摘要:

ABSTRACTTwo bean cultivars were stored over a 33‐day period (75% RH and 41°C). After this period, cooked hardness, levels of phytate, phytase activity and integrity of protein bodies were monitored. The Michigan cultivar, which was the most susceptible to hardening, showed higher initial content of phytate which decreased by 20.7% after 30 days of storage. In contrast, Ojo de cabra, the cultivar less susceptible to hardening, presented lower initial content of phytate and a marked drop of 66.1% in its level during the same period of time. The phytase activity and the autolytic protein body destruction were higher in the last one than those in the former one. These results suggest that the contents of phytate or its rate of hydrolysis are not the major contributor to the seed susceptibility to storage induced hardening of different bean varieti

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00838.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTTurmeric in solutions typically used for cucumber pickle manufacturing was protected by Al3+from decomposition caused by fluorescent light, heat and peroxidase. Levels of 1.3–1.5 mMAl3+significantly reduced light‐and peroxidase‐catalyzed decomposition of turmeric, and the amount of retardation increased with increasing Al3+concentration. Alone, neither peroxidase nor hydrogen peroxide affected turmeric; however when combined, turmeric was rapidly destroyed. Peroxidase destruction of turmeric was uncompetitively inhibited by Al3+. Turmeric decomposition increased with increasing temperature from 20 to 90°C. No thermal destruction of turmeric was observed in the presence of 2 or 4

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00839.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe high resolution technique of two‐dimensional electrophoresis is used to establish the endopolygalacturonase isoenzyme profile ofKluyveromyces marxianus,strain NCYC 587. We show that the use of this technique in nondenaturing conditions represents a powerful procedure for resolving the isoenzyme population and detecting their endopolygalacturonase activities. The enzyme staining method described is at least as sensitive as silver staining. The purified enzyme was shown to consist of nine isoenzymes. Their pIs ranged from 5.6 to 6.5 and they appeared to have similar molecular weights in the region of 43,000 dalton

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00840.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effects of processing with solutions of calcium chloride, magnesium chloride, sodium bicarbonate and a local tenderizer known as ‘Kanwa’ (sodium sesquicarbonate) on pectin losses and cooked texture of cowpea seeds were investigated. For comparison, the cowpeas were processed in double distilled water and a local tap water. Analysis included total pectin, calcium and magnesium content, leached solids, texture and water absorption. The results show that CaCl2, MgCl2and the local tap water increased firmness, Ca and Mg content in the cooked beans compared to distilled water; however, water absorption, leached solids and pectin solubilization were decreased by these salts. Kanwa and NaHCO3increased water absorption, leached solids and softness in the cooked beans and also increased pectin solubilization but decreased Ca and Mg when compared to distilled water or the other salts. These changes are discussed with respect to the effects of divalent and monovalent cations on the texture of the bean tis

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00841.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effect of heat drying and NaF on the viability and soluble proteins of wheat seeds was analyzed. Protein content measurements and sodium dodecyl sulfate polyacrylamide gel electrophoresis were carried out on germ (plantlet) and endosperm during the first four days of germination. Results showed that the viability of both normal and heated seeds decreased exponentially with NaF concentration. The parameter most affected by both NaF and heating was plantlet size. Although some differences in the electrophoretic patterns corresponding to different treatments were found, results showed similar trends in most of them, and the main changes appeared between different days of germination. Additive effects of both NaF and heating were observed in some cases.

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00842.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTOn agingin situorin vitro,flounder muscle sarcoplasmic reticulum became less sensitive to inhibition by the soluble fraction of the muscle tissue. This decrease in sensitivity to inhibition was the result of the change in balance between the response to a dialyzable inhibitor and a large molecular weight activator found in the soluble fraction. With aging, the sarcoplasmic reticulum became more sensitive to the stimulatory activity of the large molecular weight activator.

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00843.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Book reviewed in this article:Metal Ions in Biological Systems. Edited by H. Sigel and A. SigelYeast: Biotechnology and Biocatalysis. Edited by H. Verachtert and René De Mot.Industrialization of Indigenous Fermented Foods. Edited by Keith H. Stein‐kraus.Dietary ω3 and ω6 Fatty Acids: Biological Effects and Nutritional Essentiality. Edited by Claudio Galli and Artemis Simopoulus.Mechanisms and Theory in Food Chemistry, by D. S. Wong.Colloidal Systems and Interfaces, by S. Ross and I. D. Morrison.Review: Thermal Generation of Aromas. Edited by T. H. Parliment, R. J. McGorrin and C

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1990.tb00844.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY