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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 24 (1976), S. 655-659 
    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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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 28 (1985), S. 0 
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The chemical structure of the lipid A moiety of the lipopolysaccharide of the type strain of Plesiomonas shigelloides was elucidated. It consists of a β-(1 → 6)-linked glucosamine disaccharide carrying phosphate groups at C-1 of the reducing and at C-4′ of the non-reducing glucosamine. It contains a total of 6 residues of fatty acids, 2 amide-linked and 4 ester-linked. The amino groups of the backbone disaccharide are N-acylated by substituted 3-hydroxyacyl residues: at the reducing glucosamine by 3-O-(14:0)14:0; and at the non-reducing glucosamine by 3-O-(12:0)14:0.Two residues of 3-hydroxytetradecanoic acid are linked to C-3 and C-3′ of the glucosamine residues; the hydroxy groups of these ester-linked 3-hydroxytetradecanoic acids are unsubstituted. In free lipid A, the hydroxyl groups at C-4 and C-6′ are unsubstituted, indicating that the 2-keto-3-deoxyoctonic acid (KDO) is linked to C-6′ of the non-reducing glucosamine, as was shown with enterobacterial lipid A. The taxonomical significance of these structural details is discussed.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 121-125 
    ISSN: 1431-4630
    Keywords: Key words Capsicum annum ; Ripening ; Carbohydrate hydrolysis ; Texture ; Shelf-life
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Within 8 days of harvest, fruits of Capsium annum showed striking changes in texture when ripened at room temperature. Physiologically, they showed a significant weight loss and organoleptically, a change in textural firmness which was evident microscopically, as extensive cellular damage. The associated biochemical changes during ripening were: (1) an increase in free-sugar levels, (2) an increase in in situ hydrolysis of some hemicellulose fractions (Hem a, b and c) and (3) a general increase in the activity of cellulase, α-mannosidase, laminarinase, polygalacturanase, galactanase, mannanase, β-galactosidase and hemicellulase (HCe) activity on Hem b and c. In contrast the activity of xylanase, pectin methyl esterase and HCe on Hem a decreased during ripening. Cold storage (8°C) held textural changes in check, resulting in a longer shelf-life for cold-stored fruits compared to fruits stored at room temperature.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1432-072X
    Keywords: Mycoplana ; LPS ; 2,3-Diamino-glucose ; 4-Oxo-14:0 ; DOC-PAGE ; Phylogeny ; Pseudomonas vesicularis ; Agrobacterium tumefaciens
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Lipopolysaccharides (LPS), isolated from four Mycoplana species, i.e. the type strains of M. bullata, M. segnis, M. ramosa and M. dimorpha, were characterized onto their chemical composition and their respective lipid A-types. Those of M. bullata and M. segnis showed on DOC-PAGE an R-type character and had lipid A's of the Lipid ADAG-type which exclusively contained 2,3-diamino-2,3-dideoxy-d-glucose as lipid A sugar. LPS's of M. ramosa and M. dimorpha showed, although only weakly expressed, ladder-like patterns on DOC-PAGE indicating some S-type LPS's and lipid A of the d-glucosamine type (Lipid AGlcN). M. bullata LPS contained mannose and glucose in major amounts and additionally l-glycero-d-mannoheptose, whereas M. segnis LPS was composed of rhamnose, mannose and glucose together with both, d-glycero-d-manno- and l-glycero-d-manno-heptoses in a molar ratio of 1:2. All LPS's contained 2-keto-3-deoxy-octonic acid (Kdo), phosphate and an unidentified acidic component “X”. In addition to “X”, M. segnis LPS contained glucuronic and galacturonic acids, whereas M. ramosa LPS contained only galacturonic acid. Acetic acid hydrolysis of the LPS resulted in splitting off lipid A moieties, very rich in 3-hydroxy fatty acids, in particular in 3-OH-12:0 (in Lipid ADAG), or in 3-OH-14:0 (in Lipid AGlcN). Analysis of the 3-acyloxyacyl residues revealed major amounts of amide-linked 3-OH(3-OH-13:0)12:0 in lipid A of M. bullata and 3-OH(12:0)12:0 in lipid A of M. segnis. The rare 4-oxo-myristic acid (4-oxo-14:0) was observed only in M. bullata LPS, where it is ester-linked. Amide linked diesters could not be traced in M. ramosa and M. dimorpha. All four lipid A's lacked erster-bound acyloxyacyl residues.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 209 (1999), S. 38-42 
    ISSN: 1438-2385
    Keywords: Key words Rice ; Resistant starch ; Digestibility ; Structural studies
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Resistant starch (RS), isolated by hydrolysis with Termamyl, protease and amyloglucosidase, of five-cycle autoclaved rice was purified by size exclusion chromatography. Structural characterization by β-amylolysis, 13C NMR and methylation followed by GC-MS analysis revealed RS to be a linear (1→4)-α-d-glucan, originating probably from amylose. Its molecular weight was low, 1.20×106 Da, and amounted to 7400 d-glucose residues. X-ray diffraction measurements showed RS to have both B-type and V-type diffraction patterns. Differential scanning calorimetry data revealed the thermal stability characteristics of RS. The undigested material (equivalent to RS) recovered from the ileum of rat intestine exhibited an almost comparable GPC profile, molecular weight and λmax characteristics with those of in vitro isolated RS.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 209 (1999), S. 32-37 
    ISSN: 1438-2385
    Keywords: Key words Resistant starch ; Processing ; Rice ; Ragi ; Dietary fibre
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Resistant starch (RS) formed during parboiling, expanding, popping, flaking, roller drying, extrusion cooking, malting and autoclaving of rice and ragi was determined. The processing conditions were chosen to represent the limits that are being used commercially. RS formation was more pronounced in autoclaving and a drastic increase (∼fivefold) in its content was observed during repeated autoclaving (heating and cooling) was observed. Though processed ragi samples contained more nitrogen, protein and dietary fibre, the RS content was very low compared to rice. Hot paste viscosity studies showed the extruded and malted samples to have low peak and set-back viscosities. Determination of the percentage of starch gelatinization revealed that powdered samples showed 100% gelatinization at higher temperatures whereas malted and extruded samples showed the same at low temperatures.
    Type of Medium: Electronic Resource
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