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

Creator:: Geromel, Edison Jose
Resource Type:: Dissertation
Full Text:: Homogenization 53 Homogenization 54 Fractionation 55 Enzyme Preparations » . » „ , 57 Enzyme Activity

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: minutes in a water-cooled microblender. Homogenization was omitted in the preparation of the water

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: (Swain, 1965). When this compartimentalization is broken during homogenization of the tissue, these

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:: buffer (pH 7.0). Homogenization was performed in a micro container at- tachment (Eberbach Corp

Multiple forms of carboxylesterases in the green bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.)

Creator:: Veerabhadrappa, Patnagere Siddaveera Sheety
Abstract:: 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...
Resource Type:: Dissertation
Full Text:: solutions required 60 seconds homogenization in a microblender to form a semi-stable emulsion. DFP and

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:: ). For the water soluble substrates, homogenization was omitted. The following substrates 15

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

Inhibition of polyphenol oxidase by sulfur dioxide

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...
Resource Type:: Dissertation
Full Text:: the homogenization procedure during its extraction. Latency in spinach leaves, pattern and activity

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

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:: necessary, harsh homogenization, detergents, butanol, and proteolysis have been used to release the PPO

ScholarsArchive@OSU

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

Some carboxylic esterases of the pea (Pisum sativum L.)

Extraction and partial characterization of strawberry polyphenol oxidase

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

Multiple forms of carboxylesterases in the green bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.)

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

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

Inhibition of polyphenol oxidase by sulfur dioxide

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

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

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