Index Catalog // ScholarsArchive@OSU

Identification of some soluble esterases of the carrot (Daucus carota I.)

Creator:: Carino, Lourminia Almeda
Abstract:: Substrate and inhibitor specificities have been used to classify esterases. The purpose of this work was to determine the substrate and inhibitor specificities of the esterases in an aquous extract of lyophilyzed carrots. Esterase activity was determined manometrically at 37°C. The optimum pH of the carrot esterases with several substrates...
Resource Type:: Masters Thesis
Full Text:: carboxylesterases (EC 3. 1, 1. 1). The sixth esterase was similar to arylester as e (EC 3.1,1.2). An enzyme

Identification of some esterases of the green bean (Phaseolus vulgaris L.)

Creator:: Putnam, Teryl Beebe
Abstract:: This investigation was conducted to differentiate the esterases in a water extract of freeze-dried green beans on the basis of inhibitor and substrate specificities. An attempt was made to classify these esterases according to the criteria used for animal esterases. Activity of the esterases was measured manometrically using the Gilson...
Resource Type:: Masters Thesis
Full Text:: ester hydrolase, EC 3. 1. 1,2). Various concentrations of organophosphorus compounds inhibited the

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: extracted from the fruit into the wine was calculated based on the ratio of EGC/EC in the fruit and wine

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: radicals by the enzyme polyphenol oxidase (EC 1.14.8.1). The quinones produced are further oxidized and

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis
Full Text:: oxidation of phenolic compounds of fruits by the enzyme polyphenol oxidase (EC 1. 10. 3. 1) to quinones

Volatile compounds from thermally oxidized methyl oleate

Creator:: Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
Abstract:: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
Resource Type:: Capstone Project
Full Text:: spectrometer inlet system utilized the EC-1 gas in- et valve which permitted regulation of the amount of GLC

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: . LITERATURE REVIEW POLYPHENOL OXIDASE The enzyme o-diphenol:oxygen oxidoreductase (EC 1.10.3.1) is also

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Creator:: Miller, Frederick Kenton
Abstract:: Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
Resource Type:: Masters Thesis
Full Text:: Capture (EC) detection by brominating the phenol obtained from hydrolysis. Bache and Lisk (196 8) used

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: addition, the volatile phenol 4-ethylcatechol (4-EC), which is rarely present above sensory thresholds

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: University Extension Publications 2008, EC 1617-E, 1-12. (12) Siriwoharn, T.; Wrolstad, R.E

ScholarsArchive@OSU

Identification of some soluble esterases of the carrot (Daucus carota I.)

Identification of some esterases of the green bean (Phaseolus vulgaris L.)

Effect of berry integrity on proanthocyanidin extraction during wine production

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Volatile compounds from thermally oxidized methyl oleate

Extraction and partial characterization of strawberry polyphenol oxidase

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

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