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glutamic acid/компир
Врската е зачувана во таблата со исечоци
Страница 1 од 57 резултати
Cloning and characterization of a pollen-specific cDNA encoding a glutamic-acid-rich protein (GARP) from potato Solanum berthaultii.
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A pollen-specific cDNA was isolated from a cDNA library of in vitro germinated pollen of the diploid potato species Solanum berthaultii. The cDNA clone, designated SB401, hybridizes to a messenger RNA of 1.2 kb length in mature and germinated pollen. SB401 messenger RNA is absent from other parts of
Co-producing lipopeptides and poly-gamma-glutamic acid by solid-state fermentation of Bacillus subtilis using soybean and sweet potato residues and its biocontrol and fertilizer synergistic effects.
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A Bacillus subtilis strain B6-1, previously isolated from the rhizosphere of vegetable, selectively produced antibiotics or poly-gamma-glutamic acid (gamma-PGA) in two kinds of liquid media and their co-productions were obtained when using soybean and sweet potato residues in solid-state
The amino acid 419 in HC-Pro is involved in the ability of PVY isolate N605 to induce necrotic symptoms on potato tubers.
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The ability to induce the potato tuber necrosis ringspot disease (PTNRD) is a property shared by PVY isolates belonging to different groups (e.g. PVY(N) and PVY(O)) and variants (e.g. PVY(NTN) and PVY(N)-W). The identification of viral molecular determinant(s) involved in the expression of PTNRD
Digestion of wheat gluten and potato protein by the preruminant calf: digestibility, amino acid composition and immunoreactive proteins in ileal digesta.
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Three milk substitute diets, in which the protein was either provided exclusively by skim milk powder or partially (52%) substituted by a native wheat gluten or a potato protein concentrate, were given to intact or ileo-caecal cannulated preruminant calves. The apparent faecal nitrogen digestibility
Identification of a novel umami compound in potatoes and potato chips.
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The influence of frying time on the taste profile of potato chips was characterized. Direct comparison of isolates from potato chip samples fried for 170s and 210s indicated longer frying time increased the perceived umami intensity and decreased the sour intensity. The compounds responsible for the
Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch.
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The objective of this study was to evaluate the effects of charge-carrying amino acids (lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the gelatinization and retrogradation properties of potato starch. Acidic amino acids (Asp and Glu) showed a decreasing trend in
Effects of amino acids on the physiochemical properties of potato starch.
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The objective of this study was to evaluate effects of different amino acid additives (phenylalanine (Phe), methionine (Met), lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the physicochemical properties of potato starch gels. Charge-carrying amino acids (Lys, Arg, Asp
Molecular studies of the synergistic interactions between plum pox virus HC-Pro protein and potato virus X.
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Helper component proteinase (HC-Pro) is a multifunctional viral protein involved in vection and movement of potyvirus; suppression of host post-transcriptional gene silencing reaction; and synergism of potyvirus with other viruses, notably potexvirus. When the HC-Pro of plum pox potyvirus (PPV) was
Ecdysteroid and free amino acid content of eggs of the Colorado potato beetle, Leptinotarsa decemlineata.
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In order to identify components of the Colorado potato beetle (CPB) egg that may be required by Edovum puttleri, a parasitic wasp that parasitizes the CPB egg, to complete development, ecdysteroid and free amino acid content of CPB eggs were analyzed by reversed phase high pressure liquid
Flavouring compounds in Indian potato snacks.
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Market for processed potato products is rising day by day. Flavour plays important role in decision making by consumers due to their preferences for better tasting food. In potato and potato products, glutamic acid, aspartic acid, guanosine 5'-monophosphate (GMP) and adenosine 5'-monophosphate (AMP)
Effects of sulphur, nitrogen, phosphorus, potassium, and water stress on dietary fibre fractions, starch, amino acids and on the biological value of potato protein.
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In pot experiments with greatly differing rates of N, P, K, and S, and 3 levels of water, dry matter (DM) yields of tubers varied from 28 to 454 g/pot. Especially P-, K- and S-deficiency reduced the starch content of boiled potatoes, from P from 74 to 59% in DM. S-deficiency increased soluble,
Development and application of a full-length infectious clone of potato virus Y isolate belonging to SYR-I strain.
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Potato virus Y (PVY) causes huge damage to potato and tobacco production worldwide. The complete genome sequence of GZ, a PVY isolate (strain SYR-I) from Guizhou province, China, was cloned into the binary vector pCambia0390. Three introns were individually inserted into the P3 and CI ORFs to
Association of host protein VARICOSE with HCPro within a multiprotein complex is crucial for RNA silencing suppression, translation, encapsidation and systemic spread of potato virus A infection
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In this study, we investigated the significance of a conserved five-amino acid motif 'AELPR' in the C-terminal region of helper component-proteinase (HCPro) for potato virus A (PVA; genus Potyvirus) infection. This motif is a putative interaction site for WD40 domain-containing proteins, including
Improved in planta expression of the human islet autoantigen glutamic acid decarboxylase (GAD65).
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The smaller isoform of the enzyme glutamic acid decarboxylase (GAD65) is a major islet autoantigen in autoimmune type 1 diabetes mellitus (T1DM). Transgenic plants expressing human GAD65 (hGAD65) are a potential means of direct oral administration of the islet autoantigen in order to induce
Acid phosphatase of potato tubers (Solanum tuberosum L). Purification, properties, sugar and amino acid composition.
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1. Acid phosphatase (AcPase) from potato tubers was purified by tannic acid fractionation, DEAE-cellulose chromatography, filtration on Bio-Gel P-150 and affinity chromatography on Con A-Sepharose. The enzyme was purified 260-fold and was electrophoretically homogeneous; its mol. mass is about 69
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