Zeitschriftenartikel: „Chemical or enzymatic modification“

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Kaiser, E. T., D. S. Lawrence und S. E. Rokita. „The Chemical Modification of Enzymatic Specificity“. Annual Review of Biochemistry 54, Nr. 1 (Juni 1985): 565–95. http://dx.doi.org/10.1146/annurev.bi.54.070185.003025.

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Delbeke, E. I. P., M. Movsisyan, K. M. Van Geem und C. V. Stevens. „Chemical and enzymatic modification of sophorolipids“. Green Chemistry 18, Nr. 1 (2016): 76–104. http://dx.doi.org/10.1039/c5gc02187a.

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Cumpstey, Ian. „Chemical Modification of Polysaccharides“. ISRN Organic Chemistry 2013 (10.09.2013): 1–27. http://dx.doi.org/10.1155/2013/417672.

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This review covers methods for modifying the structures of polysaccharides. The introduction of hydrophobic, acidic, basic, or other functionality into polysaccharide structures can alter the properties of materials based on these substances. The development of chemical methods to achieve this aim is an ongoing area of research that is expected to become more important as the emphasis on using renewable starting materials and sustainable processes increases in the future. The methods covered in this review include ester and ether formation using saccharide oxygen nucleophiles, including enzymatic reactions and aspects of regioselectivity; the introduction of heteroatomic nucleophiles into polysaccharide chains; the oxidation of polysaccharides, including oxidative glycol cleavage, chemical oxidation of primary alcohols to carboxylic acids, and enzymatic oxidation of primary alcohols to aldehydes; reactions of uronic-acid-based polysaccharides; nucleophilic reactions of the amines of chitosan; and the formation of unsaturated polysaccharide derivatives.

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Choton, Skarma, Julie D. Bandral, Jagmohan Singh, Anju Bhat, Monika Sood, Neeraj Gupta, Monica Reshi und Damanpreet Kaur. „Enzymatic Modification of Starch: A Review“. Saudi Journal of Medical and Pharmaceutical Sciences 10, Nr. 01 (02.01.2024): 1–8. http://dx.doi.org/10.36348/sjmps.2024.v10i01.001.

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Starch is the most abundant naturally occurring carbohydrate reserve in plants and is found in cereals, roots, tubers, legumes and some immature fruits like bananas or mangos. Starch is usually employed as a food additive, such as a thickening, stabilizer, or texture enhancer to improve some of the products quality characteristics, pharmaceutical and among other. The application of native starch is often restricted owing to its constricted solubility, weak functional attributes and limited tolerance to a wide array of processing conditions. Its low resistance to shear, high retrogradation, and poor freeze-thaw stability, limit the use of starch in industrial applications. These natural shortcomings can be overcome by different methods of modification. In recent decades, enzymatic modifications have been adopted, partly replacing the chemical and physical methods for the preparation of modified starch, as enzymes are safer and healthier than chemical method for both the environment and food consumers. Several enzymes viz., alfa-amylase, beta-amylase, glucose isomerase, pullulanase, xylanase, among others are use in modification of starch. The enzymatic modification of starch molecules directly affected properties of the modified starch especially in freeze-thaw stability of gels and retardation of retrogradation during storage. Combined enzymatic modification resulted in a marked increase in resistant starch and enzyme modified starch can be well utilized as a fat replacer. It is environment-friendly method and can provide desired functional characteristics.

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Krause, W., E. Ludwig und I. Rademacher. „Enzymatic and chemical modification of animal blood“. Food / Nahrung 30, Nr. 3-4 (1986): 299–302. http://dx.doi.org/10.1002/food.19860300325.

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Bensaad, Dhiya Eddine, Mohammed Saleh, Khalid Ismail, Youngseung Lee und George Ondier. „Chemical Modifications of Starch; A Prospective for Sweet Potato Starch“. Jordan Journal of Agricultural Sciences 18, Nr. 4 (01.12.2022): 293–308. http://dx.doi.org/10.35516/jjas.v18i4.802.

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The current review presents the potential chemical modifications and applications of sweet potato starch in food and non-food industries. Native starch in general and particularly sweet potato starch characteristics have several functional features and applications in biomedicine as well as in the food industry. Modified starch is expected to enhance such characteristics as discussed in this review. For instance, due to the polymeric and branching nature of starch; the starch is usually less soluble, absorbs less water and oil, and shows a strong ability to bind to iodine. Also, native starches have significantly lower digestibility values under enzymatic treatment. Starch modifications, therefore are designed to enhance one or more of the above-mentioned limitations; thereby, modification of starch can alter the physicochemical characteristics of the native starch to improve its functional characteristic. Starches can be modified using physical methods (annealing, heat moisture treatment, pre-gelatinization, and other non-thermal processes), chemical methods (etherification, acetylation, acid modification, cationic linking, esterification, cross-linking, and oxidation), enzymatic modification methods, genetic alteration process or combination of them.

