Index Catalog // ScholarsArchive@OSU

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:: sincere appreciation to Dr. Morris W. Montgomery and Dr. W. David Loomis for their constant help and

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Creator:: Geromel, Edison Jose
Resource Type:: Dissertation
Full Text:: brothers ACKNOWLEDGEM ENT Gratitude is expressed to Dr. Morris W. Montgomery for guidance through

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: Montgomery, for the encouragement and wisdom that he provided. Appreciation is also extended to the members

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: professor, Dr. Morris W. Montgomery, for his guidance during the development of this thesis with so

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Creator:: Taylor, Stephen Lloyd
Resource Type:: Masters Thesis
Full Text:: . Montgomery for his guidance and encouragement throughout the course of this work and in the preparation

Ultrafiltration of pear juice : chemical and physical analysis

Creator:: Hodgson, Jeanne
Abstract:: Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
Resource Type:: Masters Thesis
Full Text:: ACKNOWLEDGEMENTS Dr. Morris Montgomery was responsible for much of what I have learned. He refused to let me

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
Resource Type:: Masters Thesis
Full Text:: gratitude to Dr. Morris W. Montgomery for his guidance and patience in the completion of this thesis. I

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation
Full Text:: D-catechin. The Michaelis constants for D-catechin for PPO fractions Fl and F2 were 0.50mM and

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: different concentrations of nisin in BHI broth 63 d) Survival plot of L. monocytogenes Scott A (sensitive

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:: , chlorogenic acid, caffeic acid, dopamine, d-catechin and DL-dopa. Similar electrophoretic patterns

ScholarsArchive@OSU

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

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Ultrafiltration of pear juice : chemical and physical analysis

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

A study of nisin resistance in Listeria monocytogenes Scott A

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

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