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Caracterização bioquímica de linhagens de soja com alto teor de proteína. Repositório Alice
MORAES, R.M.A. de; JOSÉ, I.C.; RAMOS, F.G.; BARROS, E.G. de; MOREIRA, M.A..
O objetivo deste trabalho foi caracterizar bioquimicamente duas isolinhas de soja com alto teor de proteína. O aumento do teor de proteína nas isolinhas foi acompanhado por redução no teor de óleo e de carboidratos totais. Em relação à composição aminoacídica, o aumento do teor de proteína promoveu acréscimo em todos os aminoácidos, exceto glicina, alanina, metionina, cisteína e tirosina, mantendo a relação enxofre/nitrogênio. A quantificação dos polipeptídios mostrou que o aumento do teor de proteína manteve inalterado o teor das proteínas 7S, promoveu aumento no teor das proteínas 11S e, conseqüentemente, da relação 11S/7S. Pode haver melhoria na qualidade do farelo de soja das isolinhas, uma vez que as proteínas 11S têm melhor qualidade nutricional do...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glycine max; Aminoácidos; Metionina; Cisteína; 7S; 11S; Aminoacid; Methionine; Cysteine.
Ano: 2006 URL: http://www.alice.cnptia.embrapa.br/handle/doc/115367
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Determination of reduced sulfur compounds by high-performance liquid chromatography in hydrothermal seawater and body fluids from Riftia pachyptila ArchiMer
Gru, Cecile; Sarradin, Pierre-marie; Legoff, Hélène; Narcon, Sandrine; Caprais, Jean-claude; Lallier, Francois.
This paper describes a method for the determination of reduced sulfur compounds in hydrothermal seawater and body fluids from the hydrothermal tube worm Riftia pachyptila. Sulfur is a hey component of the hydrothermal ecosystem based on chemosynthesis, Sulfur compounds were derivatized at pH 8 (4.3 for sulfide in biological fluid) with a fluorescent reagent, monobromobimane, and separated by reverse-phase HPLC. The eluted compounds were detected by spectrofluorimetry. This method allowed: the quantitative analysis of sulfide, sulfite, thiosulfate, cysteine and glutathione in seawater, vascular blood and coelomic fluids from R, pachyptila, The detection limits were in the 0.1 mu mol l(-1) range with a precision lower than 10%, The method has been applied to...
Tipo: Text Palavras-chave: Sulfide; Sulfite; Thiosulfate; Cysteine; Glutathione; Hydrothermal seawater; Riftia pachyptila; Biological fluids.
Ano: 1998 URL: http://archimer.ifremer.fr/doc/00186/29763/28203.pdf
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SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH Ciênc. Tecnol. Aliment.
MADRUGA,Marta Suely; MOTTRAM,Donald S..
Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Inosine-5’-monophosphate; Cysteine; PH; Flavour.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000400007
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Studies on some precursors involved in meat flavour formation Ciênc. Tecnol. Aliment.
Madruga,M.S..
The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some "meaty" volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat; Flavour; Precursors; 5'-IMP; Cysteine; Thiamine.
Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000200016
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