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Nuoroda įrašoma į mainų sritį
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A Zea mays 39-kDa thylakoid transglutaminase catalyses the modification by polyamines of light-harvesting complex II in a light-dependent way.
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A transglutaminase (TGase; EC 2.3.2.13) activity, which shared many properties with the TGase activity of the Helianthus tuberosus chloroplast, was observed in the Zea mays L. chloroplast and in its fractions. This activity was found to be prevalent in thylakoids; bis-(glutamyl) spermidine and
Transport Interactions between Paraquat and Polyamines in Roots of Intact Maize Seedlings.
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Interactions between absorption of paraquat and the polyamines putrescine, cadaverine, and spermine in roots of intact maize (Zea mays L. cv 3377 Pioneer) seedlings were examined. Concentration-dependent kinetics for paraquat and putrescine influx were similar and both kinetic curves could be
Activities of arginine and ornithine decarboxylases in various plant species.
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In extracts from the youngest leaves of Avena sativa, Hordeum vulgare, Zea Mays, Pisum sativum, Phaseolus vulgaris, Lactuca sativa, and four pyrrolizidine alkaloid-bearing species of Heliotropium, the activities of ornithine decarboxylase, close to V(max), ranged between traces and 1.5 nanomoles per
A new rapid micro-method for the molecular-chemical characterization of rhizodeposits by field-ionization mass spectrometry.
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Time-consuming investigation of rhizodeposit composition by leaching, freeze-drying of leachate, and pyrolysis-field ionization mass spectrometry (Py-FIMS) of solid samples was replaced by direct Py-FIMS of a 5 microL liquid rhizodeposit sample which was evaporated overnight in the quartz tube of a
Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products.
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An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid,
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