Reducing power by the dinitrosalicylic acid method

Luchsinger, Wayne W.; Cornesky, Robert A.

doi:10.1016/0003-2697(62)90098-2

Cited by 111 publications

(38 citation statements)

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“…The 500 mm Na-citrate extract was the enzyme solution used in assays of activity against all substrates except carboxymethylcellulose. Cellulase was extracted using the method described by Pharr and Dickinson (22 (18).…”

Section: Methodsmentioning

confidence: 99%

Glycosidases in Cell Wall-degrading Extracts of Ripening Tomato Fruits

Wallner

Walker²

1975

Plant Physiol.

115

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(14). The modification of cross-linking polymers could contribute to the loss of wall structure and fruit firmness that occurs during ripening. If this were so, softening could be at least partly attributable to the action of enzymes that cleave bonds between sugars other than galacturonic acid. In the work reported here, we studied the glycosidase activity of cell wall-degrading extracts of ripening tomato fruits. MATERIALS AND METHODSThe softening that occurs during the ripening of many fruits is presumably the result of enzymatic modifications of cell wall polysaccharides. The polysaccharide network of the wall contains bonds that are susceptible to a variety of hydrolytic enzymes. These enzymes include cellulase, polygalacturonase, and the enzymes that hydrolyze noncellulosic neutral polysaccharides.

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Section: Methodsmentioning

confidence: 99%

Glycosidases in Cell Wall-degrading Extracts of Ripening Tomato Fruits

Wallner

Walker²

1975

Plant Physiol.

115

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“…The homogenates were centrifuged at 10000 x g for 10 min at 20℃, and the resultant supernatants were filtered through a 0.45 μm omnipore membrane filter (Millipore Japan Co., Ltd., Tokyo, Japan). The total and reducing saccharide contents of the filtrate were analyzed by the phenol-sulfuric acid and dinitrosalicylic acid methods reported by Dubois et al (1956) and Luchsinger and Cornesky (1962), respectively. The glucose, fructose, sucrose and maltose contents of the filtrate were also determined with the method reported by Yamauchi et al (2004).…”

Section: Dough Properties and Bread Evaluationmentioning

confidence: 99%

The Staling and Texture of Bread Made Using the Yudane Dough Method

Yamauchi

Yamada

Murayama

et al. 2014

FSTR

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White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The Yudane breads were very soft just after baking, and the staling (temporal changes in hardness) and starch retrogradation of the breads were somewhat reduced compared to the control. Further, the breads showed generally larger cohesiveness, i.e., the index of bread elasticity. Kinetic analysis indicated reduced bread staling and starch retrogradation rates compared to control. The data showed that the slow staling and unique texture of the Yudane breads were mainly due to the high moisture content, saccharide contents, and flour amylases-modification of swollen and gelatinized starch in the breads, which was related to the higher water absorption and starch swelling and gelatinization levels of the added Yudane dough.Keywords: bread, staling, texture, starch, retrogradation IntroductionRecently, Yudane bread, which has a slightly sweet taste and texture that is similar to cooked rice, has become very popular in Japan and new items produced using the Yudane dough bread making method (Yudane method) are continuously being developed. The market scale of this bread is now more than a hundred billion yen and sales are continuing to increase in Japan.In this regard, the Yudane method has recently became the main bread making process, especially in large-scale Japanese bakeries.However, the reasons why Japanese consumers prefer this bread and the basis for its increasing popularity are not yet sufficiently clarified. On the other hand, the particular texture and starch properties of bread produced using this method were partially investigated in comparison with conventional bread produced by some of the large-scale Japanese bakeries (Shibata and Kato, 2001;Fukazawa and Kainuma, 2004). Naito et al. (2005) also reported that the microstructure and gluten network of this bread differed from those of conventional bread. In addition, it was reported that the bread contained higher levels of dextrin and reducing saccharides (Yamada et al., 2004).However, no detailed studies investigating bread quality and texture, in particular staling, have been carried out with respect to H. Yamauchi et al. 1072 the Yudane method. Hence, differences in the quality and staling of Yudane bread and conventional bread (control) require elucidation.Thus, in this study, the bread making qual...

