Rudrapatnam N Tharanathan
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Explore the profile of Rudrapatnam N Tharanathan including associated specialties, affiliations and a list of published articles.
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14
Citations
284
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Recent Articles
1.
Shobha M, Tharanathan R
J Agric Food Chem
. 2008 Oct;
56(22):10858-64.
PMID: 18942837
Pullulanase (EC 3.2.1.41) from Bacillus acidopullulyticus could preferentially remove galactose residues from guar galactomannan (GG), a heteropolymer consisting of polymannan backbone with alternating galactose as single-residue side-chain stubs. The enzyme...
2.
Kumar B, Varadaraj M, Tharanathan R
Biomacromolecules
. 2007 Jan;
8(2):566-72.
PMID: 17256986
Pepsin (EC 3.4.4.1) from porcine stomach mucosa caused depolymerization of a chitosan sample (a copolymer of glucosamine and N-acetylglucosamine linked by beta-1-4-glycosidic bonds). N-terminal sequence and zymogram analyses confirmed dual...
3.
Vishu Kumar A, Varadaraj M, Gowda L, Tharanathan R
Biochim Biophys Acta
. 2007 Jan;
1770(4):495-505.
PMID: 17240531
The homogeneous low molecular weight chitosans (LMWC) of molecular weight 9.5-8.5 kDa, obtained by pronase catalyzed non-specific depolymerization (at pH 3.5, 37 degrees C) of chitosan showed lyses of Bacillus...
4.
Prashanth K, Dharmesh S, Rao K, Tharanathan R
Carbohydr Res
. 2006 Dec;
342(2):190-5.
PMID: 17150199
Low molecular weight chitosan (LMWC) and chitooligosaccharides (COs), obtained by persulfate-induced depolymerization of chitosan showed scavenging of OH. and O2.- radicals and offered protection against calf thymus DNA damage. Over...
5.
Prashanth K, Tharanathan R
Carbohydr Res
. 2005 Nov;
341(1):169-73.
PMID: 16297896
Chitosan undergoes radical-induced depolymerization in the presence of potassium persulfate at 60 degrees C, leading to extensive crosslinking of the fragmented chains on subsequent cooling at 4 degrees C. As...
6.
Tharanathan R
Crit Rev Food Sci Nutr
. 2005 Sep;
45(5):371-84.
PMID: 16130414
Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high...
7.
Vishu Kumar A, Varadaraj M, Gowda L, Tharanathan R
Biochem J
. 2005 Jun;
391(Pt 2):167-75.
PMID: 15932346
Papain (from papaya latex; EC 3.4.22.2) and Pronase (from Streptomyces griseus; EC 3.4.24.31) caused optimum depolymerization of chitosan at pH 3.5 and 37 degrees C, resulting in LMMC (low molecular...
8.
Yashoda H, Prabha T, Tharanathan R
Carbohydr Res
. 2005 Apr;
340(7):1335-42.
PMID: 15854603
Ripening of mango is characterized by a gradual, but natural softening of the fruit, which is due to progressive depolymerization of pectic and hemicellulosic polysaccharides with significant loss of galactose,...
9.
Kittur F, Vishu Kumar A, Varadaraj M, Tharanathan R
Carbohydr Res
. 2005 Mar;
340(6):1239-45.
PMID: 15797142
An isozyme of pectinase from Aspergillus niger with polygalacturonase activity caused chitosanolysis at pH 3.5, resulting in low-molecular weight chitosan (86%), chitooligosaccharides (COs, 4.8%) and monomers (2.2%). HPLC showed the...
10.
Vishu Kumar A, Gowda L, Tharanathan R
Eur J Biochem
. 2004 Feb;
271(4):713-23.
PMID: 14764087
Pronase (type XXV serine protease from Streptomyces griseus) efficiently depolymerizes chitosan, a linear beta-->1,4-linked polysaccharide of 2-amino-deoxyglucose and 2-amino-2-N-acetylamino-D-glucose, to low-molecular weight chitosans (LMWC), chito-oligomers (degree of polymerization, 2-6) and...