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Träfflista för sökning "WFRF:(Maria B. L.) srt2:(1995-1999)"

Sökning: WFRF:(Maria B. L.) > (1995-1999)

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  • Lagerström-Fermér, Maria, et al. (författare)
  • Amelogenin signal peptide mutation : correlation between mutations in the amelogenin gene (AMGX) and manifestations of X-linked amelogenesis imperfecta
  • 1995
  • Ingår i: Genomics. - : Elsevier BV. - 0888-7543 .- 1089-8646. ; 26:1, s. 159-162
  • Tidskriftsartikel (refereegranskat)abstract
    • Formation of tooth enamel is a poorly understood biological process. In this study we describe a 9-bp deletion in exon 2 of the amelogenin gene (AMGX) causing X-linked hypoplastic amelogenesis imperfecta, a disease characterized by defective enamel. The mutation results in the loss of 3 amino acids and exchange of 1 in the signal peptide of the amelogenin protein. This deletion in the signal peptide probably interferes with translocation of the amelogenin protein during synthesis, resulting in the thin enamel observed in affected members of the family. We compare this mutation to a previously reported mutation in the amelogenin gene that causes a different disease phenotype. The study illustrates that molecular analysis can help explain the various manifestations of a tooth disorder and thereby provide insights into the mechanisms of tooth enamel formation.
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  • Svanberg, S. J.Maria, et al. (författare)
  • Molecular Weight Distribution, Measured by HPSEC, and Viscosity of Water-Soluble Dietary Fiber in Carrots following Different Types of Processing
  • 1995
  • Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 43:10, s. 2692-2697
  • Tidskriftsartikel (refereegranskat)abstract
    • The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated from variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of polymerization (DP) and the viscosity were highly dependent on the type of processing/cooking and in general followed the degree of heat treatment. Thus, the DP values were similar with raw and frozen carrots, whereas blanched carrots had a lower DP. Further, only minor differences in DP could be observed among blanched, soured, and microwaved material, and the most pronounced degradation was obtained in boiled material. The viscosity was in accordance with the DP measurements and decreased in the order raw > blanched > boiled.
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