HRČKOVÁ M., RUSŇÁKOVÁ M., ZEMANOVIČ J. (2002): Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech J. Food Sci., 20: 7–14. Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymati...

Organic/inorganic matrix nanocomposites have been created using an acid catalyzed, tetraethyl orthosilicate-based sol–gel technique with single-walled carbon nanotubes (SWNTs). By utilizing nanotubes functionalized with the dendron methyl 3,5-di(methyltrigycoloxy)benzylic alcohol (IPEG), ultrasonic blending in the sol phase prior to gelation yields excellent dispersion characteristics of the na...

GELATION of hydrophilic colloids has frequently been studied in regard to its 'gelation time' (usually called the coagulation time) i.e. the time necessary for the gelatinising of a sol. The definition of 'gelation time,' however, is somewhat arbitrary and differs with the observer. Some observers consider a sol is gelatinised, when the vessel containing it can be inverted without spilling. Oth...

We employed the overexpressed catalytic domains of wild-type Syrian hamster 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA reductase, EC 1.1.1.34) and of mutant enzymes E558Q, H865Q, and D766N to investigate the roles of Glu558, His865, and Asp786 in catalysis. Five reactions were studied: reductive deacylation of HMG-CoA or of mevaldyl-CoA to mevalonate, reduction of mevaldehyde to m...

Kinetics as well as the evolution of the agarose gel topology is discussed, and the agarose gelation mechanism is identified. Aqueous high melting (HM) agarose solution (0.5% w/v) is used as the model system. It is found that the gelation process can be clearly divided into three stages: induction stage, gelation stage, and pseudoequilibrium stage. The induction stage of the gelation mechanism ...

The linear phenomenological equations of nonequilibrium thermodynamics are limited theoretically to near equilibrium although a number of biological systems have been shown to exhibit a "linear" relationship between steady-state flows and conjugate thermodynamic forces outside the range of equilibrium. We have found a multidimensional inflection point which can exist well outside the range of e...

The various molecular weight (MW) regenerated silk fibroins were prepared with different dissolution condition and the effect of MW on the gelation behavior of regenerated aqueous silk fibroin (SF) solution was investigated. The result of gelation time measurement indicated that the gelation of SF aqueous solution was accelerated by the increase of MW and SF concentration. When formic acid was ...