Cocoa butter biosynthesis. Purification and characterization of a soluble sn-glycerol-3-phosphate acyltransferase from cocoa seeds.
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منابع مشابه
Membrane phospholipid synthesis in Escherichia coli. Purification, reconstitution, and characterization of sn-glycerol-3-phosphate acyltransferase.
The membrane-bound sn-glycerol-3-phosphate acyltransferase of Escherichia coli was purified to near homogeneity from Triton X-100 extracts of membranes from strain vL3/pvL1 (Lightner, V. A., Larson, T. J., Tailleur, P., Kantor, G. D., Raetz, C. R. H., Bell, R. M., and Modrich, P. (1980) d Biol. Chem. 255, 9413-9420). This strain contains a hybrid plasmid bearing the pZsB gene, a structural gene...
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The acyl-[acyl carrier protein]:sn-1-glycerol-3-phosphate acyltransferase (GPAT; E.C. 2.3.1.15) catalyzes the first step of glycerolipid assembly within the stroma of the chloroplast. In the present study, the sunflower (Helianthus annuus, L.) stromal GPAT was cloned, sequenced and characterized. We identified a single ORF of 1344base pairs that encoded a GPAT sharing strong sequence homology w...
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Overproduction of the sn-glycerol-3-phosphate acyltransferase in Escherichia coli leads to incorporation of this integral membrane protein into ordered tubular arrays within the cell. Freeze-fracture-etch shadowing was performed on suspensions of partially purified tubules and whole bacteria. This procedure revealed the presence of ridges and grooves defining a set of long-pitch left-handed hel...
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Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...
متن کاملCocoa Butter and Its Alternatives: A Reveiw
Accepted: 08/03/2014 Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols (TAG) pres...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1986
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(17)42452-5