𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus)

✍ Scribed by Antonella De Leonardis; Vincenzo Macciola; Giuseppe Lustrato; Giancarlo Ranalli; Ahindra Nag


Publisher
Springer
Year
2009
Tongue
English
Weight
332 KB
Volume
230
Category
Article
ISSN
0044-3026

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Functional properties of plant proteins
✍ Schwenke, K. D. ;Rauschal, E. J. πŸ“‚ Article πŸ“… 1983 πŸ› John Wiley and Sons 🌐 English βš– 529 KB

The reaction of raw globulin preparations from sunflower seed with a 10-30-fold excess of succinic anhydride results in a maximum blockage of 85-92 % of the protein amino groups. The water absorption of the protein increases 2-fold after a 26 % succinylation and nearly 6-fold after an exhaustive mo

Characterization and partial purificatio
✍ NoemΓ­ Ruiz-LΓ³pez; Rafael GarcΓ©s; John L. Harwood; Enrique MartΓ­nez-Force πŸ“‚ Article πŸ“… 2010 πŸ› Elsevier Science 🌐 English βš– 680 KB

The glycerol 3-phosphate acyltransferase (GPAT, EC 2.3.1.15) from sunflower (Helianthus annuus L.) microsomes has been characterised and partially purified. The in vitro determination of activity was optimized, and the maximum value for GPAT activity identified between 15 and 20 days after flowering

Isolation and Structure Elucidation of a
✍ Tsuyoshi Hasegawa; Shigenori Togo; Yosuke Hisamatsu; Kosumi Yamada; Kiyotake Sue πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons βš– 14 KB

## Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.

Molecular species of triacylglycerols in
✍ Hiromi Yoshida; Yuki Hirakawa; Yoshiyuki Mizushina; Tomoko Tanaka πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 149 KB πŸ‘ 2 views

Microwave roasting is unique and has gained acceptance in food preparation because of its convenience, efficiency, speed and low operating costs. The microwave heating of a food is caused by molecular friction between electrical dipoles under an oscillating electric field of a specific frequency. Th