Isozymic Analysis of Peroxidase and Esterase in Citrus Flavedo
スポンサーリンク
概要
- 論文の詳細を見る
Isozymic analysis was done in 9 kinds of Citrus flavedo. The isozymes of peroxidase and esterase were prepared from acetone powder of the flavedo. Specific band patterns on acrylamide gel electrophoresis were denoted in pummelos. It is suggested that isozymes from flavedo would be available for taxonomy in the Citrus genus.
- 社団法人日本農芸化学会の論文
- 1993-10-23
著者
-
Zheng X
Ehime Univ. Ehime Jpn
-
SAWAMURA Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Sawamura Masayoshi
Department Of Agricultural Chemistry Faculty F Agriculture Kochi University
-
Zheng X
Major Of Applied Bioresources Science The United Graduate School Of Agricultural Sciencesfor Doctora
-
Sawamura M
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Zheng Xiao
Department Of Neurology The First Affiliated Hospital Chongqing University Of Medical Science
-
Ootani Yoshitaka
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Ootani Yoshitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Kochi University
-
Ootani Yoshitaka
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Ootani Y
Kochi Univ. Kochi Jpn
-
Zheng Xiao
Department Of Materials Queen Mary University Of London
-
Zheng Xiao
Department Of Bioresources Science Faculty Of Agriculture Kochi University
関連論文
- Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. × C. sinensis Osbeck × C. reticulata Blanco)
- Glycolaldehyde Production from Ethylene Glycol with Immobilized Alcohol Oxidase and Catalase
- Volatile Constituents of Several Varieties of Pummelos and a Comparison of the Nootkatone Levels in Pummelos and Other Citrus Fruits(Food & Nutrition)
- Rapid Determination of Furfural and 5-Hydroxymethylfurfural in Processed Citrus Juices by HPLC (Analytical Chemistry)
- Levels of endogenous ethylene, carbon dioxide, and soluble pectin, and activities of pectin methylesterase and polygalacturonase in ripening tomato fruits
- Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
- Characteristic Aroma Components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) Fruit
- Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil
- Cluster Analysis by Measurement of Peroxidase and Esterase from Citrus Flavedo
- MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS
- Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC
- Effects of Several Variable Factors on the Isotope Ratio by HRGC-MS
- Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils
- Reduction Mechanism of Tetrazolium Salt XTT by a Glucosamine Derivative(Food & Nutrition Science)
- Spectrophotometric Assay of Superoxide Anion Formed in Maillard Reaction Based on Highly Water-soluble Tetrazolium Salt
- Effect of Carnosine and Related Compounds on the Inactivation of Human Cu, Zn-Superoxide Dismutase by Modification of Fructose and Glycolaldehyde(Food & Nutrition Science)
- Isotope Ratio by HRGC-MS of Citrus junos Tanaka (Yuzu) Essential Oils: m/z 137/136 of Terpene Hydrocarbons
- Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
- Spectrophotometric Flow-Injection Analysis for Hypoxanthine Based on the Detection of Superoxide Anion
- Flow-Injection Assay of Superoxide Dismutase Based on the Reduction of Highly Water-Soluble Tetrazolium
- Spectrophotometric Assay for Superoxide Dismutase Based on the Reduction of Highly Water-soluble Tetrazolium Salts by Xanthine-Xanthine Oxidase
- Spectrophotometric Flow Injection Analysis of Superoxide Dismutase
- Inactivation of Cu, Zn-Superoxide Dismutase by Intermediates of Maillard Reaction and Glycolytic Pathway and Some Sugars
- Immunochemical Approach to Characterize Post-translational Modification of Serum Albumin Using Anti-glutaraldehyde-treated Serum Albumin Antibodies
- Determination of the Reaction Product of Glutaraldehyde and Amine Based on the Binding Ability of Coomassie Brilliant Blue
- Microbial Sensor for Estimating Organic Acids in Wine
- Physical and Chemical Properties of Agar from a New Member of Gracilaria, G.lemaneiformis(Gracilariales, Rhodophyta)in Japan
- Phenology and Morphology on a New Member of Japanese Gracilaria in Tosa Bay, Southern Japan
- Multivariate Analysis by Measurement of Peroxidase and Essential Oil Components in Citrus Flavedo
- Isozymic Analysis of Peroxidase and Esterase in Citrus Flavedo
- Volatile Constituents of Several Varieties of Pummelos and Characteristics among Citrus Species(Food & Nutrition)
- Effect of Oxygen on the Browning and Formation of Furfural in Yuzu Juice(Food & Nutrition)
- Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
- Immobilized Enzyme-Based Microtiter Plate Assay for Ethanol in Alcoholic Beverages
- III F6 A Study of Flunarizine(sibelium)reverses the multidrug resistance gene 1(MDR1)overexpression in intractable epilepsy
- Effects of Storage Conditions on the Composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Essential Oil
- Characterization by GC-MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil
- Flow Injection Determination of Xanthine Oxidase Inhibitory Activity and Its Application to Food Samples
- Characterization by GC–MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Structural Stability and Dehydrogenation of (MgH_2+Al, Nb) Powder Mixtures during Mechanical Alloying
- Flow-Injection Assay of Catalase Activity
- Volatile Flavor Components of Ripe and Overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in Comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
- Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.
- A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT.
- Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.