Debra A Clare

Works (20)

Updated: April 5th, 2024 01:44

2013 article

Hydrolysis of ozone pretreated energy grasses for optimal fermentable sugar production

Panneerselvam, A., Sharma-Shivappa, R. R., Kolar, P., Clare, D. A., & Ranney, T. (2013, August 26). Bioresource Technology, Vol. 148, pp. 97–104.

By: A. Panneerselvam n, R. Sharma-Shivappa n, P. Kolar n, D. Clare n & T. Ranney n 

author keywords: Miscanthus; Saccharum; Optimization; Enzymatic hydrolysis; Alkali pretreatment
MeSH headings : Acids / chemistry; Biofuels; Biomass; Carbohydrates / biosynthesis; Fermentation / drug effects; Glucose / biosynthesis; Hydrolysis / drug effects; Lignin / analysis; Ozone / pharmacology; Poaceae / drug effects; Poaceae / metabolism; Sodium Hydroxide / pharmacology; Solubility; Xylans / metabolism; Xylose / biosynthesis
topics (OpenAlex): Biofuel production and bioconversion; Microbial Metabolic Engineering and Bioproduction; Catalysis for Biomass Conversion
TL;DR: Ozonated energy grass varieties were enzymatically hydrolyzed to establish process parameters for maximum fermentable sugar production and to study the effect of lignin degradation products generated during ozonolysis on cellulolytic enzymes. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2011 article

Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis

Clare, D. A., & Daubert, C. R. (2011, April 13). Journal of Food Science.

By: D. Clare n & C. Daubert n

author keywords: emulsions; enzyme modification; heat stability; rheology; transglutaminase; whey protein
MeSH headings : Catalysis; Emulsions; Food Handling / methods; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Particle Size; Rheology; Solutions; Transglutaminases / metabolism; Viscosity; Water / chemistry; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Muscle metabolism and nutrition; Microencapsulation and Drying Processes
TL;DR: The functionality of whey dispersions, prepared with a modified whey protein concentrate (mWPC) ingredient, was significantly altered after cross-linking with microbial transglutaminase (TGase) upon pH adjustment to 8, and the functional characteristics of TGase- mWPC ingredients may be designed to deliver superior performance, especially with regard to improving heat and emulsion stability. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2010 article

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of β-Lactoglobulin

Mudgal, P., Daubert, C. R., Clare, D. A., & Foegeding, E. A. (2010, September 2). Journal of Agricultural and Food Chemistry.

By: P. Mudgal n, C. Daubert n, D. Clare n & E. Foegeding n

author keywords: acid hydrolysis; pepsin; cold thickening; beta-lactoglobulin; disulfide; whey protein
MeSH headings : Disulfides / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Hydrolysis; Lactoglobulins / chemistry; Lactoglobulins / metabolism; Pepsin A / metabolism; Solutions; Viscosity
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications
TL;DR: Beyond the existence of limited disulfide interactions, acid hydrolysis and noncovalent interactions more likely play a crucial role in defining the functionality of acidified powdered modified whey ingredients. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2010 article

Transglutaminase Catalysis of Modified Whey Protein Dispersions

Clare, D. A., & Daubert, C. R. (2010, May 1). Journal of Food Science.

By: D. Clare n & C. Daubert*

author keywords: enzyme modification; functionality; glycoprotein formation; rheology-apparent viscosity; transglutaminase; whey protein
MeSH headings : Biocatalysis; Calcium Chloride / chemistry; Dipeptides / chemistry; Dithiothreitol / chemistry; Food Handling / methods; Glucosamine / chemistry; Glycoconjugates / chemistry; Hydrogen-Ion Concentration; Hydroxylamine / chemistry; Kinetics; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Milk Proteins / ultrastructure; Osmolar Concentration; Particle Size; Polymers / chemistry; Sulfhydryl Compounds / analysis; Suspensions; Transglutaminases / metabolism; Viscosity; Whey Proteins
topics (OpenAlex): Blood properties and coagulation; Proteins in Food Systems; Polysaccharides Composition and Applications
TL;DR: The results suggest that unique TGase-mWPC and/orTGase- mWPC-glucosamine ingredients may be designed to provide novel, value-added, polymeric/glyco-polymeric protein products that afford added benefit for the milk industry. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2008 article

Antimicrobial Properties of Milkfat Globule Membrane Fractions

Clare, D. A., Zheng, Z., Hassan, H. M., Swaisgood, H. E., & Catignani, G. L. (2008, January 1). Journal of Food Protection, Vol. 71, pp. 126–133.

