meaning and
Definition
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Albumose is a term used in biochemistry and nutrition to describe a group of soluble proteins that are formed from the partial hydrolysis of proteins. These proteins are characterized by their ability to be precipitated by strong acids, heat, or heavy metal ions. Albumose is commonly found in animal tissues and can also be produced through the enzymatic breakdown of proteins, such as during digestion.
Albumose molecules are relatively small in size compared to intact proteins, and they typically have higher solubility in water due to their modified structure. They are known for their role in providing essential amino acids to the body, which are necessary for growth, repair, and maintenance of tissues. Albumose has been recognized for its potential as a protein source, mainly due to its higher digestibility compared to intact proteins.
In the food industry, albumose is often used as a flavoring or texturizing agent due to its ability to contribute to the taste, texture, and overall sensory experience of various food products. It can be incorporated into processed meats, sauces, soups, and other food formulations to enhance their flavor and mouthfeel. Additionally, in medical and scientific research, albumose is utilized for its unique properties to study protein degradation, enzymatic reactions, and protein chemistry.
Overall, albumose plays a significant role in both biological systems and culinary applications, making it a versatile protein component with several potential uses across different fields.
Common Misspellings for ALBUMOSE
- zlbumose
- slbumose
- wlbumose
- qlbumose
- akbumose
- apbumose
- aobumose
- alvumose
- alnumose
- alhumose
- algumose
- albymose
- albhmose
- albjmose
- albimose
- alb8mose
- alb7mose
- albunose
- albukose
Etymology of ALBUMOSE
The word "albumose" has a relatively straightforward etymology. It is formed by combining two parts: "albumin" and "-ose".
1. "Albumin": The term "albumin" comes from the Latin word "albumen", meaning "egg white". It was coined in reference to a protein found in egg white, which was first discovered and isolated in 1770 by the French chemist Louis-Nicolas Vauquelin.
2. "-ose": The suffix "-ose" is derived from the French word "-ose", which is ultimately derived from the Greek word "-osis" meaning "action, process, or condition". In chemistry, the "-ose" suffix is commonly used to denote a sugar or carbohydrate.
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