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Articles by F. Hashinaga
Total Records ( 5 ) for F. Hashinaga
  M.R. Karim , M.A. Islam , N. Absar and F. Hashinaga
  A protease from tomato flesh was purified to homogeneity by (NH4)2SO4 precipitation followed by Sephadex G-75 and DEAE-cellulose column chromatography. Molecular weight of the enzyme was estimated to be 81-79 KD by gel filtration and SDS-PAGE respectively. The enzyme was found to be a single polypeptide chain as revealed by SDS-PAGE under either reducing or non-reducing conditions. Optimum activity was observed at pH 7.0 and 45°C with a km value of 0.48 per cent determined by using casein as substrate. The enzyme appears to be a serine protease being inhibited greatly by DFP and PMSF and to a lesser extent by heavy metals such as Pb2+ and Fe2+.
  M.Z. Rahman , Z.A. Saud , N. Absar , M.R. Karim and F. Hashinaga
  Two different amylase from the flesh of healthy and fruit-rot disease-affected Moringa fruit were purified by successive chromatography of the crude enzyme extract on DEAE-cellulose followed by CM-cellulose and were purified 46- and 50-fold respectively. Both the enzymes appeared to be homogeneous as judged by polyacrylamide gel electrophoresis. Molecular weights of amylases from healthy and diseased Moringa estimated by gel filtration were 59 kDa and 66.5 kDa respectively. The purified enzymes were classified as -amylase and consist of a single polypeptide chain. The amylase from healthy and diseased Moringa flesh showed the following characteristics: pH optima, 6.8 and 6.4; temperature optima, 38 °C and 40 °C; Km value, 0.28 and 0.22% for starch as substrate respectively.
  M. R. Karim and F. Hashinaga
  Limonoid glucosyltransferase (LGTase) is an enzyme in citrus that converts limonoids into corresponding glucosides and eventually reduces limonoid bitterness. Albedo from seven varieties of citrus were screened for this enzyme and its storage properties were examined. The varieties studied were Buntan (Citrus grandis Osbeck), Banpeiyu (C. grandis Osbeck), Natsudaidai (C. natsudaidai Hayata), Ponkan (C. reticulata Blanco), Iyomikan (C. iyo hort.), Meiwa kumkuat (Fortunella crassifolia Swingle) and Hassaku (C. hassaku hort.). Banpeiyu exhibited the highest specific activity followed by Buntan and Iyomikan. Banpeiyu also contained the highest amount of albedo per fruit weight followed by Buntan. Crude enzymes from all the seven varieties showed higher stability in the pH range of 5.5 to 7.5. The enzymes retained the activity up to 1 year as precipitate in ammonium sulfate while the activity lost very rapidly when stored in 10 mM Tris-HCl buffer, pH 7.5 at -20 or -80°C. Storage at 4°C in the same buffer could retain about 60% of enzyme activity only up to 10 days. Saline was the simpler and preferable medium for extraction of the enzyme. Banpeiyu and Buntan were the most suitable varieties for extracting LGTase in terms of saline extractability, specific activity, and stability of the enzyme. The pattern of protein bands in the selected varieties in terms of molecular weight were also compared.
  E. Moniharapon and F. Hashinaga
  An experiment was carried out to evaluate the antimicrobial activity potential of organic extracts of atung (Parinarium glaberrimum Hassk) fruits. Dried ground powder peels and seeds of atung (P. glaberrimum Hassk) were extracted with hexane, ethylacetate and methanol. The antimicrobial activity of these extracts was evaluated against bacteria, fungus and yeast using paper disc assays. The seed extracts had stronger antimicrobial activity than the peel extracts. The seed ethylacetate extract exhibited strong antimicrobial activity against six strains of food spoilage and pathogenic bacteria, nine strains of fruits and vegetables postharvest diseases fungus and four pathogenic yeast strains. The seed hexane extract showed weak antimicrobial activity, while the methanol extract had none. Ideally food preservatives have to be able to inhibit the growth of fungi, yeast and bacteria and therefore it may be considered as potential antimicrobial agents for use in food products and postharvest diseases control.
  M.S. Mokbel and F. Hashinaga
  Carbon dioxide (CO2) enriched atmospheres were significantly effective to inhibit fungi growth in vitro and to extend the shelf life of banana fruits during storage at 20°C. Thirteen postharvest fungi were treated daily with each of the following: (a), 2, 5, 10, 20, 40, 60 kPa CO2; (b) continuously with 10, 20, 40, 60 kPa CO2 at 20 kPa oxygen (O2) and (c) exposed only to 1 and 0.1 kPa O2. The fungi were classified into high, medium and low sensitivity groups based on their growth response to CO2, applied either by daily or continuously flushing. Low concentrations of CO2 (2-20 kPa) showed no significant inhibition of fungal growth, while high CO2 (40-60%) significantly suppressed the mycelial growth of almost all fungi of the high, medium and low sensitivity groups.
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