By: D. Clare n, Z. Zheng*, H. Hassan n , H. Swaisgood n & G. Catignani n

MeSH headings : Animals; Anti-Bacterial Agents / pharmacology; Bacillus cereus / growth & development; Cattle; Consumer Product Safety; Culture Media / chemistry; Escherichia coli O157 / growth & development; Food Contamination / prevention & control; Food Microbiology; Food Preservation / methods; Food Preservatives / pharmacology; Hydrogen Peroxide / pharmacology; Lactobacillus / growth & development; Membrane Proteins / pharmacology; Microbial Sensitivity Tests; Milk / chemistry; Protein Hydrolysates / pharmacology; Pseudomonas fluorescens / growth & development; Salmonella typhimurium / growth & development
topics (OpenAlex): Protein Hydrolysis and Bioactive Peptides; Proteins in Food Systems; Probiotics and Fermented Foods
TL;DR: It is determined that the antimicrobial effects observed on BHI plates were due to the generation of H2O2 by xanthine oxidase, a major protein constituent of the MFGMs, as a result of purine catalysis, and this substrate is present in BHI but lacking in LB medium. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2008 article

Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein

Clare, D. A., Gharst, G., Maleki, S. J., & Sanders, T. H. (2008, November 1). Journal of Agricultural and Food Chemistry.

By: D. Clare n, G. Gharst n, S. Maleki n & T. Sanders n

author keywords: Peanut proteins; peanut flour; transglutaminase; casein; rheology; antibody reactivity; IgE binding
MeSH headings : 2S Albumins, Plant; Allergens / immunology; Antigens, Plant / immunology; Arachis / chemistry; Arachis / immunology; Blotting, Western; Caseins / analysis; Caseins / immunology; Dietary Proteins / analysis; Glycoproteins / immunology; Immune Sera / immunology; Immunoglobulin E / metabolism; Immunoglobulins / metabolism; Membrane Proteins; Plant Proteins / immunology; Seed Storage Proteins / immunology; Transglutaminases / metabolism
topics (OpenAlex): Food Allergy and Anaphylaxis Research; Proteins in Food Systems; Celiac Disease Research and Management
TL;DR: Casein proved to be an effective cosubstrate with PF for creating Tgase modified PF-CN dispersions for use as a novel high protein food ingredient. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2008 article

Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH

Lillard, J. S., Clare, D. A., & Daubert, C. R. (2008, December 24). Journal of Dairy Science.

By: J. Lillard n, D. Clare n & C. Daubert n

author keywords: whey glycoprotein; lactosylation; Maillard reaction at low pH; emulsion
MeSH headings : Carbohydrate Metabolism; Colorimetry; Emulsions / chemistry; Food Technology; Glycosylation; Hydrogen-Ion Concentration; Mass Spectrometry; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Milk Proteins / ultrastructure; Water / chemistry; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Food composition and properties
TL;DR: It is suggested that the functionality of mWPC ingredients can be enhanced by conjugation with carbohydrate materials at low pH, especially with regard to improving the emulsifying attributes. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

Calcium Effects on the Functionality of a Modified Whey Protein Ingredient

Clare, D. A., Lillard, S. J., Ramsey, S. R., Amato, P. M., & Daubert, C. R. (2007, November 27). Journal of Agricultural and Food Chemistry.

By: D. Clare n, S. Lillard n, S. Ramsey n, P. Amato n & C. Daubert n

MeSH headings : Calcium / pharmacology; Calorimetry, Differential Scanning; Desiccation; Elasticity; Food Additives / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Solutions; Viscosity; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications
TL;DR: In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone, while the physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour Dispersions

Gharst, G., Clare, D. A., Davis, J. P., & Sanders, T. H. (2007, August 7). Journal of Food Science.

