Behavior and Stabilization of Food Biomembranes during Freeze-thawing Perturbation.
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چکیده
منابع مشابه
Denaturation of Enzyme Protein by Freeze-Thawing and Freeze-Drying ; I. Freeze-thawing and freeze-drying of myosin and some other muscle proteins
Changes in physico-chemical properties and m enzymatic activities of some muscle proteins by freeze-thawing or freeze-drying were measured for the purpose of clarifying the mechanism of protein denaturation by freeze-thawing and freezedrying. The results showed following: Freeze-thawing unfolded the conformation of the rod-like proteins and decreased their enzymatic activities. The two effects ...
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Cells of the gram-negative bacterium Aquaspirillum magnetotacticum, when suspended in buffer and freeze-thawed, produced pinkish orange supernatant fluid. The fluid contained </=2.0% of total extractable outer membrane component 2-keto-3-deoxyoctonate or of the cytoplasmic membrane marker succinic dehydrogenase. Electrophoretic banding patterns and difference spectra of proteins and hemoprotein...
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This work was initiated to study the concentration effects on phenanthrene and pyrene extraction during process of aging in phaeozem and burozem with or without freeze-thawing cycles. 1, 10, and 100 μg g(-1) phenanthrene and pyrene contaminated soils were extracted by 10,000 mg L(-1) surfactant SDBS at various times. The extraction amount decreased with increasing contact time. Aging process co...
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ژورنال
عنوان ژورنال: journal of the japanese society for cold preservation of food
سال: 1994
ISSN: 0914-7675,2186-1269
DOI: 10.5891/jafps1987.20.47