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| Banhos,Elissandro Fonseca dos; Souza,Antonia Queiroz Lima de; Andrade,Juliano Camurça de; Souza,Afonso Duarte Leão de; Koolen,Hector Henrique Ferreira; Albuquerque,Patrícia Melchionna. |
| Beneficial interactions between plants and microorganisms have been investigated under different ecological, physiological, biochemical, and genetic aspects. However, the systematic exploration of biomolecules with potential for biotechnological products from this interaction still is relatively scarce. Therefore, this study aimed the evaluation of the diversity and antimicrobial activity of the endophytic fungi obtained from roots, stems and leafs of Myrcia guianensis (Myrtaceae) from the Brazilian Amazon. 156 endophytic fungi were isolated and above 80% were identified by morphological examination as belonging to the genera Pestalotiopsis, Phomopsis, Aspergillus, Xylaria, Nectria, Penicillium and Fusarium. Fermented broth of those fungi were assayed for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Secondary metabolites; Fungus/plant interaction; Antibiosis; Amazonian endophytic fungi. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100021 |
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| Soares,Luís Henrique de Barros; Albuquerque,Patrícia Melchionna; Assmann,Francine; Ayub,Marco Antônio Záchia. |
| Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Transglutaminase; Food proteins; Functional properties of proteins. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000400039 |
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