Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: effect of acid and base additives.
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منابع مشابه
Urease Activity Protection With EDTA Against Nanoparticles (Fe2O3 and Fe3O4) Inactivation
In this study the effects of Fe2O3 and Fe3O4 magnetic nanoparticles and EDTA on urease activity was investigated. The effect of nano-Fe2O3 and nano-Fe3O4 on urease activity were investigated. Urease activity was studies by UV-Vis spectrophotometry at 40 °C at pH = 7.2 using sodium phosphate as buffer. Measurements were carried out using 0.075 mg/ml of urease and a range of nano-Fe2O3 and nano-F...
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There are limitations to which one is justified in drawing broad generalizations concerning the diverse biological and physiological effects of soy protein products. Nevertheless, there appear to be two distinct situations: (A.) Proper heat treatment exerts a beneficial effect upon the nutritive value of whole soybeans, full-fat and defatted meal. Associated with proper heating is inactivation ...
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Trypsin (E.C.3.4.21.4) is a serine protease commonly used in proteomics for digestion of proteins. In the present study, the effect of nano-TiO2 on the conformation and catalytic activity of trypsin were studied. The thermal denaturation of trypsin has been investigated in the presence and absence of nano-TiO2 over the temperature range (293-373 K) at pH 3.0 and 7.25, using temperature scanning...
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The aim of this study was to determine and compare in situ biohydrogenation (BH) fatty acids in three forms of soybeans and linseed (raw, extruded and roasted). Nylon bags (5×10 cm) containing 4 g of raw, extruded or roasted soybeans or raw, extruded or roasted linseed were incubated in the rumen of fistulated ewes for 4, 8, 12 and 24 hours. Results for linoleic acid (C18:2) showed tha...
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عنوان ژورنال:
- Journal of the American Oil Chemists' Society
دوره 50 5 شماره
صفحات -
تاریخ انتشار 1973