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  • 1960-1964  (6)
  • 1
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 199 (1963), S. 287-287 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Various degradation reactions were investigated, therefore, in order to obtain low-molecular weight fragments containing phenolic components. Degradation of the glycoprotein-2 by pure proteolytic enzymes released no phenolic compounds but showed that they were most probably linked to the xylan ...
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 46 (1963), S. 1423-1426 
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The principal glycoprotein fraction of the water soluble wheat flour pentosans has been degraded by pure chymotrypsin, trypsin and PRONASE. In all cases an alcohol soluble glycopeptide containing galactose and arabinose (but no xylose) was obtained in addition to an alcohol insoluble arabinoxylan fraction. Chymotrypsin also produced free tyrosin and tryptophan which are thought to be N-terminal amino acid residues. In the hydrolysate obtained with PRONASE P all of the common amino acids were found. It was noticed that during degradation of proteins by PRONASE 3-hydroxy-anthranilic acid is formed.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 45 (1962), S. 1458-1461 
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The principal glycoprotein fraction of the soluble wheat flour pentosans has been prepared and shown to be cleaved by traces of oxidizing agents into a galactose-free fragment and a fragment enriched in galactose residue. The mechanism of this cleavage is not known yet.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 43 (1960), S. 64-71 
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: It is shown that diethylaminoethyl-cellulose (DEAE-cellulose) columns can be used for efficient chromatographic fractionation of polysaccharide mixtures. At about pH 6 neutral polysaccharides are not or only weakly adsorbed by DEAE-cellulose. They can be readily eluted at the same pH by buffers of increasing strength. Neutral polysaccharides are adsorbed by DEAE-cellulose in the hydroxyl form and can be fractionated by elution with NaOH of increasing strength. Acidic polysaccharides like pectic acid are adsorbed readily at neutral and weakly acidic pH values, but can only be eluted by increasing the pH. The use of the borate form of DEAE-cellulose and elution with Na-borate of increasing strength increases the fractionation effect. Examples are given for the fractionation of wheat starch dextrin, a mixture of sugar beet araban and pectic acid, sugar beet pectic acid, a mixture of wheat pentosan and serum albumin, and of the cold water-soluble wheat flour polysaccharides.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The water soluble non-starchy polysaccharides of a wheat flour (Manitoba II) have been fractionated on a DEAE-cellulose column. Fife completely separated fractions were obtained. Fraction 1 was a pure arabinoxylan. Fractions 2 to 5 were glycoproteins; their polysaccharide constituents were composed of the following sugars respectively: xylose, arabinose, and galactose (each of the fractions 2, 4 and 5), and galactose and arabinose (fraction 3).
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 44 (1961), S. 969-976 
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Aqueous extracts of wheat flour are known to gel readily in the presence of small amounts of oxidizing agents. It is shown by chromatographic fractionation on DEAE-cellulose that the glycoproteins present in aqueous flour extracts are responsible for the gelation. The UV.-spectra of the glycoproteins show an absorption maximum at 320 mμ in addition to the protein maximum at 275 mμ. The maximum at 320 mp is enhanced and shifted to longer wave-lengths by the addition of borate or germanate. This indicates the presence of an o-dihydroxy or an aliphatic ene-diol structure in the glycoproteins. Furthermore the maximum at 320 mμ disappears upon oxidation. It is likely that the gelation is caused by an oxidation of the dihydroxy grouping, followed by the formation of cross-links between the glycoprotein molecules.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
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