Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Parigi Ramesh Kumar"'
Publikováno v:
Journal of the Science of Food and Agriculture. 100:5079-5082
Food safety is a very complex issue. The food that reaches the plate from the farm is exposed to many hazards in processing methods and each of those steps is likely to contribute, indirectly or directly, to contaminants and pathogens that ultimately
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::679e66336e27305fd1cdf2ab4a869d4b
https://doi.org/10.1002/jsfa.9381
https://doi.org/10.1002/jsfa.9381
Publikováno v:
Process Biochemistry. 46:458-464
The activity and conformational changes of ficin (EC 3.4.22.3), a cysteine protease from Ficus carica have been investigated during the denaturation by urea and guanidine hydrochloride (GuHCl). The denaturation of ficin was followed by activity measu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ee4383dc9a7e1a09dd6a25cf1928361
https://doi.org/10.1016/j.procbio.2010.09.016
https://doi.org/10.1016/j.procbio.2010.09.016
Publikováno v:
European Food Research and Technology. 230:551-557
Rice bran lipase (RBL), an esterase (EC 3.1.1.3) is a versatile enzyme that catalyzes the hydrolysis of ester linkages, primarily in neutral lipids, such as triglycerides. The catalytic activity of RBL in the presence of selenium and lithium has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a1c9db86e500669c977d9ab2e5c48b
https://doi.org/10.1007/s00217-009-1195-9
https://doi.org/10.1007/s00217-009-1195-9
Publikováno v:
Process Biochemistry. 44:704-709
The effect of zinc salts, zinc chloride and zinc sulfate on the structure and ATPase enzyme activity of actomyosin from pelagic fish (Sardinella longiceps) has been investigated. ATPase enzyme activity decreased in the presence of both the zinc salts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0187eb69b3a76654beb945292d3a4e15
https://doi.org/10.1016/j.procbio.2009.02.018
https://doi.org/10.1016/j.procbio.2009.02.018
Publikováno v:
Process Biochemistry. 44:710-716
We have investigated the differential stability of the two domains of papain, a broad specific cysteine protease, which is one of the most commonly used enzyme in various industries. The denaturant induced equilibrium unfolding of this enzyme has bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83ccbf5cbab264171c6a9327930457c3
https://doi.org/10.1016/j.procbio.2009.02.020
https://doi.org/10.1016/j.procbio.2009.02.020
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1642-1647
BACKGROUND: Chemical constituents of the neem tree are extensively explored; the major component present in the tree is azadirachtin. Azadirachtin, a tetranortriterpenoid, is remarkable for its chemical complexity and for its biological activity. Thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ca03f04c7a1b28979e320321f6c6e36
https://doi.org/10.1002/jsfa.3632
https://doi.org/10.1002/jsfa.3632
Publikováno v:
The Protein Journal. 27:440-449
Invertase (beta-D -fructofuranoside fructohydrolase-E.C. 3.2.1.26) is a sucrose hydrolyzing enzyme found in microbial, plant and animal sources. Invertase from Candida utilis is a dimeric glycoprotein composed of two identical monomer subunits with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e87725e4d7e9d1c8d4adf2a5ee7fd067
https://doi.org/10.1007/s10930-008-9154-z
https://doi.org/10.1007/s10930-008-9154-z
Publikováno v:
Enzyme and Microbial Technology. 43:336-342
Nuclease P1 is a zinc-dependent endonuclease from the mold Penicillium citrinum. Nuclease P1 exhibits an increase in activity in the presence of low concentrations of urea or GuHCl. At 0.05 M GuHCl or 1 M urea the enzyme activity enhanced maximally b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a20db432a00573ab395049d459a9a4c
https://doi.org/10.1016/j.enzmictec.2008.05.009
https://doi.org/10.1016/j.enzmictec.2008.05.009
Publikováno v:
Food Chemistry. 106:1166-1174
A novel protein hydrolysate was prepared from the mixture of oilseed flours (soybean, sesame and peanut) and determined physicochemical & functional properties along with comparison of individual oilseed flour hydrolysate of soybean. Mixed flour obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5915a99572145842d11401138d827077
https://doi.org/10.1016/j.foodchem.2007.07.063
https://doi.org/10.1016/j.foodchem.2007.07.063
Publikováno v:
European Food Research and Technology. 227:277-285
The inhibition of rice bran lipase (RBL) by diethyl-p-nitrophenyl phosphate was studied with reference to kinetics, nature of inhibition and also elucidate the effect of the inhibitor on the structure—function of the enzyme. Enzyme activity measure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d04c2bd825ab25653f23b83a6ebcdfb
https://doi.org/10.1007/s00217-007-0721-x
https://doi.org/10.1007/s00217-007-0721-x