scholarly journals Biotechnological application of biological yeast's invertase

2018 ◽  
Author(s):  
Carolina Nikoluk Scachetti ◽  
Ljubica Tasic ◽  
Stephanie Fernanda Fulaz Silva
Keyword(s):  
Fruit Juices ◽  
Biotechnological Application ◽  
Ph Values ◽  
Structure And Activity

Alarming numbers gathered by diabetes in the recent years motivated our project with the aim to capture and remove naturally occuring sucrose from fruit juices using the immobilized invertase. The structure and activity of the enzyme was evaluated at different pH values, and solutions with pH 3.0 and 4.8 were chosen to test the sucrose capture and removal. At the end, a removal of approximately 4% of the total sucrose per cycle was achieved.

Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

2013 ◽  
Vol 136 (3-4) ◽  
pp. 1429-1434 ◽  
Author(s):  
Jie Li ◽  
Xiao-ding Li ◽  
Yun Zhang ◽  
Zheng-dong Zheng ◽  
Zhi-ya Qu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Aqueous Solutions ◽  
Sweet Potato ◽  
Fruit Juices ◽  
Ph Values ◽  
Thermal Stability Of

Poly(p-phenyleneethynylene)-based tongues discriminate fruit juices

The Analyst ◽  
2017 ◽  
Vol 142 (3) ◽  
pp. 537-543 ◽  
Author(s):  
Jinsong Han ◽  
Benhua Wang ◽  
Markus Bender ◽  
Kai Seehafer ◽  
Uwe H. F. Bunz
Keyword(s):  
Discriminant Analysis ◽  
Linear Discriminant Analysis ◽  
Fruit Juices ◽  
Linear Discriminant ◽  
Ph Values

A simple optoelectronic tongue, consisting of two charged, fluorescent poly(p-phenyleneethynylene)s at different pH-values, discriminates fruit juices after processing the quenching data by linear discriminant analysis.

Highly acidic pH values of carbonated sweet drinks, fruit juices, mineral waters and unregulated fluoride levels in oral care products and drinks in India: a public health concern

2018 ◽  
Vol 139 (4) ◽  
pp. 186-194
Author(s):  
CR Chowdhury ◽  
K Shahnawaz ◽  
D Kumari P ◽  
A Chowdhury ◽  
M Gootveld ◽  
...  
Keyword(s):  
Oral Care ◽  
Fruit Juices ◽  
Mineral Waters ◽  
Health Concern ◽  
Acidic Ph ◽  
Fluoride Level ◽  
Ph Values ◽  
Indian Adolescents ◽  
Enamel Erosion ◽  
Fluoride Ion Selective Electrode

Purpose: The objective of this study was to quantify and assess the concentrations of fluoride in commonly used oral care products, fruit juices, bottled waters, soft drinks, favoured bottled milk and milkshakes and to determine the pH of carbonated sweet drinks and drinks marketed in India. Materials and Methods: Various commercial brands of dentifrices, toothpowders, mouthwashes, bottled waters, sweet carbonated drinks and fruit juices were collected randomly from different outlets in Mangalore city, Karnataka, India. A fluoride ion–selective electrode was employed to estimate the fluoride concentrations. A standardised pH meter was used to detect pH in the drinks. Results: The fluoride level in toothpastes ranged between 96 and 1397 mg/l, whereas in toothpowder the fluoride content ranged from 35 to 1380 mg/l and mouthwash fluoride concentrations varied from 6 to 228 mg/l. The fluoride level in bottled waters ranged between 0.10 and 0.12 mg/l, and that in fruit juices between 0.09 and 0.21 mg/l. Most of the carbonated sweet drinks and fruit juices had highly acidic pH values which ranged between 2.62 and 4.26. Conclusion: Of the wide variety of dentifrices and toothpowders available in India, most brands do not indicate the fluoride levels on their packaging or inserts. Similarly, the unregulated acidic pH values of carbonated sweet drinks are not only potentially contributing to non-carious tooth loss (enamel erosion and dentine erosion), but are also a contributing factor to the weight gain observed in Indian adolescents.

scholarly journals One-step purification and freeze stability of papain at acidic pH values

2021 ◽  
pp. 1-1
Author(s):  
Srdjan Markovic ◽  
Jelica Milosevic ◽  
Milica Djuric ◽  
Aleksandar Lolic ◽  
Natalija Polovic
Keyword(s):  
Carica Papaya ◽  
Salt Content ◽  
Native Structure ◽  
High Recovery ◽  
Protein Fragments ◽  
Ph Values ◽  
Ammonium Sulphate Precipitation ◽  
One Step ◽  
Papaya Latex ◽  
Structure And Activity

