نتایج جستجو برای: pectinesterase
تعداد نتایج: 203 فیلتر نتایج به سال:
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 degrees C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normall...
Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is an important vegetable crop world-wide. Watermelon fruit quality is a complex trait determined by various factors such as sugar content, flesh color and flesh texture. Fruit quality and developmental process of cultivated and wild watermelon are highly different. To systematically understand the molecular basis of these differences, we ...
containing 1 ml. 15 % glycerol solution, 1-0 ml. 0-1 M-sodium acetate, 0-5 ml. 0-3 M-bicarbonate solution and 0 5 ml. of the enzyme solution. Occurrence of the back reaction would have given rise to an uptake of C02 from the system, but in fact no such uptake was observed. Under these conditions, therefore, no back reaction takes place, so that the incompleteness ofthe de-esterification cannot ...
Three colorimetric reagents for the determination of formaldehyde, the Nash reagent (ammonia plus acetylacetone), Purpald (4-amino-3-hydrazino-5-mercapto-1,2,4-triazole), and N-methylbenzothiazolinone-2-hydrazone (MBTH), were compared for the determination of methanol when used in conjunction with alcohol oxidase. The combination of alcohol oxidase plus the commonly used Nash reagent was specif...
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