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  • 1
    Electronic Resource
    Electronic Resource
    Characterization of β- d-glucosidase extracted from soil fractions (2000)
    Oxford, UK : Blackwell Science Ltd
    European journal of soil science 51 (2000), S. 0 
    Details
    ISSN: 1365-2389
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: One way to study the state in which stabilized extracellular enzymes persist and are active in the soil is by extraction from the soil, with subsequent fractionation of enzyme–organomineral complexes and characterization of such complexes. In order to investigate the location and characteristics of soil β-glucosidase, three soil fractions were obtained both from real (undisturbed) soil aggregates and from structural (dispersed in water and physically disrupted) aggregates using two different granulometric procedures. The β-glucosidase activity of the fraction was then assayed. When the aggregates were dispersed, more than 73% of activity was in the soil microaggregates with diameters of less than 50 μm (SF50). These aggregates were associated with strongly humified organic matter. Solutions of diluted pyrophosphate at neutral pH liberated active β-glucosidase from all fractions, although the efficacy of extraction varied according to the type of fraction. The SF50 fraction and aggregates of 2000–100 μm obtained by sieving (SF2000) showed the greatest β-glucosidase activity (34.5 and 36.0%, respectively). Micro- and ultrafiltration of SF50 extracts increased the total β-glucosidase activity, whereas these procedures, applied to the RF2000 fraction, decreased it. Humus–β-glucosidase complexes in the SF50 fraction, between 0.45 μm and 105 nominal molecular weight limit ( nmwl) (SF50II) and 〈 105nmwl (SF50III) showed an optimum pH at 5.4, and in the SF50I fraction (〉 0.45 μm) the optimum was 4.0. The stability of β-glucosidase in the aggregates of the smallest size SF50II and SF50III decreased at acid pHs. The presence of two enzymes (or two forms of the same enzyme) catalysing the same reaction with different values of Michaelis constant and maximum velocity was observed in all but one of the β-glucosidase complexes extracted and partially purified from the SF50 aggregates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2389.2000.00309.x
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  • 2
    Electronic Resource
    Electronic Resource
    The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus) (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Ascorbic acid, citric acid, sodium benzoate, kojic acid, and 4-hexylresorcinol were evaluated alone and in combination as inhibitors of melanosis and microbial spoilage in prawns (Penaeus japonicus) under non-pressure and high-pressure conditions. Sodium benzoate and kojic acid was an effective combination for the inhibition of prawn melanosis. Alone and in combination with ascorbic or citric acid, 4-hexylresorcinol proved the most effective as inhibitors of melanosis and microbial spoilage in prawns. High-pressure treatment appeared to increase the melanosis process, but it did not alter the effect performed by inhibitors. Lower total count of microorganisms seemed to be obtained with the presence of ascorbic and citric acids under high-pressure treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16105.x
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  • 3
    Electronic Resource
    Electronic Resource
    Variability of immunodeficiency associated with ataxia telangiectasia and clinical evolution in 12 affected patients (2005)
    Oxford, UK : Munksgaard International Publishers
    Pediatric allergy and immunology 16 (2005), S. 0 
    Details
    ISSN: 1399-3038
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Ataxia telangiectasia (AT) is an infrequent condition, which is difficult to diagnose in children. The objective was to describe the evolution of all affected patients controlled in our hospital and to highlight the keys for an early diagnosis considering the variability of immunological disorders. The present study is a retrospective review of all patients diagnosed and controlled of AT in our hospital. Twelve patients were found, including two couples of siblings. The most frequent reason for consultation was unstable gait. Seven patients suffered repeated infections, being pneumonia the most frequent cause of infection, followed by sinusitis. One of the patients developed Burkitt's lymphoma, and another patient, Hodgkin's lymphoma, which caused the death of the patient at the age of 11. A couple of siblings aged 17 and 22 years developed insulin-resistant diabetes mellitus. The most frequent immunity disorders were the IgG deficiency and the decrease of T lymphocytes. Seven patients were treated with non-specific gamma-globulin. By the end of the follow-up, 8 patients (ages ranged 7 to 12 years) lost gait. Molecular genetic testing was conducted in patients who are still cared for in our hospital. Clinical suspicion of this entity will lead to an early diagnosis, the treatment of complications, and to provide genetic counselling for the families.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1399-3038.2005.00323.x
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  • 4
    Electronic Resource
    Electronic Resource
