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Current Protocols in Food Analytical Chemistry最新文献

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Detecting Enzyme Activity: A Case Study of Polygalacturonase 酶活性检测:以聚半乳糖醛酸酶为例
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fac0102s10
Sasithorn Kongruang, Michael H. Penner
{"title":"Detecting Enzyme Activity: A Case Study of Polygalacturonase","authors":"Sasithorn Kongruang,&nbsp;Michael H. Penner","doi":"10.1002/0471142913.fac0102s10","DOIUrl":"10.1002/0471142913.fac0102s10","url":null,"abstract":"<p>Chemical and physical approaches to monitoring enzyme activity are illustrated using polygalacturonase as the focus enzyme. Polygalacturonase is a depolymerase that catalyzes the hydrolysis of 1,4-glycosidic linkages in linear homogalacturonan regions of pectic polymers. Activity measurements of this enzyme may be based on the generation of new product, such as the generation of reducing sugars, or changes in the rheological properties of the polymer that result as a consequence of catalysis. Two basic assay protocols, reducing sugar- and viscosity-based assays, are presented here. Discussions of approaches to enzyme extraction and critical parameters for maintaining assay specificity are included.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fac0102s10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78460754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Gas Chromatography/Olfactometry 气相色谱/嗅觉测量法
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fag0108s10
Terry E. Acree, Saskia van Ruth
{"title":"Gas Chromatography/Olfactometry","authors":"Terry E. Acree,&nbsp;Saskia van Ruth","doi":"10.1002/0471142913.fag0108s10","DOIUrl":"10.1002/0471142913.fag0108s10","url":null,"abstract":"<p>Volatile odorants can be analyzed by gas chromatography/olfactometry (GC/O), a collection of techniques that range from simple modifications of GC equipment to elaborate commercial GC-olfactometers and protocols. This unit describes the direct column sniffing, dilution analysis, and time intensity protocols most commonly used in the food industry.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fag0108s10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72897154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 25
Water Retention Properties of Solid Foods 固体食物的保水特性
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fab0503s10
Joe M. Regenstein
{"title":"Water Retention Properties of Solid Foods","authors":"Joe M. Regenstein","doi":"10.1002/0471142913.fab0503s10","DOIUrl":"10.1002/0471142913.fab0503s10","url":null,"abstract":"<p>Water holding capacity (WHC) has been traditionally measured using a wide variety of techniques, some of which measure very different aspects of water retention. Water uptake ability and expressible moisture measure two such different properties in a practical way that can be used in both industry and research. A third measurement, drip loss, can be applied to raw, cooked, frozen, and otherwise processed samples.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fab0503s10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75021567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determining the Fluorescence Spectrum of a Protein 测定蛋白质的荧光光谱
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fab0306s09
Roger H. Pain
{"title":"Determining the Fluorescence Spectrum of a Protein","authors":"Roger H. Pain","doi":"10.1002/0471142913.fab0306s09","DOIUrl":"https://doi.org/10.1002/0471142913.fab0306s09","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fab0306s09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138026246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of Anthocyanins by NMR 花青素的NMR表征
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.faf0104s09
Øyvind M. Andersen, Torgils Fossen
{"title":"Characterization of Anthocyanins by NMR","authors":"Øyvind M. Andersen,&nbsp;Torgils Fossen","doi":"10.1002/0471142913.faf0104s09","DOIUrl":"10.1002/0471142913.faf0104s09","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.faf0104s09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84157786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 33
UNIT B2.2 Evaluation of the Progress of Protein Hydrolysis UNIT B2.2蛋白质水解进展的评价
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.FAC0202S10
M. A. N. Toro, F. García‐Carreño
{"title":"UNIT B2.2 Evaluation of the Progress of Protein Hydrolysis","authors":"M. A. N. Toro, F. García‐Carreño","doi":"10.1002/0471142913.FAC0202S10","DOIUrl":"https://doi.org/10.1002/0471142913.FAC0202S10","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80731454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Abbreviations Used in this Manual 本手册使用的缩略语
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fax01as10
{"title":"Abbreviations Used in this Manual","authors":"","doi":"10.1002/0471142913.fax01as10","DOIUrl":"https://doi.org/10.1002/0471142913.fax01as10","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fax01as10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138030493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of Isoflavones in Soy Foods 大豆食品中异黄酮的分析
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fai0106s10
Yu Chu Zhang, Steven J. Schwartz
{"title":"Analysis of Isoflavones in Soy Foods","authors":"Yu Chu Zhang,&nbsp;Steven J. Schwartz","doi":"10.1002/0471142913.fai0106s10","DOIUrl":"10.1002/0471142913.fai0106s10","url":null,"abstract":"<p>Increasing evidence suggests that consumption of soybean products may have a significant impact upon health. The biological activity has been associated, in part, with the presence of isoflavones in soy. Analysis of these bioactive compounds in soybean products is an essential part of any research involving soy isoflavones. Various processing conditions produce soy products with a wide range of isoflavone content and composition. Recent studies demonstrated that the chemical forms and abundance of isoflavones in soy foods have a significant impact on their bioavailability and biological effects. It is thus very important to avoid altering the natural forms and abundance of the twelve soy isoflavones during extraction, identification, and quantification. In this unit, an attempt has been made to provide reliable protocols with the most commonly used analytical techniques for this purpose.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fai0106s10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50821002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
Infrared Spectroscopic Determination of Total Trans Fatty Acids 红外光谱法测定总反式脂肪酸
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fad0107s09
Magdi M. Mossoba, Richard E. McDonald
{"title":"Infrared Spectroscopic Determination of Total Trans Fatty Acids","authors":"Magdi M. Mossoba,&nbsp;Richard E. McDonald","doi":"10.1002/0471142913.fad0107s09","DOIUrl":"10.1002/0471142913.fad0107s09","url":null,"abstract":"","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fad0107s09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77794899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Measurement of Protein Hydrophobicity 蛋白质疏水性的测定
Current Protocols in Food Analytical Chemistry Pub Date : 2004-02-01 DOI: 10.1002/0471142913.fab0502s09
Shuryo Nakai
{"title":"Measurement of Protein Hydrophobicity","authors":"Shuryo Nakai","doi":"10.1002/0471142913.fab0502s09","DOIUrl":"10.1002/0471142913.fab0502s09","url":null,"abstract":"<p>Among numerous methods reported in the literature for analysis of protein hydrophobicty, the only methods of potential use for routine food analysis were chosen here. The most popular methods are probe spectrofluorometry using ANS, CPA, DPH, and Prodan. Additional methods selected were SDS binding, hydrophobic interaction chromatography, contact angle, and hydrophobic partition. All methods are relatively easy to conduct when need has arisen to confirm controversial data, such as those obtained by using probe spectrofluorometry. Advantages and disadvantages of different methods are compared. Importance of the relationships with functionality of proteins in food processing is emphasized because the true meaning of surface hydrophobicity of proteins is difficult to define.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fab0502s09","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85442750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 15
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