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Delbeke, E. I. P., M. Movsisyan, K. M. Van Geem und C. V. Stevens. „ChemInform Abstract: Chemical and Enzymatic Modification of Sophorolipids“. ChemInform 47, Nr. 8 (Februar 2016): no. http://dx.doi.org/10.1002/chin.201608268.

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He, Ruidi, Songnan Li, Gongqi Zhao, Ligong Zhai, Peng Qin und Liping Yang. „Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review“. Polymers 15, Nr. 13 (03.07.2023): 2935. http://dx.doi.org/10.3390/polym15132935.

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Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.

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Ba, Jin, Yang Gao, Qing Hua Xu und Meng Hua Qin. „Research Development of Modification of Galactomannan Gums from Plant Resources“. Advanced Materials Research 482-484 (Februar 2012): 1628–31. http://dx.doi.org/10.4028/www.scientific.net/amr.482-484.1628.

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As a group of environmental-friendly chemicals, galactomannan gums acquired from plant resources demonstrates some distinguishing features such as convenient preparation processes, unique physical-chemical characteristics and bio-chemical properties. Moreover, these attributes can be further improved through modification of chemical and bio-chemical approaches. Therefore, they are found more and more applications in many major industries. This paper introduced the research development in the field of galactomannan gums, including their structure analysis and characterization, chemical and enzymatic modification, as well as applications in some industries.

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Amaraweera, Sumedha M., Chamila Gunathilake, Oneesha H. P. Gunawardene, Nimasha M. L. Fernando, Drashana B. Wanninayaka, Rohan S. Dassanayake, Suranga M. Rajapaksha et al. „Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review“. Molecules 26, Nr. 22 (15.11.2021): 6880. http://dx.doi.org/10.3390/molecules26226880.

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Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.

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Makarov, Alexey A., Roy Helmy, Leo Joyce, Mikhail Reibarkh, Mathew Maust, Sumei Ren, Ingrid Mergelsberg und Christopher J. Welch. „Use of hydrostatic pressure for modulation of protein chemical modification and enzymatic selectivity“. Organic & Biomolecular Chemistry 14, Nr. 19 (2016): 4448–55. http://dx.doi.org/10.1039/c6ob00550k.

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Radha, C., und V. Prakash. „Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification“. Food Science and Technology International 15, Nr. 5 (Oktober 2009): 453–63. http://dx.doi.org/10.1177/1082013209350347.

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Heat processing of soybeans alters its structural behavior, solubility, and in turn the functional properties. Heat-processed soy flour was prepared by autoclaving the defatted soy flour at 121 °C at 15 psi. The effect of enzymatic modification on the structural changes and functional properties of heat-processed soy flour was investigated. The combination of heat processing and enzymatic modification was carried out in two ways: (1) enzymatic modification followed by autoclaving and (2) autoclaving followed by enzymatic modification. Defatted soy flour (control), autoclaved soy flour, enzyme-modified flour, enzyme-modified and then autoclaved flour, autoclaved and then enzyme-modified flour were analyzed for physico-chemical and functional properties. Molecular weight profile of the protein was altered depending on the nature of treatments. Structural studies showed that enzymatic modification gave a porous type morphology to the particles. Enzymatic modification of autoclaved soy flour increased its surface hydrophobicity to 3136±400 units from 600±100 units of autoclaved soy flour. The results indicated that enzymatic modification of autoclaved soy flour increased its acid solubility (pH 4—4.5) from 17% to 56% over a control value of 24%. The foaming capacity of the enzyme-modified and then autoclaved soy flour was 80% while that of the autoclaved and then enzyme-modified flour was 42%. The soy flour that was autoclaved and then enzyme modified showed better emulsifying properties (174 mL oil/g flour) than the flour that was enzyme-modified and then autoclaved. The modified soy flour based on its functional and physico-chemical properties should find application in many food systems.

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Glusac, Jovana, und Ayelet Fishman. „Enzymatic and chemical modification of zein for food application“. Trends in Food Science & Technology 112 (Juni 2021): 507–17. http://dx.doi.org/10.1016/j.tifs.2021.04.024.

