ListarArtículos, capítulos, libros...UCO por tema "Proteolisis"
Mostrando ítems 1-11 de 11
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Actividad proteolítica del extracto de la flor del cardo Cynara Humilis L.
(Universidad de Córdoba, Servicio de Publicaciones, 1980) -
Caseínas y polipéptidos insolubles del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)Protein breakdown in natural (non processed) Mahon cheese is greater than in processed and grated cheese, because the latter are made from green cheese and the processing temperature inactivates the proteolytic systems of ... -
Electroforesis cuantitativa del queso de bola.
(Universidad de Córdoba, Servicio de Publicaciones, 1979)The extent of cheese ripening and the type of proteolysis have been studied on 12 samples of commercial bola cheese by combining quantitative PAGE electrophoresis and the spectrophotometric measurement of soluble tyrosine ... -
Estado de degradación proteolítica del queso de Los Pedroches
(Universidad de Córdoba, Servicio de Publicaciones, 1977)Las imágenes electroforéticas en gel de poliacrilamida de seis muestras de quesos de los Pedroches maduros, elaborados por diferentes productores, indican que la as-caseína aparece más degradada en todos los quesos que la ... -
Estudio comparativo entre el método estandar y la técnica mejorada con SMCA para la detección y recuento de bacterias proteolíticas
(Universidad de Córdoba, Servicio de Publicaciones, 1978)For the detection and count of proteolytic bacteria in 83 samples of raw milk we have used the standard method (A.P.H.A., 1967) and the improved technics by Martley et at, 1970, with SMCA (Standard Method Caseinate Agar). ... -
Estudio electroforético comparativo de algunos quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1979)The extent of cheese ripening has been estimated in 12 Spanish cheese varieties by measuring speetropliotometrically the concentration of soluble tyrosine and soluble tryptophane. By a quantitative disc electrophoretiquc ... -
Hidrólisis relativa de las caseínas del queso manchego maduro y primeros productos de su degradación proteolítica
(Universidad de Córdoba, Servicio de Publicaciones, 1978)PAGE patterns of the ripened Manchego cheese caseins show that alfas-casein is more extensively degraded than beta-casein. Hydrolysis of alfas-casein gives rise to two first degradation main products of higher relative ... -
Influencia de diversos factores químicos y físicos en la proteolisis de las caseínas del queso
(Universidad de Córdoba, Servicio de Publicaciones, 1976)In most cheese varieties β-casein is more resistant to proteolysis than, αs-casein. This greater relative resistance has been ascribed to such lactors as cheese moisture content, aw, pH and proteins, minerals, calcium and ... -
Proteolisis del queso manchego: cambios en la distribución del nitrógeno soluble
(Universidad de Córdoba, Servicio de Publicaciones, 1982)During the ripening of three different series of Manchego cheese, the soluble nitrogen increased in six months to about 23 percent of total nitrogen in two of the series, and to 30 percent in the third series. About half ... -
Proteolisis del queso manchego: evolución de los aminoácidos libres
(Universidad de Córdoba, Servicio de Publicaciones, 1982)During the ripening of three diffe"rent series of Manchego cheese the evolution of free amino. acids was followed by a semiquantitative method. A total of 13-14 free amino acids were identified. Total free amino acids ... -
Proteolisis del queso manchego: primeros polipéptidos solubles
(Universidad de Córdoba, Servicio de Publicaciones, 1981)Soluble nitrogen, soluble tyrosine, and soluble tryptophan were measured during the ripening of three different series of Manchego cheese. A theoretical discussion of results was made on the basis of quantitative electrophoretic ...