Bibliografías temáticas / Enzyme

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Literatura académica sobre el tema "Enzyme"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 21 de diciembre de 2024

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Artículos de revistas sobre el tema "Enzyme"

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Nixon, Andrew E., Marc Ostermeier y Stephen J. Benkovic. "Hybrid enzymes: manipulating enzyme design". Trends in Biotechnology 16, n.º 6 (junio de 1998): 258–64. http://dx.doi.org/10.1016/s0167-7799(98)01204-9.

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Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym". Journal of Food and Agricultural Product 2, n.º 2 (14 de septiembre de 2022): 57. http://dx.doi.org/10.32585/jfap.v2i2.2708.

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Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emulsifier has potentially negative effect to health such as intestinal inflammation, obesity, metabolic syndrome and glucose resistance based on several research. Food enzyme can be alternative to replace chemical emulsifier and potentially source of clean label bakery product. Therefore, sustainable study was needed to find role single enzym as food additive and processing aid in bakery product application.Scope and approach: This review explain about the role single enzyme application in bakery product which discuss under three main headings include (i) enzyme as food additive and processing aid, ii) Characteristic enzyme to improve bakery product processing (dough mixing, fermentation, baking), sensories properties and appearance iii) Enzyme mechanism and application to enhance bakery product quality. Optimization of the role and function of enzymes can be conduct by enzyme quality validation through baking tests including formulation development, process parameters (dough rheology, handling machine and baking parameter), product appearance and sensory characteristics.Key findings and conclusion: Food enzymes play a role in enzymatic modifications as biodegradable proteins which not affected to nutritional value baked goods. Enzyme technology is a clean process with low energy consumption, low waste production, safe and less toxic working environment. Therefore, enzyme has potential to fulfill clean label trends and encourage researchers and developers in food industry to explore potential use of food enzymes in bakery products. Enzymes which usually used in bakery come from hydrolase class (amylase, protease, hemicellulase, lipase, xylanase and asparaginase), oxidoreductase class (lipoxygenase and glucose oxidase) and transferase class (transglutaminase). Application enzymes in bakery processs have their respective roles according to enzymes specific characteristics. Enzymes has the main role such as improve rheological and functional properties of dough according to baked goods type, enhance quality and characteristics baked goods including volume, crumb texture, color, taste and extend shelf life (antistaling). Sustainable research and development was needed to optimize the role of enzyme in baked goods by several approach such as (i) incorporation enzymes with other ingredients in the food matrix, (ii) parameters which affect to the work of enzymes in food systems (iii) potential of enzyme combinations to improve baked goods quality and (iv) understanding of usage regulation enzymes as food additives and food processing. Keyword: enzyme, clean label, food additive, processing aid, bakery product
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March, John B. y Jason Clark. "Enzymes by post—restriction enzyme stability". Nature Biotechnology 18, n.º 3 (marzo de 2000): 243. http://dx.doi.org/10.1038/73590.

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Städler, Brigitte y Alexander N. Zelikin. "Enzyme prodrug therapies and therapeutic enzymes". Advanced Drug Delivery Reviews 118 (septiembre de 2017): 1. http://dx.doi.org/10.1016/j.addr.2017.10.006.

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Jovov, B., N. K. Wills, P. J. Donaldson y S. A. Lewis. "Vectorial secretion of a kallikrein-like enzyme by cultured renal cells. I. General properties". American Journal of Physiology-Cell Physiology 259, n.º 6 (1 de diciembre de 1990): C869—C882. http://dx.doi.org/10.1152/ajpcell.1990.259.6.c869.

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Urinary kallikreins are proteolytic enzymes known to be secreted by distal nephron tubules. In this study, we demonstrate (using the chromogenic tripeptide substrate S 2266) that the renal cell line A6 from Xenopus laevis secretes a kallikrein-like enzyme. Secretion is present only when the cells are grown on filters, and enzyme is secreted only into the apical membrane bathing solution. Enzyme secretion consists of two components, one soybean trypsin inhibitor (SBTI) sensitive (SSBTI) and the other insensitive to SBTI (ISBTI). Both enzymes were inhibited by aprotinin, a kallikrein-like enzyme inhibitor. Using a bioassay, only the ISBTI enzyme produced a hypotensive effect on blood pressure and is thus a kallikrein-like enzyme. The apical membrane of cells grown on filters contains both enzyme species, whereas the basolateral membrane contains only the ISBTI (kallikrein-like) enzyme. Both enzymes were present in the apical membrane of cells grown on plastic. Initiation of enzyme secretion occurred after the cells formed electrically tight monolayers and the increase in membrane activity always preceded enzyme secretion. Using an irreversible inhibitor of the apical membrane-bound enzymes, the turnover rate for the SSBTI and ISBTI enzymes (cells on filters) was 3 and 7 h, respectively. Because the recovery of enzyme secretion was proportional to the recovery of membrane-bound enzyme activities, this suggests that enzyme secretion is due to the release of membrane-bound enzyme.
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Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes". Journal of Food and Agricultural Product 2, n.º 2 (16 de diciembre de 2022): 82. http://dx.doi.org/10.32585/jfap.v2i2.2709.

