| Attributes | Values |
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| rdf:type
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| Description
| - Příspěvek se zabýval tepelnou stabilitou a zpětnou rozpustností hlízových bílkovin izolovaných pomocí etanolového srážení z hlízové vody brambor. Izolované bílkoviny byly vystaveny působení teplot v rozsahu od 25°C do 70°C. Patatin, bílkovina hlíz brambor s vysokou nutriční hodnotou, byl na SDS-PAGE profilu hlízových bílkovin detekován v oblasti 39-43 kDa. Patatin byl vyhodnocen jako bílkovina tepelně labilní, neboť teploty nad 30°C působily denaturačně s efektem nulové zpětné rozpustnosti patatinu. Inhibitory proteas hlíz brambor byly detekovány v oblasti 4.3 - 24 kDa. Tepelná stabilita inhibitorů proteas (oblast 25-14 kDa) byla vyšší, avšak při překročení 45°C se i u těchto bílkovin projevila silná nerozpustnost. Jako extrémně stabilní bílkovina byl vyhodnocen karboxypeptidasový inhibitor s hmotnsotí 4.3 kDa, který si zachoval rozpustnost i při překročení nejvyšší teploty testu. (cs)
- The contribution deals with thermal stability and re-solubility of potato tuber proteins isolated by ethanol precipitation from industrial potato fruit juice. The protein isolate was exposed to the temperatures ranging from 25°C to 70°C. Patatin, the tuber protein with a high nutritious value, was detected by SDS-PAGE in the range of 39-43 kDa. Patatin was evaluated as thermal sensitive - temperatures above 30°C caused its strong insolubility. Potato protease inhibitors were detected in the region from 4.3 to 24 kDa. Thermal stability of potato protease inhibitors (region from 25 to 14 kDa) was higher, although the temperature above 45°C caused denaturation and insolubility of most of the protease inhibitors. Extremly thermo-stable was potato carboxypeptidase inhibitor with molecular weight of 4.3 kDa that remained soluble even after having been exposed to the highest temperatures.
- The contribution deals with thermal stability and re-solubility of potato tuber proteins isolated by ethanol precipitation from industrial potato fruit juice. The protein isolate was exposed to the temperatures ranging from 25°C to 70°C. Patatin, the tuber protein with a high nutritious value, was detected by SDS-PAGE in the range of 39-43 kDa. Patatin was evaluated as thermal sensitive - temperatures above 30°C caused its strong insolubility. Potato protease inhibitors were detected in the region from 4.3 to 24 kDa. Thermal stability of potato protease inhibitors (region from 25 to 14 kDa) was higher, although the temperature above 45°C caused denaturation and insolubility of most of the protease inhibitors. Extremly thermo-stable was potato carboxypeptidase inhibitor with molecular weight of 4.3 kDa that remained soluble even after having been exposed to the highest temperatures. (en)
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| Title
| - Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice
- Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice (en)
- Vliv tepla na zpětnou rozpustnost bílkovin hlíz brambor izolovaných z hlízové vody (cs)
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| skos:prefLabel
| - Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice
- Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice (en)
- Vliv tepla na zpětnou rozpustnost bílkovin hlíz brambor izolovaných z hlízové vody (cs)
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| skos:notation
| - RIV/60076658:12220/08:00009690!RIV09-MZE-12220___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(QF4030), Z(MSM6007665806)
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| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12220/08:00009690
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - potato proteins thermo-stability; potato fruit water; patatin; protease inhibitors (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Research in Agricultural Engineering
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Bárta, Jan
- Bártová, Veronika
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| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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