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Joshi, Amit, Swaroopa G. Paratkar und Bhaskar N. Thorat. „Modification of lecithin by physical, chemical and enzymatic methods“. European Journal of Lipid Science and Technology 108, Nr. 4 (April 2006): 363–73. http://dx.doi.org/10.1002/ejlt.200600016.

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Sadana, Ajit, und James P. Henley. „Effects of chemical modification on enzymatic activities and stabilities“. Biotechnology and Bioengineering 28, Nr. 2 (Februar 1986): 256–68. http://dx.doi.org/10.1002/bit.260280216.

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Devabattini Sharika, Hemalatha Ganapathyswamy, S. Kanchana, M.L. Mini und M. Jeya Bharathi. „Techniques to improve the functional properties of whey proteins“. International Journal of Biological and Pharmaceutical Sciences Archive 7, Nr. 1 (30.01.2024): 001–16. http://dx.doi.org/10.53771/ijbpsa.2024.7.1.0121.

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Whey protein (WP) is a high-quality protein found in milk with a high nutritional value and also distinct physiological functions. Whey protein in its natural state is extremely unstable and hence, many modification techniques have been designed to enhance WP stability for diverse food applications, each with a unique set of characteristics. This paper reviews physical, enzymatic, and chemical methods for modifying whey protein, as well as innovative strategies. The traditional physical methods include thermal processing, texturization, freeze modification, high moisture extrusion, while the enzymatic procedures primarily consist of enzymatic hydrolysis and enzymatic cross-linking, and the ternary system is one of the most commonly adopted chemical processes. Among the novel processing techniques, those most commonly experimented include, high pressure shearing, ultrasound treatment, high hydrostatic pressure, pulsed electric field, and cold plasma technology. This article summarizes the mechanisms of various modification methods of WP structure, texture and other functional properties and their effects on whey protein characteristics, as well as future prospects of development of whey protein modification techniques and its food applications.

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Arnold, Nathanael D., Wolfram M. Brück, Daniel Garbe und Thomas B. Brück. „Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products“. Marine Drugs 18, Nr. 2 (30.01.2020): 93. http://dx.doi.org/10.3390/md18020093.

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Chitin is one of the most abundant biomolecules on earth, occurring in crustacean shells and cell walls of fungi. While the polysaccharide is threatening to pollute coastal ecosystems in the form of accumulating shell-waste, it has the potential to be converted into highly profitable derivatives with applications in medicine, biotechnology, and wastewater treatment, among others. Traditionally this is still mostly done by the employment of aggressive chemicals, yielding low quality while producing toxic by-products. In the last decades, the enzymatic conversion of chitin has been on the rise, albeit still not on the same level of cost-effectiveness compared to the traditional methods due to its multi-step character. Another severe drawback of the biotechnological approach is the highly ordered structure of chitin, which renders it nigh impossible for most glycosidic hydrolases to act upon. So far, only the Auxiliary Activity 10 family (AA10), including lytic polysaccharide monooxygenases (LPMOs), is known to hydrolyse native recalcitrant chitin, which spares the expensive first step of chemical or mechanical pre-treatment to enlarge the substrate surface. The main advantages of enzymatic conversion of chitin over conventional chemical methods are the biocompability and, more strikingly, the higher product specificity, product quality, and yield of the process. Products with a higher Mw due to no unspecific depolymerisation besides an exactly defined degree and pattern of acetylation can be yielded. This provides a new toolset of thousands of new chitin and chitosan derivatives, as the physio-chemical properties can be modified according to the desired application. This review aims to provide an overview of the biotechnological tools currently at hand, as well as challenges and crucial steps to achieve the long-term goal of enzymatic conversion of native chitin into specialty chemical products.

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Dolas, K. A., R. C. Ranveer, A. R. Tapre, A. S. Nandane und A. K. Sahoo. „Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)“. Food Research 4, Nr. 4 (14.04.2020): 1265–71. http://dx.doi.org/10.26656/fr.2017.4(4).075.

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Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.

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Nazari, Simin, und Amira Abdelrasoul. „Impact of Membrane Modification and Surface Immobilization Techniques on the Hemocompatibility of Hemodialysis Membranes: A Critical Review“. Membranes 12, Nr. 11 (28.10.2022): 1063. http://dx.doi.org/10.3390/membranes12111063.

