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Preservation of biological materials under desiccation

Aguilera, J. M. ; Karel, M.

Critical reviews in food science and nutrition, 1997-04, Vol.37 (3), p.287-309 [Periódico revisado por pares]

Colchester: Taylor & Francis Group

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Título:
Preservation of biological materials under desiccation
Autor: Aguilera, J. M. ; Karel, M.
Assuntos: absorcion ; absorption ; adaptacion ; adaptation ; agua ; algae ; alimentos ; anhydrobiosis ; Animals ; azucares ; bacteria ; Bacterial Physiological Phenomena ; bacterial spores ; Biological and medical sciences ; Biological material (laboratory animals, preparation of biological tracers, etc.) ; biosintesis ; biosynthese ; biosynthesis ; biotechnologie ; biotechnology ; biotecnologia ; brine shrimp embryos ; Carbohydrates - chemistry ; Carbohydrates - physiology ; cell membranes ; cells ; cellule ; celulas ; chemical structure ; compatible solutes ; contenido de humedad ; crustacea ; Crustacea - physiology ; cyanophyta ; dehydration ; deshidratacion ; deshydratation ; desiccated enzymes ; Desiccation ; developmental stages ; dormance ; dormancy ; dormicion ; drought resistance ; drying ; eau ; esporas ; esporas bacterianas ; estructura quimica ; etapas de desarrollo ; Eukaryota - physiology ; Food Preservation - methods ; food technology ; Food Technology - methods ; foods ; freeze-drying ; Fundamental and applied biological sciences. Psychology ; Fungi - physiology ; General aspects ; germination ; glass transition temperature ; graine ; investigacion ; levadura ; levure ; membranas celulares ; membrane cellulaire ; membrane protection ; metabolism ; metabolisme ; metabolismo ; microbiologia ; microbiologie ; microbiology ; moisture content ; nematoda ; Nematoda - physiology ; nematodes ; oligosaccharides ; Plant Physiological Phenomena ; plant seeds ; Plants - embryology ; polen ; pollen ; Pollen - physiology ; preservacion ; preservation ; produit alimentaire ; recherche ; residual moisture content ; resistance a la secheresse ; resistencia a la sequia ; secado ; sechage ; seeds ; Seeds - physiology ; semilla ; solute ; solutes ; soluto ; spore ; spore bacterienne ; spores ; Spores, Bacterial - physiology ; stade de developpement ; structural water in membranes ; structure chimique ; sucres ; sugars ; supervivencia ; survie ; survival ; technologie alimentaire ; tecnologia de los alimentos ; temperatura ; temperature ; temps ; teneur en eau ; tiempo ; time ; trehalosa ; trehalose ; viabilidad ; viabilite ; viability ; viability of seeds ; virus ; Virus Physiological Phenomena ; viruses ; vitrification ; water ; yeasts
É parte de: Critical reviews in food science and nutrition, 1997-04, Vol.37 (3), p.287-309
Notas: Q
Q02
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Descrição: A number of life forms, including seeds, certain nematodes, bacterial and fungal spores, and cysts of certain crustaceans, show an ability to survive desiccation. The present article reviews the literature available on this subject and critically evaluates the evidence for various mechanisms that may be responsible for these phenomena. Specific mechanisms considered include vitrification (glass formation) by sugars and other polyhydroxy compounds that are accumulated by the desiccated structures, specific effects of polyhydroxy compounds on membranes, effect of "compatible solutes" on conformation of key proteins, as well as other biochemical mechanisms. The article presents potential applications relevant to food technology and to biotechnology and reviews the research required to materialize more effective use of desiccation in food and biopreservation.
Editor: Colchester: Taylor & Francis Group
Idioma: Inglês

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Preservation of biological materials under desiccation

Aguilera, J. M. ; Karel, M.

Colchester: Taylor & Francis Group

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