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Despite continuing technological advancements, one of plant-based meat analogs' unsolved challenges is to quickly and effectively decolor plant proteins that had previously been yellow-brown or strong brown color. Using food-grade hydrogen peroxide and catalase, this research was designed to produce an effective and safe decolorizing system for soy-based protein products. First, a soy-based protein isolate and textured vegetable protein were treated with hydrogen peroxide, and then the remaining hydrogen peroxide was degraded using catalase. In addition, cooking loss and juiciness of decolored TVP-based foods were also reduced relative to non-treated foods.
80 students at one of Riau's senior high schools were included in the study. Validation sheets, virtual lab readability questionnaires, and the science process skills assessment were all used in the study. The results revealed that the feasibility of the virtual laboratory developed was in the most feasible category, 94. 7 percent, and the more attainable category, 84. 22%. Students' science process expertise was valued at 0. 77 percent by the N-gain website. The virtual laboratory that the catalase enzyme enzymes created was easy to use and could help students' science process skills in senior high school.
In several mammalian tissues, including in vivo gene transfer into ocular tissue, have been successfully demonstrated. There is no data available about in vivo human catalase gene transfer, although it has already been noted that in vitro human endothelial cells show a 2-4 fold rise in catalase level within 24 hours after the creation of the viral-catalase cDNA complex.
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