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New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Creator:: Jung, Jooyeoun
Abstract:: β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties were further compared with α-chitin/chitosan prepared from shrimp shells. Due to the low mineral content (< 1%) and...
Resource Type:: Dissertation

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

Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis
Full Text:: Exobasidium vexans tended to be higher in (-)-epicatechin (EC) and lower in epigallocatechin gallate (EGCG

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:: Cortell, Jessica M.
Abstract:: In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
Resource Type:: Dissertation
Full Text:: (EC), and (-)-epicatechin-3-O-gallate ECG 5 flavan-3-ol monomers (Prieur et al. 1994; Romeyer

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: Pectinesterase (PE) EC 3.1.1.11 Hydrolysis of ester bond Exo-mechanism Self-clarification of juices or with endo

Some visceral proteases of albacore tuna fish (Thunnus alalunga)

Creator:: Sullivan, Daniel Park
Abstract:: The proteolytic enzymes in the visceral organs of albacore tuna fish (Thunnus alalunga) were studied, initially as an extract of the whole viscera, then as extracts of the individual organs. Preliminary studies indicated three pH optima of activity in the whole viscera extracts pH 1.7, 3.1-3.5 and 9.5. Analysis of...
Resource Type:: Masters Thesis
Full Text:: including trypsin (EC 3.4.4^4). the chymotrypsins (a, 6 and ir - chymotrypsins; EC 3.4.4.5) and elastase

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

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

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: (JETRO 2009). However, the European Union Commission Regulation (EC) No. 2073/2005, which sets

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Creator:: Whiting, Richard Charles
Abstract:: Studies were conducted to determine the post-mortem stability of lysosomes in the white muscle of rainbow trout (Salmo gairdneri) and to determine whether lysosomal stability was related to rigor mortis and its subsequent dissolution. In addition, isolated lysosomes were subjected to different environments in an attempt to detect some of...
Resource Type:: Dissertation
Full Text:: . The cathepsins pre- sently recognized are: A (EC 3. 4. 2. -), Bl and B2 (EC 3. 4. 4. -), C

ScholarsArchive@OSU

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Effect of berry integrity on proanthocyanidin extraction during wine production

Assessing the impact of temperature on grape phenolic metabolism

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Some visceral proteases of albacore tuna fish (Thunnus alalunga)

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

Preparation and modification of cellooligosaccharides

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

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