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Despite significant research efforts, hemodialysis patients have poor survival rates and low quality of life. Ultrafiltration (UF) membranes are the core of hemodialysis treatment, acting as a barrier for metabolic waste removal and supplying vital nutrients. So, developing a durable and suitable membrane that may be employed for therapeutic purposes is crucial. Surface modificationis a useful solution to boostmembrane characteristics like roughness, charge neutrality, wettability, hemocompatibility, and functionality, which are important in dialysis efficiency. The modification techniques can be classified as follows: (i) physical modification techniques (thermal treatment, polishing and grinding, blending, and coating), (ii) chemical modification (chemical methods, ozone treatment, ultraviolet-induced grafting, plasma treatment, high energy radiation, and enzymatic treatment); and (iii) combination methods (physicochemical). Despite the fact that each strategy has its own set of benefits and drawbacks, all of these methods yielded noteworthy outcomes, even if quantifying the enhanced performance is difficult. A hemodialysis membrane with outstanding hydrophilicity and hemocompatibility can be achieved by employing the right surface modification and immobilization technique. Modified membranes pave the way for more advancement in hemodialysis membrane hemocompatibility. Therefore, this critical review focused on the impact of the modification method used on the hemocompatibility of dialysis membranes while covering some possible modifications and basic research beyond clinical applications.

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Djordjevic, Dragan, Zivomir Petronijevic und Dragan Cvetkovic. „Polyester fabric modification by some lipases“. Chemical Industry and Chemical Engineering Quarterly 11, Nr. 4 (2005): 183–88. http://dx.doi.org/10.2298/ciceq0504183d.

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In this paper, we investigated the enzymatic treatment of polyester fabric. The results show that enzymatic treatment with different Upases causes adequate effects, especially, referring to water penetration, absorption and the mechanical parameters of the processed fabric (strength, elongation, wear resistance). The results of scanning electron microscopy contributed to the structural and morphological understanding of the polyester fiber surface in the treated regime. After enzyme treatment, some changes on the fiber surface were noticed. These results confirmed that the enzymes influenced the surface of the polyester fibers. The process probably did not cause major damage of the fiber surface or major reorganization of the surface layers of the polyester fibers, so therefore their mechanical characteristics were satisfactory.

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LONGO, MARÍA ASUNCIÓN, ISABELLE MEYNIAL und DIDIER COMBES. „Chemical and Enzymatic Glycosylation of Enzymes. Modification of Their Properties“. Annals of the New York Academy of Sciences 750, Nr. 1 Enzyme Engine (März 1995): 125–29. http://dx.doi.org/10.1111/j.1749-6632.1995.tb19940.x.

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Kim, Joohwan, und Gina Lee. „Metabolic Control of m6A RNA Modification“. Metabolites 11, Nr. 2 (30.01.2021): 80. http://dx.doi.org/10.3390/metabo11020080.

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Nutrients and metabolic pathways regulate cell growth and cell fate decisions via epigenetic modification of DNA and histones. Another key genetic material, RNA, also contains diverse chemical modifications. Among these, N6-methyladenosine (m6A) is the most prevalent and evolutionarily conserved RNA modification. It functions in various aspects of developmental and disease states, by controlling RNA metabolism, such as stability and translation. Similar to other epigenetic processes, m6A modification is regulated by specific enzymes, including writers (methyltransferases), erasers (demethylases), and readers (m6A-binding proteins). As this is a reversible enzymatic process, metabolites can directly influence the flux of this reaction by serving as substrates and/or allosteric regulators. In this review, we will discuss recent understanding of the regulation of m6A RNA modification by metabolites, nutrients, and cellular metabolic pathways.

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Martin, Brent R. „Chemical approaches for profiling dynamic palmitoylation“. Biochemical Society Transactions 41, Nr. 1 (29.01.2013): 43–49. http://dx.doi.org/10.1042/bst20120271.

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Protein palmitoylation is a critical post-translational modification important for membrane compartmentalization, trafficking and regulation of many key signalling proteins. Recent non-radioactive chemo-proteomic labelling methods have enabled a new focus on this emerging regulatory modification. Palmitoylated proteins can now be profiled in complex biological systems by MS for direct annotation and quantification. Based on these analyses, palmitoylation is clearly widespread and broadly influences the function of many cellular pathways. The recent introduction of selective chemical labelling approaches has opened new opportunities to revisit long-held questions about the enzymatic regulation of this widespread post-translational modification. In the present review, we discuss the impact of new chemical labelling approaches and future challenges for the dynamic global analysis of protein palmitoylation.

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HARA, Setsuko, Hiroyuki HASUO, Makoto NAKASATO, Yuzo HIGAKI und Yoichiro TOTANI. „Modification of Soybean Phospholipids by Enzymatic Transacylation.“ Journal of Oleo Science 51, Nr. 6 (2002): 417–21. http://dx.doi.org/10.5650/jos.51.417.