By: G. Gharst n, D. Clare n, J. Davis n & T. Sanders n

author keywords: amidated pectin; peanut flour; peanut proteins; rheology; transglutaminase
MeSH headings : Arachis / chemistry; Bacteria / enzymology; Chemical Phenomena; Chemistry, Physical; Cross-Linking Reagents; Flour / analysis; Food Handling / methods; Gels; Molecular Weight; Particle Size; Pectins / chemistry; Pectins / metabolism; Plant Proteins / chemistry; Plant Proteins / metabolism; Rheology; Temperature; Transglutaminases / metabolism; Viscosity
topics (OpenAlex): Polysaccharides Composition and Applications; Proteins in Food Systems; Food composition and properties
TL;DR: Potential applications of TGase-treated PF dispersions, both in the presence and the absence of AP, for use in peanut-base food products, including protein bars, shakes, and value-added baked goods are suggested. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2006 journal article

Identification of Eggshell Membrane Proteins and Purification of Ovotransferrin and β-NAGase from Hen Egg White

The Protein Journal, 25(1), 71–81.

By: G. Ahlborn n, D. Clare n, B. Sheldon n & R. Kelly n 

author keywords: beta-N-acetylglucosaminidase; ovotransferrin; isoelectric focusing; SDS-PAGE; eggshell membrane; hen egg white
MeSH headings : Acetylglucosaminidase / analysis; Acetylglucosaminidase / isolation & purification; Animals; Anti-Bacterial Agents / analysis; Chickens; Chromatography, Ion Exchange; Conalbumin / analysis; Conalbumin / isolation & purification; Egg Proteins / chemistry; Electrophoresis, Polyacrylamide Gel; Isoelectric Focusing; Membrane Proteins / chemistry; Muramidase / analysis; Ovum / chemistry; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
topics (OpenAlex): Proteins in Food Systems; Enzyme Production and Characterization; Protein Hydrolysis and Bioactive Peptides
TL;DR: Attempts to purify active fractions of β-N-acetylglucosaminidase, lysozyme and ovotransferrin from the ESM proved somewhat limited and will be required in order to fully elucidate the mechanism responsible for the antimicrobial properties associated with the E SM. (via Semantic Scholar)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018

2006 article

Transglutaminase Polymerization of Peanut Proteins

Clare, D. A., Gharst, G., & Sanders, T. H. (2006, December 29). Journal of Agricultural and Food Chemistry.

By: D. Clare n, G. Gharst n & T. Sanders n

author keywords: transglutaminase; peanuts (Arachis hypogaea Linn); protein functionality; food allergies
MeSH headings : Allergens / immunology; Allergens / metabolism; Antigens, Plant; Arachis / chemistry; Food Hypersensitivity / immunology; Glycoproteins / immunology; Glycoproteins / metabolism; Immunoglobulin E / metabolism; Membrane Proteins; Plant Proteins / immunology; Plant Proteins / metabolism; Polymers / metabolism; Rheology; Transglutaminases / metabolism; Viscosity
topics (OpenAlex): Proteins in Food Systems; Food Allergy and Anaphylaxis Research; Blood properties and coagulation
TL;DR: Rheological measurements established that transglutaminase-modified peanut extracts exhibited lowered viscosity readings compared to nontreated dispersions, and suggested that potential allergic responses were not enhanced after enzymatic modification. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2005 article

Comparison of Sensory, Microbiological, and Biochemical Parameters of Microwave Versus Indirect UHT Fluid Skim Milk During Storage

Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005, December 1). Journal of Dairy Science, Vol. 88, pp. 4172–4182.

By: D. Clare*, W. Bang n, G. Cartwright n, M. Drake n, P. Coronel n & J. Simunovic n 

author keywords: ultra-high temperature; microwave; sulfhydryl oxidase; sensory
MeSH headings : Animals; Color; Dithionitrobenzoic Acid / analysis; Fats / analysis; Food Handling / methods; Food Preservation; Hot Temperature; Microwaves; Milk / chemistry; Milk / microbiology; Oxidoreductases / metabolism; Sensation; Sulfhydryl Compounds / analysis; Taste; Time Factors; Viscosity
topics (OpenAlex): Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Sensory Analysis and Statistical Methods
TL;DR: It is suggested that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life by comparing sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2004 article

Cross-Linking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase

Truong, V.-D., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2004, February 7). Journal of Agricultural and Food Chemistry.

