10 LIBROS DEL RUSO RELACIONADOS CON «ПЛАСТЕИН»
Descubre el uso de
пластеин en la siguiente selección bibliográfica. Libros relacionados con
пластеин y pequeños extractos de los mismos para contextualizar su uso en la literatura.
1
С древнейших времен до Великой Октябрьской ... - Страница 318
Следовательно, А. Я. Данилевскому принадлежит приоритет в открытии ферментативного синтеза белковоподобных веществ, которые вспоследствии были названы В. В. Завьяловым «пластеинами». Вслед за А. Я. Даниловским ...
2
Биохимия обмена азоцодержащих веществ у растений
В том же году состав пластеинов подробно исследовал Михели (МгспеП, 1906) и пришел к заключению, что ядро пластеина состоит из содержащих азот, но не дающих биуретовой реакции веществ, вокруг которых могут ...
Андрей Васильевич Благовещенский,
1958
3
Food Chemistry - Страница 84
Table 1.40. Plastein reaction catalyzed by papain: rate of incorporation of amino acid esters" Table 1.42. PER-values for various proteins and plasteins Aminoacyl OEt OnBu Onhex OnOct residue L-Ala 0.016 0.054 0.133 0.135 D-Ala 0.0 - 0.0 ...
Professor Dr.-Ing. H.-D. Belitz, Professor Dr.-Ing. W. Grosch,
2013
4
Use of Yeast Biomass in Food Production - Страница 254
investigating changes in molecular weight distribution of plastein products in comparison to their substrates, stated that during plastein reaction transpeptidation occurs which results in lower and higher molecular weight products than those of ...
Anna Halasz, Radomir Lasztity,
1990
5
Biochemistry of food proteins - Страница 271
Chapter 9 THE PLASTEIN REACTION: FUNDAMENTALS AND APPLICATIONS MICHIKO WATANABE Food Science Laboratory, Faculty of Education, Tokyo Gakugei University, Koganei-shi, Tokyo 184, Japan & SOICHI ARAI Department of ...
6
Protein-Based Surfactants: Synthesis: Physicochemical ...
PLASTEIN REACTION When protein hydrolysates are incubated with a protease at specific conditions, the formation of a precipitate, often gel-like ("plastein"), is observed in many cases. Although this phenomenon has been well known for ...
7
Food Proteins and Peptides: Chemistry, Functionality, ... - Страница 186
Plastein reaction is an enzymatic synthesis that forms a high-molecular-weight protein–like substance called plastein by transpeptidation and condensation (Yamashita et al. 1970b, 1970c; Watanabe and Arai 1992). Plastein formation usually ...
Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall,
2012
8
The Peptides: Methods of Peptide Synthesis - Страница 312
THE PLASTEIN REACTION A. PLASTEIN FORMATION OF NATURAL PEPTIDES Certain proteolytic enzymes initiate the formation of high molecular, protein-like substances when allowed to act upon concentrated solutions of enzymatically ...
Eberhard Schröder, Klaus Lübke,
2014
9
Proteinases and Their Inhibitors: Structure, Function and ...
Casein is not a good substrate for plastein formation, it is too hydrophilic; whey proteins are good (Arai and co-workers, 1975). As far as can be ascertained, assessments of the functional properties of plasteins have not been published.
V. Turk, Lj Vitale,
2014
10
Food Proteins: Properties and Characterization - Страница 266
The plastein reaction has been defined by Watanabe and Arai203 in a recent review. 1t is a protease-catalysed process that efficiently produces a plastein from a protein hydrolysate. The plastein reaction is generally undertaken as a two- step ...
Shuryo Nakai, H. Wayne Modler,
1996