Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lyndon B. Kurth"'
Publikováno v:
Meat Science. 37:67-89
Collagenous peptides containing the Ehrlich chromogen (EC), a trifunctional cross-link of proposed pyrrolic structure, were selectively isolated from a tryptic digest of bovine perimysial collagen by coupling to a diazotised support. Peptides contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bbe0fe3967b2697b63ecca3fd497103
https://doi.org/10.1016/0309-1740(94)90146-5
https://doi.org/10.1016/0309-1740(94)90146-5
Publikováno v:
Meat Science. 29:251-262
The thermal stability of intramuscular collagen, as determined using differential scanning calorimetry, was measured in five muscles from 75 goats with known birth dates ranging in age from one day to 13 years. The collagen cross-link pyridinoline, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ba060be7b0c091efa38713e07f4f93
https://doi.org/10.1016/0309-1740(91)90054-t
https://doi.org/10.1016/0309-1740(91)90054-t
Publikováno v:
Archives of Biochemistry and Biophysics. 281:21-26
The hydrothermal isometric tension and thermal transition temperature of collagen were determined in tendons from three different calf muscles. The levels of the nonreducible collagen crosslink, pyridinoline, and the collagen-associated Ehrlich chrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cac251dbc97f3c502ab682a624ed72ca
https://doi.org/10.1016/0003-9861(90)90407-p
https://doi.org/10.1016/0003-9861(90)90407-p
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 62:2270-2272
A rapid stepwise measurement for the activities of calpastatin and μ- and m-calpains was developed by using 2-stage elution at pH 8.5 and then 7.0. The activities of calpastatin, μ-calpain and m-calpain can be rapidly assayed following the separati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb55f03d3b004a0568ce75d1d7c1e36
https://doi.org/10.1271/bbb.62.2270
https://doi.org/10.1271/bbb.62.2270
Collagenous peptides containing the Ehrlich chromogen (EC) were selectively isolated from a tryptic digest of bovine tendon by coupling to a diazotized polyacrylamide support. The isolated p-phenol-azo-EC peptides were purified and characterized by a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::424f9ea277cc4ea44a7aac05963f13f1
https://europepmc.org/articles/PMC1131004/
https://europepmc.org/articles/PMC1131004/
Publikováno v:
Journal of Food Science. 56:1203-1204
Differential scanning calorimetry (DSC) was used to measure the thermal transition temperature of bovine intramuscular and tendon collagen. Equilibration of the collagen in buffers in the pH range 4.25–7.40 resulted in a decline in transition tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e39dacc1ea38c3f3521be11a1b8f01f4
https://doi.org/10.1111/j.1365-2621.1991.tb04734.x
https://doi.org/10.1111/j.1365-2621.1991.tb04734.x
Autor:
Lyndon B. Kurth, N. L. King
Publikováno v:
Journal of Food Science. 47:1608-1612
Electrophoretic methods for detecting small proportions of contaminating species in fresh or frozen beef samples were investigated. By staining isoelectric focusing gels for particular enzymes, rather than for proteins in general, lower proportions o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78d1a299b19d751d11f3d2cd3f4e92ca
https://doi.org/10.1111/j.1365-2621.1982.tb04993.x
https://doi.org/10.1111/j.1365-2621.1982.tb04993.x
Publikováno v:
Meat science. 5(5)
When homogenised muscle (pH 5·5) was heated at 55°C, connectin was extensively degraded, whereas actin and myosin heavy chains were apparently unaffected. It was concluded that carboxyl proteases (e.g. cathepsin D) were largely responsible, because
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccd9e4e387cfabea23a664800385e051
https://pubmed.ncbi.nlm.nih.gov/22054492
https://pubmed.ncbi.nlm.nih.gov/22054492
Autor:
Lyndon B. Kurth
Publikováno v:
Journal of Food Science. 51:663-664
The substrate Nα-benzoyl-DL-arginine-2-naphthylamide was used to measure the activity of crude cathepsin Bl in reaction mixtures that had been subjected to various combined pressure and heat treatments. Pressures of 100 KPa (atmospheric), 100 MPa an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b864cf8c90c7e1943ece5a52406f9c95
https://doi.org/10.1111/j.1365-2621.1986.tb13905.x
https://doi.org/10.1111/j.1365-2621.1986.tb13905.x