Results 231 to 240 of about 103,320 (255)
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Isolectins of Phaseolus vulgaris. Physicochemical studies

Biochimica et Biophysica Acta (BBA) - Protein Structure, 1978
By a combination of solubility fractionation, continuous free-flow high voltage electrophoresis, molecular sieve and affinity chromatography on fetuin-Sepharose 4B, several lectin fractions of different isoelectric point were obtained from the seeds of Phaseolus vulgaris cv. "Processor".
A, Pusztai, J C, Stewart
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α‐Mannosidase from Phaseolus vulgaris

European Journal of Biochemistry, 1972
A purification method for α‐mannosidase from the seeds of Phaseolus vulgaris is described. The main steps are ammonium sulfate precipitation, DEAE‐Sephadex ion‐exchange chromatography, G‐200 gel nitration, and isoelectrie focusing. Two enzymes, α‐mannosidase I and II, with isoleectric points of 5.1 and 6.1 respectively, were found.Most of the α ...
E, Paus, T B, Christensen
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Cellulases in Phaseolus vulgaris

1988
Publisher Summary Research on cellulase in the bean plant, Phaseolus vulgaris L. cv. Red Kidney, has led to the discovery of a family of cellulases with differing forms and functions. The development of methods for differentiating cellulase activities made it possible to begin sorting out the functions of the various cellulases.
Mary L. Durbin, Lowell N. Lewis
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Phaseolus vulgaris Linnaeus 1753

2007
Phaseolus vulgaris Linnaeus, Species Plantarum 2: 723. 1753. "Habitat in India." RCN: 5314. Lectotype (Verdcourt in Milne-Redhead & Polhill, Fl. Trop. E. Africa, Leguminosae 4: 614. 1971): Herb. Linn. No. 899.1 (LINN). Generitype of Phaseolus Linnaeus (vide Green, Prop. Brit. Bot.: 175. 1929). Current name: Phaseolus vulgaris L. (Fabaceae: Faboideae).
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Blanching of green bean (Phaseolus vulgaris)

Plant Foods for Human Nutrition, 1994
Experiments with one and two steps blanching of green beans have been carried out. Inactivation of the peroxydase requires more heating than inactivation of the enzymes which gives rise to off flavour from aldehydes. When blanching for about one minute to inactivate lipoxygenase, aldehyde formation of flavour ceases.
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?????????????? ?????????????????? ???? ???????????????? ???????????????????? ???????????????? Phaseolus vulgaris L., ???????????????????? ???????????????????????? ?? ????????????????????

2014
Effects of nutritive medium salinity (50, 100, 150, 200 ??M NaCl, 4 d) on growth parameters, endogenous free and conjugated polyamines and phytohormones (ABA, IAA, cytokinins) content in Phaseolus vulgaris L. seedlings grown in water culture were studied. Positive correlation between ABA and cadaverine accumulation was shown.
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Lipoxygenase in Phaseolus Vulgaris Development

1993
Lipoxygenase (linoleate:oxygen oxidoreductase EC 1.13.11.12) is a dioxygenase catalysing the hydroperoxidation of fatty acids containing a cis,cis-1,4-pentadiene structure, e.g. linoleic, linolenic and arachidonic acids. At the biochemical level three different forms (LOX-1, -2 and -3) of the enzyme from soybean were distinguished by pH optimum ...
H. G. Eiben, C. Sautter, A. Slusarenko
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САБЗАВОТ ЛОВИЯСИ (PHASEOLUS VULGARIS)

Марказий Осиё давлатлари, Россия ва Туркиядан интродукция қилинган сабзавот ловиясининг 23 та нав-намуналарини уруғларининг унувчанлиги лаборатория ва дала шароитида аниқланди. Ушбу намуналар Тошкент вилояти иқлим шароитида такрорий экин сифатида экилиб агробиологик ва қимматли хўжалик белгилари бўйича ўрганилди.
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ผลของการเคลือบผิวด้วยไคโทซานต่อคุณภาพและอายุการเก็บรักษาของฝักถั่วแขก (Phaseolus vulgaris)

การศึกษาผลของการเคลือบผิวด้วยไคโทซานต่อคุณภาพและอายุการเก็บรักษาของฝักถั่วแขก (Phaseolus vulgaris) หลังการเก็บเกี่ยว โดยใช้ไคโทซานที่ความเข้มข้น 0, 0.25, 0.5 และ 1% ใน สารละลายกรดแอซิติก 0.5% จากนั้นนำไปเก็บรักษาที่อุณหภูมิ 25 และ 10 องศาเซลเซียส เป็นเวลา 10 และ 20 วัน ตามลำดับ จากผลการศึกษา พบว่าการเก็บรักษาที่อุณหภูมิ 25 องศาเซลเซียส การใช้ไคโท ซาน 0.
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