Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Draginja Peričin"'
Publikováno v:
Journal of the Serbian Chemical Society, Vol 75, Iss 2, Pp 185-194 (2010)
In this work, the binding of coenzymes to yeast alcohol dehydrogenase (EC 1.1.1.1) were investigated. The main criterions were the change in the standard free energies for individual reaction steps, the internal equilibrium constants and the overall
Externí odkaz:
https://doaj.org/article/d2e345225f6a421788f9b9d2062e38a0
Autor:
Žužana Vaštag, Senka Popović, Draginja Peričin, Ljiljana Popović, Vera Krimer, Aleksandra Torbica
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1157-1165
Cucurbitin extracted from pumpkin (Cucurbita pepo) oil cake was enzymatically hydrolysed with three different enzymes viz. alcalase, flavourzyme and pepsin. Antioxidative and functional properties of cucurbitin hydrolysates with different degrees of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::148ef0bd57dfad7f64278e5c451bb5ea
https://doi.org/10.1007/s11746-013-2257-5
https://doi.org/10.1007/s11746-013-2257-5
Publikováno v:
Journal of Food Engineering. 110:374-379
This work was aimed to investigate the potential of PuOC protein isolate (PuOC PI) in preparation of biodegradable films at different pH values (2–12) and plasticizer content (0.3–0.6 g glycerol/g PuOC PI). Results showed that films could be form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b8107100fd4410aa6271348017173a
https://doi.org/10.1016/j.jfoodeng.2011.12.035
https://doi.org/10.1016/j.jfoodeng.2011.12.035
Publikováno v:
Food and Bioprocess Technology. 6:1105-1111
Enzymatic cross-linking of hull-less pumpkin oil cake globulin was studied using microbial transglutaminase. Response surface methodology was employed to study the effect of enzyme/substrate ratio, temperature, and reaction time on protein cross-link
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce29abe06e54171116bb3082f881615b
https://doi.org/10.1007/s11947-011-0673-9
https://doi.org/10.1007/s11947-011-0673-9
Publikováno v:
Food Hydrocolloids. 25:470-476
This study was conducted to evaluate the feasibility of pumpkin oil cake (PuOC) to form biodegradable films. The effect of heating treatment and pH of film solutions on films properties was determined. Film with the highest tensile strength (TS) (68.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a06089b508d18aa216e95b025e6b1b2f
https://doi.org/10.1016/j.foodhyd.2010.07.022
https://doi.org/10.1016/j.foodhyd.2010.07.022
Publikováno v:
Food Chemistry. 124:1316-1321
Protein isolate from pumpkin oil cake (PuOC PI) was hydrolysed by alcalase, flavourzyme and by sequential use of these enzymes, respectively, and the antioxidant properties and angiotensin-I converting enzyme (ACE) inhibitory activities of hydrolysat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c29c4e584106feaa73ca0da153aa0ab
https://doi.org/10.1016/j.foodchem.2010.07.062
https://doi.org/10.1016/j.foodchem.2010.07.062
Publikováno v:
The Journal of Physical Chemistry B. 114:16422-16426
In this communication, the correlation of some thermodynamic properties of structurally similar biological compounds with items such as the number of carbon atoms or the number of its characteristic groups, such as phosphates, was applied to enzyme t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fcdb8dc9a97dd5550270d110f37f277
https://doi.org/10.1021/jp101752b
https://doi.org/10.1021/jp101752b
Publikováno v:
Food Control. 21:1298-1302
Petrovac Sausage ( Petrovska Kolbasa ) is a traditional dry fermented sausage from Backi Petrovac (province Vojvodina, Serbia). In this study, the in vitro antioxidant and angiotensin-I converting enzyme (ACE) inhibitory activities in the water-solub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1493e179e2f8b521d6b234cf52159375
https://doi.org/10.1016/j.foodcont.2010.03.004
https://doi.org/10.1016/j.foodcont.2010.03.004
Publikováno v:
Food and Bioproducts Processing. 88:277-282
The effect of hydrolysis parameters (temperature, initial enzyme/substrate ratio and time) on the hydrolysis of pumpkin oil cake protein isolate (PuOC PI) with acid protease from Aspergillus niger and the antioxidant potency of the obtained hydrolysa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d4d2239358d756d139cfa7d72db9255
https://doi.org/10.1016/j.fbp.2009.12.003
https://doi.org/10.1016/j.fbp.2009.12.003
Publikováno v:
International Journal of Food Science & Technology. 45:1184-1190
Summary This study was conducted to evaluate the possibility of pumpkin oil cake (PuOC) addition to gelatin in attempt to form biodegradable composite films. Different amounts of PuOC (40–95%) were added to gelatin and films with improved character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bb9c6a36fd04581c7ddfd1782af8e07
https://doi.org/10.1111/j.1365-2621.2010.02253.x
https://doi.org/10.1111/j.1365-2621.2010.02253.x