scholarly journals Investigation of the effect of b-galactosidase enzyme on the storage capacity of low-lactose milk

2021 ◽  
pp. 42-45
Author(s):  
N. A. Zhizhin
Keyword(s):  
Molecular Weight ◽  
Proteolytic Activity ◽  
Storage Capacity ◽  
Bitter Taste ◽  
The State ◽  
Low Molecular Weight ◽  
Control Points ◽  
Peptide Profile ◽  
The Third ◽  
Sterilized Milk

The article discusses the effect of the b-galactosidase enzyme on the storage capacity of milk with hydrolyzed lactose. For this purpose, parallel studies of a sample of sterilized milk and low-lactose milk, produced on its basis, were carried out. The peptide profile was used as a criterion for assessing the storage capacity of milk that underwent enzymatic decomposition of lactose. Assessment of the state of the peptide profile during storage was recorded at three control points — 30, 60 and 90 days. Studies have shown that at the second checkpoint, peptides were identified that characterize the proteolytic activity in the product. The third checkpoint study revealed the presence of low molecular weight peptides responsible for the bitter taste in milk. Parallel studies of sterilized milk without the addition of the enzyme did not reveal any changes in the peptide profile. The studies carried out indicate that the b-galactosidase enzyme has a residual proteolytic activity, which negatively affects the storage capacity of low-lactose milk and, as a consequence, the products, produced on its basis.

Effect of Third Monomer Type and Content on Peroxide Crosslinking Efficiency of EPDM

2003 ◽  
Vol 76 (1) ◽  
pp. 132-144 ◽  
Author(s):  
Martin van Duin ◽  
Herman G. Dikland
Keyword(s):  
Molecular Weight ◽  
Steric Hindrance ◽  
Radical Addition ◽  
Steric Effects ◽  
Low Molecular Weight ◽  
Comprehensive Overview ◽  
Model Studies ◽  
The Third ◽  
Peroxide Curing ◽  
Weight Model

Abstract Peroxide crosslinking of EPDM is commonly applied in rubber practice. Although the presence of a diene termonomer is not a prerequisite for peroxide crosslinking, it does provide a significant increase of the peroxide crosslinking efficiency. Different explanations for the effect of the type and the amount of the third monomer on the peroxide curing efficiency have been put forward; but, a comprehensive overview and an acceptable explanation of all the effects observed are still lacking. In the present paper, this gap is filled by combining results from low-molecular-weight model studies and rheometer experiments with information from the literature. It is shown that peroxide crosslinking of EPDM proceeds via the combination of two EPDM macro-radicals and the addition of an EPDM macro-radical to the residual EPDM unsaturation. The extent to which the latter radical addition occurs, is governed by the amount of the third monomer and by the steric hindrance of the residual unsaturation of the EPDM, i.e. the lower the number of ipso- and β- alkyl substituents on the unsaturation, the higher the rate of addition. This explains why EPDMs containing termonomers with terminal unsaturations are more reactive than those with internal unsaturations. The same approach was followed to assess the peroxide curing efficiency of polydiene elastomers. It was found that the same steric effects govern peroxide crosslinking of polydiene elastomers, such as NR, IR and BR.

Influence of flour, bacterial starter and breadmaking stages on total starch, sugars and low-molecular-weight dextrins/ Influencia de la harina, del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total, azúcares y dextrinas de bajo peso molecular

1996 ◽  
Vol 2 (1) ◽  
pp. 35-43 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
O. Rouzaud
Keyword(s):  
Molecular Weight ◽  
Factor Analysis ◽  
Extraction Rate ◽  
Low Molecular Weight ◽  
Processing Stage ◽  
The Third ◽  
Two Factors ◽  
Wheat Flours ◽  
Total Starch

Wheat flours and bacterial starters were used in sourdough and straight breadmaking processes. The effect of the processing stage on levels of starch, sugars and low-molecular-weight dextrins (LMWD) with degrees of polymerization (DP) 3-7 were studied. The breadmaking step and type of flour affected the majority of the variables. The type of microorganism influenced only sugar contents. In factor analysis, the first two factors correlated with LMWD and the third factor with starch. Sourdough and fermentation mainly influenced changes in LMWD; baking did not result in further differences. Sourdoughs and unfermented doughs had the greatest amounts of monosaccharides, whereas fermented doughs and breads had the highest levels of dextrins with DP 3-5. The type of wheat was more significant than the flour extraction rate in governing LMWD.

