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...
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...
Esterase activity of an aqueous extract of the green bean was
separated into fourteen bands, while aqueous extracted pea esterases
revealed seven bands, by polyacrylamide-gel electrophoresis. The
fourteen bands of bean esterase activity formed three groups; slow,
intermediate and fast moving. α-Naphthyl acetate, propionate, and
n-butyrate and AS naphthol acetate...
The development of whey beverages including whey wine has been
an area of whey utilization research. One study to produce a commercially
salable wine from sweet whey, particularly cheddar whey, was
undertaken. It included developing a process to clarify the naturally
cloudy wine, monitoring the physical and chemical changes which...
Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
The objective of these studies was to develop an
analog from surimi that would resemble abalone.
Preliminary studies involved the standardization of batter
preparation conditions, such as pH adjustment, optimum
moisture content and batter mixing time. The texture of a
gelled analog prepared with different protein adjuncts
egg white, gluten...