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Stanic-Vucinic, Dragana, und Tanja Cirkovic-Velickovic. „The modifications of bovine β-lactoglobulin: Effects on its structural and functional properties“. Journal of the Serbian Chemical Society 78, Nr. 3 (2013): 445–61. http://dx.doi.org/10.2298/jsc120810155s.

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Beta-lactoglobulin (BLG) is the main whey protein and it is frequently used additive in wide range of food products due to its excellent techno-functional properties, high nutritional value and low cost. It is also considered as acid-resistant drug carrier for delivery of pharmaceutical and nutraceutical agents. However, BLG is the main allergen of milk. A variety of methods have been explored for modification of BLG in attempt to improve its functional properties and to decrease its allergenicity. Due to its compact globular structure BLG is relatively resistant to modifications, especially under mild conditions. BLG can be modified by physical, chemical and enzymatic treatments. Although chemical modifications offer efficient way of alteration of protein structural and functional properties, they are associated with safety concern. In the last decade there is a tendency for application of novel non-thermal physical processing methods, as well as enzymes in order to obtain BLG with desirable properties. The objective of this review is to overview chemical, physical and enzymatic processing techniques utilized to modify BLG and their effects on structure and functional properties of BLG.

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Gromov, Danil, Anna Borisova und Vladimir Bakharev. „Food Allergens and Methods for Producing Hypoallergenic Foods“. Food Processing: Techniques and Technology 51, Nr. 2 (15.06.2021): 232–47. http://dx.doi.org/10.21603/2074-9414-2021-2-232-247.

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Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of food allergens and allergenic proteins of plant and animal origin. It also gives various classifications of food allergens in terms of their stability and ability to maintain antigenic properties after processing, as well as provides methods for allergenicity reduction and hypoallergenic food production. Conclusion. Thermal and enzymatic processing are currently the most popular methods of reducing allergenicity of food raw materials. New approaches are based on enzymatic activity of microorganisms, the chemical modification of allergenic proteins, and the removal of allergenic proteins by binding them into complexes. The combination of enzymatic processing with high hydrostatic pressure or high-intensity ultrasound is the most promising direction in the production of hypoallergenic raw materials. Other promising methods are based on the enzymatic activity of microorganisms, chemical modification of allergenic proteins, and complexation with polyphenols, anthocyanins, etc. The future lies with genetic modification, which, however, still remains too complex, time-consuming, and understudied. Most novel methods need clinical trials to confirm the possibility of their use for commercial hypoallergenic food production.

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FRANCIS, ANISHA, R. N. SHUKLA, KADAM SHAHAJI MUNJAJI und AJAY KUMAR SINGH. „ISOLATION, MODIFICATION AND UTILIZATION OF STARCH FROM GREEN BANANA PEEL AS A FRUIT WASTE“. Asian Journal of Microbiology, Biotechnology & Environmental Sciences 25, Nr. 02 (2023): 355–59. http://dx.doi.org/10.53550/ajmbes.2023.v25i02.028.

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–Green Banana peels obtained from the production of banana chips are still used. Because it is only used as animal feed, it is relatively inexpensive. The pharmaceutical business, as well as a number of food and non-food companies, can all greatly benefit from research into the potential benefits of using banana peel as a source of starch. Starch was extracted from the banana peel using alkaline, sedimentation, centrifugation and enzymatic procedures. Physical, chemical and enzymatic methods were utilized to modify the native starch. Measurements were made of the native and modified starches’ yield and functional characteristics. The centrifugation method produced the highest starch yield, at 22.6% on a dry basis, followed by the enzymatic, alkaline, and sedimentation methods. The ability to bind water is greater than the ability to bind oil. Alkaline has a higher water solubility index, while sedimentation has a lower one. Following the alteration process, the amylose content increased, which reduced the gelling ability. Enzymatic modification decreased the amylose content and increase in water solubility. WBC and OBC increased in physical and chemical modification but decreased in enzymatic method. Banana peel substantial source of starch for the food and pharmaceutical industries.

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Marangoni, A. G., und D. Rousseau. „Chemical and enzymatic modification of butterfat and butterfat-canola oil blends“. Food Research International 31, Nr. 8 (Oktober 1998): 595–99. http://dx.doi.org/10.1016/s0963-9969(99)00033-2.

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Barac, Miroljub, Sladjana Stanojevic, Snezana Jovanovic und Mirjana Pesic. „Soy protein modification: A review“. Acta Periodica Technologica, Nr. 35 (2004): 3–16. http://dx.doi.org/10.2298/apt0435003b.

