No abstract

During recovery from a posterolateral myocardial infarction, a 56 year old patient developed signs of deep vein thrombophlebitis and subsequently of pulmonary embolism. After conventional echocardiography showed masses in both atria, transesophageal two-dimensional echocardiography clearly revealed an elongated mass overriding an atrial septal defect. Impending paradoxical embolism was confirmed at surgery.

No abstract

The functional properties of food proteins may be changed by the use of specific enzymes. Enzymatic reactions can be carried out under relatively mild conditions and, because of the specificity of the reactions, are not likely to lead to toxic products. Among the several reactions catalyzed by enzymes, some lead to the intra‐ and intermolecular cross‐linking of proteins. In this review, we briefly describe the reactions catalyzed by transglutaminase, lipoxygenase, lysyl oxidase, protein disulfide reductase, protein disulfide isomerase and sulfhydryl oxidase and the feasibility of using these enzymes for cross‐linking of food proteins. Very little data are available on the efficiency of cross‐linking and the effect on functional and nutritional properties of the proteins.

No abstract