摘要:

ABSTRACTImmunological techniques are widely used for the detection of enzymes in food systems and for elucidating protein structure and function. The generation of anti‐bodies recognizing membrane‐bound proteins is difficult due to their hydrophobic nature, and reduced antigenicity. This review summarizes strategies for the production and purification of polyclonal antibodies recognizing membrane proteins. Applications such as enzyme immunoprecipitation, use of site‐specific anti‐peptide. antibodies for determination of the topology of membrane‐embedded proteins, immunocytochemistry, and expression vector cloning are

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1996.tb00550.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe biological diversity of marine species provides a wide array of enzymes with unique properties. For this reason, there is great potential for the recovery and use of digestive proteases from fish provessing wastes. Fish digestive proteolytic enzymes most commonly studied include pepsin, trypsin, chymotrypsin, gastricsin and elastase. Enzymes from cold adapted ectothermic organisms have application in the food industry because their temperature and other characteristics differ from homologous proteases from warm‐blooded animals. The South‐West Atlantic ocean is an enormous reservoir of different fish species. The digestive proteases from these organisms can be isolated as a by‐product and used for processing aids in the food ind

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1996.tb00551.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTMechanically deboned chicken meat (MDCM) from neck parts was digested with pepsin for 24 h at 4C. The solubilized collagens were subjected to salt fractionation both at acidic and neutral pH. The precipitates obtained after centrifugation, dialysis and lyophilization were quantitatively evaluated and collagen types were identified. The precipitate formed at 0.7 M NaCl pH 2.5, was dissolved in 1.0 M NaCl, 0.05 M‐Tris‐HCl, pH 7.5 buffer and further fractionated by sequential salt precipitation at 1.8, 2.5 and 4.5 M. Collagen types I, II, III and V were detected by electrophoresis techniques. Type I collagen was the major component. The presence of type II collagen indicated MDCM contained cartilaginous tiss

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1996.tb00552.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTA 65 kDa intracellular lipase fromLactobacillus plantarum2739 was purified to homogeneity (482‐fold, specific activity of 251 μmol/mg per min) and characterized. The purification procedure included chromatography with Q‐Sepharose, Sephacryl 200, Phenyl‐Superose and Mono Q. The purified lipase was optimally active at pH 7.5 and 35C; it retained about 40% of the maximum activity at pH 5.0 and 15C. The enzyme was stable at 65C (D65C= 18.6 min) and was irreversibly inactivated at 75C for 2 min. On triglycerides, the highest activity was determined on tributyrin but trilaurin and tripalmitin were hydrolyzed also. The Km on tributyrin was 2.31 mM. β‐Naphthyl esters of fatty acids from C2 to C12 were hydrolyzed with a preference for β‐naphthyl butyrate. After lipolysis, the fatty acid profiles in β‐monoacylglycerols of milk fat showed similarities among porcine pancreatic lipase, rennet paste and lipase fromLb. plantarum2739, but the bacterial enzyme caused a greater hydrolysis of C10 and C12 fatty acids esterified at the Sn‐2 position of glycerol. The lipase was strongly inhibited by 1 mM Nethylmaleimide and iodoacetic acid, by 10 mM Hg2+and Ag+, and was moderately stimulate

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1996.tb00553.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

Book reviewed in this article:FOOD PROTEINS: PROPERTIES AND CHARACTERIZATION, Edited by S. Nakai and H.W. ModlerENZYMATIC BROWNING AND ITS PREVENTION, Edited by Chang Y. Lee and John R. Whitaker.FRUIT FLAVORS, BIOGENESIS, CHARACTERIZATION, AND AUTHENTICATION, Edited by Roussell L. Rouseff and Margaret M. LeahyGENETICALLY MODIFIED FOODS—SAFETY ISSUES, Edited by Karl‐Heinz Engel, Gary R. Takeoka and Roy TeranistriLIGHT‐ACTIVATED PEST CONTROL, Edited by James R. Heitz and Kelsey R. DownumTECHNOLOGY TRANSFER: MAKING THE MOST OF YOUR INTELLECTUAL PROPERTY, by N. SullivanTHERMODYNAMIC THEORY OF SITE‐SPECIFIC BINDING PROCESSES IN BIOLOGICAL MACROMOLECULES, Enrico DiCeraFOOD CHEMISTRY, Third Edition, Edited by Owen R. Fennema, Marcel

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1996.tb00554.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:0145-8884    

DOI:10.1111/j.1745-4514.1996.tb00549.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY