Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute.

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute.

Mutations within the putative active site of heterodimeric deoxyguanosine kinase block the allosteric activation of the deoxyadenosine kinase subunit.

Replacement of the Asp-84 residue of the deoxyguanosine kinase subunit of the tandem deoxyadenosine kinase/ deoxyguanosine kinase (dAK/dGK) from Lactobacillus acidophilus R-26 by Ala, Asn, or Glu produced increased Km values for deoxyguanosine on dGK. However, it did not seem to affect the binding of Mg-ATP. The Asp-84 dGK replacements had no apparent effect on the binding of deoxyadenosine by dAK.

Acid and heat stability of the anticoagulative activity of an onion extract.

An onion extract possessed anticoagulative activity apparently by inhibiting thrombin, and it was dependent upon the concentration of onion extract added. Boiling the onion extract at 100 degrees C for 30 min made no difference to its anticoagulative activity compared to that of fresh onion. The anticoagulative activity of the onion extract was also retained after an acid treatment by incubating at pH 2.

Prevention of browning in potato with a heat-treated onion extract.

The inhibitory effect of an onion extract on browning of potato was investigated. The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidase and the formation of a brown color. The inhibitory effect of the onion extract was dependent upon its heating temperature.