Gabriela Râpeanu

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BACKGROUND Tyrosinases are involved in enzymatic browning reactions in damaged fruits during post-harvest handling and processing. The overall structure of tyrosinase from Agaricus bisporus mushrooms at different pH values was monitored using fluorescence spectroscopy and molecular dynamics simulations. RESULTS When the pH value was increased from 6.0 to(More)
The inactivation kinetics of polyphenol oxidase (PPO) in freshly prepared grape must under high hydrostatic pressure (100-800 MPa) combined with moderate temperature (20-70 degrees C) was investigated. Atmospheric pressure conditions in a temperature range of 55-70 degrees C were also tested. Isothermal inactivation of PPO in grape must could be described(More)
α-Lactalbumin is the second major protein in bovine milk (2-5% of the total protein in bovine milk). The human variant has several physiologic functions in the neonatal period. In the mammary gland, it participates in lactose synthesis and facilitates milk production and secretion. α-Lactalbumin binds divalent cations (Ca Zn) and may facilitate the(More)
A combination of fluorescence spectroscopic measurements, inactivation kinetics and in silico prediction was used in the present study to investigate the heat induced behaviour of tyrosinase from Agaricus bisporus. The phase diagram indicated the existence of at least two distinct species induced by the temperature increase up to 75°C. Regardless of calcium(More)
The effect of thermal processing (50-100°C) on the degradation of the phytochemicals in sea buckthorn extract was investigated using chromatographic, fluorescence and FT-IR spectroscopy techniques and degradation kinetics. Heating the sea buckthorn extract resulted in structural changes that led to red- or blue-shifts in maximum emission, depending on(More)
___________________________________________________________________________________________ Abstract. The total polyphenols and anthocyanins content of the Cabernet Sauvignon grape variety from Dealu Mare vineyard were determined in order to establish the grapes full maturity. Total phenol content was determined according to the Folin-Ciocalteu colorimetric(More)
___________________________________________________________________________________________ Abstract In commercial ethanol production producers often use sugarcane or sugar beet molasses as raw material due to their abundance and low costs. The most employed microorganism used for fermentation is Saccharomyces cerevisiae yeast due to its ability to(More)
Bovine lactoferrin (LF) is subjected to thermal processing during isolation for commercial use and while preparing milk products intended for infant nutrition. The present study is focused on the heat-induced structural changes of LF in buffer solution. Fluorescence spectroscopy, molecular modeling, and enzymatic hydrolysis studies were combined to(More)
Sea buckthorn has gained importance as a versatile nutraceutical, due to its high nutritive value in terms of carotenoids content. β-Lactoglobulin (β-LG) is a natural carrier for various bioactive compounds. In this study, the effect of thermal treatment in the temperature range of 25 to 100°C for 15min on the complex formed by β-LG and carotenoids from sea(More)