    A Functional Chitosan-Enriched Fish Sausage Treated by High Pressure (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Cod sausages with added chitosan (1.5%), a chitin-derived polysaccharide from shrimpshells, were obtained by high-pressure treatment (350 MPa/7°C/15 min). Color, rheological properties, biochemical indices (pH, total volatile basic nitrogen, thiobarbituric acid index), and microbiological counts (total bacteria, lactic acid bacteria, enterobacteria, pseudomonads, staphylococci) were determined during chilled storage at 2 ± 1°C. The addition of chitosan in dry formled to a noticeable increase in elasticity and yellowness. When chitosan was added in soluble form, total volatile basic nitrogen remained stable during 25 d of storage. Regarding microbial counts, soluble chitosan showed no appreciable effect in high-pressure sausages. However, when chitosan was added in dry form, higher counts were recorded.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07145.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Edible coatings from whey protein isolate (WPI)-beeswax (BW) were made with various total solid (8%, 12%, 16%, 20%) and BW content (0%, 20%, 40%, 60%, dry bases). Apple pieces were coated with the emulsion coatings; weight loss and color (CIE L*, a*, b*, and browning index [BI]) were measured during storage. Results show that coated apples had higher L* and presented lower BI than uncoated apples, indicating that whey proteins exert an antibrowning effect. The BI decreased as the solid content of the coating emulsions increased. Increasing BW content decreased enzymatic browning. Coating application did not reduce weight loss in fresh-cut apples, probably due to the product's high relative humidity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05744.x
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  • 6
    Electronic Resource
    Electronic Resource
    Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The kinetic and operational behavior of a free enzyme membrane reactor (FEMR) were analyzed. High conversion (83%) of the pectin could be achieved with a substrate-to-enzyme ratio of 23.3 at 46°C and pH 4.8, with a transmembrane pressure of 34.5 kPa and recycling flow rate of 36 L/h. The FEMR showed a 1st-order deactiva-tion profile with a calculated half life (t1/2) of 21.7 d in the operation conditions. Akinetic study of the hydrolysis of pectin by free endopectinases from Aspergillus niger was done by the simultaneous use of a stirred-tank reactor and a FEMR. Kinetic data were fit to a model based on the Michaelis-Menten rate expression and the design equation for a continuous membrane reactor. The kinetic characteristics observed in the hydrolysis of pectin included a product competitive inhibition. The Km and Ki values for the membrane reactor were 2 to 3 times greater those obtained in a stirred-tank reactor. On the basis of the Vmax values, the configuration of the FEMR was found to have excellent catalytic efficiency when compared with the stirred-tank reactor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07081.x
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  • 7
    Electronic Resource
    Electronic Resource
    Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Mixtures of κ-carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture of κ-carrageenan with locust bean gum. Light microscopy revealed that κ-carrageenan and xanthan mixed locally with locust bean at its rich domains. κ-carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint interactions for the mixtures of κ-carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of κ-carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15183.x
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  • 8
    Electronic Resource
    Electronic Resource
    Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Textural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation, following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally washed (CW) surimi. Gel strengths were in the order of AL 〉 AC 〉 CW, with higher gel strength and deformability induced by microbial transglutaminase addition. None of the surimi treatments evidenced endogenous TGase activity. Salt (2% NaCl) addition had variable effects. Proteolysis was evident by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in gels from all treatments when preincubated at 30 °C or 40 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06335.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of High Pressure and 4-Hexylresorcinol on Enzymatic Activity and Darkening in Oysters (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Oysters treated with and without 4-hexylresorcinol were pressurized (400 MPa/7 °C/10 min) and stored chilled for 21 d, either vacuum-packed or packaged aerobically. The results of visual evaluation of darkening and polyphenoloxidase (PPO) activity levels suggest that during storage, non enzymatic browning occurred 1st, followed by blackening caused by PPO activity. PPO activity did not increase in the vacuum-packed oysters during storage, but pressurization was observed to activate the PPO. Autolytic activity in the oysters increased due to the high-pressure treatment, although higher autolysis levels were recorded in the unpressurized oysters at the end of storage. Inhibition of PPO activity by the 4-hexylresorcinol was observed chiefly in the vacuum-packed batches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09509.x
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  • 10
    Electronic Resource
    Electronic Resource
    High-Pressure-Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure-Time-Temperature (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Response surface methodology was used to determine how interactions of pressure (150–500 MPa), time (10–30 min) and temperature (0–75°C) affected gelling of sardine washed mince (2.5% NaCl) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheological parameters were pressure around 300 MPa, chilled temperature (〈 10°C) and short processing times (10 min). Pressurizing considerably improved the rheological values of a mince which exhibited low gel-forming ability under conventional heat treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12240.x
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