stachyose/zea mays

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Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

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Vegetable milks were developed from fermented and unfermented African yam bean (AYB) flours and their maize blends. AYB was cleaned, dehulled, milled and fermented for 24 hours by the natural microflora present in the legume flour. Maize was fermented for 48 hours. A ratio of 70:30 (protein basis)

Compositional equivalence of DAS-444Ø6-6 (AAD-12 + 2mEPSPS + PAT) herbicide-tolerant soybean and nontransgenic soybean.

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Soybeans from transgenic event DAS-444Ø6-6 are the first to express three proteins that provide tolerance to broad-spectrum herbicides. DAS-444Ø6-6 soybean expresses the aryloxyalkanoate dioxygenase-12 (AAD-12) enzyme from the soil bacterium Delftia acidovorans , which provides tolerance to the

Cross-linked α-galactosidase aggregates: optimization, characterization and application in the hydrolysis of raffinose-type oligosaccharides in soymilk.

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Cross-linked enzyme aggregates (CLEAs) of α-galactosidase, partially purified from maize (Zea mays) flour, were prepared. The impact of various parameters on enzyme activity was examined to optimize the immobilization procedure. Biochemical characterization of the free and immobilized

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