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  • 1
    Electronic Resource
    Electronic Resource
    Desulfurization of light gas oil in immobilized-cell systems of Gordona sp. CYKS1 and Nocardia sp. CYKS2 (2000)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 182 (2000), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Desulfurizations of a model oil (hexadecane containing dibenzothiophene (DBT)) and a diesel oil by immobilized DBT-desulfurizing bacterial strains, Gordona sp. CYKS1 and Nocardia sp. CYKS2, were carried out. Celite bead was used as a biosupport for cell immobilization. Seven–eight cycles of repeated-batch desulfurization were conducted for each strain. Each batch reaction was carried out for 24 h. In the case of model oil treatment with strain CYKS1, about 4.0 mM of DBT in hexadecane (0.13 g sulfur loil−1) was desulfurized during the first batch, while 0.25 g sulfur loil−1 during the final eighth batch. The mean desulfurization rate increased from 0.24 for the first batch to 0.48 mg sulfur ldispersion−1 h−1 for the final batch. The sulfur content in the light gas oil was decreased from 3 to 2.1 g loil−1 by strain CYKS1 in the first batch. The mean desulfurization rate was 1.81 mg sulfur ldispersion−1 h−1, which decreased slightly when the batch reaction was repeated. No significant changes in desulfurization rate were observed with strain CYKS2 when the batch reaction was repeated. When the immobilized cells were stored at 4°C in 0.1 M phosphate buffer (pH 7.0) for 10 days, the residual desulfurization activity was about 50∼70% of the initial value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2000.tb08913.x
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  • 2
    Electronic Resource
    Electronic Resource
    Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Albumen from hen eggs was diluted 3-fold with 0.05 M NaCl solution at pH 4.0 and was further treated with 30% ethanol for 8 h. The supernatant (77900 U/mg protein) thus obtained was further diluted (2.5-fold) with distilled water and its pH value was adjusted to 8.0 before being subjected to alcohol-insoluble cross-linked pea pod solid (AICLPPS) ion-exchange chromatography for lysozyme isolation. Results showed that AI-CLPPS ion-exchange chromatography increased the purification to 68-fold with a 72% lysozyme recovery from the starting albumen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16086.x
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  • 3
    Electronic Resource
    Electronic Resource
    De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Pectinesterase (PE) was isolated from jelly fig (Ficus awkeotsang Makino) achenes, then the optimal conditions for de-esterification and transacylation reactions were determined. Molecular weight of pectin (DE = 62.8 %) when reacted with PE at pH 6.5 and 45 °C in 0.2 M NaCl for 20 min remarkably increased from the original 72 kDa to 410 kDa, as determined by Fractogel TSK 65(S) gel permeation chromatography. Prolonging the incubation time of pectin-PE mixtures to 2 and 4 h also increased the molecular weights of pectin. Therefore, transacylation reaction was considered to occur and to increase the molecular weight of pectins when de-esterification reaction was catalyzed by pectinesterase (PE).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15178.x
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  • 4
    Electronic Resource
    Electronic Resource
    Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Lactoferrin (LF) in colostral whey was isolated by anti-LF immunoglobulin in yolk (IgY)-Sepharose 4B immunoaffinity chromatography, and parameters such as binding capacity (qm) and dissociation constant (Kd, × 10−6 M) of this immunoaffinity gel for LF were discussed. Purification folds for colostral whey I (from colostrum collected within 6 d of postpartum) and colostral whey II (from colostrum collected within 1 d of postpartum) by anti-LF IgY-immunoaffinity chromatography were 135.80 and 103.60, respectively. The recovery for LF in the same colostral whey sample by anti-LF IgY-immunoaffinity chromatography was 82 to 99 %. qm of anti-LF IgY-immunoaffinity gel for LF in colostral whey I and whey II were 0.372 and 0.272 mg LF/mL wet gel, respectively. Kd of anti-LF IgY-immunoaffinity gel for LF in colostral whey I was 1.594 × 10−6 M and II was 1.587 × 10−6 M.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09442.x
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  • 5
    Electronic Resource
    Electronic Resource
    Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) Achenes (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Intact and crushed jelly fig (Ficus awkeotsang Makino) achenes were extracted for various periods of time, and the changes in pectinesterase (PE) activities were determined. The activity of crude PE solution from intact achenes increased gradually reaching a maximum (12 U/mL) at approximately 12 h, while the PE from crushed achenes was maintained at about 0.2 to 0.3 U/mL throughout the extraction. However, a sharp decline in PE activity (0.3 U/mL) of crude PE solution from intact achenes was observed when extract from crushed achenes was added. Heating in 100 °C water did not affect the inhibition (95% to 97%) of crude extract from crushed achenes (PE Inhibitor extract) on pea-pod (Pisum sativum L.) shell PE activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11321.x
