Effect of processing conditions on phospholipase D activity of corn kernel subcellular fractions

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 7, 1999, Pages 2579-2588

  Paliyath, Gopinadhan ^a   Pinhero, Reena G ^a   Yada, Rickey Y ^a   Murr, Dennis P ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Chilling; Membrane; Phospholipase D; Processing; Sweet corn kernels

Indexed keywords

ACETALDEHYDE; ALCOHOL; ALDEHYDE; CALCIUM CHLORIDE; HEXANOL; MAGNESIUM CHLORIDE; PHOSPHOLIPASE D; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; CELL FRACTIONATION; CHILL; CORN; CYTOSOL; ENZYMOLOGY; FOOD ANALYSIS; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; FRACTIONATION; HYDROLYSIS; ISOLATION AND PURIFICATION; METABOLISM; MICROSOME; MITOCHONDRION; NONHUMAN; PH; PURIFICATION; RADIOACTIVITY; TEMPERATURE; ULTRASTRUCTURE;

CYTOSOL; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MICROSOMES; PHOSPHOLIPASE D; SUBCELLULAR FRACTIONS; TEMPERATURE; ZEA MAYS;

EID: 0032869462     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981048n     Document Type: Article

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