Zobrazeno 1 - 8 of 8 pro vyhledávání: '"K. W. C. Sze-Tao"'
1
Biochemical Characterization of Amandin, the Major Storage Protein in Almond (Prunus dulcis L.)
Autor: Kenneth H. Roux, Mahesh Venkatachalam, Suzanne S. Teuber, K. W. C. Sze-Tao, Shridhar K. Sathe, Walter J. Wolf
Publikováno v: Journal of Agricultural and Food Chemistry. 50:4333-4341
The almond major storage protein, amandin, was prepared by column chromatography (amandin-1), cryoprecipitation (amandin-2), and isoelectric precipitation (amandin-3) methods. Amandin is a legumin type protein characterized by a sedimentation value o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8672f2203cd8d5734c44e620dee2470b
https://doi.org/10.1021/jf020007v
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2
EFFECTS OF SODIUM DODECYL SULFATE, GUANIDINE HYDROCHLORIDE, UREA, AND HEAT ON DENATURATION OF SULFUR RICH PROTEIN IN SOYBEANS (GLYCINE MAX L.)
Autor: Shridhar K. Sathe, K. W. C. Sze-Tao
Publikováno v: Journal of Food Biochemistry. 25:483-492
Soybean sulfur-rich protein (SRP) has a stable hydrophobic interior that is resistant to denaturation and unfolding. About half of the tryptophan residues in native SRP are inaccessible to acrylamide quenching. Maximum unfolding, as assessed by fluor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a4ae8f4c8510b172328657368cd3856
https://doi.org/10.1111/j.1745-4514.2001.tb00809.x
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3
Effects of processing and storage on walnut (Juglans regia L) tannins
Autor: Suzanne S. Teuber, Kenneth H. Roux, Julie E Schrimpf, K. W. C. Sze-Tao, Shridhar K. Sathe
Publikováno v: Journal of the Science of Food and Agriculture. 81:1215-1222
Walnut tannins were maximally extracted with absolute methanol and an extraction time of 60min. Storage (21 days at 25°C) significantly reduced (20-40% reduction) the assayable tannin content in walnuts. The ranges of tannin content in freshly crack
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c0eb8033044d91d00f31bcd16b7cf37
https://doi.org/10.1002/jsfa.932
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4
Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate
Autor: K. W. C. Sze-Tao, Shridhar K. Sathe
Publikováno v: Food Chemistry. 69:153-160
Almond protein isolate (API) solutions were less viscous than those of soy protein isolate (SPI). The foaming capacity of API at pH 5.0 and 6.46 was comparable to that of SPI at pH 4.42 and 5.0. At pH 8.2, SPI had better foam capacity and stability c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a6b0fa6c3882d6ed62aaf795101a78c
https://doi.org/10.1016/s0308-8146(99)00244-7
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5
Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility
Autor: Shridhar K. Sathe, K. W. C. Sze-Tao
Publikováno v: Journal of the Science of Food and Agriculture. 80:1393-1401
Walnuts contained 16.66% protein and 66.90% lipids on a dry weight basis. Non-protein nitrogen values ranged from 6.24 to 8.45% of the total nitrogen when the trichloroacetic acid concentration was varied within the range 0.25–1.0 M. Albumin, globu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::445fbefdafa817e4a6ecd3f08d275679
https://doi.org/10.1002/1097-0010(200007)80:9<1393::aid-jsfa653>3.0.co
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6
Effects of sodium chloride, phytate and tannin on in vitro proteolysis of phaseolin
Autor: K. W. C. Sze-Tao, Shridhar K. Sathe
Publikováno v: Food Chemistry. 59:253-259
Native phaseolins isolated from the Great Northern bean (Phaseolus vulgaris L.) and the tepary bean (Phaseolus acutifolius L.) were resistant to TPCK-trypsin, TLCK-chymotrypsin, and pepsin proteolysis in vitro. Sodium chloride (1 M) significantly dec
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::876dbeca813268be1e84b87569b8cd78
https://doi.org/10.1016/s0308-8146(96)00258-0
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7
Isolation, Purification, and Biochemical Characterization of a Novel Water Soluble Protein from Inca Peanut (Plukenetia volubilis L.)
Autor: Bruce R Hamaker, Shridhar K. Sathe, Mahesh Venkatachalam, K. W. C. Sze-Tao
Publikováno v: Journal of Agricultural and Food Chemistry. 50:4906-4908
A water soluble storage albumin from Inca peanut (IPA) accounted for ∼25% (w/w) of defatted seed flour weight, representing 31% of the total seed protein. IPA is a 3S storage protein composed of two glycosylated polypeptides, with estimated molecul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ff16a15101af9661c7ea42dcdedacc1
https://doi.org/10.1021/jf020126a
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