𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of keratin on the lipid composition ofScopulariopsis brevicaulis(Bainier)

✍ Scribed by Jean-Louis Fonvieille; René Ecalle; Robert Dargent

Publisher
Springer Netherlands
Year
1992
Tongue
English
Weight
324 KB
Volume
118
Category
Article
ISSN
0301-486X

No coin nor oath required. For personal study only.

✦ Synopsis

Lipid content and composition of Scopulariopsis brevicaulis cultured with or without its natural substrate keratin was investigated. Lipid content was found to be lower in the presence of keratin (maximum 12% against 19% in the absence of keratin), with differences in levels of linoleic acid (C18 = 2), palmitic (C16:0) and to a lesser extent palmitoleic (C16 = 1) and alpha-linolenic (C18 = 3) acids. The degree of unsaturation was correspondingly lower in the organisms cultured with keratin as substrate.

📜 SIMILAR VOLUMES

Effect of Cooking on the Fatty Acid Comp
Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid
✍ S.K. Duckett; D.G. Wagner 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p