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“…were taken and reducing sugar analyses were made using a dinitrosalicylate method (12). The experiment was repeated four times.…”

Section: Flooding and Starch Accumulation In Chloroplastsmentioning

confidence: 99%

Effect of Flooding on Starch Accumulation in Chloroplasts of Sunflower (Helianthus annuus L.)

Wample¹,

Davis²

1983

Plant Physiol.

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Research has shown that plant water potential often is not adversely affected by flooding (4, 10) while leaf conductance is frequently reduced (2, 4,13). Reduced leaf conductance is often cited as the cause ofreduced photosynthesis ofwaterlogged plants (2, 17). However, Moldau (13) examined the effect of flooding on bean plants (Phaseolus vulgaris L.) and concluded that an insufficient supply of metabolites from the roots in addition to stomatal closure were responsible for reduced photosynthesis.Root excision, which may be similar to the effect ofwaterlogging, reduces photosynthesis but is not related to stomatal closure (6) and further suggests a broader role of the roots in maintaining photosynthesis. Cytokinins decline in the bleeding sap from flooded roots (5) and application of cytokinins has been partially successful in maintaining photosynthesis rates in plants with waterlogged or partially excised roots (3, 7). Cytokinins maintain ribulose bisphosphate (RuBP) carboxylase/oxygenase (EC 4.1.1.39) synthesis (7). However, the lack of full recovery with cytokinin application implies still other factors are involved.In our examination of the effect of flooding on sunflowers, we found a reduction in photosynthesis after 4 d without a major reduction in leaf conductance (19) further suggesting factors other than stomatal conductance were influencing photosynthesis. It seemed possible that loss of chloroplast integrity was responsible and the present study was undertaken.Electron microscope studies of plant tissues grown under anaerobic conditions have been reported in roots of tomato (14), coleoptiles of rice (22) Segments of the third leaf pair above the cotyledons of 3.5-week-old plants were obtained from control and flooded plants. The segments were immediately cut into 1 mm x 1 cm or smaller strips while immersed in a few drops of 3% glutaraldehyde in 6 mM (pH 7) phosphate buffer. The leaf strips were put into vials of the same fixative and aspirated. After 2 to 6 h, the samples were rinsed in four 15-min changes of6 mm buffer. Post-fixation was with 1% O0s4 in the same buffer for 2 h. Dehydration was by a standard ethanol series and the samples were embedded in Epon 812. Silver-gold sections were stained with Reynold's lead citrate and uranyl acetate. The stained sections were examined on a Zeiss 10 transmission electron microscope.Fixative mixtures made using phosphate buffer solutions that were stronger than 6 mm caused an obvious loss of turgor in the leafstrips of both flooded and control plants. The need for 6 mm phosphate buffer was empirically determined and measured with a Wescor 5130A (Wescor, Inc., Logan, UT) vapor pressure osmometer. The osmolarity of the buffer alone was approximately 100 mOsm while the osmolarity of the complete fixative mixture was 290 mOsm.Starch determinations were made following a procedure similar to that of Loescher and Nevins (11). The third leaf pairs from 10 plants of each treatment were collected at approximately midway in the light cycle, frozen in liquid N2, lyophi...

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Reducing power by the dinitrosalicylic acid method

Cited by 111 publications

References 1 publication

Glycosidases in Cell Wall-degrading Extracts of Ripening Tomato Fruits

Glycosidases in Cell Wall-degrading Extracts of Ripening Tomato Fruits

The Staling and Texture of Bread Made Using the Yudane Dough Method

Effect of Flooding on Starch Accumulation in Chloroplasts of Sunflower (Helianthus annuus L.)

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