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  • 6
    Electronic Resource
    Electronic Resource
    Properties of Liposomes Prepared with Various Lipids (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Use of several lipids as an alternative to cholesterol to prepare stable liposomes was tried. Liposome prepared at 1/0.25 lecithin/stearic acid ratio exhibited better (55%) encapsulation efficiency (EE) of bovine serum albumin (BSA) than that (41%) prepared at 1/0.25 lecithin/cholesterol ratio. Liposomes showed the minimal released percentage of encapsulated BSA at pH 6. Storage at −20 °C caused serious damage to liposomes. Addition of α–tocopherol was effective in stabilizing liposomes. Liposomes, incorporated with α–amylase, prepared at 1/0.25 lecithin/cholesterol or stearic acid ratio were effective in protecting enzyme against acid (pH 2.8) and pepsin (15 mg/mL). Use of stearic acid, instead of cholesterol, would be feasible in preparing stable liposomes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08820.x
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  • 7
    Electronic Resource
    Electronic Resource
    Conjectural Variations, Market Power, and Optimal Trade Policy in a Vertically Related Industry (2004)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Review of international economics 12 (2004), S. 0 
    Details
    ISSN: 1467-9396
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The paper introduces the conjectural variations and bargaining approaches into a vertical model wherein a foreign upstream firm supplies one input to two downstream firms that produce differentiated products for the export market. Various downstream firms’ competition modes and upstream's pricing schemes emerge as special cases of this formulation. The authors show that the optimal export policy of a downstream country depends crucially on the downstream firms’ conjectures of rivals’ responses, the upstream firm's pricing schemes, their relative bargaining powers, and the degree of product differentiation. If the upstream's pricing or bargaining power is strong (weak) and if the downstream's degree of competition is high (low), a tax (subsidy) is optimal owing to a strong (weak) vertical profit-shifting effect and a weak (strong) horizontal effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9396.2004.00428.x
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  • 8
    Electronic Resource
    Electronic Resource
    Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Hens were intramuscularly (im) immunized on thighs by using urease (E.C. 3.5.1.5) from Helicobactor pylori as antigen. The specificity of IgY against urease of H. pylori increased gradually after initial immunization. The collected yolk was microencapsulated with 10% or 20%β-cyclodextrin (β-CD) and gum arabic by a spray-drier. Microencapsulation was effective in protecting the IgY activity against pepsin. Liposome prepared at the lecithin/ cholesterol ratio of 1/0.25 (mole/mole) displayed satisfactory encapsulation efficiency (69%) of IgY. Increase in cholesterol content in the liposomal structure exhibited a stronger protection effect of IgY against pepsin and acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11351.x
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  • 9
    Electronic Resource
    Electronic Resource
    Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Citrus and jelly fig achene pectinesterase (PE) (1 U/mL) activity was remarkably inhibited by PE inhibitor (PEI) (2 mg/mL) from jelly fig (Ficus awkeotsang Makino) achenes, in the absence or presence of 0- to 500-mM salts or 0 to 30% of sugars. Changes in temperature (20 to 40 °C) apparently decreased the activity of citrus PE in PE-PEI reaction mixture. Enzyme-activity curves for jelly fig PE alone and for that in combination with PEI were parallel. Activity of crude PEs (1 U/mL) from tomato, apple, asparagus, and guava was reduced remarkably. Cloud loss of fresh tomato juice, apple juice, and papaya juice was greatly inhibited by PEI (1 mg/mL) during 12-wk storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08860.x
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  • 10
    Electronic Resource
    Electronic Resource
    Edible Films Prepared from Water Extract of Soybeans (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy films were prepared from water extract of whole soybean. The films' mechanical characteristics as affected by various solid concentrations of water-to-bean ratios, various plasticizer types and concentrations, and various pH values were investigated. Higher tensile strength along with lower elongation was obtained when films were prepared at 8:1 water-to-bean ratio. Stronger films in terms of the tensile strength and puncture strength and lower elongation were obtained when 60% of the amount of plasticizer (relative to protein content in the film) and only triethylene glycol were used. Films with lower strength and higher elongation were produced when 80% of the amount of plasticizer (relative to protein content in the film) and only glycerol were used. In the range of pH 8 to 12, pH 10 produced films with the highest tensile strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10304.x
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