By: V. Truong n, D. Clare n, G. Catignani n & H. Swaisgood n

author keywords: whey protein; immobilized transglutaminase; transglutaminase; protein cross-linking; electrophoresis; Western blots; rheology
MeSH headings : Adsorption; Bacteria / enzymology; Cross-Linking Reagents; Enzymes, Immobilized; Milk Proteins / chemistry; Milk Proteins / metabolism; Rheology; Transglutaminases / metabolism; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Muscle metabolism and nutrition; biodegradable polymer synthesis and properties
TL;DR: Interestingly, the gelling point of WPI solutions increased from 68 to 94 degrees C after a 4-h reaction, and the gel strength was drastically decreased, suggesting that a process could be developed to produce heat-stable whey proteins for various food applications. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2003 article

Biodefense Properties of Milk: The Role of Antimicrobial Proteins and Peptides

Clare, D., Catignani, G., & Swaisgood, H. (2003, June 1). Current Pharmaceutical Design.

By: D. Clare n, G. Catignani* & H. Swaisgood*

author keywords: biodefense proteins and peptides; antimicrobial milk proteins; antimicrobial milk peptides; immunoregulatory milk proteins; immunoregulatory milk peptides; review article
MeSH headings : Adjuvants, Immunologic / chemistry; Adjuvants, Immunologic / pharmacology; Animals; Anti-Bacterial Agents / chemistry; Anti-Bacterial Agents / pharmacology; Colostrum / chemistry; Colostrum / immunology; Humans; Milk / chemistry; Milk / immunology; Milk Proteins / chemistry; Milk Proteins / immunology; Milk Proteins / pharmacology; Milk, Human / chemistry; Milk, Human / immunology; Peptides
topics (OpenAlex): Infant Nutrition and Health; Pediatric health and respiratory diseases; Breastfeeding Practices and Influences
TL;DR: The principal biological properties associated with each of these contributing milk components are reviewed with a special emphasis on the role of biodefensive milk peptides. (via Semantic Scholar)
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3. Good Health and Well-being (Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 article

Investigating the possibility of monitoring lectin levels in commercial soybean meals intended for poultry feeding using steam-heated soybean meal as a model

Fasina, Y. O., Classen, H. L., Garlich, J. D., Swaisgood, H. E., & Clare, D. A. (2003, April 1). Poultry Science.

By: Y. Fasina*, H. Classen*, J. Garlich*, H. Swaisgood* & D. Clare*

author keywords: soybean meal; lectin; urease activity; trypsin inhibitor; protein solubility
MeSH headings : Animal Feed / analysis; Animal Nutritional Physiological Phenomena; Animals; Food Handling / methods; Hydrogen-Ion Concentration; Nutritive Value; Plant Lectins / analysis; Plant Lectins / metabolism; Poultry / metabolism; Soybean Proteins / analysis; Soybean Proteins / metabolism; Temperature; Time Factors; Trypsin Inhibitors / analysis; Urease / metabolism
topics (OpenAlex): Animal Nutrition and Physiology; Proteins in Food Systems; Phytase and its Applications
TL;DR: The denaturation pattern of UA was highly correlated with that of SBL, indicating that UA could be used for monitoring lectin levels in commercial meals, and it was concluded that UA of 0.03 to 0.09 units of pH change are indicative of adequately processed meals that contain negligible Lectin levels. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2002 article

Immobilization and Utilization of the Recombinant Fusion Proteins Trypsin−Streptavidin and Streptavidin−Transglutaminase for Modification of Whey Protein Isolate Functionality

Wilcox, C. P., Clare, D. A., Valentine, V. W., & Swaisgood, H. E. (2002, May 21). Journal of Agricultural and Food Chemistry.

By: C. Wilcox n, D. Clare n, V. Valentine n & H. Swaisgood n

author keywords: immobilization; trypsin; transglutaminase; whey protein; functionality
MeSH headings : Adsorption; Biotinylation; Chemical Phenomena; Chemistry, Physical; Cross-Linking Reagents; DNA, Recombinant; Dithiothreitol / pharmacology; Enzymes, Immobilized; Escherichia coli / genetics; Gels; Glass; Milk Proteins / chemistry; Milk Proteins / metabolism; Recombinant Fusion Proteins; Streptavidin / genetics; Temperature; Transglutaminases / genetics; Transglutaminases / metabolism; Trypsin / genetics; Trypsin / metabolism; Viscosity; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Blood properties and coagulation; Transgenic Plants and Applications
TL;DR: By combining limited proteolysis with controlled cross-linking, it was possible to create derivatives of whey proteins with enhanced functional properties that allowed for recycling of the enzyme, eliminated the requirement for a downstream inactivation step, and permitted control over the extent of modification. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2002 article

Purification and Characterization of the Fusion Protein Trypsin-Streptavidin Expressed in Escherichia coli

Zhao, F., Clare, D. A., Catignani, G. L., & Swaisgood, H. E. (2002, August 1). Journal of Protein Chemistry.

