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CHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLE
dc.contributor.authorJacober, L. F.en_US
dc.contributor.authorRice, C.en_US
dc.contributor.authorRand, A. G.en_US
dc.date.accessioned2010-06-01T21:17:42Z
dc.date.available2010-06-01T21:17:42Z
dc.date.issued1980-03en_US
dc.identifier.citationJACOBER, 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.issn0022-1147en_US
dc.identifier.issn1750-3841en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/74365
dc.description.abstractThe 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.extent647873 bytes
dc.format.extent3109 bytes
dc.format.mimetypeapplication/pdf
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dc.publisherBlackwell Publishing Ltden_US
dc.rights1980 by the Institute of Food Technologistsen_US
dc.titleCHARACTERIZATION OF THE CARBOHYDRATE DEGRADING ENZYMES IN THE SURF CLAM CRYSTALLINE STYLEen_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelBiological Chemistryen_US
dc.subject.hlbtoplevelScienceen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumAuthor 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.affiliationotherAuthors Jacober and Rand are with the Dept. of Food Science & Technology, Nutrition & Dietetics, Univ. of Rhode Island, Kingston, RI 02881.en_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/74365/1/j.1365-2621.1980.tb02620.x.pdf
dc.identifier.doi10.1111/j.1365-2621.1980.tb02620.xen_US
dc.identifier.sourceJournal of Food Scienceen_US
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dc.owningcollnameInterdisciplinary and Peer-Reviewed


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