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  • 1995-1999  (6)
  • 1
    Electronic Resource
    Electronic Resource
    Changes in Texture and Cell Wall Polysaccharides of Olive Fruit during "Spanish Green Olive" Processing (1995)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 43 (1995), S. 2240-2246 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00056a051
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  • 2
    Electronic Resource
    Electronic Resource
    Activity of cell wall-associated enzymes in ripening olive fruit (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Physiologia plantarum 93 (1995), S. 0 
    Details
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Enzymatically active cell wall isolaled from olive (Olea europaea) fruit was employed Hi investigate some hydrolytic enzymes bound to the cell wall and the changes in these during ripening. Seven glycosidases. β-glucosidase (EC 3.2.1.21) α-galactosidase (EC 3.2.1.22). β-galactosidase (EC 3.2.1.23). α-arabinosidase (EC 3.2.1.55), α-mannosidase (EC 3.2.1,24). β-xylosidase (EC 3.2.1.37) and β-N-acetylglucosamidase (EC 3.2.1.30). as well as Cx-cellulase (EC 3.2.1.4) and endo-polygalacturonase (EC 3.2.1.15). were identified in the cell wall preparation, at four stages of ripeness (mature green. changing colour, black and black-ripe). Activities of all these cell wall-associated enzymes fionicallv and covalently linked) were determined either by cell wall incubation with artificial substrate or after extraction from the cell wall with buffers of high salt concentration (Cx-cellulase). and were compared to those of forms solubilized from acetone powders with 500 nM citrate buffer (cytoplasmic and/or apoplastic plus ionically hound to cell wall) In general, the activities of low ionic strength buffer-soluble enzymes were found to be much higher than those of the bound enzymes. The bound enzymes are present in the fruit at the green colour stage, whereas the activities of the soluble enzymes only increased from the changing colour stage onwards. The tenacity of binding of enzymes to the wall was investigated by treating the walls with high salt and measuring residual activity. The nature of the ionic and covalent binding and the changes during ripening were also established for wall-hound glycosidase During ripening there was a marked change in the percentages of covalently- and tonically linked activities of β-glucosidase and β-galaclosidase: al the changing colour stages about 75–80% of the bound active in was present in high ionic strength buffer while al the black-ripe stage it was only 15–20. A possible role for these cell wall degradative enzymes in olive softening is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3054.1995.tb05113.x
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  • 3
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    Unknown
    José Miguel LORENZO ARRIBAS, "Hildegarda de Bingen (1098-179)" (Book Review) (1995)
    Barcelona : Periodicals Archive Online (PAO)
    Anuario de estudios medievales. 25:2 (1995) 840 
    Details
    ISSN: 0066-5061
    Topics: History
    Description / Table of Contents: RESEÑAS
    Notes: BIBLIOGRAFÍA
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:h372-1995-025-02-000024
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  • 4
    Electronic Resource
    Electronic Resource
    Dietary fibre in white asparagus before and after processing (1995)
    Springer
    European food research and technology 200 (1995), S. 225-228 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract The changes that occur, especially in the dietary fibre, during processing of white asparagus have been studied. Processing consists of submitting the vegetable to a treatment with hot water (96 °C), for 4 min (blanching) and subsequently immersing it in a sodium chloride solution (brining). Finally, the asparagus is sealed and sterilised at 115–116 °C. The study was performed on the whole asparagus and also, separately, on the apex and stem. As a result of processing there was an increase in the moisture and protein contents and a decrease in those of uronic acids and free sugars, saccharose disappearing entirely. It is concluded that the most important changes taking place in the asparagus fibre fraction during thermal treatments are the slight decrease of lignin and uronic acids, the slight increase in proteins and an important decrease in hemicelluloses.
