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| Registros recuperados: 122 | |
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| Lee Rangel, Héctor Aarón. |
| Los rumiantes en producción intensiva reciben dietas basadas en maíz o sorgo y en ambos cereales el almidón es el principal componente. Por tanto, se hizo un experimento de crecimiento (50 d) usando 32 borregos Criollos machos (enteros; 21.4 ± 5 kg PV), alojados en jaulas metabólicas individuales, para evaluar una mezcla enzimática amilolítica α-amilasa proveniente de Bacillus licheniformis y glucoamilasa proveniente de Aspergillus niger y un amortiguador (Acid buf®). Los siguientes tratamientos se asignaron al azar a las unidades experimentales (borregos): A) sin enzima ni amortiguador (testigo); B) α-amilasa (ENMEX®; 1.3 g proteína kg-1 sorgo) y glucoamilasa (ENMEX®; 1.3 g proteína kg-1 sorgo) sin amortiguador; C) sin enzima y con amortiguador... |
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Palavras-chave: Borrego; Almidón; Enzimática; Amortiguador Sheep; Starch; Enzymatic; Buffer. |
| Ano: 2012 |
URL: http://hdl.handle.net/10521/792 |
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| Lee Rangel, Héctor Aarón. |
| Los rumiantes en producción intensiva reciben dietas basadas en maíz o sorgo y en ambos cereales el almidón es el principal componente. Por tanto, se hizo un experimento de crecimiento (50 d) usando 32 borregos Criollos machos (enteros; 21.4 ± 5 kg PV), alojados en jaulas metabólicas individuales, para evaluar una mezcla enzimática amilolítica α-amilasa proveniente de Bacillus licheniformis y glucoamilasa proveniente de Aspergillus niger y un amortiguador (Acid buf®). Los siguientes tratamientos se asignaron al azar a las unidades experimentales (borregos): A) sin enzima ni amortiguador (testigo); B) α-amilasa (ENMEX®; 1.3 g proteína kg-1 sorgo) y glucoamilasa (ENMEX®; 1.3 g proteína kg-1 sorgo) sin amortiguador; C) sin enzima y con amortiguador... |
| Tipo: Tesis |
Palavras-chave: Borrego; Almidón; Enzimática; Amortiguador; Sheep; Starch; Enzymatic; Buffer. |
| Ano: 2007 |
URL: http://hdl.handle.net/10521/1175 |
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| Lee Rangel, Héctor Aarón. |
| Los rumiantes en producción intensiva reciben dietas basadas en maíz o sorgo y en ambos cereales el almidón es el principal componente. Por tanto, se hizo un experimento de crecimiento (50 d) usando 32 borregos Criollos machos (enteros; 21.4 ± 5 kg PV), alojados en jaulas metabólicas individuales, para evaluar una mezcla enzimática amilolítica α-amilasa proveniente de Bacillus licheniformis y glucoamilasa proveniente de Aspergillus niger y un amortiguador (Acid buf®). Los siguientes tratamientos se asignaron al azar a las unidades experimentales (borregos): A) sin enzima ni amortiguador (testigo); B) α-amilasa (ENMEX®; 1.3 g proteína kg-1 sorgo) y glucoamilasa (ENMEX®; 1.3 g proteína kg-1 sorgo) sin amortiguador; C) sin enzima y con amortiguador... |
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Palavras-chave: Borrego; Almidón; Enzimática; Amortiguador Sheep; Starch; Enzymatic; Buffer. |
| Ano: 2012 |
URL: http://hdl.handle.net/10521/884 |
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| Vanzetti,Leonardo Sebastián; Pflüger,Laura Alicia; Rodríguez-Quijano,Marta; Carrillo,José Maria; Helguera,Marcelo. |
| Amylose and amylopectin are the two polysaccharides that constitute starch in bread wheat and the enzyme GBSSI (Granule-bound starch synthase I), also known as waxy protein, is responsible for amylose synthesis in storage tissues. Decrease of the amylose content in starch has been associated with the lack of waxy protein(s). In this work, different sets of PCR markers were used to characterize the genetic variability of waxy loci from 103 Argentinean bread wheat cultivars. For the Wx-A1 locus, Wx-A1a and a novel molecular allele designed Wx-A1g were detected. Wx-B1 locus showed three alleles (Wx-B1a, Wx-B1b, Wx-B1e), and Wx-D1 locus showed only the Wx-D1a allele. Novel single-locus allele specific markers for Wx-A1b, Wx-B1b and Wx-D1b null alleles were... |