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Background: Food enzyme is important ingredient for bakery industry to improve production process, functional properties and characteristic bakery product. Food enzym can be applied as single or combination enzym based on purpose which is need on processing. Based on several literatures, application combination enzymes more effective than single enzym, due to synergism effect between enzym which combine. Combination enzymes can be mixed from same or different class of enzym, it is depended on selected specification and characteristic enzym. Application of combination enzymes commonly act as processing aid which added in flour while mixing process. Therefore, it is important to understand work mechanism of combination enzym in processing stage especially mixing, fermentation and baking. Sinergysm in combination enzym can be enhance using optimization method to improve quality of processing and bakery product. Response Surface Methode (RSM) with Central Composite Design (CCD) as a design experiment is the most effective and efficient method which commonly applied for modelling and optimization in food processing. This method helps to make informed decision on a process with the objective of improving efficiency and minimizing cost while maintaining quality.Scope and approach: This review explain about the role combination enzyme application in bakery product which discuss under four main headings include (i) Application of combination enzymes in bakery product ii) Mechanism combination enzymes to enhance bakery product quality include processing (mixing, fermentation and baking) and sensory properties (texture, taste, colour and appearance) iii) Optimization of combination enzym in bakery product using Respond Surface Method (RSM) iv) Regulation food enzym usage in United State, Europian Union and Indonesia. Evaluation mechanism, application and optimization of combination enzymes can be used as a base for sustainable development bakery product which is safe for consume and accordance to food regulation. The differences regulation between country can be considerate when supply and distribution chain of industrial and retail food companies stretch around the globe.Key findings and conclusion: The combination of enzymes provides a synergistic effect depending on the type and mechanism enzymes which is affected each other. Type and mechanism enzymes can be affected with process parameter and ingredient which is a part of food matrix while processing runs. Therefore, the suitability between process parameters, ingredient, specifications and characteristics enzyme are needed to gives significant results for optimization of enzyme combinations in bakery production. Understanding the role of enzymes as a part of food system is important as a basic knowledge in selection of enzymes to be combined. This helps researchers and developers to optimize the combination of enzymes by taking into account conditions of the process stages in bakery production. RSM with CCD as design experiments is the most efficient method because its only requires a small amount runs. CCD uses the build-up principle to build a quadratic model using the information gathered from the 2n factorial design. If the linear model of the 2n factorial is not significant, it is possible to design another trial based on the CCD principle to improve the model. Model improvement using build-up principle is suitable with the food industry needed, which requires fast, precise and accurate validation and verification in making decisions in terms of product development and production process.Keyword: Combination enzymes, RSM (Response Surface Method), CCD (Central Composite Design), regulation, mechanism, application.
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Mao, Shucan, Jiawen Jiang, Ke Xiong, Yiqiang Chen, Yuyang Yao, Linchang Liu, Hanbing Liu y Xiang Li. "Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry". Foods 13, n.º 23 (28 de noviembre de 2024): 3846. http://dx.doi.org/10.3390/foods13233846.

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This review summarizes the latest progress in enzyme preparation, including enzyme design and modification technology, exploration of new enzyme sources, and application of enzyme preparation in food processing, detection, and preservation. The directed evolution technology improved the stability and catalytic efficiency of enzymes, while enzyme immobilization technology enhanced reusability and industrial applicability. Extremozymes and biomimetic enzymes exhibit excellent performance under harsh conditions. In food processing, enzyme preparation can improve food quality and flavor. In food detection, enzymes combined with immune detection and biosensors realize rapid detection of allergens, pollutants, and pesticide residues. In food preservation, enzymes enhance food quality by extending shelf life and inhibiting microbial growth. In the future, enzyme engineering will be combined with computer-aided design, artificial intelligence, and new material technology to promote intelligent enzyme design and multifunctional enzyme preparation development and help the technological upgrading and sustainable development of the food industry and green chemistry.
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Siregar, Benedicta Lamria, Rexi Sebastian Siallagan, Suwarnita Butar Butar, Bambang Mahmudi y Elisabeth Sri Pujiastuti. "The Nutrient Content of Eco-enzymes from Mixture of Various Fruit Peels". Agro Bali : Agricultural Journal 7, n.º 2 (31 de julio de 2024): 475–87. http://dx.doi.org/10.37637/ab.v7i2.1646.

