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  • Chemistry  (4)
  • 3′-ribonucleotides
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Publisher
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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    The protein journal 19 (2000), S. 335-344 
    ISSN: 1573-4943
    Keywords: RNase A ; RNA ; 3′-ribonucleotides ; kinetics and binding studies ; binding subsites ; binding pattern
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Kinetics and binding studies of RNase A and its natural polymeric substrate (RNA), as well as the natural mixture of free 3′-ribonucleotides, were performed by difference spectrophotometry. The obtained kinetic saturation curve, with an anomalous nonhyperbolic shape and a distinct transition point, showed the interchange between the two conformational forms of the enzyme. This occurred in a narrow range of substrate concentration. At low substrate concentration, in spite of the existence of one catalytic cleft, RNase A behaves as a cooperative system, perhaps due to the interactions among the four cooperative binding subsites in the active cleft. At high substrate concentration, the conformational change did occur and was accompanied by a decrease in cooperativity and increment of the catalytic constant. The multiphasic shape of the binding curve, which, in the presence of the enzyme, produced 3′-ribonucleotides (as the ligand molecules), shows four binding subsites. The first three subsites are specific for the attachment of phosphate, ribose, and base moieties belonging to the first bound 3′-ribonucleotide in the direction of 3′-phosphate → ribose → base-5′. The fourth subsite relates to the second phosphate group of the second bound 3′-ribonucleotide. The binding direction also converts to 5′-phosphate → ribose → base-3′ for the ribonucleotide monomers in the RNA structure.
    Type of Medium: Electronic Resource
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  • 2
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    In:  http://aquaticcommons.org/id/eprint/21937 | 18721 | 2018-02-08 02:13:52 | 21937 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-05
    Description: Fish sauce is a dark liquid which produced from fish fermentation in a very high salt condition. This product has a long history and is produced in different procedures and names throughout the world. In Iran, production of fish sauce consists of two steps. At first, fermented extract or Suru is produced from fresh or dried sardine, and Suru is cured with the addition of spices. This study was conducted for the first time in Iran for industrial production of fish sauce from dried Sardine. For this study, fresh sardine was provided from Bandar Abbas Fishery Center. The fish were sun-dried and used for fish sauce production. The effects of mechanical dicing, adding of salt in two levels (100 and 80 percent) and addition of citric acid at 2% were investigated. Sampling was achieved with separation of aqueous phase by vacuum and filter paper. Then, acidity, electrical conductivity, total nitrogen, trimethylamine and salt concentration were measured in the extracted liquid. Results showed that acidity, electrical conductivity and total nitrogen increased, however, the salt content remained constant and the trimethylamine content was decreased during fermentation period. Increase in total nitrogen indicated an increase in protein hydrolysis and nutritional value of the product. Whereas, reduction in trimethylamine content showed a decrease in the number of spoilage bacteria during fermentation. The highest score in sensory evaluation of the products belonged to the low salt (80%) treatment.
    Keywords: Chemistry ; Fisheries ; Fish processing ; sauce ; Chemical ; sensory properties ; rainbow sardine ; Dussumieria acuta ; spices ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 49-60
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  • 3
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    In:  http://aquaticcommons.org/id/eprint/22682 | 18721 | 2018-05-15 22:02:33 | 22682 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-09
    Description: Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p〈.05). It was found that minced fish sausage significantly had (P〈.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P〈.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage.
    Description: Article pages are not numbered.
    Keywords: Chemistry ; Fisheries ; Minced fish ; Surimi ; Sausage ; Colorimetry ; Texture ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 228-241
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  • 4
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    In:  http://aquaticcommons.org/id/eprint/22019 | 18721 | 2018-01-22 11:32:22 | 22019 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-06
    Description: Shrimp melanosis (black spot) is an important surface discoloration caused by polyphenol oxidase (tyrosinase) enzyme, which oxidizes phenols and leads to insoluble black pigments, the melanins. Sulphiting agents are widely used as melanosis inhibitors; but, the hazards related to sulphated foods, such as allergic reactions and severe disorders in asthmatic patients have created a necessity to find the effective natural alternatives. The current study was accomplished to assay the in vitro antityrosinase effect of Z. multiflora EO as well as its capability to retard the melanosis formation in shrimp during iced storage. According to GC/MS results, carvacrol, thymol and p-cymene were the major components of Z.multiflora EO, representing 50.8, 14.4 and 10.6, respectively. DPPH radical scavenging activity of EO was 0.8±0.02 mg/ml and 63.2% of tyrosinase activity decreased when EO with a concentration of 0.25% was applied. Furthermore, it has been observed that immersing the shrimps in 1% EO aqueous suspension retarded the melanosis formation in shrimp during 10 days of iced storage. It can be concluded that Z. multiflora EO could be used as an effective natural processing aid to increase the shrimp shelf-life during iced storage.
    Keywords: Chemistry ; Fisheries ; Melanosis ; Pacific white shrimp ; Tyrosinase ; Zataria multiflora Boiss ; polyphenoloxidase ; shrimp ; Litopenaeus vannamei ; lead ; enzyme ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 109-119
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  • 5
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    In:  http://aquaticcommons.org/id/eprint/22070 | 18721 | 2018-02-01 09:11:05 | 22070 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-07
    Description: Due to the importance of identifying the major characteristics of Artemia populations, in this study some physiologic, biometric, nutritional and genetic characteristics of one Artemia population from Iran named Arak’s Artemia (Mighan Lake) was studied. The hatched larvae of Artemia were reared in the saline water of 80 g/l with standards method in which percentage of survival and growth were evaluated on days 3, 7, 11 and 15 of culture period. In order to study the morphometric characteristics of Artemia, diameter of full cysts as well as 11 more morphological parameters of adult Artemia were measured. The fatty acid profile was analyzed by gas chromatography. The Genetic characteristics were compared with other Artemia populations by sequencing after PCR amplification of Hsp 26 gene. According to the results, the diameter of cysts and nauplii instar were 276.28 and 544.66 micron, respectively. The growth and survival of brine shrimp Artemia, in comparison with other populations, reflected good growth and survival of this population. The results of fatty acids profile also showed higher amounts of polyunsaturated fatty acids in this Artemia compared to other populations cultured under identical conditions. The morphometric characteristics and genetic study of Hsp 26 gene showed great affinity of this population with the parthenogenetic brine shrimp Artemia. However, individual differences could be used to characterize this population.
    Keywords: Biology ; Chemistry ; Artemia ; Morphometry ; Survival ; Mighan Lake ; Artemia Phylogeny ; biometrics ; molecular ; Arak ; growth ; survival ; population ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 93-106
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