Stabilization of yeast invertase

Download
056575.pdf
1996
Kaplan, Özlem
Show full item record
40
views
0
downloads
https://hdl.handle.net/11511/9485
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Stabilization of langmuir and langmuir blodgett cetyltrimethylammonium bromide monolayers by gluing with polystyrene sulfonate
Utku, Nezaket Nehir; Bayramlı, Erdal; Volkan, Mürvet; Department of Polymer Science and Technology (2015)
Organic thin films have wide range application areas such as biosensors, permeation selective barriers, molecular electronics, optical devices and coatings. The properties of such films can be tuned by their composition, structure and uniformity. Stability of obtained films has also an important factor in the fabrication and the transfer of the films. For this aim, Langmuir is an elegant technique for both the production and deposition of monolayers onto a solid support. Herein, some optimization studies su...
Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols
Banerjee, Sreeparna (Elsevier BV, 2006-01-01)
The high polyunsaturated fatty acid content of oily fish such as mackerel (Scomber scombrus) makes it particularly susceptible to oxidative degradation. We have shown previously the presence of lipoxygenase (LOX), a lipid oxygenase, in mackerel muscle. In the current study, commercially available green tea polyphenols were shown to effectively inhibit the LOX activity of mackerel muscle. EGCG (epigallocatechin gallate) was the strongest inhibitor tested with an IC50 (concentration for half maximal inhibitio...
Acceleration of phosphodiester hydrolysis by novel metal complexes
Yukruk, Funda; Akkaya, Engin U.; Department of Chemistry (1999)
Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents
Bayındırlı, Alev (2002-06-01)
Golden Delicious apple juice was subjected to enzymic browning in the presence of the selected antibrowning agents: ascorbic acid, isoascorbic acid, l-cysteine, sorbic acid, benzoic acid, cinnamic acid and β-cyclodextrin. The relative effectiveness of these antibrowning agents for inhibition of enzymic browning in apple juice was determined in terms of colour and enzyme activity measurements with respect to time for approximately one day storage period at . The most effective agents were determined as l-cys...
Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents
Ozoglu, H; Bayındırlı, Alev (2002-06-01)
Golden Delicious apple juice was subjected to enzymic browning in the presence of the selected antibrowning agents: ascorbic acid, isoascorbic acid, L-cysteine, sorbic acid, benzoic acid, cinnamic acid and beta-cyclodextrin. The relative effectiveness of these antibrowning agents for inhibition of enzymic browning in apple juice was determined in terms of colour and enzyme activity measurements with respect to time for approximately one day storage period at 25 +/- 1 degreesC. The most effective agents were...
Citation Formats
Ö. Kaplan, “Stabilization of yeast invertase,” Middle East Technical University, 1996.
METU IIS - Integrated Information Service open@metu.edu.tr