CHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLE
dc.contributor.author | Jacober, L. F. | en_US |
dc.contributor.author | Rice, C. | en_US |
dc.contributor.author | Rand, A. G. | en_US |
dc.date.accessioned | 2010-06-01T21:17:42Z | |
dc.date.available | 2010-06-01T21:17:42Z | |
dc.date.issued | 1980-03 | en_US |
dc.identifier.citation | JACOBER, L. F.; RICE, C.; RAND, A. G. (1980). "CHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLE." Journal of Food Science 45(2): 381-385. <http://hdl.handle.net/2027.42/74365> | en_US |
dc.identifier.issn | 0022-1147 | en_US |
dc.identifier.issn | 1750-3841 | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/74365 | |
dc.description.abstract | The digestive enzymes within the crystalline style of the surf clam, Spisula solidissima, were examined for possible future use in algal carbohydrate degradation. Measurement and characterization of enzymatic activities, contained in a simple homogenate and useful in polysaccharide breakdown has been accomplished. The activities of amylase, cellulase, and the major enzyme, laminarinase, were evaluated by determining the amount of glucose which was released from the appropriate substrates. The activity of a fourth enzyme, alginase, was detected by a modified thiobarbituric acid test which measured the mannuronic and guluronic acids produced from an algin substrate. Conditions for the best combination of coordinated enzymatic activity were evaluated, and the majority of the crystalline style enzymes could function to a satisfactory level at 37°C when the pH was maintained at 6.0. | en_US |
dc.format.extent | 647873 bytes | |
dc.format.extent | 3109 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.publisher | Blackwell Publishing Ltd | en_US |
dc.rights | 1980 by the Institute of Food Technologists | en_US |
dc.title | CHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLE | en_US |
dc.type | Article | en_US |
dc.subject.hlbsecondlevel | Biological Chemistry | en_US |
dc.subject.hlbtoplevel | Science | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Author Rice, formerly of the University of Rhode Island, is now affiliated with the Great Lakes Research Div., Univ. of Michigan, Ann Arbor, MI 48109. | en_US |
dc.contributor.affiliationother | Authors Jacober and Rand are with the Dept. of Food Science & Technology, Nutrition & Dietetics, Univ. of Rhode Island, Kingston, RI 02881. | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/74365/1/j.1365-2621.1980.tb02620.x.pdf | |
dc.identifier.doi | 10.1111/j.1365-2621.1980.tb02620.x | en_US |
dc.identifier.source | Journal of Food Science | en_US |
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dc.owningcollname | Interdisciplinary and Peer-Reviewed |
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