glutamine/potato

The level of reducing sugars and asparagine in raw potatoes is critical for potato breeders and the food industry for production of commonly consumed food products including potato chips and French fries. Our objective was to evaluate the use of a portable infrared instrument for the rapid

Ammonium assimilation into glutamine and glutamate is vital for plant growth as these are precursors for almost all nitrogenous compounds. Ammonium can be assimilated onto nitrogenous organic compounds by the concerted action of two enzymes that compose the glutamine synthetase (GS, EC 6.3.1.2) -

Potato (Solanum tuberosum L. cv. Desiree) glutamine synthetase (GS) (EC 6.3.1.2) gene expression and polypeptide accumulation patterns were analysed in several organs and at several developmental stages. Three GS genes have been identified, one gene encoding plastidic GS (GS2) and two encoding

CONCLUSIONS WUE phenotyping and subsequent QTL analysis revealed cytosolic GS genes importance for limiting N loss due to photorespiration under well-watered and well-fertilized conditions. Potato (Solanum tuberosum L.) closes its stomata at relatively low soil water deficits frequently encountered

Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development

The synthesis and accumulation of chymotrypsin inhibitor I in tomato leaflets is induced by detachment, or by destruction of petiole phloem by steam when followed by incubation of the leaflets in light. The induction process with detached tomato leaflets is similar to that found with detached potato

Post-translational modifications (PTMs) often occur in proteins and play a regulatory role in protein function. There is an increasing interest in the bioactivity of food protein-derived peptides, but the occurrence of PTMs and their influence on food peptide structure and behaviour remain largely

Sugars and amino acids were removed from potato slices by soaking in water and ethanol. They were then infused with various combinations of sugars (glucose and/or fructose) and amino acids (asparagine, glutamine, leucine, isoleucine, phenylalanine, and/or methionine) and fried. Volatile compounds

A North Dakota strain of the Colorado potato beetle, Leptinotarsa decemlineata (Say), was reared under both short- (8L:16D) and long-day (17L:7D) conditions. Age-related and pyriproxyfen- (JHA-) induced changes in hemolymph free amino acids and proteins were examined. Under a short-day photoperiod,

In order to identify components of the Colorado potato beetle (CPB) egg that may be required by Edovum puttleri, a parasitic wasp that parasitizes the CPB egg, to complete development, ecdysteroid and free amino acid content of CPB eggs were analyzed by reversed phase high pressure liquid

By using two reactive analogues of UDP-Glc, uridine di- and triphosphopyridoxals, we have recently probed the substrate-binding site in potato tuber UDP-Glc pyrophosphorylase [EC 2.7.7.9]. In this work, pyridoxal diphospho-alpha-D-glucose was used for the same purpose. This compound is also a

Translational readthrough of the stop codon of the capsid protein (CP) open reading frame (ORF) is used by members of the Luteoviridae to produce their minor capsid protein as a readthrough protein (RTP). The elements regulating RTP expression are not well understood, but they involve long-distance

In pot experiments with greatly differing rates of N, P, K, and S, and 3 levels of water, dry matter (DM) yields of tubers varied from 28 to 454 g/pot. Especially P-, K- and S-deficiency reduced the starch content of boiled potatoes, from P from 74 to 59% in DM. S-deficiency increased soluble,

A novel L-asparaginase gene (PbAsnase) from Paenibaeillus barengoltzii CAU904 was cloned and expressed in Escherichia coli. The L-asparaginase gene was 1011bp encoding 336 amino acids. Multiple sequence alignment of PbAsnase with other known L-asparaginases revealed that the enzyme showed high

l-Asparaginases have the potential to inhibit the formation of acrylamide, a harmful toxin formed during high temperature processing of food. A novel bacterium which produces l-asparaginase was screened. Type I l-asparaginase gene from Acinetobacter soli was cloned and expressed in Escherichia coli.