Zobrazeno 1 - 10
of 88
pro vyhledávání: '"E. E. Braudo"'
Publikováno v:
Biophysics. 56:47-50
It has been found by reversed-phase chromatography that humic acids obtained from vermicomposts of different duration of vermicomposting consist of a hydrophilic and a hydrophobic fractions, the hydrophobic fraction having a substantially lower conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c942ea1f80232e26bbc31188136d580c
https://doi.org/10.1134/s0006350911010076
https://doi.org/10.1134/s0006350911010076
Publikováno v:
Polymer Science Series C. 50:85-92
The current ideas concerning polymer gels are outlined. The following definition of gel is proposed: a gel is a solid composed of at least two components, one of which (polymer) forms a three-dimensional network by virtue of covalent or noncovalent b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::059d82c1bdbe4c118e706b69a44b3f5a
https://doi.org/10.1134/s1811238208010050
https://doi.org/10.1134/s1811238208010050
Autor:
G.P. Artykova, E. E. Braudo, Marcello Duranti, P.V. Guslyannikov, G.O. Kozhevnikov, A.N. Danilenko, N.A. Lapteva, I.A. Vaintraub, Elena Sironi
Publikováno v:
International Journal of Biological Macromolecules. 39:174-178
The effect of the limited proteolysis by trypsin on selected seed storage 11S globulins (broad bean and pea legumins, glycinin and helianthinin) was studied by high-sensitive differential scanning calorimetry, fluorescence spectroscopy and analysis o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::197bcf012f48a3974d40e6ece2e3cf38
https://doi.org/10.1016/j.ijbiomac.2005.12.006
https://doi.org/10.1016/j.ijbiomac.2005.12.006
Publikováno v:
International Journal of Biological Macromolecules. 29:225-236
Characteristics of thermal denaturation of pea legumin and a product of its limited proteolysis with trypsin - legumin-T, in a wide range of NaCl concentrations have bean measured by means of differential scanning microcalorimetry. By the increase of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c02db52f1249fbf9636ef4b18a7e8f3b
https://doi.org/10.1016/s0141-8130(01)00173-8
https://doi.org/10.1016/s0141-8130(01)00173-8
Autor:
N. I. Krikunova, V. V. Kobak, E. E. Braudo, I. G. Plashchina, R. V. Golovnya, I. L. Zhuravleva
Publikováno v:
Nahrung/Food. 44:173-177
Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-ace
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a576fc9e5f46a836813d55645694aced
https://doi.org/10.1002/1521-3803(20000501)44:3<173::aid-food173>3.0.co
https://doi.org/10.1002/1521-3803(20000501)44:3<173::aid-food173>3.0.co
Publikováno v:
Nahrung / Food. 42:179-182
Different approaches used in the determination of surface hydrophobicity of proteins based on measurements of their partial heat capacity are discussed. They include the determination of the hydration heat capacity of a protein both in the unfolded a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::656911b8e46641c9a154c9b541395cb9
https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<179::aid-food179>3.3.co
https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<179::aid-food179>3.3.co
Publikováno v:
Food Hydrocolloids. 12:253-261
Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f9015aa35651152ca5de9f882353821
https://doi.org/10.1016/s0268-005x(98)00021-6
https://doi.org/10.1016/s0268-005x(98)00021-6
Publikováno v:
Food Hydrocolloids. 11:159-170
The structure—property relationship and application of multicomponent protein—polysaccharide and polysaccharide 1—polysaccharide 2 gels are considered. Attention is focused on gels based on mixed solutions of gelatin with dextran, human serum a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e75c2ecc3e2c289d921a00e37d4f011
https://doi.org/10.1016/s0268-005x(97)80023-9
https://doi.org/10.1016/s0268-005x(97)80023-9
Publikováno v:
Food / Nahrung. 41:13-17
The specific integral hydrophobicity of denatured forms of legumin and legumin-T from broad beans was evaluated through their hydration heat capacities. These were calculated as differences between partial heat capacities obtained from differential s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99ce6b3e4bfff562f4485d5f4d6d484e
https://doi.org/10.1002/food.19970410104
https://doi.org/10.1002/food.19970410104
Publikováno v:
Journal of Inorganic Biochemistry. 61:221-226
The capability of sodium alginate to bind up to 500 Pb 2+ ions per uronide unit is shown. The residual concentration of Pb 2+ ions in solution is as small as 4·10 −4 −3·10 −3 mol·1 −1 (concentration of sodium alginate—2·10 −4 −1·10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eccc99a060c0217cd67daa355cad8fad
https://doi.org/10.1016/0162-0134(95)00058-5
https://doi.org/10.1016/0162-0134(95)00058-5