| Tipo: Journal article |
Palavras-chave: Characterization; Molecular markers; Triticum aestivum L.; Starch; Waxy genes; Wheat. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000100004 |
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| Magalhães,Adriana G.; Rolim,Mario M.; Duarte,Anamaria S.; Pedrosa,Elvira M. R.; Silva,Enio F. de F. e. |
| The aim of this study was to evaluate chemical attributes alterations of a clay-loam textured soil and dry mass accumulation of maize submitted to application of cassava wastewater doses in three assessment periods. The experiment was conducted under greenhouse using a completely randomized experimental design in a factorial 5 × 3, with four replicates. The analyzed factors of research were doses of cassava wastewater (0; 12.6; 25.2; 50.4; 75.6 m3 ha-1) andassessment periods (20, 40 and 52 days after germination). The following parameters were determined: electric conductivity of soil saturation extract, pH in water, content of available P, content of exchangeable K+, Ca2+, Mg2+ and Na+ of soil, dry mass of leaves and stem. The application of cassava... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Residue; Starch; Nutrients; Organic fertilization; Zea mays. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162015000300458 |
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| Souza,Priscila F de; Borghezan,Marcelo; Zappelini,Julia; Carvalho,Lara R de; Ree,Joseph; Barcelos-Oliveira,Jorge L; Pescador,Rosete. |
| ABSTRACT Conventional soil and hydroponic growing systems have inherent differences in water and nutritional availability. These differences may affect plant physiological development and biochemistry. The objective of this study was to evaluate lettuce (Lactica sativa) cv. ‘Crocantela’development in either a hydroponic system or in soil through analyses of vegetative growth; chlorophyll abundance; and sugar and starch content. We evaluated the dry mass (DM), fresh mass (FM), number of leaves (LN), stomatal density and contents of chlorophyll, carotenoids, sugars and starch. Due to the improved nutritional conditions, especially in relation to macronutrients, plants grown in hydroponic system presented significant differences in chlorophyll a (0.4481... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa; Biomass; Chlorophyll; Starch; Stomatal density. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362019000100101 |
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| Cahu, Chantal; Ronnestad, I; Grangier, V; Zambonino, Jose-luis. |
| In order to assess the influence of dietary protein on digestive enzyme expression and cholecystokinin (CCK) content in sea bass larvae, four groups of larvae were fed experimental diets from mouth opening until day 42: three isonitrogenous diets with increasing protein hydrolysate levels (0%, 14% and 46% of crude matter) and one diet incorporating starch. The groups fed high starch or high protein hydrolysate level exhibited the lowest growth. The final weight in these groups was 9.5 and 5.6 mg, respectively, whereas it reached approximately 20.0 mg in the groups fed 0% or 14% protein hydrolysate level. The highest levels of trypsin secretion were observed in larvae fed the lowest protein hydrolysate level. Paradoxically, the groups fed diet containing... |
| Tipo: Text |
Palavras-chave: Starch; Sea bass larvae; Protein hydrolysate; Pancreatic enzyme secretion; Cholecystokinin. |
| Ano: 2004 |
URL: http://archimer.ifremer.fr/doc/2004/publication-442.pdf |
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| Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩. |
| White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The... |
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Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation. |
| Ano: 2014 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300 |
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| Registros recuperados: 122 | |
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