nonreducing

nonreducing

(ˌnɒnrɪˈdjuːsɪŋ)
adj
(Chemistry) chem that does not reduce
References in periodicals archive ?
Sucrose is a nonreducing sugar, and lactose and maltose, which have a hydroxyl (-OH) bond on C-1, are reducing sugars [5, 12].
2] of UV-C with five days storage, there was an increase in SS concentration, total acidity, nonreducing sugars and total polyphenols, possibly because in the postharvest period, the respiratory activity may have increased, consequently dehydrating berries and concentrating these compounds.
An SDS-PAGE analysis performed using the fractions revealed 2 bands of about 25 kDa and 50 kDa under reducing conditions and a single band of about 150 kDa under nonreducing conditions (Fig.
10 [micro]g of proteins for analytical gels, 1 [micro]g of proteins for anti-band 3, and 30 [micro]g of proteins for anti-phosphotyrosine, anti-phosphoserine, and anti-Syk antibodies were loaded for western blot analysis and separated on 8% of polyacrylamide gel under reducing and nonreducing conditions.
pH, titratable acidity, soluble solids, Brix/acid ratio, reducing sugars (glucose and fructose), and nonreducing sugars (sucrose, a disaccharide of glucose and fructose).
2004) with nonreducing and reducing (dithiothreitol and mercaptoethanol) loading buffer with and without heating to 100[degrees]C for 2 min.
Sucrose is a nonreducing disaccharide composed of glucose and fructose linked via their anomeric carbons.
The known composition contains type A ammonium methacrylate copolymer (Eudragit RL), at least one filler that modifies dissolution, being a mixture of hydroxypropyl cellulose polymers, each having a different molecular weight and, optionally, a second filler, dissolution modifier selected from a group that consists of a swelling solid substance, disintegrating agent, a water-soluble filler and a nonreducing sugar [7-9].
All lysosomal enzymes have mannose 6-phosphate on the nonreducing termini of their high mannose-type glycans, synthesized by GlcNAc-1-phosphotransferase and [alpha]-N-acetylglucosaminidase (uncovering enzyme) localized in the cis-Golgi and trans-Golgi network, respectively.
Pre-cooling resulted in significantly lower weight loss, TSS, fruit pH, reducing sugars and disease incidence as well as higher juice content, fruit firmness, nonreducing sugars and ascorbic acid as compared control.