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Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds.

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Sawada, K., H. Urakawa und M. Ueda. „Modification of Polylactic Acid Fiber with Enzymatic Treatment“. Textile Research Journal 77, Nr. 11 (November 2007): 901–5. http://dx.doi.org/10.1177/0040517507082331.

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Hu, Wenhua, Guolin Zhang, Yu Zhou, Jun Xia, Peng Zhang, Wenjin Xiao, Man Xue, Zhaohui Lu und Shuang Yang. „Recent development of analytical methods for disease-specific protein O-GlcNAcylation“. RSC Advances 13, Nr. 1 (2023): 264–80. http://dx.doi.org/10.1039/d2ra07184c.

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The enzymatic modification of protein serine or threonine residues by N-acetylglucosamine, namely O-GlcNAcylation, is a ubiquitous post-translational modification that frequently occurs in the nucleus and cytoplasm.

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Toprak, Tuba, und Pervin Anis. „The Effect of Enzymatic Modification on the Dyeability of Polyester Fabric with Reactive Dye“. AATCC Journal of Research 7, Nr. 6 (01.11.2020): 41–47. http://dx.doi.org/10.14504/ajr.7.6.6.

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The inert chemical structure of poly(ethylene) terephthalate (PET) prevents its dyeability with reactive dyes. In this study, the reactive dyeability of polyester fabrics after enzymatic surface modification with different lipases and cutinase was investigated. The reason for the hydrophilicity of the fiber after enzymatic treatment was thought to be functional groups produced after this process, but their peak intensities in Fourier transform infrared spectroscopy (FTIR) were low and shaded by other functional groups. Scanning electron microscopy (SEM) showed that the enzymatic treatment did not cause any surface damage. A slight staining (K/S = 0.30) of the PET fabrics with the reactive dye occurred after enzymatic treatments. Moreover, the fastness to washing and rubbing of the reactive dye stained fabrics were good to excellent.

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Aminah, Nanik Siti, Mila Rosyda und Alfinda Novi Kristanti. „Various ester derivatives from esterification reaction of secondary metabolite compounds: a review“. MOJ Ecology & Environmental Sciences 5, Nr. 3 (22.06.2020): 141–51. http://dx.doi.org/10.15406/mojes.2020.05.00187.

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Secondary metabolite compounds have a very diverse structure that is widely used as a source of new drug discovery because they have a variety of bioactivity. But in its development, there are several problems related to these compounds including low bioavailability, low solubility and instability in the metabolic process. Modification of the structure of secondary metabolites is used to answer all these problems. One of the processed was by synthesising the ester derivative compounds through the chemical and enzymatic esterification reaction. Esters derivatives of secondary metabolite compounds can increase the diversity of structures, allow for increased biological activity and even new biological activity of these compounds. This review will discuss various processes of modification of the structure of secondary metabolite compounds through chemical and enzymatic esterification reactions that have been reported from 1994-2019.

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Pedersen, Lene, Karl Kaack, Merete N. Bergsøe und Jens Adler-Nissen. „Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics“. Journal of Food Science 70, Nr. 2 (März 2005): E152—E158. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07089.x.

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Dey, Ashim, und Nandan Sit. „Modification of foxtail millet starch by combining physical, chemical and enzymatic methods“. International Journal of Biological Macromolecules 95 (Februar 2017): 314–20. http://dx.doi.org/10.1016/j.ijbiomac.2016.11.067.

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Shaikh, H. M., M. G. Adsul, D. V. Gokhale und A. J. Varma. „Enhanced enzymatic hydrolysis of cellulose by partial modification of its chemical structure“. Carbohydrate Polymers 86, Nr. 2 (August 2011): 962–68. http://dx.doi.org/10.1016/j.carbpol.2011.05.067.

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Prompiputtanapon, Kewalee, Waraporn Sorndech und Sunanta Tongta. „Surface Modification of Tapioca Starch by Using the Chemical and Enzymatic Method“. Starch - Stärke 72, Nr. 3-4 (10.01.2020): 1900133. http://dx.doi.org/10.1002/star.201900133.

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De Simone, Giovanna, Alessandra di Masi und Paolo Ascenzi. „Serum Albumin: A Multifaced Enzyme“. International Journal of Molecular Sciences 22, Nr. 18 (18.09.2021): 10086. http://dx.doi.org/10.3390/ijms221810086.

