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pennisetum purpureum/protease
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Cysteine protease inhibitor from pearl millet: a new class of antifungal protein.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
A cysteine protease inhibitor exhibiting antifungal activity from pearl millet seeds has been purified to homogeneity by ammonium sulphate precipitation and chromatographic procedures involving CM- sephadex and SP-sepharose cation exchange columns. The molecular characterization has revealed its
Pearl millet cysteine protease inhibitor. Evidence for the presence of two distinct sites responsible for anti-fungal and anti-feedent activities.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
Recently, pearl millet cysteine protease inhibitor (CPI) was, for the first time, shown to possess anti-fungal activity in addition to its anti-feedent (protease inhibitory) activity [Joshi, B.N. et al. (1998) Biochem. Biophys. Res. Commun. 246, 382-387]. Characterization of CPI revealed that it has
Acid protease in germinated Bajra (Pennisetum typhoides).
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
No-cook process for ethanol production using Indian broken rice and pearl millet.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
No-cook process using granular starch hydrolyzing enzyme (GSHE) was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl
Conventional process for ethanol production from Indian broken rice and pearl millet.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
A conventional process for ethanol production involving liquefaction followed by simultaneous saccharification and fermentation (SSF) under the yeast fermentation conditions, was investigated at 30 and 35% dry solid (DS) of Indian broken rice and pearl millet feedstocks. The study followed the
Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
Idli is a naturally fermented food, prepared using dehulled black gram dal and parboiled rice. In the first phase of the study, replacement of rice with some underutilized cereals like amaranth and finger millet was carried out at different proportions (25%, 50%, 75% and 100%, w/w)
The unspecificity of the relationships between the invasive Pennisetum setaceum and mycorrhizal fungi may provide advantages during its establishment at semiarid Mediterranean sites.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
The involvement of mutualistic plant-fungal interactions in invasion processes, especially in some climatic regions including semiarid areas, has not been sufficiently investigated. We compared the arbuscular mycorrhizal fungi (AMF) communities hosted by the invasive plant Pennisetum setaceum with
Effect of cycocel and furfuryl amino purine on protein metabolism of pearl millet (Pennisetum americanum L.) under simulated drought conditions.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
Water stress drastically decreased relative water content and total soluble protein whereas it increased free amino acids, proline and protease enzyme in P. americanum. Treatments with 6-furfuryl amino purine (0.50 mM) and cycocel (60 mM) maintained the levels of soluble protein contents but the
Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation.
Rakstu tulkošanu var veikt tikai reģistrēti lietotāji
Ielogoties Reģistrēties
A high demand exists for gluten free and hypoimmunogenic products from gluten sensitive population. The present study focuses on the development of hypoimmunogenic muffins using a combination of the blend (CB) consisting of modified (protease treated) Whole Wheat Flour (WWF) and Pearl Millet Flour
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