Showing papers by "Universidade Estadual de Londrina published in 1981"

Microbial α-Galactosidase for Soymilk Processing

Abstract: Several microorganisms isolated from soil enriched with soybean meal were screened for their ability to produce α-galactosidase (α-D-galactoside galactohydrolase, E.C. 3.2.1.22). Soybean carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective screening. Fructose-free soy oligosaccharides were effective as inducers of the enzyme whereas normal soy oligosaccharides, including sucrose, were not. With this carbon source, invertase production was insignificant and the enzymes present liberated galactose from oligosaccharides known to be present in soybeans. Among the microorganisms studied, Cladosporium cladosporioides (Fres.) de Vr. had the highest α-galactosidase activity. The intracellular enzyme had an optimum pH around 7.0 on the artificial substrate p-nitrophenyl-α-D-galactopyranoside (PNPG) but a pH optimum of 5.0 with melibiose. At 6.3 (the natural pH of soymilk) the relative activity on the two substrates was 90%. The enzyme was relatively thermostable, with no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated galactose from melibiose, raffinose, and stachyose and eliminated raffinose-like sugars from soymilk, specially stachyose, in a few hours.

Fortification of Bread with L-Lysine HCI: Losses Due to Baking Process

Abstract: A Brasilian water bread was formulated with wheat flour (100%), salt (2%), yeast (5%), water (60%), fungal amylase (130 SKB/100g wheat flour), ascorbic acid (0.02%), and polysorbate-60 (1%). To the formulation was added Lysine.HCl at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% as related to wheat flour in the formulation. The breads (fortified and control) were baked at 220°C for 20 min. The retention of lysine was estimated by measuring the free Lysine·HCl in bread with FDNB. A regression equation was developed relating the input and retention of lysine, which indicated a loss or destruction of 11.3% of added lysine during baking process.

Structural Study on Snail Galactans from the Genus Biomphalaria

Abstract: Galactans from albumen glands and from freshly collected egg masses of intermediary hosts of bilharzia in Brazil (Biomphalaria glabrata, Biomphalaria tenagophila and Biomphalaria straminea) were investigated All these galactans had D-galactopyranose characterized as the sole sugar component No evidence was found for the presence of L-galactopyranose in these polymers, using specific enzymes Methanolysis of the methylated galactans and periodate oxidation data indicated a multibranched structure for these galactans Yields of O-methyl sugars showed a equimolecular proportion of non-reducing end groups and disubstituted residues linked through positions 3 and 6 and a predominance of β-(1→3)-over β-(1→6)-linkages In view of the structural identity presently observed in the galactans from all our sources, as compared to the distinctive structure proposed for the galactan after five days of egg masses laying [M Iacomini et al, Arq Biol Tecnol, 23, 329 (1980)], it is inferred that the enzymic system fo

Cateterismo vesical feminino em posição de conforto

Abstract: It is an avaluation of the dorsal position with the legs stretched and separated, far away one from another, in the execution of the feminine vesical catheterism.The informations that we have got show the facility of the execution, a lower danger of contamination, better physical and psychical comfort for the patient, besides a better stability.