Consulta: creatorFacets:"Beirão,Luiz Henrique"
Registros recuperados: 4
Data/hora: 09/06/2024 15:44:03

Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
Provedor de dados: 52
Autores: Espirito Santo,Milton Luiz Pinho; Lisboa,Cristiane; Alves,Fernanda Gonçalves; Martins,Daniela; Beirão,Luiz Henrique; Sant'Anna,Ernani Sebastião; Franco,Bernadette Dora Gombossy de Melo.
Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008

Purification and characterisation of trypsin-like enzyme from the pyloric caeca of cod (Gadus morhua) II
Provedor de dados: 52
Autores: Beirão,Luiz Henrique; Mackie,Ian Mckintoch; Teixeira,Evanilda; Damian,César.
A trypsin -like enzyme from the pyloric caeca of cod (Gadus morhua) was purified by affinity chromatography on CHOM Sepharose 4B. Some characteristics were established by its catalytic activity on T.A.M.E., typical enzyme substrate, and serine protease inhibitors. The enzyme had an isoelectric point of 5.30 and 5.89 and was very similar in amino acid composition to bovine trypsin, but differed in having a higher relative amount of acidic amino acids and a lower amount of basic amino acids. The enzyme also hydrolysed fish protein substrates.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cod; Enzyme; Trypsin.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100005

Atividade antioxidante do ácido hialurônico extraído da crista de frango
Provedor de dados: 65
Autores: Rosa,Claudia Severo da; Hoelzel,Solange Cristina; Viera,Vanessa Bordin; Barreto,Pedro Manique; Beirão,Luiz Henrique.
O ácido hialurônico (AH) é uma macromolécula com importância na área médica, na área farmacêutica e na indústria de cosméticos. O cordão umbilical e a crista de galo são os tecidos mais ricos neste polissacarídeo. O Brasil é um dos principais exportadores de frango do mundo; assim, o aproveitamento das cristas dos animais abatidos para a obtenção de AH se mostra particularmente atraente. Este trabalho teve como objetivos fazer a extração do AH da crista de frango e determinar a atividade antioxidante in vitro. Cristas de frangos secas e delipidadas foram submetidas à digestão proteolítica e posteriormente à precipitação com cloreto de cetilpiridinio (CPC). A atividade antioxidante foi determinada pelo método de seqüestro do radical 2,2 - difenil...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cristas de frangos; Glicosaminoglicanos; Extração.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000900029

Purification and characterization of hyaluronic acid from chicken combs
Provedor de dados: 65
Autores: Rosa,Claudia Severo da; Tovar,Ana Freire; Mourão,Paulo; Pereira,Ricardo; Barreto,Pedro; Beirão,Luiz Henrique.
Hyaluronic acid (HA) is an important macromolecule in medical and pharmaceutical fields. The umbilical cord and the chicken comb are some of the tissues richest in this polysaccharide. The profit from obtaining HA from the combs of slaughtered animals is particularly attractive. This work aimed to extract, purify, and characterize HA. The glycosaminoglycan concentration in the chicken comb was found to be about 15µg of hexuronic acid mg-1 of dry tissue. Fractionation using ion exchange chromatography and subsequent identification of the fractions by agarose gel electrophoresis showed that HA corresponded to 90% of the total amount of extracted glycosaminoglycans.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycosaminoglycans; Chicken combs; Hexuronic acid.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000900026