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Statements

Subject Item
n2:RIV%2F60076658%3A12220%2F08%3A00009690%21RIV09-MZE-12220___
rdf:type
n18:Vysledek skos:Concept
dcterms:description
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. 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. 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.
dcterms: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 Vliv tepla na zpětnou rozpustnost bílkovin hlíz brambor izolovaných z hlízové vody
skos:prefLabel
Vliv tepla na zpětnou rozpustnost bílkovin hlíz brambor izolovaných z hlízové vody 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
skos:notation
RIV/60076658:12220/08:00009690!RIV09-MZE-12220___
n3:aktivita
n14:P n14:Z
n3:aktivity
P(QF4030), Z(MSM6007665806)
n3:cisloPeriodika
4
n3:dodaniDat
n15:2009
n3:domaciTvurceVysledku
n11:9068813 n11:6717187
n3:druhVysledku
n16:J
n3:duvernostUdaju
n19:S
n3:entitaPredkladatele
n4:predkladatel
n3:idSjednocenehoVysledku
365105
n3:idVysledku
RIV/60076658:12220/08:00009690
n3:jazykVysledku
n8:eng
n3:klicovaSlova
potato proteins thermo-stability; potato fruit water; patatin; protease inhibitors
n3:klicoveSlovo
n10:patatin n10:protease%20inhibitors n10:potato%20fruit%20water n10:potato%20proteins%20thermo-stability
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[53E320F385AB]
n3:nazevZdroje
Research in Agricultural Engineering
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:projekt
n6:QF4030
n3:rokUplatneniVysledku
n15:2008
n3:svazekPeriodika
54
n3:tvurceVysledku
Bártová, Veronika Bárta, Jan
n3:zamer
n12:MSM6007665806
s:issn
1212-9151
s:numberOfPages
6
n13:organizacniJednotka
12220