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  • 1
    Electronic Resource
    Electronic Resource
    Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain – the consequences for supplementary food products (2005)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 40 (2005), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bromelain was allowed to react with phenolic compounds. The activity and selected physico-chemical properties of the resulting derivatives were characterized. In vitro experiments showed that the proteolytic activity of bromelain was inhibited. Bromelain also serves as a food protein, because food stuffs based on pineapple contain relatively high concentrations of bromelain. In vitro digestion of bromelain derivatives with the main proteolytic enzymes of the gastrointestinal tract was also adversely affected. A covalent attachment of the phenolic compounds was identified at the tryptophan, free amino (lysines and N-terminal) and thiol groups of bromelain. A decrease in solubility of the derivatives was observed. The isoelectric point was shifted to lower pH values and high molecular weight fractions were identified. All effects observed depended on the reactivity of the phenolic substances. Two supplementary food products containing both bromelain and quercetin were also tested in terms of their proteolytic activity and digestibility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.01011.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison of Different Di-tert-butyldimethyl-Silylated Cyclodextrins as Chiral Stationary Phases in Capillary Gas Chromatography (2000)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 23 (2000), S. 569-575 
    Details
    ISSN: 0935-6304
    Keywords: Enantioselective gas chromatography ; cyclodextrins ; heptakis(2,6-di-O-tert-butyldimethylsilyl)-β-cyclodextrin ; heptakis(2,6-di-O-tert-butyldimethylsilyl-3-O-methyl)-β-cyclodextrin ; heptakis(3,6-di-O-tert-butyldimethylsilyl-2-O-methyl)-β-cyclodextrin ; octakis(2,6-di-O-tert-butyldimethylsilyl-3-O-methyl)-γ-cyclodextrin ; thermodynamic parameters ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: ---Separation factors and thermodynamic data for the separation of various chiral analytes on different di-O-tert-butyldimethyl-silylated cyclodextrin derivatives are collected and described. Modifying the substitution pattern of the tert-butyldimethylsilyl group in position 2 and 3 or changing from β- to γ-cyclodextrin significantly affects the separation properties of the cyclodextrin derivatives.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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