By: F. Zhao n, D. Clare n, G. Catignani n & H. Swaisgood n

author keywords: affinity column; fusion protein; protein expression; protein purification; trypsin; streptavidin
MeSH headings : Blotting, Western; Chromatography, Affinity; Electrophoresis, Polyacrylamide Gel; Escherichia coli / genetics; Recombinant Fusion Proteins / chemistry; Recombinant Fusion Proteins / genetics; Recombinant Fusion Proteins / isolation & purification; Streptavidin / chemistry; Trypsin / chemistry
topics (OpenAlex): Biotin and Related Studies; Click Chemistry and Applications; Monoclonal and Polyclonal Antibodies Research
TL;DR: The molecular size of the soluble purified fusion protein was determined by size-exclusion chromatography using Superose 12 FPLC, indicating that the soluble protein exists as a monomer; thus, the presence of the trypsin domain must prevent the streptavidin domain from tetramer formation. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2001 article

Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein☆

Clare, D. A., Valentine, V. W., Catignani, G. L., & Swaisgood, H. E. (2001, April 1). Enzyme and Microbial Technology.

By: D. Clare n, V. Valentine n, G. Catignani n & H. Swaisgood n

author keywords: cloning; protein expression; immobilized enzymes; trypsin
topics (OpenAlex): Biotin and Related Studies; Bacterial Genetics and Biotechnology; Advanced biosensing and bioanalysis techniques
TL;DR: This enzyme bioreactor should serve as an excellent prototype for future studies that will examine the effect of limited proteolysis on functional characteristics of milk proteins, including gelling, emulsifying and foaming properties. (via Semantic Scholar)
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Source: Web Of Science
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2000 article

Bioactive Milk Peptides: A Prospectus

Clare, D. A., & Swaisgood, H. E. (2000, June 1). Journal of Dairy Science.

By: D. Clare n & H. Swaisgood n

author keywords: bioactive peptide; milk proteins; functional foods
MeSH headings : Angiotensin-Converting Enzyme Inhibitors / chemistry; Angiotensin-Converting Enzyme Inhibitors / metabolism; Animals; Cattle; Fibrinolytic Agents / chemistry; Fibrinolytic Agents / metabolism; Milk / microbiology; Milk / physiology; Milk Proteins / chemistry; Milk Proteins / pharmacology; Milk Proteins / therapeutic use; Opioid Peptides / chemistry; Opioid Peptides / physiology; Peptides / analysis; Peptides / physiology
topics (OpenAlex): Protein Hydrolysis and Bioactive Peptides; Insect Utilization and Effects; Meat and Animal Product Quality
TL;DR: This work reviews the scientific literature and attempts to stimulate consideration of the continued use of bioactive peptides and their expanded development as a commercial product. (via Semantic Scholar)
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Source: Web Of Science
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1991 article

Copurification of bovine milk xanthine oxidase and immunoglobulin

Clare, D. A., & Lecce, J. G. (1991, April 1). Archives of Biochemistry and Biophysics.

By: D. Clare n & J. Lecce n

MeSH headings : Animals; Blotting, Western; Cattle; Female; Fluorescent Antibody Technique; Immunodiffusion; Immunoglobulin Isotypes / analysis; Immunoglobulins / isolation & purification; Milk / enzymology; Milk / immunology; Myocardium / enzymology; Xanthine Oxidase / analysis; Xanthine Oxidase / isolation & purification; Xanthine Oxidase / metabolism
topics (OpenAlex): Animal health and immunology; Gout, Hyperuricemia, Uric Acid; Celiac Disease Research and Management
TL;DR: Findings may explain apparent discrepancies between reported immunohistological association of xanthine oxidase in heart capillary endothelial cells and the absence of detectable enzymatic activity. (via Semantic Scholar)
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