Peculiarities of Fibrinolytic and Proteolytic Activity of Blood Plasma in Patients with Chronic Pancreatitis Combined with Hypothyroidism

2021 ◽  
Vol 6 (5) ◽  
pp. 233-238
Author(s):  
V. V. Ratsa ◽  
◽  
O. I. Fediv
Keyword(s):  
Molecular Weight ◽  
Chronic Pancreatitis ◽  
Blood Plasma ◽  
Fibrinolytic Activity ◽  
The State ◽  
Low Molecular Weight ◽  
Healthy Individuals ◽  
Group 2 ◽  
Low Molecular Weight Proteins ◽  
Group 1

The purpose of the study is to analyze the state of proteolytic and fibrinolytic activities of blood plasma in patients with chronic pancreatitis combined with hypothyroidism. Materials and methods. 105 people participated in our study, of which group 1 consisted of patients with chronic pancreatitis (n = 27), group 2 – patients with hypothyroidism (n = 30), group 3 – patients with chronic pancreatitis combined with hypothyroidism (n = 28), group 4 – almost healthy individuals (n = 20). The state of fibrinolytic activity of blood plasma was studied by lysis of azofibrin, followed by determination of total fibrinolytic activity, non-enzymatic fibrinolytic activity and enzymatic fibrinolytic activity. Assessment of the state of the proteolysis system was studied by lysis of azoalbumin (breakdown of low molecular weight proteins), azocasein (breakdown of high molecular weight proteins) and azocol (breakdown of collagen). Results. When analyzing the results of the study, we observe a probable increase in lysis of azoalbumin by 1.89, 1.96 and 2.16 times (p <0.05) in groups 1, 2, 3 compared with the group of almost healthy individuals. In patients with chronic pancreatitis and hypothyroidism, the most pronounced degradation of low molecular weight proteins was observed, which was 13.86% and 9.75% (p <0.05) higher than in the first and second groups. Indicators of azocasein lysis by 52.48%, 56.35% and 95.03% (p <0.05) were found in groups 1, 2, 3 compared with almost healthy individuals. Azocasein lysis was higher by 27.89% and 24.73% (p <0.05) in patients with chronic pancreatitis combined with hypothyroidism than in patients in groups 1 and 2. Azocol lysis was significantly higher by 10.85%, 12.05%, 16.87% (p <0.05) in groups 1, 2, 3 compared with almost healthy individuals. In addition, in patients with comorbid pathology there was an increase in lysis of azocol by 5.3% and 4.3% (p <0.05) compared with the first and second groups. The total fibrinolytic activity of blood plasma was 8.3%, 6.7%, 16.26% (p <0.05) lower in patients of groups 1, 2, 3 compared with almost healthy individuals. Non-enzymatic fibrinolytic activity of blood plasma was 44.89%, 49.64%, 66.27% higher in groups 1, 2 and 3 than in almost healthy individuals. Enzymatic fibrinolytic activity of blood plasma was 44.28%, 42.25%, 90.57% (p <0.05) lower in group 1, 2, 3 compared with the group of almost healthy individuals (p <0,05). There was a decrease in the level of enzymatic fibrinolytic activity of blood plasma by 32.07% and 33.96% (p <0.05) in patients with chronic pancreatitis associated with hypothyroidism compared with participants in groups 1 and 2 without comorbid pathology. Conclusion. The most pronounced changes in proteolytic (increased lysis of azoalbumin, azocasein, azocol) and fibrinolytic (decrease in total, non-enzymatic and enzymatic) activities of blood plasma in patients with chronic pancreatitis associated with hypothyroidism were determined

