Phospholipids in foodstuffs.
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Food Analysis↗
Biomedical subjects
J Blattná
Publications and source records attributed to J Blattná.
Lipolytic activity of poppy seed.
Crude lipase emulsion from poppy seed hydrolyses its endogenous substrate at an optimum pH of 4.9 and optimum temperature of 22--25 degrees C. The lipase emulsion is stable up to 50 degrees C. The enzyme is activated by low concentration of calcium ions; at higher concentrations a partial activity drop occurs. The addition of sodium chloride decrease the lipase activity, whereas casein, whey and bovine serum albumin stimulate its activity. The addition of sucrose does not affect the activity. During the enzymic reaction triglycerides are hydrolyzed yielding diglycerides, free fatty acids and to a lower extent monoglycerides as well.
Drug Stability↗
[Development of domestic products for the treatment of hereditary disorders of amino acid metabolism].
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Amino Acid Metabolism, Inborn Errors↗
Gel chromatographic separation of retinol, retinyl esters and other fatsoluble vitamins.
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Absorption↗
[Vitamin E supply by diet].
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Adolescent↗
[Determination of vitamin E in blood].
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Chromatography, Thin Layer↗
[Results of comparative analyses of linoleic and linolenic acids in the laboratories of CSSR].
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Animals↗