. "CZ - \u010Cesk\u00E1 republika" . "6"^^ . . "Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice"@en . "potato proteins thermo-stability; potato fruit water; patatin; protease inhibitors"@en . "54" . "2"^^ . "RIV/60076658:12220/08:00009690" . "1212-9151" . . "Vliv tepla na zp\u011Btnou rozpustnost b\u00EDlkovin hl\u00EDz brambor izolovan\u00FDch z hl\u00EDzov\u00E9 vody"@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\u00B0C to 70\u00B0C. 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\u00B0C 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\u00B0C 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 . "[53E320F385AB]" . . . . "B\u00E1rtov\u00E1, Veronika" . "B\u00E1rta, Jan" . "Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice"@en . "365105" . "Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice" . . "12220" . "P(QF4030), Z(MSM6007665806)" . "Vliv tepla na zp\u011Btnou rozpustnost b\u00EDlkovin hl\u00EDz brambor izolovan\u00FDch z hl\u00EDzov\u00E9 vody"@cs . . "4" . "P\u0159\u00EDsp\u011Bvek se zab\u00FDval tepelnou stabilitou a zp\u011Btnou rozpustnost\u00ED hl\u00EDzov\u00FDch b\u00EDlkovin izolovan\u00FDch pomoc\u00ED etanolov\u00E9ho sr\u00E1\u017Een\u00ED z hl\u00EDzov\u00E9 vody brambor. Izolovan\u00E9 b\u00EDlkoviny byly vystaveny p\u016Fsoben\u00ED teplot v rozsahu od 25\u00B0C do 70\u00B0C. Patatin, b\u00EDlkovina hl\u00EDz brambor s vysokou nutri\u010Dn\u00ED hodnotou, byl na SDS-PAGE profilu hl\u00EDzov\u00FDch b\u00EDlkovin detekov\u00E1n v oblasti 39-43 kDa. Patatin byl vyhodnocen jako b\u00EDlkovina tepeln\u011B labiln\u00ED, nebo\u0165 teploty nad 30\u00B0C p\u016Fsobily denatura\u010Dn\u011B s efektem nulov\u00E9 zp\u011Btn\u00E9 rozpustnosti patatinu. Inhibitory proteas hl\u00EDz brambor byly detekov\u00E1ny v oblasti 4.3 - 24 kDa. Tepeln\u00E1 stabilita inhibitor\u016F proteas (oblast 25-14 kDa) byla vy\u0161\u0161\u00ED, av\u0161ak p\u0159i p\u0159ekro\u010Den\u00ED 45\u00B0C se i u t\u011Bchto b\u00EDlkovin projevila siln\u00E1 nerozpustnost. Jako extr\u00E9mn\u011B stabiln\u00ED b\u00EDlkovina byl vyhodnocen karboxypeptidasov\u00FD inhibitor s hmotnsot\u00ED 4.3 kDa, kter\u00FD si zachoval rozpustnost i p\u0159i p\u0159ekro\u010Den\u00ED nejvy\u0161\u0161\u00ED teploty testu."@cs . . . . . . . . "Effect of heat treatment on re-solubility of potato proteins isolated from industrial potato fruit juice" . "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\u00B0C to 70\u00B0C. 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\u00B0C 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\u00B0C 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." . . . "RIV/60076658:12220/08:00009690!RIV09-MZE-12220___" . . . "2"^^ . "Research in Agricultural Engineering" .