نتایج جستجو برای: browning reaction
تعداد نتایج: 415148 فیلتر نتایج به سال:
Mechanisms of Browning Degradation ofd-Fructose in Special Comparison withd-Glucose-Glycine Reaction
Post-harvest browning of litchi is a common phenomenon that occurs due to enzymatic and non-enzymatic reactions. Enzymatic primarily caused by polyphenol oxidase (PPO) activity, leading the formation brown pigments. Non-enzymatic Maillard reaction between reducing sugars amino acids. Factors such as temperature, humidity, mechanical damage can accelerate browning. Proper handling, storage, use ...
Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, JF926153), and described its expression patterns. The LcPPO cDNA sequence was 2120 bps in length with an open reading frame (ORF) of 1800 bps. The ORF encoded a polypeptide with 599 amino acid residues,...
The thermogenic activity of brown adipose tissue (BAT) and browning of white adipose tissue are important components of energy expenditure. Here we show that GPR120, a receptor for polyunsaturated fatty acids, promotes brown fat activation. Using RNA-seq to analyse mouse BAT transcriptome, we find that the gene encoding GPR120 is induced by thermogenic activation. We further show that GPR120 ac...
Nonenzymic browning and corrosion were monitored in commercially canned single-strength grapefruit juice stored for 15 weeks at 10°, 20°, 30°, 40°, and 50°C. Browning did not occur in juices stored at 10° and 20°C, but began to ap pear after 9 weeks in juices stored at 30°C. Browning was quite evident within 3 weeks for juices stored at 40° and 50°C. Plots of nonenzymic browning versus corrosio...
The fructosamine assay measures the degree of nonenzymatic protein glycation by virtue of the reducing properties of such proteins in alkaline conditions. We report the marked inhibitory effect of superoxide dismutase (EC 1.15.1.1) on the reducing activity both of protein glycated in vitro and of diabetic sera, indicating superoxide intermediacy in the fructosamine reaction. The free-radical in...
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