Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre
Combination Of Natural Variability Estimation With Real Time Measurement For Mushroom Shelf Life Assessment., Leixuri Aguirre
Doctoral
The shelf life of mushrooms (Agaricus bisporus) is affected by the natural variability of the produce which influences the perishable vegetable quality. One of the main causes of this variability is non-homogeneity in the product maturity at harvest, resulting in each vegetable batch being at a different stage of senescence. The present work aims to study a new approach to improve the assessment of the shelf life of mushrooms (Agaricus bisporus) taking into account this variability. The study of variability involved the: i) study of the shelf life, quality parameters and variability of the mushrooms and modelling these experimental laboratory …
Characterisation Of The Aldo Keto Reductase From Helicbacter Pylori., Denise Cornally
Characterisation Of The Aldo Keto Reductase From Helicbacter Pylori., Denise Cornally
Doctoral
Aldo keto reductases reversibly reduce toxic aldehydes to their corresponding alcohol products. The aldo-keto reductase from Helicobacter pylori (HpAKR) was cloned and expressed in Escherichia coli as a His-tag fusion protein and purified using nickel chelate chromatography. The enzyme is a monomer with a molecular mass of approximately 39 kDa. It reduces a broad range of aldehyde substrates with a high catalytic efficiency and exhibits dual co-factor specificity for both NADH and NADPH. HpAKR can function over a broad pH range (pH 4-9) with a pH optimum of 5.5. Inhibition of AKR activity was observed with sodium valproate. Generation of …