METHODOLOGY FOR CONSISTENT COPYING OF THE OVERDENTURE RESTORATION PARAMETERS FOR DENTAL IMPLANT PROSTHESIS IN THE TREATMENT OF TOTAL EDENTIA.

Development of a technique for transferring the parameters of a temporary removable prosthesis to a permanent prosthesis based on dental implants. Examination and complex treatment of 55 people with complete loss of teeth were carried out. In the I-study group of patients (n = 30), the treatment was carried out according to the developed prototyping method, in the control group II (n = 25), the patients were treated using the standard method: after the implants were opened, the central ratio of the jaws and the setting of the teeth were re-determined.

[Effect of soybean lipoxygenae on baking properties of wheat flour].

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

[Role of lipoxygenase in the determination of wheat grain quality].

Analysis of the correlation between endogenous lipoxygenase activity and 15 wheat grain quality parameters in three bread wheat populations has shown that enzyme activity influences the weight of 1000 grains, dough deformation energy, dough tenacity, and mixing properties. The correlations between the enzyme activity and the basic quality parameters are negative at high activity levels. The optimum values of specific lipoxygenase activity at which all quality parameters studied have the maximum values range from 108.

[Mapping of quantitative trait loci (QTL) associated with activity of disulfide reductase and lipoxygenase in grains of durum wheat Triticum aestivum L. seeds].

Activity of two enzymes of thiol-disulfide cell metabolism, lipoxygenase (LOX, EC 1.13.11.

[The effect of intercultivar substitution of wheat Triticum aestivum L. chromosomes on lipoxygenase activity and its correlation with the technological properties of flour].

The effects of intercultivar substitution of individual chromosome pairs (except for 1B, 6D, and 7A) in the wheat cultivars Saratovskaya 29 and Janetzkis Probat, differing in quality, on specific lipoxygenase activity, the grain yield per spike, and the main technological properties of flour and dough were studied. It was demonstrated that the substitution of individual chromosomes of the recipient cultivar Saratovskaya 29 with the homologous chromosomes of the donor cultivar Janetzkis Probat caused significant changes in lipoxygenase activity and several other quality characteristics. The correlations between the lipoxygenase activity and the parameters of physical dough properties were determined.