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Human serum albumin (HSA) is the most abundant protein in plasma, contributing actively to oncotic pressure maintenance and fluid distribution between body compartments. HSA acts as the main carrier of fatty acids, recognizes metal ions, affects pharmacokinetics of many drugs, provides the metabolic modification of some ligands, renders potential toxins harmless, accounts for most of the anti-oxidant capacity of human plasma, and displays esterase, enolase, glucuronidase, and peroxidase (pseudo)-enzymatic activities. HSA-based catalysis is physiologically relevant, affecting the metabolism of endogenous and exogenous compounds including proteins, lipids, cholesterol, reactive oxygen species (ROS), and drugs. Catalytic properties of HSA are modulated by allosteric effectors, competitive inhibitors, chemical modifications, pathological conditions, and aging. HSA displays anti-oxidant properties and is critical for plasma detoxification from toxic agents and for pro-drugs activation. The enzymatic properties of HSA can be also exploited by chemical industries as a scaffold to produce libraries of catalysts with improved proficiency and stereoselectivity for water decontamination from poisonous agents and environmental contaminants, in the so called “green chemistry” field. Here, an overview of the intrinsic and metal dependent (pseudo-)enzymatic properties of HSA is reported to highlight the roles played by this multifaced protein.

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Espinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar und Cristina Chuck-Hernández. „Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems“. Foods 10, Nr. 1 (08.01.2021): 118. http://dx.doi.org/10.3390/foods10010118.

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

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Espinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar und Cristina Chuck-Hernández. „Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems“. Foods 10, Nr. 1 (08.01.2021): 118. http://dx.doi.org/10.3390/foods10010118.

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

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Fechter, M. H., A. E. Stutz und A. Tauss. „Chemical and Chemo-Enzymatic Approaches to Unnatural Ketoses and Glycosidase Inhibitors with Basic Nitrogen in the Sugar Ring“. Current Organic Chemistry 3, Nr. 3 (Mai 1999): 269–85. http://dx.doi.org/10.2174/1385272803666220202194028.

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Abstract: The intramolecular reductive amination of the carbonyl group in a y- or 8-aminoaldose or -ketose was employed as the first synthetic access to iminoalditols. Over the past thirty years, this approach has remained one of the most important methods for the synthesis of highly functionalized monocyclic as well as bicyclic alkaloidal carbohydrate mimics from sugars. Such compounds have been found to exhibit exciting biological properties. Because aminoaldehydes and aminoketones are key intermediates, preparative approaches to these compounds have been devised based on a variety of chemical as well as enzymatic methods. These include the chemical synthesis as well as the modification of sugars and the enzymatic construction of the carbon backbone from suitably functionalized precursors. Recently, chemical as well as enzymatic isomerization reactions of modified mono- and disaccharides have been identified as viable alternatives to these established strategies.

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Compart, Julia, Aakanksha Singh, Joerg Fettke und Ardha Apriyanto. „Customizing Starch Properties: A Review of Starch Modifications and Their Applications“. Polymers 15, Nr. 16 (21.08.2023): 3491. http://dx.doi.org/10.3390/polym15163491.

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Starch has been a convenient, economically important polymer with substantial applications in the food and processing industry. However, native starches present restricted applications, which hinder their industrial usage. Therefore, modification of starch is carried out to augment the positive characteristics and eliminate the limitations of the native starches. Modifications of starch can result in generating novel polymers with numerous functional and value-added properties that suit the needs of the industry. Here, we summarize the possible starch modifications in planta and outside the plant system (physical, chemical, and enzymatic) and their corresponding applications. In addition, this review will highlight the implications of each starch property adjustment.

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Jiao, Xu, Fei Li, Jing Zhao, Yunlu Wei, Luyao Zhang, Wenjun Yu und Quanhong Li. „The Preparation and Potential Bioactivities of Modified Pectins: A Review“. Foods 12, Nr. 5 (27.02.2023): 1016. http://dx.doi.org/10.3390/foods12051016.

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Pectins are complex polysaccharides that are widely found in plant cells and have a variety of bioactivities. However, the high molecular weights (Mw) and complex structures of natural pectins mean that they are difficult for organisms to absorb and utilize, limiting their beneficial effects. The modification of pectins is considered to be an effective method for improving the structural characteristics and promoting the bioactivities of pectins, and even adding new bioactivities to natural pectins. This article reviews the modification methods, including chemical, physical, and enzymatic methods, for natural pectins from the perspective of their basic information, influencing factors, and product identification. Furthermore, the changes caused by modifications to the bioactivities of pectins are elucidated, including their anti-coagulant, anti-oxidant, anti-tumor, immunomodulatory, anti-inflammatory, hypoglycemic, and anti-bacterial activities and the ability to regulate the intestinal environment. Finally, suggestions and perspectives regarding the development of pectin modification are provided.

