摘要:

AbstractRheological properties of concentrated dispersions of muscle Pollack proteins acetylated to different degrees as a function of temperature have been studied.The character of viscosity changes of the partially acetylated isolates is almost identical with that of unacetylated protein. However, the temperatures corresponding to viscosity maxima increase proportionally to the degree of acetylation.A total acetylation of the free lysine ϵ‐amino groups of Pollack protein results in a significant increase in the critical concentration and/or temperature of the sol‐gel transi

ISSN:0027-769X    

DOI:10.1002/food.19910350115

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350116

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractDie Kenntnis der Positions‐, Fettsäure‐ und Stereospezifität mikrobieller Lipasen sowie deren Spezifität gegenüber einzelnen Glyceridklassen gewinnt zunehmend an Bedeutung. Bei der Untersuchung der Spezifität einer Lipase ist die Wahl des Substrats entscheidend für die Aussagekraft der Bestimmung. Entspricht das Substrat nicht dem Untersuchungszweck, kann es zu Fehlinterpretationen und Verwechslungen der Spezifität kommen. Verschiedene Substrate und Analysenverfahren werden vorgestellt sowie Vor‐ und Nachteile ihrer Anwendung diskutiert.Es wird empfohlen, zur Bestimmung der Positionsspezifität Dialkylacylglycerole und 2, 3‐Dioleylbutandiol sowie zur Bestimmung der Stereospezifität enantiomere Dialkylacylglycerole bzw. Diacylalkylglyce

ISSN:0027-769X    

DOI:10.1002/food.19910350117

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350119

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractDuring studying the pathogenicity ofAscaridia gallifor young Ross‐Broiler chickens fed with single doses of 100, 200 and 500 infective eggs, it was found that the infected chickens showed variable decreases in body weight gain and increases in the ratio of liver weight relative to body weight when compared with the control. Both decrease and increase was proportionally related with the number of infective eggs given to the chickens.Biochemical analysis of muscle and liver tissue of the previous groups of chickens showed a decrease in both glycogen and protein content and an increase in fat content of muscle and liver of infected chickens when compared with those of normal tissues. The decrease in the glycogen content due to ascaridiasis was mostly apparent in case of 500 egg dose and that of the protein content was noted with the egg doses of 200 and 500. Each of the three egg doses showed a significant increase in the fat content of the muscle and liver of infected chickens when compared with the control.After the sixth week of infection chickens fed with 500 eggs showed emaciation, loss of colour of combs and legs and of brightness of plumage, diarrhoea, drooping wings, ruffled feathers and a gradual loss of strength manifested by leg weakness. At autopsy, the small intestine showed external macroscopic lesions of haemorrhage and congestion. Intestinal obstruction with adultAscaridia galliwas also found in the infected bird

ISSN:0027-769X    

DOI:10.1002/food.19910350120

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractUnsaturated even numbered fatty acids (C10to C32) with uncommon position of the double bond (not ω‐3, 6 or 9) belong to the unusual fatty acids. It seems, that these fatty acids are ubiquitous in small amounts in nature with priority of microorganisms and animal kingdom. Nearly all positions are possib

ISSN:0027-769X    

DOI:10.1002/food.19910350121

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350123

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe proteolytic biovar ofEnterococcus faecalisproduces an extracellular acid proteinase when grown in complex media containing casein and in skim milk. The enzyme reaches a maximum level in skim milk after 24 h at 33 °C and loses the activity after 42–72 h [3]. Proteinase synthesis, being energy‐dependent, occurs only in glycolysing cells [4]. Amino acids, casein, and Zn2+and Ca2+are required for induction of the synthesis, sustaining the production and preventing the autodigestion of the enzyme. This report describes the possible kinetics involved in the proteinase produc

ISSN:0027-769X    

DOI:10.1002/food.19910350124

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractIn India traditional fruit preserves are normally prepared in bulk quantity annually. Though lower water activity (aw) due to high sugar concentration and highly acidic nature of these products permits a long shelf‐life, osmotolerant yeasts are mainly responsible for their spoilage. Since no information is as yet available on these osmotolerant yeasts, the present work was aimed at isolating and characterizing these organism

ISSN:0027-769X    

DOI:10.1002/food.19910350125

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350127

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY