| 000 -LEADER |
|---|
| fixed length control field |
026930000a22006010004500 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
633.7469 |
| Item number |
M149 |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
En |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CR-TuBCO |
| Transcribing agency |
CR-TuBCO |
| Language of cataloging |
Es |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CR-TuBCO |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
92439 |
| Personal name |
McHenry, L. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
69274 |
| Personal name |
Fritz, P.J. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
Jul 1987 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Cocoa butter biosynthesis: effect of temperature on Theobroma cacao acyltransferases |
| 500 ## - GENERAL NOTE |
|---|
| General note |
4 tab. 8 ref. Sum. (En) |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Enzymes catalyzing the first and last steps in cocoa butter biosynthesis were studied in microsomal preparations from developing cocoa seeds. Both the acyl-CoA:sn-glycerol-3-phosphate 0-acyltransferase (EC 2.3.1.15) and the acyl-CoA:1,2-diacylglycerol 0-acyltransferase (EC 2.3.1.20) showed broad specificity for three fatty acid donors (palmitoyl-CoA, stearoyl-CoA and oleoyl-CoA), but the relative amounts of incorporation of these fatty acids into lysophosphatidic acid and triacylglycerol were influenced by temperature of incubation. The selectivities of the two acyltransferases for saturated vs unsaturated acyl-CoA's also were investigated over a range of temperatures. The data indicate that, in general, the ratio of saturated to unsaturated fatty acids incorporated into glycerol esters increases with increasing temperature of incubation, consistent with the hypothesis that temperature effects on these enzymes contribute to the phenomenon of "soft" cocoa butter, i.e., that cocoa butter obtained from seeds grown in cooler climated has a lower melting point than that prepared from seeds grown in warmer climates. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
153864 |
| Topical term or geographic name as entry element |
MANTECA DE CACAO |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
166664 |
| Topical term or geographic name as entry element |
THEOBROMA CACAO |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
138006 |
| Topical term or geographic name as entry element |
BIOSINTESIS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
167093 |
| Topical term or geographic name as entry element |
TRANSFERASAS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
134288 |
| Topical term or geographic name as entry element |
ACILTRANSFERASA |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
134279 |
| Topical term or geographic name as entry element |
ACIDOS GRASOS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
166359 |
| Topical term or geographic name as entry element |
TEMPERATURA |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
311335 |
| Geographic name |
COCOA BUTTER |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
166664 |
| Geographic name |
THEOBROMA CACAO |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
308012 |
| Geographic name |
BIOSYNTHESIS |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
341371 |
| Geographic name |
TRANSFERASES |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
303979 |
| Geographic name |
ACYLTRANSFERASES |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
318782 |
| Geographic name |
FATTY ACIDS |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
166373 |
| Geographic name |
TEMPERATURE |
| 692 ## - |
|---|
| -- |
BEURRE DE CACAO |
| 692 ## - |
|---|
| -- |
THEOBROMA CACAO |
| 692 ## - |
|---|
| -- |
BIOSYNTHESE |
| 692 ## - |
|---|
| -- |
TRANSFERASE |
| 692 ## - |
|---|
| -- |
ACYLTRANSFERASE |
| 692 ## - |
|---|
| -- |
ACIDE GRAS |
| 692 ## - |
|---|
| -- |
TEMPERATURE |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Journal of the American Oil Chemists' Society (EUA) |
| Place, publisher, and date of publication |
Jul 1987 |
| Relationship information |
v. 64(7) p. 1012-1015 |
| 911 ## - EQUIVALENCE OR CROSS-REFERENCE-CONFERENCE OR MEETING NAME [LOCAL, CANADA] |
|---|
| Meeting name or jurisdiction name as entry element |
XL1991005543 |
| 901 ## - LOCAL DATA ELEMENT A, LDA (RLIN) |
|---|
| a |
Q04 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
E |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
V |
| 904 ## - LOCAL DATA ELEMENT D, LDD (RLIN) |
|---|
| a |
BCO |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
C |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
19910101 |
| 908 ## - PUT COMMAND PARAMETER (RLIN) |
|---|
| Put command parameter |
J |
| 909 ## - |
|---|
| -- |
AS |
| 912 ## - |
|---|
| -- |
En |
| 912 ## - |
|---|
| -- |
En |
| 914 ## - |
|---|
| -- |
CACAO |
| 914 ## - |
|---|
| -- |
EXTRA |
| 914 ## - |
|---|
| -- |
BCO1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Analítica |
