Identification, Cloning, and Characterization of l-Phenylserine Dehydrogenase from Pseudomonas syringae NK-15 [0.03%]
来自NK-15木瓜黄单胞菌的L-苯基丝氨酸脱氢酶的鉴定、克隆和表征
Sakuko Ueshima,Hisashi Muramatsu,Takanori Nakajima et al.
Sakuko Ueshima et al.
The gene encoding d-phenylserine dehydrogenase from Pseudomonas syringae NK-15 was identified, and a 9,246-bp nucleotide sequence containing the gene was sequenced. Six ORFs were confirmed in the sequenced region, four of which were predict...
Economic Analysis of the Production of Amylases and Other Hydrolases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake [0.03%]
用于生产α-淀粉酶和其它水解酶的巴巴苏仁饼固态发酵经济分析
Aline Machado de Castro,Daniele Fernandes Carvalho,Denise Maria Guimarães Freire et al.
Aline Machado de Castro et al.
Amylases are one of the most important industrial enzymes produced worldwide, with their major application being in ethanol manufacturing. This work investigated the production of amylases by solid-state fermentation of babassu cake, using ...
A Simple Enzymatic Method for Production of a Wide Variety of D-Amino Acids Using L-Amino Acid Oxidase from Rhodococcus sp. AIU Z-35-1 [0.03%]
一种简单的方法利用链霉菌AIU Z-35-1的L-型氨基酸氧化酶生产D-型氨基酸
Kimiyasu Isobe,Hiroshi Tamauchi,Ken-Ichi Fuhshuku et al.
Kimiyasu Isobe et al.
A simple enzymatic method for production of a wide variety of D-amino acids was developed by kinetic resolution of DL-amino acids using L-amino acid oxidase (L-AAO) with broad substrate specificity from Rhodococcus sp. AIU Z-35-1. The optim...
Some nutritional, technological and environmental advances in the use of enzymes in meat products [0.03%]
肉制品加工中酶使用的一些营养、技术及环境新进展
Anne Y Castro Marques,Mário Roberto Maróstica,Gláucia Maria Pastore
Anne Y Castro Marques
The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt ...
Enzyme Inhibition by Molluscicidal Components of Myristica fragrans Houtt. in the Nervous Tissue of Snail Lymnaea acuminata [0.03%]
Myristica fragrans Houtt. 驱螺成分对椎实螺神经系统组织的酶抑制作用
Preetee Jaiswal,Pradeep Kumar,V K Singh et al.
Preetee Jaiswal et al.
This study was designed to investigate the effects of molluscicidal components of Myristica fragrans Houtt. (Myristicaceae) on certain enzymes in the nervous tissue of freshwater snail Lymnaea acuminata Lamarck (Lymnaeidae). In vivo and in ...
Shivakumara Bheemanaik,Srivani Sistla,Vinita Krishnamurthy et al.
Shivakumara Bheemanaik et al.
EcoP1I DNA MTase (M.EcoP1I), an N(6)-adenine MTase from bacteriophage P1, is a part of the EcoP1I restriction-modification (R-M) system which belongs to the Type III R-M system. It recognizes the sequence 5'-AGACC-3' and methylates the inte...
Ivana Caputo,Marilena Lepretti,Stefania Martucciello et al.
Ivana Caputo et al.
Celiac disease is a permanent intolerance to the gliadin fraction of wheat gluten and to similar barley and rye proteins that occurs in genetically susceptible subjects. After ingestion, degraded gluten proteins reach the small intestine an...
Production, Purification, and Characterization of Polygalacturonase from Mucor circinelloides ITCC 6025 [0.03%]
由Mucor circinelloides ITCC 6025产解聚和纯化聚半乳糖醛酸酶及酶特性的研究
Akhilesh Thakur,Roma Pahwa,Smarika Singh et al.
Akhilesh Thakur et al.
Mucor circinelloides produced an extracellular polygalacturonase enzyme, the production of which was enhanced when various production parameters were optimized. Maximum polygalacturonase (PGase) activity was obtained in 48 h at 30°C and pH...
Purification, Characterization, and Effect of Thiol Compounds on Activity of the Erwinia carotovora L-Asparaginase [0.03%]
植物病原菌欧文氏菌L-天冬酰胺酶的纯化、鉴定及含硫化合物对其活性的影响
Suchita C Warangkar,Chandrahas N Khobragade
Suchita C Warangkar
L-asparaginase was extracted from Erwinia carotovora and purified by ammonium sulfate fractionation (60-70%), Sephadex G-100, CM cellulose, and DEAE sephadex chromatography. The apparent Mr of enzyme under nondenaturing and denaturing condi...
Fungal laccases: production, function, and applications in food processing [0.03%]
食品加工中真菌漆酶的产生、功能及应用研究进展
Khushal Brijwani,Anne Rigdon,Praveen V Vadlani
Khushal Brijwani
Laccases are increasingly being used in food industry for production of cost-effective and healthy foods. To sustain this trend widespread availability of laccase and efficient production systems have to be developed. The present paper deli...