sweet/hrach siaty

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Expression of a cloned sweet potato catalase SPCAT1 alleviates ethephon-mediated leaf senescence and H₂O₂ elevation.

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In this report a full-length cDNA, SPCAT1, was isolated from ethephon-treated mature L3 leaves of sweet potato. SPCAT1 contained 1479 nucleotides (492 amino acids) in its open reading frame, and exhibited high amino acid sequence identities (ca. 71.2-80.9%) with several plant catalases, including

Influence of s-Triazines on Some Enzymes of Carbohydrates and Nitrogen Metabolism in Leaves of Pea (Pisum sativum L.) and Sweet Corn (Zea mays L.).

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Foliar applications of 2 milligrams per liter of 2-chloro-4,6-bis (ethylamino)-s-triazine, 2-methylmercapto-4-ethylamino-6-isobutylamino-s-triazine, and 2-methoxy-4-isopropylamino-6-butylamino-s-triazine caused increases in the activities of starch phosphorylase, pyruvate kinase, cytochrome oxidase,

Mechanism of the increase in cytochrome c oxidase activity in pea cotyledons during seed hydration. The presence of free cytochrome-c-oxidase subunits in dry cotyledons and their probable assembly into the holoenzyme during seed hydration.

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The increase in cytochrome c oxidase activity in pea cotyledons during seed hydration was investigated with two kinds of antibodies against the enzymes purified from mitochondria of pea shoot and sweet potato root. The antibody against the pea enzyme recognized only the largest of the enzyme

The subunit composition of pea cytochrome c oxidase.

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Cytochrome c oxidase was purified from pea shoots in a form containing more than 12 nmol of heme a per mg protein, but rapid inactivation took place during purification. On slab polyacrylamide concentration gradient gel electrophoresis of a partially purified preparation, there were three

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes.

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Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs,

Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers.

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'Resistant starch' (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and

Exposure to vegetable variety in infants weaned at different ages.

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The aim of the current study was to examine the effectiveness of different vegetable exposure methods (variety versus single taste) over a 9 day period in two groups of infants; those introduced to solids prior to the age of 5.5 months, and those introduced after 5.5 months. Sixty parent-infant

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