Papain is a proteolytic enzyme of great commercial value. It is a cysteine protease highly expressed in Carica papaya fruit latex, but also present in papaya leaves. Purification procedures mostly deal with the latex and include a combination of precipitation and/or chromatographic techniques. Due to its solubility, structure and activity characteristics, the pH and salt content play significant roles in handling papain extracts. Here we report a simple, rapid and easily scalable procedure for papain purification from papaya leaves, which contain different contaminants as compared to papaya latex. Sodium chloride precipitation of contaminants at pH 5 followed by ammonium sulphate precipitation resulted in the removal of other leaf proteins and protein fragments from papain solution and about a 3-fold purification. The procedure also benefits from the suppression of autoproteolysis and preservation of the native structure, as confirmed by FTIR analysis, and the high recovery of activity of over 80%.

Correlative transmission and high-resolution scanning electron microscopic studies on pituitary cells

1990 ◽  
Vol 48 (3) ◽  
pp. 20-21
Author(s):  
S. Tai
Keyword(s):  
Cell Types ◽  
Depth Of Field ◽  
Secretory Cells ◽  
Specific Cell ◽  
Pituitary Cells ◽  
Electron Microscopic ◽  
3 Dimensional ◽  
Microscopic Studies ◽  
Structure And Activity ◽  
Intracellular Structure

Extensive cytological and histological research, correlated with physiological experimental analysis, have been done on the anterior pituitaries of many different vertebrates which have provided the knowledge to create the concept that specific cell types synthesize, store and release their specific hormones. These hormones are stored in or associated with granules. Nevertheless, there are still many doubts - that need further studies, specially on the ultrastructure and physiology of these endocrine cells during the process of synthesis, transport and secretion, whereas some new methods may provide the information about the intracellular structure and activity in detail.In the present work, ultrastructural study of the hormone-secretory cells of chicken pituitaries have been done by using TEM as well as HR-SEM, to correlate the informations obtained from 2-dimensional TEM micrography with the 3-dimensional SEM topographic images, which have a continous surface with larger depth of field that - offers the adventage to interpretate some intracellular structures which were not possible to see using TEM.

Vegetable, Fruit Juices May Cut Alzheimer's Risk

2006 ◽  
Vol 39 (20) ◽  
pp. 29
Author(s):  
MARY ANN MOON
Keyword(s):  
Fruit Juices

LC-MS/MS-Based Metabolomics for Authenticity Assessment of Fruit Juices

Planta Medica ◽  
2013 ◽  
Vol 79 (05) ◽  
Author(s):  
L Vaclavik ◽  
A Schreiber ◽  
O Lacina ◽  
J Hajslova
Keyword(s):  
Fruit Juices ◽  
Authenticity Assessment

Evaluation of dissolution properties of silymarin capsules at different pH values

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
A Uzunovic ◽  
S Pilipovic ◽  
A Elezovic ◽  
A Sapcanin ◽  
O Rahic
Keyword(s):  
Ph Values ◽  
Dissolution Properties

The Disappearance of Heparin Activity with Liver Globulins and Determinations of Heparinase

1963 ◽  
Vol 10 (01) ◽  
pp. 071-080 ◽  
Author(s):  
L. B Jaques ◽  
C Mary Jaques
Keyword(s):  
Anticoagulant Activity ◽  
Rabbit Liver ◽  
Dissociation Curve ◽  
Ph Values ◽  
Phenol Extraction ◽  
Progressive Loss ◽  
Heparin Activity

SummaryPreparations were made of rabbit liver globulin by the method of Jaques for heparinase and their effect on heparin studied. The results confirmed the observations of a progressive loss of anticoagulant activity with globulin in 0.9% saline, of a loss of metachromatic activity after phenol extraction and the reversal of the latter by alkali. The latter observations were due to the solubility in phenol of heparin on combination with protein. With suitable preparations, a decrease in anticoagulant activity without decrease in metachromatic activity was observed, i.e. conversion of heparin to uroheparin. Loss of heparin due to combination with protein and resulting precipitation, solubility in phenol, etc. followed a protein pH-dissociation curve. Loss of heparin anticoagulant activity due to heparinase was maximal at pH 5.4. No loss of heparin occurred at pH values more acid than 5 or more alkaline than 7.

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