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

2014 ◽  
Vol 154 ◽  
pp. 187-198 ◽  
Author(s):  
Ana Gonzalo-Diago ◽  
Marta Dizy ◽  
Purificación Fernández-Zurbano
Keyword(s):  
Molecular Weight ◽  
Bitter Taste ◽  
Low Molecular Weight ◽  
Red Wines

scholarly journals Low-Molecular-Weight Gels: The State of the Art

Chem ◽  
2017 ◽  
Vol 3 (3) ◽  
pp. 390-410 ◽  
Author(s):  
Emily R. Draper ◽  
Dave J. Adams
Keyword(s):  
Molecular Weight ◽  
State Of The Art ◽  
The State ◽  
Low Molecular Weight

scholarly journals Hydrolyzing Ability of Protease of Enzyme Complex of Cholera Vibrio that is Proteovibrin for Protein Substrates

2008 ◽  
pp. 37-39
Author(s):  
I. A. Kuzmichenko ◽  
M. N. Kireev ◽  
O. V. Gromova ◽  
V. S. Bronnikova ◽  
S. A. Nizhegorodtsev
Keyword(s):  
Molecular Weight ◽  
Proteolytic Activity ◽  
Low Molecular Weight ◽  
Enzyme Complex ◽  
Cholera Vibrio ◽  
Protein Substrates ◽  
High Proteolytic Activity ◽  
Production Strain ◽  
The Way

The way of production of low-molecular weight enzyme complex of cholera vibrio (proteovibrin) with high proteolytic activity is described. Its prevailing accumulation in ultrafiltrate of cultural liquid of M41 production strain is shown. Proteovibrin protease doesn't yield to commercial trypsin in proteolytic activity as regards some protein substrates and can be used for enzymolysate preparation.

Low Molecular Weight Heparin (CY 216) Does Not Cross the Placenta During the Third Trimester of Pregnancy

1987 ◽  
Vol 57 (02) ◽  
pp. 234-234 ◽  
Author(s):  
François Forestier ◽  
Fernand Daffos ◽  
Martine Rainaut ◽  
Francis Toulemonde
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight Heparin ◽  
Low Molecular Weight ◽  
Third Trimester ◽  
The Third

scholarly journals Purification and Characterization of PBP4a, a New Low-Molecular-Weight Penicillin-Binding Protein fromBacillus subtilis

2001 ◽  
Vol 183 (5) ◽  
pp. 1595-1599 ◽  
Author(s):  
Colette Duez ◽  
Marc Vanhove ◽  
Xavier Gallet ◽  
Fabrice Bouillenne ◽  
Jean-Denis Docquier ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Molecular Weight ◽  
Binding Protein ◽  
Order Rate Constant ◽  
Low Molecular Weight ◽  
Penicillin Binding Protein ◽  
Purification And Characterization ◽  
The Third

ABSTRACT Penicillin-binding protein 4a (PBP4a) from Bacillus subtilis was overproduced and purified to homogeneity. It clearly exhibits dd-carboxypeptidase and thiolesterase activities in vitro. Although highly isologous to the Actinomadura sp. strain R39 DD-peptidase (B. Granier, C. Duez, S. Lepage, S. Englebert, J. Dusart, O. Dideberg, J. van Beeumen, J. M. Frère, and J. M. Ghuysen, Biochem. J. 282:781–788, 1992), which is rapidly inactivated by many β-lactams, PBP4a is only moderately sensitive to these compounds. The second-order rate constant (k 2/K) for the acylation of the essential serine by benzylpenicillin is 300,000 M−1s−1 for the Actinomadura sp. strain R39 peptidase, 1,400 M−1 s−1 for B. subtilis PBP4a, and 7,000 M−1 s−1 forEscherichia coli PBP4, the third member of this class of PBPs. Cephaloridine, however, efficiently inactivates PBP4a (k 2/K = 46,000 M−1 s−1). PBP4a is also much more thermostable than the R39 enzyme.

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