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Kazuhito, Tomizawa, und Fan-Yan Wei. „Posttranscriptional modifications in mitochondrial tRNA and its implication in mitochondrial translation and disease“. Journal of Biochemistry 168, Nr. 5 (20.08.2020): 435–44. http://dx.doi.org/10.1093/jb/mvaa098.

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Abstract A fundamental aspect of mitochondria is that they possess DNA and protein translation machinery. Mitochondrial DNA encodes 22 tRNAs that translate mitochondrial mRNAs to 13 polypeptides of respiratory complexes. Various chemical modifications have been identified in mitochondrial tRNAs via complex enzymatic processes. A growing body of evidence has demonstrated that these modifications are essential for translation by regulating tRNA stability, structure and mRNA binding, and can be dynamically regulated by the metabolic environment. Importantly, the hypomodification of mitochondrial tRNA due to pathogenic mutations in mitochondrial tRNA genes or nuclear genes encoding modifying enzymes can result in life-threatening mitochondrial diseases in humans. Thus, the mitochondrial tRNA modification is a fundamental mechanism underlying the tight regulation of mitochondrial translation and is essential for life. In this review, we focus on recent findings on the physiological roles of 5-taurinomethyl modification (herein referred as taurine modification) in mitochondrial tRNAs. We summarize the findings in human patients and animal models with a deficiency of taurine modifications and provide pathogenic links to mitochondrial diseases. We anticipate that this review will help understand the complexity of mitochondrial biology and disease.

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Beaney, Paul D., Quan Gan, Thomas R. A. Magee, Michael Healy und Jaime Lizardi-Mendoza. „Modification of chitin properties for enzymatic deacetylation“. Journal of Chemical Technology & Biotechnology 82, Nr. 2 (2007): 165–73. http://dx.doi.org/10.1002/jctb.1647.

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Evich, Marina, Alexander M. Spring-Connell und Markus W. Germann. „Impact of modified ribose sugars on nucleic acid conformation and function“. Heterocyclic Communications 23, Nr. 3 (27.06.2017): 155–65. http://dx.doi.org/10.1515/hc-2017-0056.

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AbstractThe modification of the ribofuranose in nucleic acids is a widespread method of manipulating the activity of nucleic acids. These alterations, however, impact the local conformation and chemical reactivity of the sugar. Changes in the conformation and dynamics of the sugar moiety alter the local and potentially global structure and plasticity of nucleic acids, which in turn contributes to recognition, binding of ligands and enzymatic activity of proteins. This review article introduces the conformational properties of the (deoxy)ribofuranose ring and then explores sugar modifications and how they impact local and global structure and dynamics in nucleic acids.

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Smith, Edward, Q. Zhang, B. Farrand, V. Kokol und Jin Song Shen. „The Development of a Bio-Scouring Process for Raw Wool Using Protease“. Advanced Materials Research 441 (Januar 2012): 10–15. http://dx.doi.org/10.4028/www.scientific.net/amr.441.10.

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The use of protease in the raw wool scouring process was investigated. Both native protease and an enlarged protease prepared by chemical modification were used. It was demonstrated that enzymatic treatment with protease in the scouring process (bio-scouring) can achieve cleaning of the fibre and modification of the cuticle layer leading to shrink-resistance. A reduction of lipid content was found and led to an improvement in dyeability of the fibre.

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Riaz, Tahreem, Muhammad Waheed Iqbal, Bo Jiang und Jingjing Chen. „A review of the enzymatic, physical, and chemical modification techniques of xanthan gum“. International Journal of Biological Macromolecules 186 (September 2021): 472–89. http://dx.doi.org/10.1016/j.ijbiomac.2021.06.196.

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Kowalska, Malgorzata, Witold Bekas, Dorota Kowalska, Marta Lobacz und Boleslaw Kowalski. „Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil“. American Journal of Food Technology 2, Nr. 6 (15.10.2007): 521–28. http://dx.doi.org/10.3923/ajft.2007.521.528.

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Chudzik, Jerzy, Daiga M. Helmeste und Siu Wa Tang. „Chemical and enzymatic modification of the platelet binding site for two antidepressant drugs“. Drug Development Research 27, Nr. 4 (1992): 403–14. http://dx.doi.org/10.1002/ddr.430270408.

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