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Biotechnology
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Article
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Article
The analysis and characterization of the oil from the seed of citrullus vulgaris
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The lipid composition of wheat flours varying widely in bread-making potentialities
Lipids were extracted with petroleum ether (average 0.93%) and with water-saturated n-butanol (average 1.20%) from flours milled from composite 8 hard red winter, 5 hard red spring, and each from red soft, dur...
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Lipids in wheat from various classes and varieties
Lipids were extracted with petroleum ether and with water-saturated n-butanol from 8 hard red winter, 5 hard red spring, and one each from soft red, durum, and club wheat varieties from 2 harvests. The butanol...
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Regulation of internodal lenght by peroxidase enzymes in grain sorghum
A relationship between height genes (dw locus) and perioxidase was demonstrated by extracting and determining peroxidase specific activity in internode tissue from different height isogenic lines of sorghum Sorgh...
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Interaction of lipids with proteins and carbohydrates in breadmaking
After reviewing the evidence for interaction in breadmaking of lipids with proteins and carbohydrates, theories on the shortening response are discussed. Recent studies show that the response cannot be explain...
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Further evidence for entry of infectious bovine rhinotracheitis virus into bovine kidney cells
The penetration of bovine kidney cells by infectious bovine rhinotracheitis virus, a member of the herpesvirus group, was investigated using the direct immunoferritin labeling technique. Electron microscopic e...
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Surfactants as replacements for natural lipids in bread baked from defatted wheat flour
Petroleum ether (PE) extracted 1.00% total free lipids (0.70% nonpolar and 0.30% polar) and 2-propanol (PrOH) extracted 1.36% total free and bound lipids (0.73% nonpolar and 0.63% polar) from wheat flour; the ...
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Physicochemical characterization of galactosyldiglycerides and their quantitation in wheat flour lipids by high performance liquid chromatography
A high performance liquid chromatographic (HPLC) method was developed for analyzing digalactosyldiglycerides (DGDG) and monogalactosyldiglyceride (MGDG) in polar lipids fractionated from lipid extracts of whea...
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Ultimate biodegradation studies of α-olefin sulfonates
Single carbon cut α-olefin sulfonates (AOS) having 12, 14, 16 and 18 carbon chain lengths and several of their blends were prepared from high-quality α-olefins by continuous SO3 sulfonation in a laboratory fallin...
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Recent trends in usage of fats and oils as functional ingredients in the baking industry
Throughout the history of the human race, cereal grains have been a source of staple food throughout this Earth. Except for the rice-eating countries, bread is the principal food and provides more nutrients th...
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Immobilized Glucose Oxidase in the Potentiometric Detection of Glucose
Previous work has shown that glucose oxidase can be immobilized on platinum to give an electrode that responds potentiometrically to glucose over the clinically useful range of about 10–250 mg glucose/100 mL. ...
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Solvent solubility parameter and flour moisture effects on lipid extractability
Lipids were extracted with a series of solvent systems whose solubility parameter (δ) values ranged from 7.27 to 12.92 (hexane and its aqueous azeotrope, benzene, acetone and its azeotrope and 2-propanol and i...
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Production of detergent-grade trisodium citrate
An efficient process to produce a technical-grade trisodium citrate suitable for detergent use has been demonstrated. Ammonium citrate is produced as an intermediate by a continuous fermentation approach usingCan...
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pH effect on the separation of α-chymotrypsin by affinity chromatography
For the separation of enzyme (α-chymotripsin) the characteristics of affinity chromatography were studied. The system employed Sepharose CL-4B as a gel matrix (a packing meterial), 4-phenylbutylamine as a liga...
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Structural and functional studies on C4b-binding protein, a regulatory component of the human complement system
The binding and cofactor activities of C4b-binding protein were examined before and after limited proteolysis by pepsin, trypsin and chymotrypsin. The major fragments generated were characterized by amino acid...
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Retardation of rancidity in deep-fried instant noodles (ramyon)
The storage stability of instant fried noodles (ramyon) was determined by accelerated aging at 63 C with organoleptic evaluation of the onset of rancidity. Three methods of extending the shelf-life of ramyon w...
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Effect of internal diffusion on the apparent stability of nonuniformly distributed biocatalysts
Theoretical analysis was carried out for the stability of enzymes with pseudo first order kinetics immobilized in three different structures. The stabilities with respect to time and temperature were in the or...
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Nonisothermal adsorption in a single spherical pellet having bidispersed pore structures
ZSM-5 and Y-zeolite as adsorbents for the adsorption of ethanol vapor were used to investigate the nonisothermal adsorption. Diffusivity and equilibrium constant in the pellet having both micro-and macropores ...
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Measurement of thermal diffusion parameters of polystyrene using a thermal field flow fractionation method
Thermal diffustor parameters such as the thermal diffusion factor and the thermal diffusion coefficient for polystyrene in toluene are measured by using a thermal field flow fractionation (TFFF) method The dep...
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A nuclear polyhedrosis virus ofHyphantria cunea replicatesin vitro
A nuclear polyhedrosis virus ofHyphantria cunea replicated successfully in theTrichoplusia ni cell line. Restriction endonuclease analysis of the viral DNA obtained from infected cell culture showed the same gene...
