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10 hasil
Peroxidase-like activity of lipoxygenases: different substrate specificity of potato 5-lipoxygenase and soybean 15-lipoxygenase and particular affinity of vitamin E derivatives for the 5-lipoxygenase.
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Potato 5-lipoxygenase (5-PLO) catalyzes the reduction of 13(S)-hydroperoxy-9Z,11E-octadecadienoic acid (13-HPOD) in the presence of vitamin E. I mol of vitamin E is required to consume 2 mol of 13-HPOD. The mechanism of the 5-PLO-catalyzed oxidation of vitamin E by 13-HPOD is similar to that
Trehalase activity in extracts of Phycomyces blakesleeanus spores following the induction of germination by heat activation.
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The heat activation of trehalase in extracts of sporangiospores of Phycomyces blakesleeanus, following the induction of germination by heat activation and the gelatinization of potato starch granules were studied under different conditions in order to discriminate between several phenomena as
Preparative resolution of D,L-threonine catalyzed by immobilized phosphatase.
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Hydrolysis of L- and D-O-phosphothreonines catalyzed by four different phosphatases, alkaline phosphatases from calf intestine and E. coli and acid phosphatases from wheat germ and potato, has been kinetically studied. Alkaline phosphatases were found to have comparable reactivities towards the
[Determination of OFF-SHOOT-T in vegetable substrates (author's transl)].
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An analytical method has been developed to determine OFF-SHOOT-T in plant substrates. By this method the OFF-SHOOT-T content is calculated via the octanol-(1)-resp. decanol-(1)-concentrations determined via gas chromatography. The limit for determination of octanol-(1) resp. decanol-(1) in the
The adsorption of heterocyclic aromatic amines by model dietary fibres with contrasting compositions.
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It is often recommended that consumption of dietary fibre should in increased to protect against colorectal cancer. However, although more than 95% of dietary fibre is contributed by whole plant cell walls, very little experimental work has been done using whole plant cell walls. These may protect
Chemical acylation of water-soluble antioxidant of bamboo leaves (AOB-w) and functional evaluation of oil-soluble AOB (cAOB-o).
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Antioxidant of bamboo leaves (AOB) is a novel natural food antioxidant approved in China since 2004. Natural phenolics contained in the current AOB are usually polyhydroxy derivatives exhibiting hydrophilic character, which has been marked as water-soluble AOB (AOB-w). In order to broaden the
Improved approaches for modeling the sorption of phenanthrene by a range of plant species.
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Equilibrium sorption of phenanthrene and its relationship with plant lipid contents were investigated using roots and shoots of alfalfa, ryegrass, tomato, potato, carrot, cucumber, zucchini, and pumpkin. Lipid extractions using chloroform and hexane were compared, and the influence of
A quantitative structure-antifungal activity relationship study of oxygenated aromatic essential oil compounds using data structuring and PLS regression analysis.
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Twenty two oxygenated aromatic essential oil compounds were chosen for the study of the antifungal activity against two wood-decaying fungi, the white-rot Trametes versicolor, which mainly metabolizes lignin, and the brown-rot Coniophoha puteana, which digests cellulose in plant cell walls. Minimal
Single-drop microextraction combined with gas chromatography-electron capture detection for the determination of acrylamide in food samples.
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A single-drop microextraction method followed by gas chromatography-electron capture detection was developed to determine acrylamide in food samples. Acrylamide was extracted by water and derivatized by hydrobromic acid in the presence of ammonium peroxydisulfate. The derivatization was carried out
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
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The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound
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