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Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejia-Cordova,Julio Cesar Montanez,Cristobal Noe Aguilar,Maria de la Luz Reyes-Vega,Heliodoro de la Garza,Roque Alberto Hours,Juan Carlos Contreras-Esquivel 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.2
Presence of Transgenic Genes and Proteins in Commercial Soybean Foods from Mexican Grocery Stores
Yendi Arely Cruz-Flores,Raul Rodriguez-Herrera,Cristobal Noe Aguilar-Gonzalez,Juan Carlos Contreras-Esquivel,Maria de la Luz Reyes-Vega 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5
Commercial food products from major cities of Coahuila, Mexico were screened to identify residues of transgenic deoxyribonucleic acid (DNA) and/or proteins. After performed, an inventory on all products that contained a soybean-based ingredient in a commercial grocery store in the city of Saltillo, Coahuila, Mexico, 245 food products were identified and grouped in 15 classes according to the soybean ingredient as well as the manufacturing process used for their elaboration. Similar sampling was made for the different food classes in the cities of Monclova, Piedras Negras, and Torreon. A total of 88 samples were analyzed and DNA was extracted by the hexadecyltrimethyl-ammonium bromide (CTAB) technique with slight modification to obtain better DNA quality (1). In addition, segments of the transgenic genes one that codifies for 5-enolpyruvylshikimate-3-phosphate synthase (epsps), cry 1A, and the cauliflower mosaic virus (CaMV) promoter were amplified using polymerase chain reaction (PCR). The transgenic proteins 5-enolpyruvylshikimate-3-phosphate synthase (CP4 EPSPS) and insecticidal crystal protein (Cry 1Ab/Ac) were identified using double antibody sandwich-enzymatic linked immunoassay analysis (DAS-ELISA). Presence of transgenic genes and/or proteins was identified in 35.3% of the commercial products samples.
Guillermo Cristian Guadalupe M,Louise Wicker,Cristobal Noe Aguilar,Raul Rodriguez-Herrera,Juan Carlos Contreras-Esquivel 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
An acidic polygalacturonase (PG) from Aspergillus kawachii was produced by solid state fermentation employing a polyurethane foam support. The conditions used for the production of acidic PG were particle size of support (0.6 or 500 ㎣) and fermentation time. From the factors studied, the particle size had important influence on enzyme production. The best conditions for acidic PG production were 0.6 ㎣ particle size, 18 hr at 30℃ and initial pH of 5.0. In addition, pectin was extracted from citrus pomaces (grapefruit, lime, and tangerine) by acidic PG at 50℃ for 24 hr with citric acid solution. Infrared spectroscopy showed that lime pomace had more high-methoxylated (65%) endogenous pectin than was obtained than from grapefruit or tangerine pomaces. The enzymatically extracted pectin yield in dry basis (d.b.) for grapefruit and lime pectins were 6.95 and 4.25%, respectively. The citric acid solution alone also contributed to pectin extraction from citrus pomaces (7-9%, d.b.). Limited pectin extraction by acidic PG from tangerine pomace was most likely due to the presence of low-methoxylated endogenous pectin. The enzymatic method for pectin extraction using acidic PG from A. kawachii is a promising technique for releasing highly polymerized pectic substances from high-methoxylated lime or grapefruit pomaces.