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| Juan,Y.H; Chen,Z.H; Chen,L.J; Wu,Z.J; Wang,R; Sun,W.T; Zhang,Y.L. |
| The kinetic characteristics of soil urease have attracted great attention, but little information was available on its kinetic and thermodynamic behaviors as affected by urease inhibitors and temperature. With black soil (Pachic Udic Mollisol) in Heilongjiang Province of Northeast China as a test soil, an incubation test was conducted to investigate the effect of urease inhibitors (hydroquinone, HQ; phenyl phosphorodiamidate, PPD; N-(n-Butyl) thiophosphoric triamide, NBPT) on kinetic and thermodynamic behaviors of soil urease at 10°C, 20°C and 30°C. The results showed that all tested inhibitors increased Km and decreased Vmax, behaving as mixed inhibitors to soil urease. With increasing temperature, the Km and Vmax values increased significantly. With... |
| Tipo: Journal article |
Palavras-chave: Meterkinetic paras; Thermodynamic parameters; Soil urease; Urease inhibitors; Temperatures. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27912010000100001 |
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| Ito,Vivian Cristina; Zielinski,Acácio Antônio Ferreira; Demiate,Ivo Mottin; Spoto,Marta; Nogueira,Alessandro; Lacerda,Luiz Gustavo. |
| Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanins; Bioactive compounds; Irradiation; Stability; Thermodynamic parameters; Pigmented rice. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500 |
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| Haq,Ikram-ul; Ali,Sikander. |
| Aspergillus oryzae mutant strain UV-7 was further improved for the production of L-DOPA from L-tyrosine using chemical mutation. Different putative mutant strains of organism were tested for the production of L-DOPA in submerged fermentation. Among these putative mutant strains, mutant designated SI-12 gave maximum production of L-DOPA (300 mg L-DOPA.g-1 cells). The production of L-DOPA from different carbon source solutions (So= 30 g.l-1) by mutant culture was investigated at different nitrogen sources, initial pH and temperature values. At optimum pH (pHo= 5.0), and temperature (t=30ºC), 100% sugars were utilized for production and cell mass formation, corresponding to final L-DOPA product yield of 150 mg.g-1 substrate utilized, and maximum volumetric... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus oryzae; L-DOPA; Thermodynamic parameters. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000100015 |
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