candidum, the contents of reducing sugars in the other groups were 2.28–2.65 g/L. The single cell protein content (SCPC) of Pichia jadinii was the highest at 53.30%, while the concentration of protein (CP) of Candida tropicalis (2.587) was the highest at 3.26 g/L. Based on the above...
The Identification of Reducing Sugars in Cheddar Cheese during the Early Stages of Ripening 来自 Elsevier 喜欢 0 阅读量: 26 作者:HJ Fagen,JB Stine,RV Hussong 摘要: A one dimensional filter paper chromatographic method is described for studying the fate of sugars in cheddar cheese. Typical sugar...
Sugars and polyols have been used routinely with lyophilized proteins and peptides as bulking agents, cryoprotectants, and lyoprotectants. However, reducing sugars may present a problem as excipients since they are potentially reactive with proteins. In this stability study of recombinant human relaxin ...
Phenolics are one class of compounds that could limit the microbial degradation of sucrose under anoxic conditions, as shown for ruminal microbiomes where the presence of phenolics inhibits microbial growth23. To test our hypothesis, we analysed the molecular composition of sediment pore water dissolved...
3.1. Treatment effect on tuber respiration, sprout vigour, and reducing sugars content Respiration was monitored in situ throughout storage: within seventy-two hours from the start of continuous ethylene supplementation (10 μL L−1), ethylene-treated tubers showed a transient increase in CO2 pro...
MIB was also degraded at microgram-per-liter levels in sterile filtered lake water inoculated with washed bacteria and in synthetic medium supplemented with various sugars or acetate. Complete degradation of MIB took from 5 days to more ... ...
How would you test the presence of starch, reducing sugar and protein in a given sample of food? Identify the test you would perform to detect the presence of: a) Fat b) Starch c) Protein d) Reducing sugar How did the experiment with Benedict's ...
To determine which of the following are non-reducing sugars, we need to analyze the options provided: sucrose, stachyose, lactose, and the combination of sucrose and stachyose.1. Understand Non-Reducing Sugars: Non-reducing
[Presence of amino sugars in the polysaccharides of the walls of hydatid cysts] 来自 Semantic Scholar 喜欢 0 阅读量: 14 作者:V Pallini,P Neri,SG Nathenson 摘要: 1.1. The plant glycoside phlorizin has been shown previously to inhibit the transport of glucose by Hymenolepis diminuta, though ...
We found that in the presence of c-di-GMP, the melting point of His6-GlgX was shifted from 51.5 °C to 55.8 °C, suggesting that c-di-GMP stabilizes the protein, while c-di-AMP had no effect (Fig. 1b). In addition, we used differential radial capillary action of ligand ...