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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 effect of hydrogen peroxide and phenolic compounds on the decolorization of betanin and a betaxanthin preparation by horse-radish peroxidase (HRP) was examined. Betanin was decolorized at a greater rate than the betaxanthm pigments and both reactions were H2O2-dependent. Betaxanthin was more prone to oxidatic decolorization than betanin. 2,4-Dichlorophenol, resorcinol and o-toluidine stimulated the decolorization of both pigments. Guaiacol enhanced the peroxidatic decolorization of both pigments to a small extent, but inhibited the oxidatic breakdown of betaxanthin. Possible implications of these results are discussed.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 9 (1985), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The hydrolysis of [14C]-labelled tobacco starch by Rhizopus niveus glucoamylase was investigated using thin-layer and gel filtration chromatography. Hydrolysis was characterized by a period of rapid [14C]-glucose release, representing 15–30% of the total radioactivity, followed by a prolonged period of slow [14C]-glucose release. Pullulanase enhanced [14C]-glucose release, suggesting the presence of α-(1→6) branch points. Thin-layer chromatography was used as a rapid screening method for detecting glucoamylase activity in fractions eluted from a DEAE column of a Thermomyces lanuginosus culture filtrate, and gave results comparable to a coupled enzymatic method. [14C]-Labelled starch from Canna leaf was less susceptible to amylolytic digestion than [14C]-labelled tobacco starch.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 6 (1982), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: i
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 33 (1985), S. 144-149 
    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
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  • 5
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 35 (1987), S. 649-651 
    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
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 10 (1986), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A laboratory exercise is presented for evaluating the action of proteolytic enzymes on the proteins BSA and two types of catalase. The proteins are incubated with papain and bromelain-based meat tenderizers and the digestion products are analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The exercise demonstrates both electrophoresis fundamentals and the manner by which proteases function.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 20 (1996), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Immunological techniques are widely used for the detection of enzymes in food systems and for elucidating protein structure and function. The generation of anti-bodies recognizing membrane-bound proteins is difficult due to their hydrophobic nature, and reduced antigenicity. This review summarizes strategies for the production and purification of polyclonal antibodies recognizing membrane proteins. Applications such as enzyme immunoprecipitation, use of site-specific anti-peptide. antibodies for determination of the topology of membrane-embedded proteins, immunocytochemistry, and expression vector cloning are described.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 24 (2000), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Major intrinsic proteins (MIPs) are believed to contribute towards the maintenance of structural integrity, osmoregulation, and responses to water and salt stresses in higher plants. In this work we identified a 27-kDa MIP (MIP27) in the microsomal membranes from tomato fruit using affinity purified antibodies to MIP27 from Beta vulgaris L. Sucrose gradient centrifugation analysis of microsomal membranes showed that MIP27 was associated with the plasma membrane and tonoplast fractions of tomato fruit. MIP27 aggregated to a 45-kDa protein upon SDS-polyacrylamide gel electrophoresis in the absence of dithiothreitol, a property characteristic of MIP proteins. MIP27 was degraded to a 25-kDa protein as tomato fruit progressed through the various stages of ripeness. The proteolytic degradation of MIP27 to the 25-kDa protein was also observed when microsomal membranes were treated with Pronase E. Treatment of microsomal membranes with thermolysin plus digitonin resulted in the complete degradation of MIP27. MIP27 was insensitive to treatments with trypsin and carboxypeptidase Y. The proteolytic degradation of MIP27 may play a role in the structural integrity and textural properties of tomato fruit during ripening.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 red beet root cell wall betanin decolorizing enzyme was solubilized by digestion of tissue slices with cellulase, pectinase and glusulase. The cell wall hydrogen peroxide generating system was inactivated by the digestion process. Lysis of released protoplasts demonstrated the presence of a soluble intracellular decolorizing enzyme. The intracellular form, representing approximately 25% of the total activity, appears to have become ionically bound to cell wall fragments when intact tissue was homogenized and could be released by washing with 1M NaCl.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The effects of the lysine-reactive chemical modification reagents, uridine 5’ diphospho (UDP)-pyridoxal and formaldehyde (HCHO), on the activity of membrane-bound and solubilized UDP-Glc: (1,3)-β-D-glucan synthase (callose synthase) from red beet (Beta vulgaris L.) storage tissue were compared. Exposure to micromolar levels of UDP-pyridoxal, or millimolar levels of HCHO in the presence of NaCNBH3, resulted in complete enzyme inactivation. Conditions for inhibition of membrane-bound enzyme activity by the two reagents were markedly similar; divalent cations were required for inactivation, and complete protection of activity was obtained with EDTA or EGTA. The substrate, UDP-Glc, protected membrane-bound callose synthase against inactivation by UDP-pyridoxal or HCHO, but protected the solubilized enzyme only against inhibition by UDP-pyridoxal, suggesting that the lysine residue modified by both these reagents is at the enzyme active site, and that the site is more open or has a certain conformational flexibility in the solubilized enzyme.Potential UDP-Glc-binding polypeptides of callose synthase were identified by a two-step labeling procedure. First, nonessential lysine residues were blocked by irreversible modification reaction with HCHO or UDP-pyridoxal in the presence of UDP-Glc to protect lysines at UDP-Glc-binding sites. In the second step, proteins were recovered, reacted with [14C]-HCHO in the absence of UDP-Glc, and polypeptide labeling patterns analyzed by SDS-polyacrylamide gel electrophoresis and fluorography. This procedure reduced incorporation of label by 5- to 8-fold compared to a procedure omitting the preblocking step, and with enzyme partially purified by solubilization in CHAPS followed by product entrapment, labeling was limited to a small set of polypeptides. Taken together with the results of other studies, the data suggest that one or more polypeptides migrating in the 54–57 kDa region are good candidates for the UDP-Glc-binding components of callose synthase.
    Type of Medium: Electronic Resource
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