Skills (18)
Research experience
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Jan 2007
Research: University of Tehran
University of Tehran · Department of Food Science and TechnologyTehrān · Iran
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Teaching: Immunology Tests In the laboratory and Molecular and cellular Biology
Other
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LanguagesPersian and English
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Journal RefereesThe Journal of Cell Biology
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Other Interestsstudy and sport, Genetics and humangenetics , Genetics ,Molecular and cellular biology and Molecular genetics
Questions and Answers (6) View all
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Answer added in Immunological Assays12 What is the importance of HRP-conjugated antibody in sandwich ELISA?Hi.If you want to give increase sensivity until pgr/ml. you will use biotin and avadin antibody kit .
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Answer added in RIA27 Serum insulin concentration: RIA versus ElisaI think that the ELISA is better than the RIA. Especially when we're using biotin and avidin ELISA sensitivity in insulin absorption is highly pico ... [more]
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Answer added in Genetics16 How do you define a single "molecule" of DNA?We can measure single strand DNA and doubel strand DNA by measuring at 280 nm. it has a high optical absorption. it is a single strand DNA and if it... [more]
Publications (1) View all
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Article: Proteolysis in ultra‐filtered and conventional Iranian white cheese during ripening
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ABSTRACT: Conventional and ultra-filtered (UF) Iranian white cheeses were made with almost identical gross chemical composition and the extent and characteristics of proteolysis were studied during ripening. UF cheeses exhibited a lower rate of development of pH 4.6-soluble nitrogen than conventional cheeses. The rates of degradation of αs1-casein and particularly β-casein were lower in UF cheeses than in conventional cheeses. Plasmin activity was lower in UF cheeses than that in conventional cheese, whereas coagulant activity was higher in the former. Noticeable qualitative and quantitative differences were observed in reverse-phase high performance liquid chromatography (RP-HPLC) peptide profiles between UF and conventional white cheeses and chemometric analysis of peak height data distributed the cheeses into two separate groups. The levels of free amino acids in UF cheeses were lower than in conventional cheeses. Lower peptide degradation and production of amino acids suggested slower ripening, which may have been associated with the weak aroma development characteristic of UF cheeses.International Journal of Dairy Technology 07/2007; 60(3):211 - 220. · 1.11 Impact Factor
