Výsledky vyhledávání - "hidrólise in vitro"

Caracterização e hidrólise in vitro da globulina principal de grão-de-bico (Cicer arietinum L.), var. IAC-Marrocos Characterization and in vitro tryptic hydrolysis of the major globulin from chickpea (Cicer arietinum L.)

Autor: Valdir A. Neves, Maraiza A. da Silva, Euclides J. Lourenço

Publikováno v: Food Science and Technology, Vol 24, Iss 1, Pp 139-145 (2004)

No presente estudo procedeu-se ao isolamento e caracterização da fração globulina majoritária (11 S) de grão-de-bico, var. IAC-Marrocos. A globulina majoritária extraída foi isolada por cromatografia de filtração em gel e de troca-iônica m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::8275776c14b9438e1bb1da9a2007ee0b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100025

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LENTIL TANNIN-GLOBULIN INTERACTIONAND AND IN VITRO HYDROLYSIS INTERAÇÃO TANINO-GLOBULINA DE LENTILHA E HIDRÓLISE IN VITRO

Autor: Valdir A. NEVES, Euclides J. LOURENÇO

Publikováno v: Food Science and Technology, Vol 18, Iss 3, Pp 346-349 (1998)

Protein fractions were isolated from lentil cotyledons and tannins were isolated and purified from lentil seed coats. The globulin fraction corresponded to 42.7% of the total lentil flour nitrogen, representing the major protein fraction. Acetone:wat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::3aa8e7a9afa9af52892e647d462f69f6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000300017

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Effect of lentil tannins on albumin hydrolysis by trypsin

Autor: Euclides J. Lourenço, Valdir Augusto Neves, Maraiza Aparecida da Silva

Publikováno v: SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:52:56Z No. of bitstreams: 0 Made available in DSpace on 2013-08-22T18:52:56Z (GMT). No. of bitstreams: 0 Previous issue date: 1997-12-01 Made available in DSpace on 2013-09

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1372f0f7d377fdddb39b328275a161a
https://doi.org/10.1590/s0101-20611997000300003

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Efeito de taninos da lentilha sobre a hidrólise da albumina pela tripsina Effect of lentil tannins on albumin hydrolysis by trypsin

Autor: Valdir A. NEVES, Euclides J. LOURENÇO, Maraiza A. SILVA

Publikováno v: Food Science and Technology, Vol 17, Iss 3, Pp 208-212 (1997)

Os taninos da casca da semente de lentilha foram extraídos e purificados, levados à interação com albumina isolada de lentilha e com caseína; e estudados por turbidimetria. As interações da albumina e caseína com taninos purificados, a vária

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::824c9f74d48bc769c200ddf26794bc33
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000300003

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Characterization and in vitro tryptic hydrolysis of the major globulin from chickpea (Cicer arietinum L.)

Autor: Maraiza Aparecida da Silva, Valdir Augusto Neves, Euclides J. Lourenço

Publikováno v: SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology v.24 n.1 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 24, Issue: 1, Pages: 139-145, Published: MAR 2004

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:03Z No. of bitstreams: 1 S0101-20612004000100025.pdf: 921459 bytes, checksum: 726a681624ee26c849db725b105ebcc2 (MD5) Made available in DSpace on 2013-08-22T18:53:03Z (GM

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INTERAÇÃO TANINO-GLOBULINA DE LENTILHA E HIDRÓLISE IN VITRO

Autor: Valdir Augusto Neves, Euclides J. Lourenço

Publikováno v: Food Science and Technology, Vol 18, Iss 3, Pp 346-349 (1998)
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology, Volume: 18, Issue: 3, Pages: 346-349, Published: AUG 1998
Food Science and Technology v.18 n.3 1998
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:52:57Z No. of bitstreams: 0 Made available in DSpace on 2013-08-22T18:52:57Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 Made available in DSpace on 2013-09

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76cf05b5fe26eece6e0ad074d1f33717
https://doi.org/10.1590/s0101-20611998000300017

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Efeito de taninos da lentilha sobre a hidrólise da albumina pela tripsina

Autor: NEVES, Valdir A., LOURENÇO, Euclides J., SILVA, Maraiza A.

Publikováno v: Food Science and Technology v.17 n.3 1997
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 17, Issue: 3, Pages: 208-212, Published: DEC 1997

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::741e0683f2452bc4ca12bfbd9b24dcb1
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000300003

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