    Notes: Zusammenfassung Vierminütiges Blanchieren bei 96 °C, Einlegen in eine Salzlake und Sterilisieren bei 115–116 °C wurde bei ganzem weißen Spargel sowie getrennt bei Köpfen und Stangen untersucht. Durch den Prozeß steigt der Gehalt an Wasser und Eiweiß, während Uronsäuren und freie Zucker verlorengehen. Auffallend sind die Veränderungen der Ballaststofffraktion, leichten Verlusten bei Lignin und Uronsäuren und einer leichten Zunahme der Proteine steht ein massiver Verlust an Hemicellulosen gegenüber.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01190500
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  • 5
    Electronic Resource
    Electronic Resource
    Composition of plant cell walls (1995)
    Springer
    European food research and technology 200 (1995), S. 24-31 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract The present study reviews the most recent research published (starting approximately in the 1980s) on the composition of plant cell walls, with a description of the polysaccharides contained in the microfibrillar and amorphous phases: cellulose, hemicellulose and pectic substances, as well as the other components: lignin, proteins and enzymes. Cellulose is a linear homopolymer made up of microfibrils that form a para-crystalline structure stabilised by hydrogen bridges. The hemicelluloses constitute an important group of polysaccharides, which are inter-linked and also linked to microfibrils of cellulose and/or pectins, the most important being: xylans, arabinoxylans, mannans, galactomannans, glucomannans, arabinogalactan II, β-l,3-glucan and β-l,3-β-l,4-glucans. The pectic substances are a complex mixture of colloidal polysaccharides that can be extracted from the cell wall with water or chelating agents, the most significant being: rhamnogalacturonan I, rhamnogalacturonan II, arabinan, galactan, arabinogalactan I and D-galacturonan.
    Notes: Zusammenfassung Der Artikel faßt jüngere Forschungsergebnisse (ungefähr ab Beginn der achtziger Jahre) über die Zusammensetzung der Zellwände von Pflanzen zusammen mit einer Beschreibung der in den mikrofibrillären und amorphen Phasen enthaltenen Polysaccharide: Cellulose, Hemicellulosen und Pektinsubstanzen sowie der übrigen Komponenten: Lignin, Proteine und Enzyme. - Cellulose ist ein lineares Homopolymer aus Mikrofasern, deren parakristalline Struktur durch Wasserstoffbrückenbindungen stabilisiert wird. Die Hemicellulosen stellen eine wichtige Gruppe unter den Polysacchariden dar, die untereinander und mit den Cellulose- und/oder Pektin-Mikro-fibrillen verbunden sind. Als wichtigste Scien genannt: Xylane, Arabinoxylane, Mannane, Galactomannane, Glucomannane, Xyloglucane, Glucuronomannane, Arabinoga-lactan II, β-1,3- und β-l,4-Glucane. Die Pektinsubstanzen sind eine komplexe Mischung von kolloidalen Polysacchariden, die der Zellwand mit Wasser oder löslichen organischen Komponenten (chelating agents) entzogen werden können, wobei die bedeutendsten folgende sind: Rhamno-galacturonan I, Rhamnogalacturonan II, Arabinan, Galactan, Arabinogalactan I und D-Galacturonan.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192903
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of the temperature of extraction on the composition of cell wall polysaccharides in olives (1996)
    Springer
    European food research and technology 202 (1996), S. 228-232 
    Details
    ISSN: 1438-2385
    Keywords: Olives ; Cell wall material ; Hemicelluloses A and B ; Extraction temperature
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A comparative study of methods for isolating cell wall material from olives (variety Hojiblanca) was performed. Treatment with cold (T-1) or hot (T-2) ethyl alcohol was followed by extraction into cold or hot water (water-soluble fraction). The insoluble residues were delignified. Hemicelluloses A and B were isolated and the neutral sugar composition and protein content of the different fractions were determined. In the delignified fractions following treatments T-1 and T-2, hemicelluloses A were composed of 87.35% and 87.37% xylose, respectively, indicating the presence of a pure xylan. In the non-delignified fraction, the content of hemicelluloses B was higher than in the delignified fraction and its predominant sugar was glucose, although significant amounts of xylose, galactose and arabinose were also found. The study suggests that treatment T-1 gives better results than T-2 and that a higher degree of purification of hemicelluloses A is obtained from the delignified cell wall material, as well as a decrease in the proteins bound to the fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01263545
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