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Characterization Of The Transport Of Oxaloacetate By Pea Leaf Mitochondria, David J. Oliver, Griffin H. Walker
Characterization Of The Transport Of Oxaloacetate By Pea Leaf Mitochondria, David J. Oliver, Griffin H. Walker
David J. Oliver
Mitochondria isolated from pea (Pisum sativum L.) leaves are able to transport the keto acid, oxaloacetate, from the reaction medium into he mitochondrial matrix at high rates. The rate of uptake by the mitochondria was measured as the rate of disappearance of oxaloacetate from the reaction medium as it was reduced by matrix malate dehydrogenase using NADH provided by glycine oxidation. The oxaloacetate transporter was identifed as being distinct from the dicarboxylate and the α-ketoglutarate transporters because of its inhibitor sensitivities and its inability to interact with other potential substrates. Phthalonate and phthalate were competitive inhibitors of oxaloacetate transport with …
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources, Lawrence A. Johnson, Hwei-Mei Wen
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources, Lawrence A. Johnson, Hwei-Mei Wen
Lawrence A. Johnson
Protein isolates are recovered from vegetable protein sources, such as sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc.