Acetylated Xylan Degradation by Glycoside Hydrolase Family 10 and 11 Xylanases from the White-rot Fungus Phanerochaete chrysosporium [0.03%]
由白腐菌Phanerochaete chrysosporium分泌的糖基水解酶家族10和11的木聚糖酶降解乙酰化木聚糖
Keisuke Kojima,Naoki Sunagawa,Yoshihisa Yoshimi et al.
Keisuke Kojima et al.
Endo-type xylanases are key enzymes in microbial xylanolytic systems, and xylanases belonging to glycoside hydrolase (GH) families 10 or 11 are the major enzymes degrading xylan in nature. These enzymes have typically been characterized usi...
Starch Biosynthetic Protein Complex Formation in Rice ss2a be2b (+ ) Double Mutant Differs from Their Parental Single Mutants [0.03%]
水稻ss2a be2b（+）双突变体的直链淀粉生物合成蛋白复合物形成与亲本单突变不同
Tamami Ida,Naoko Crofts,Satoko Miura et al.
Tamami Ida et al.
Amylopectin, which consists of highly branched glucose polymers, is a major component of starch. Biochemical processes that regulate the elongation of glucose polymers and the generation and removal of glucose branches are essential for det...
Production of Lacto- N-biose I Using Crude Extracts of Bifidobacterial Cells [0.03%]
应用乳酸菌粗酶提取物生产LNB-I
Shuntaro Machida,Katsuichi Saito,Mamoru Nishimoto et al.
Shuntaro Machida et al.
Lacto-N-biose I (LNB) is supposed to represent the bifidus factor in human milk oligosaccharides, and can be practically produced from sucrose and GlcNAc using four bifidobacterial enzymes, 1,3-β-galactosyl-N-acetylhexosamine phosphorylase...
Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust [0.03%]
水分及糊化淀粉对披萨面团的黏弹性和披萨皮质构特性的影响机制研究
Akane Matsumoto,Kanae Nakai,Kiyoshi Kawai
Akane Matsumoto
The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. In the case of baking in an electric oven, the pizza dough is baked at a much lower temperature and for a longer period...
An Organogermanium Compound Enhances the Initial Reaction Rate of Alkaline Isomerization of an Aldose into a Ketose through Enediol Complex Formation [0.03%]
一种有机锗化合物通过烯二醇络合物的形成增强碱引发的糖醛酸异构成酮糖的反应速率
Katsuyuki Sato,Takae Nagasawa,Takafumi Kasumi
Katsuyuki Sato
We previously demonstrated that the organogermanium compound 3-(trihydroxygermyl)propanoic acid (THGP) enhances the enzymatic and alkaline isomerization of an aldose to a ketose through cis-diol complex formation by multiple mechanisms. Its...
"Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan [0.03%]
"Nata泥浆",一种新型食品材料，通过(1,3)(1,4)-β-葡聚糖的存在下细菌纤维素凝胶的解体来提升蔬菜粉的质量。
Ken Tokuyasu,Kenji Yamagishi,Junko Matsuki et al.
Ken Tokuyasu et al.
Pulverization is a potentially powerful solution for the resource management of surplus- and non-standard agricultural products, maintaining their nutritional values for long and ensuring their homogeneity, whereas their original textures c...
Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids [0.03%]
海藻糖含量及水分活度对油炸小麦粉颗粒和冻干蜡质玉米淀粉多孔固体断裂特性的影响
Trinh Ngoc Dang Le,Akane Matsumoto,Kiyoshi Kawai
Trinh Ngoc Dang Le
Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity (a w) conditions. The effects of trehalose content and a w on oil content, water sorption, isothermal mechanical relaxation, an...
Evaluation of the Enzymatic Saccharification Efficiency of an Energy Crop, Erianthus arundinaceus, Pretreated with Ca(OH)2 Using both Countercurrent Washing System and pH Adjustment by Nonpressurized CO2 [0.03%]
用非加压CO2调节pH值和逆流洗涤系统对Ca(OH)2预处理的能源作物(Erianthus arundinaceus)的酶水解效率评价
Kenji Yamagishi,Masakazu Ike,Mitsuru Gau et al.
Kenji Yamagishi et al.
Erianthus arundinaceus (ER) is greatly appreciated among domestic energy crops in Japan for the production of fermentable sugars from lignocellulosic polysaccharides. In this study, we developed an efficient Ca(OH)2-based pretreatment of bo...
Preparation and Analysis of α-1,6 Glucan as a Slowly Digestible Carbohydrate [0.03%]
作为缓慢消化型碳水化合物的α-1,6糖苷的制备及分析
Kenta Aizawa,Hiroki Takagi,Eri Kokubo et al.
Kenta Aizawa et al.
Carbohydrate materials that produce lower postprandial blood glucose increase are required for diabetic patients. To develop slowly digestible carbohydrates, the effect of degree of polymerization (DP) of α-1,6 glucan on its digestibility ...
Characterization of a GH36 α-D-Galactosidase Associated with Assimilation of Gum Arabic in Bifidobacterium longum subsp. longum JCM7052 [0.03%]
一株长双歧杆菌JCM7052中阿拉伯胶降解相关α-半乳糖苷酶的鉴定与表征
Yuki Sasaki,Yumi Uchimura,Kanefumi Kitahara et al.
Yuki Sasaki et al.
We recently characterized a 3-O-α-D-galactosyl-α-L-arabinofuranosidase (GAfase) for the release of α-D-Gal-(1→3)-L-Ara from gum arabic arabinogalactan protein (AGP) in Bifidobacterium longum subsp. longum JCM7052. In the present study, ...