IMPACT OF COMPOSITE FLOUR MIXTURES ON BAKER’S YEAST TECHNOLOGICAL PROPERTIES
نویسندگان
چکیده
منابع مشابه
Purification and Properties of Bakers' Yeast Trehalase.
Since recent surveys of insect hemolymph (1, 2) have shown that trehalose is the major blood sugar, the hydrolytic enzyme trehalase has also awakened the interest of investigators. A purified preparation of the enzyme from Galleria mellonella (3) and from Phormia regina (4) was recently obtained and some of its properties described. The biosynthesis of trehalose with an enzyme preparation from ...
متن کاملPurification and Properties of the Catalase of Bakers’ Yeast
Catalase from bakers’ yeast has been purified to homogeneity in the analytical ultracentrifuge and in gel electrophoresis; sedimentation measurements permit an estimation of its molecular weight as 248,000. Under denaturing conditions, polyacrylamide gel electrophoresis revealed dissociation of a major component of molecular weight 61,000, which constituted 90% of the total protein of the stain...
متن کاملPurification and properties of the catalase of bakers' yeast.
Catalase from bakers’ yeast has been purified to homogeneity in the analytical ultracentrifuge and in gel electrophoresis; sedimentation measurements permit an estimation of its molecular weight as 248,000. Under denaturing conditions, polyacrylamide gel electrophoresis revealed dissociation of a major component of molecular weight 61,000, which constituted 90% of the total protein of the stain...
متن کاملTHE CALCIUM BINDING SITES OF THE BAKERS' YEAST TRANSKETOLASE
The calcium binding sites of Bakers' Yeast Transketolase (TK) was elucidated by estimating the pKa values of the functional groups that bind to calcium. These pKa's were found to be 6.25 and 7.2 relating to the pKa's of the two immidazol moieties of histidine residues on the enzyme. The rate of the binding of calcium to the enzyme was obtained separately as a function of pH. Maximum values ...
متن کاملDNA polymerases from bakers' yeast.
Two DNA polymerases are present in extracts of commercial bakers' yeast and wild type Saccharomyces cerevisiae grown aerobically to late log phase. Yeast DNA polymerase I and yeast DNA polymerase II can be separated by DEAE-cellulose, hydroxylapatite, and denatured DNA-cellulose chromatography from the postmitochondrial supernatants of yeast lysates. The yeast polymerases are both of high molec...
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ژورنال
عنوان ژورنال: Innovations and Food Safety
سال: 2020
ISSN: 2311-0651
DOI: 10.31677/2311-0651-2020-27-1-28-35