Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Amalendu Sinhababu"'
Autor:
Milan Chandra Dey, Amalendu Sinhababu
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 510-518 (2018)
Protein was extracted from the seeds of Kleinhovia hospita Linn., which is being a nonconventional source. Extraction of K. hospita seed protein at various pH values in aqueous solution and at pH 7, different salt concentrations were done. Fractionat
Externí odkaz:
https://doaj.org/article/ce01642fb21640a99aab4ec66765bc9c
Publikováno v:
Chemistry of Natural Compounds. 55:95-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e8d595372c85ffcd89c59cbce642a43
https://doi.org/10.1007/s10600-019-02621-x
https://doi.org/10.1007/s10600-019-02621-x
Autor:
Milan Chandra Dey, Amalendu Sinhababu
Publikováno v:
Analytical Chemistry Letters. 8:519-527
Nitrogen solubility, protein content and functional properties of Kleinhovia hospita Linn. seed protein isolate were investigated. Maximum solubility of total protein isolate (TPI) was 94.1...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8599f908fa0289361f754d508fbe8521
https://doi.org/10.1080/22297928.2018.1459206
https://doi.org/10.1080/22297928.2018.1459206
Autor:
Amalendu Sinhababu, Milan Chandra Dey
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 510-518 (2018)
Protein was extracted from the seeds of Kleinhovia hospita Linn., which is being a non-conventional source Extraction of K. hospita seed protein at various pH values in aqueous solution and at pH 7 of different salt concentrations were done. Fraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94efa90160ece5d9e68d94fd58b03ba1
https://doaj.org/article/ce01642fb21640a99aab4ec66765bc9c
https://doaj.org/article/ce01642fb21640a99aab4ec66765bc9c
Publikováno v:
Analytical Chemistry Letters. 6:886-893
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66f43c54250663815f17b0cbb48677e5
https://doi.org/10.1080/22297928.2016.1278181
https://doi.org/10.1080/22297928.2016.1278181
Publikováno v:
Mini-Reviews in Organic Chemistry. 13:3-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35ea9e64f12888085123b750d80671c0
https://doi.org/10.2174/1570193x13666160224210036
https://doi.org/10.2174/1570193x13666160224210036
Publikováno v:
Analytical Chemistry Letters. 5:38-43
Spray reagents are very useful for detecting amino acids on thin layer chromatoplates. Although ninhydrin is most widely used as a spray reagent for identification of amino acids due to its high sensitivity but it produces same purple/violet color wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::915c7cdaca9c676abde375cea0c71313
https://doi.org/10.1080/22297928.2015.1039582
https://doi.org/10.1080/22297928.2015.1039582
Publikováno v:
Research on Chemical Intermediates. 41:6511-6522
Fatty acid and sterol composition of petroleum ether (60–80 °C)-extracted oil from mature seeds of Lagerstroemia speciosa Pers. have been analyzed by GC studies. The fatty acids were also identified by GC–MS analyses. Here, the fatty acid compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09732a0b83fc88b50a141deab78f181b
https://doi.org/10.1007/s11164-014-1757-8
https://doi.org/10.1007/s11164-014-1757-8
Autor:
Amalendu Sinhababu, Sarmistha Basu
Publikováno v:
Journal of Planar Chromatography – Modern TLC. 26:517-520
Amino acids are the building units of proteins. Identification of amino acids is extremely important for the evaluation of protein structure and also for the determination of the presence of amino acids in various natural products. Several methods to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efe607c3d5aaa7309816f6ab86f8fcdb
https://doi.org/10.1556/jpc.26.2013.6.11
https://doi.org/10.1556/jpc.26.2013.6.11
Publikováno v:
Analytical Chemistry Letters. 3:330-334
Detection of amino acids is extremely important for the evaluation of protein structure and also because of their presence in various natural products. Thin layer chromatography is an important tool for detecting amino acids by several spray reagents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c5fb6732a3743263b9a5cdcdcc0c807
https://doi.org/10.1080/22297928.2013.838431
https://doi.org/10.1080/22297928.2013.838431