Index Catalog // ScholarsArchive@OSU

Preparation and modification of cellooligosaccharides

Creator:: Akpinar, Ozlem
Abstract:: Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
Resource Type:: Dissertation
Full Text:: microbial cellulases. In nature, cellulolytic enzyme systems consist of endocellulases (EC 3.2.1.4

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Creator:: Perdew, Gary H.
Abstract:: Cyclopropenoid fatty acids (CPFA) are unique compounds that contain a highly strained and reactive cyclopropene ring structure. These compounds have been shown to cause a number of toxic effects in a variety of animals. Rainbow trout (Salmo gairdneri) have proven to be particularly sensitive to CPFA. Studies have revealed that...
Resource Type:: Dissertation
Full Text:: ). The electrotransfer was performed in a E-C electroblot unit (EC Apparatus Corp., St. Petersburg, FL

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Creator:: Sangseethong, Kunruedee
Abstract:: A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
Resource Type:: Dissertation
Full Text:: - D-glucan-4-glucanohydrolase, EC 3.2.1.4), exoglucanases or cellobiohydrolases (exo-l,4-p-D-glucan

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: (Figure 1.10). In the first reaction catalyzed by mono-phenol mono-oxygenase (EC 1.14.18.1) also known

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Creator:: Gaspich, Bryan
Abstract:: The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Resource Type:: Masters Thesis

The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

Creator:: Greene, Diana H.
Abstract:: The effects of different dietary lipids on the growth, nutrition and tissue lipid profiles of rainbow trout raised to market size on a commercially available ration were examined. Rainbow trout of 80 g mean initial weight were fed pellets prepared according to Oregon Moist Pellet specifications for 20 weeks. Salmon...
Resource Type:: Masters Thesis

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: angiotensin I-converting enzyme (EC 3.4.15.1 ACE) catalyzes the hydrolysis of decapeptide (angiotensin I) to

Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Creator:: Calik, Hakan
Abstract:: Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...
Resource Type:: Masters Thesis

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Creator:: Harris, Marcia Elaine
Abstract:: The induction of drug-metabolizing enzymes is a complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and related activities, but also by alterations in endoplasmic reticulum membranes. Little work has been done to examine how cytochrome P-450 inducing agents influence other cellular processes, such as phospholipid...
Resource Type:: Masters Thesis

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Preparation and modification of cellooligosaccharides

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Cherry phytochemicals

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

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