Thermotolerance Mechanism of Fungal GH6 Cellobiohydrolase. Part II. Structural Analysis of Thermotolerant Mutant from the Basidiomycete Phanerochaete chrysosporium [0.03%]
耐热机制的研究：基于担子菌Phanerochaete chrysosporium的纤维素酶的结构分析第二部分
Sora Yamaguchi,Naoki Sunagawa,Masahiro Samejima et al.
Sora Yamaguchi et al.
Glycoside hydrolase family 6 cellobiohydrolase (GH6 CBH) is a group of cellulases capable of hydrolyzing crystalline cellulose. However, the synergistic reaction of GH6 CBH with other cellulases is hindered by its relatively low thermotoler...
Effect of Free Cysteine Residues to Serine Mutation on Cellodextrin Phosphorylase [0.03%]
半乳糖苷酶自由半胱氨酸向丝氨酸突变的影响
Tomohiro Kuga,Naoki Sunagawa,Kiyohiko Igarashi
Tomohiro Kuga
Cellodextrin phosphorylase (CDP) plays a key role in energy-efficient cellulose metabolism of anaerobic bacteria by catalyzing phosphorolysis of cellodextrin to produce cellobiose and glucose 1-phosphate, which can be utilized for glycolysi...
Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature [0.03%]
玻璃化温度表征的无定形水溶性碳水化合物的等温吸附线和临界水分活度
Yuichi Kashiwakura,Tomochika Sogabe,Sukritta Anantawittayanon et al.
Yuichi Kashiwakura et al.
Water-soluble carbohydrates commonly exist in an amorphous state in foods and undergo glass-rubber transition (glass transition) at the glass transition temperature (Tg). The critical water content (Wc) and critical water activity (awc) are...
Morphological, Molecular Structural and Physicochemical Characterization of Starch Granules Formed in Endosperm of Rice with Ectopic Overexpression of α-Amylase [0.03%]
α-淀粉酶异位过量表达水稻籽粒糊粉层中淀粉颗粒的形态、分子结构及理化性质分析
Kuo Zhang,Sumiko Nakamura,Ken-Ichi Ohtsubo et al.
Kuo Zhang et al.
The objective of this study was to characterize the endosperm starch in rice that ectopically overexpressed the α-amylase. Transgenic rice plants, transformed with cauliflower mosaic virus 35S promoter driven AmyI-1 (35S::AmyI-1) and AmyII...
Purification and Characterization of α-Mannosidase from Onion, Allium cepa [0.03%]
洋葱α-岩藻糖苷酶的分离纯化及性质分析
Yui Narita,Yota Tatara,Shigeki Hamada et al.
Yui Narita et al.
α-Mannosidase (ALMAN) extracted from onion (Allium cepa) was purified by column chromatography such as hydrophobic and gel filtration. ALMAN is an acidic α-mannosidase that exhibits maximum activity against pNP-α-Man at pH 4.0-5.0 at 50...
Promotion of Thermal Inactivation Treatment of Apple Polyphenol Oxidase in the Presence of Trehalose [0.03%]
trehalose促进苹果多酚氧化酶热失活的研究
Shinya Yamazaki,Ibuki Shirata,Masahiro Mizuno et al.
Shinya Yamazaki et al.
Trehalose is known to protect enzymes from denaturation. In the present study, we observed promotion of apple polyphenol oxidase (PPO) inactivation in a trehalose solution with thermal treatment. Crude PPO from Fuji apple was mixed with eit...
Molecular Basis of Absorption at 340 nm of 3-Ketoglucosides under Alkaline Conditions [0.03%]
碱性条件下3-酮葡萄糖苷在340nm吸收光谱的分子基础
Motomitsu Kitaoka,Ayu Takano,Mei Takahashi et al.
Motomitsu Kitaoka et al.
Transient absorption at 340 nm under alkaline conditions has long been used to detect the presence of 3-keto-O-glycosides without understanding the molecular basis of the absorbance. The time course of A340 nm for the alkaline treatment of ...
Identification and Characterization of Novel Intracellular α-Xylosidase in Aspergillus oryzae [0.03%]
米曲霉中新型胞内α-木糖苷酶的鉴定及特性分析
Tomohiko Matsuzawa,Yusuke Nakamichi,Naoki Shimada
Tomohiko Matsuzawa
α-Xylosidase releases xylopyranosyl side chains from xyloglucan oligosaccharides and is vital for xyloglucan degradation. Previously, we identified and characterized two α-xylosidases, intracellular AxyA and extracellular AxyB, in Aspergi...
Shochu Koji Microstructure and Starch Structure during Preparation [0.03%]
酿造过程中紫薯的 koji 微结构和淀粉结构变化研究
Tiantian Wang,Isao Hanashiro,Yumiko Yoshizaki et al.
Tiantian Wang et al.
In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the ear...
Interaction of Organogermanium Compounds with Saccharides in Aqueous Solutions: Promotion of Aldose-to-ketose Isomerization and Its Molecular Mechanism [0.03%]
有机锗化合物与水溶液中糖的相互作用：促进醛糖到酮糖异构化及其分子机制
Takae Nagasawa,Katsuyuki Sato,Takafumi Kasumi
Takae Nagasawa
This review discusses sugar isomerization with organogermanium compounds. Organogermanium compounds markedly increase the aldose-ketose (glucose-fructose or lactose-lactulose) isomerization ratio, double the initial reaction rate, and signi...