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Today, many institutions and individuals are paying attention to the development of technologies used in sustainable agriculture. One of the technologies is eco-enzyme that can be used as organic fertilizer. Several researchers have studied the use of eco-enzymes in agriculture, but studies on the nutrient content of eco-enzymes are still very limited. This research was conducted to investigate the nutrient content of two eco-enzyme preparations. The eco-enzymes were produced through the fermentation process of water, fruit peels, and molasses with a weight ratio of 10 : 3 : 1. Fruit peels used for Eco-enzyme A were banana, melon, watermelon, orange, and pineapple peels, while for Eco-enzyme B were banana, mango, watermelon, orange, and pineapple peels. The fermentation period for Eco-enzyme A was seven months, while for Eco-enzyme B was eight months. The results of the analysis showed that the two eco-enzymes contained various nutrients, both macro (C, N, P, K, Mg, Ca) and micro (Mn, Zn, B, Fe, Cu) ones, that were consistently higher in Eco-enzyme A. Both eco-enzymes were acidic, where the pH of Eco-enzyme A and B were 3.95 and 3.50, respectively. The data obtained were expected to be a basic reference for further research on eco-enzymes.
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R, Kumaravelrajan, Swetha M y Suba V. "Characterization of Immobilized β-Amylase Enzyme Isolated from Sweet Potato and prepared by Entrapment Method". International Journal of Pharmaceutical Sciences and Nanotechnology(IJPSN) 15, n.º 6 (16 de diciembre de 2022): 6196–203. http://dx.doi.org/10.37285/ijpsn.2022.15.6.2.

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Aim: This study attempted to isolate β-amylase from sweet potato and enzyme immobilized by encapsulation method, and characterized with various parameters. Methods: The enzyme β-amylase was isolated with phosphate-buffered saline and purified by centrifugation with ammonium sulfate. The purified enzyme was immobilized on chitosan (0.25 g) and sodium alginate (0.25 g) polymers by entrapment method in the presence of calcium chloride (0.5 M). The immobilized enzyme was characterized by a starch hydrolysis test, the optimal pH and temperature were studied and the stability of the immobilized enzyme was also determined. SEM analysis was performed and Vm and Km were also found. Results: The starch hydrolysis test showed positive results on the starch agar plates for immobilized enzymes. The thermal inactivation showed a severe loss in the activity of the free enzymes (49.3 %) while the temperature profile of the immobilized enzymes was much broader (84.55 %) at higher temperatures (80° C). The optimal pH and stability indicated that the immobilized enzyme has higher stability in the pH range of 5-8. The Km and Vmax value of free and immobilized enzyme was 7.67 mmol, 21.15 µmol (R2 0.8880), and 4.72 mmol,16.79 µmol (R2 0.8446) respectively. The storage of free and immobilized enzymes for one month showed that 83.5 % and 40 % of free enzymes and 11.6 % and 8.6 % of immobilized enzymes lost activity at 25° C and 4° C, respectively. SEM analysis shows the smooth, porous surface. Conclusion: Immobilized enzymes (natural polymers) exhibit higher thermal stability the optimal pH and stability indicate immobilized enzyme has higher stability in the pH range of 5-8, and achieves a relative activity of 69.7 %. After 6 uses, the reuse efficiency of the immobilized enzyme decreased from 99.8 % to 52.3 %. The storage of the immobilized enzyme showed much higher stability than the found-free enzyme.
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Vovk, H. y T. Nosenko. "Influence of enzymatic treatment parameters on the press pumkin oil yeild and its properties". Scientific Works of National University of Food Technologies 29, n.º 1 (febrero de 2023): 108–18. http://dx.doi.org/10.24263/2225-2924-2023-29-1-10.

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The influence of parameters of pumpkin seeds pretreatment with enzyme preparations of proteolytic and cellulolytic activity on the yield of press oil, its composition and quality parameters were studied in this work. The enzyme preparation PENICILOPEPSIN (Enzym Biotech, Ukraine) with proteolytic activity and CELLULAD (Enzym Biotech, Ukraine) with cellulolytic, hemicellulase and xylanase activity were used for pretreatment. Enzymatic treatment of seeds was carried out with a mixture of these preparations at a ratio of 7:3 for 2 h at a pH 5.2 and 48—54°C. The following parameters of enzymatic pretreatment were studied: the amount of the enzyme mixture, which varied from 0.3% to 2.4% of the weight of the seeds and the amount of moisture added together with the enzymes — from 15% to 50%. It was established that the rational parameters of the enzymatic treatment of pumpkin seeds are the mass of the enzyme mixture of 0.6% and the amount of moisture added with enzymes — 35% of the seed mass. Under such technological parameters, the yield of press pumpkin oil was 65.6%, which is almost 6% higher than in the control sample. The acid and anisidine value of the control oil sample and the oil extracted after the enzymatic treatment of the seeds did not differ significantly. However, the content of peroxide compounds in the oil extracted after enzymatic treatment of seeds was lower. The total antioxidant activity of the oil, determined by the reaction of the 2,2-diphenyl-1- picrylhydrazyl radicals quenching within 30 min, was higher in the oil samples after seed pretreatment at the maximum tested moisture (50%). The obtained results indicate that the enzymatic pretreatment of pumpkin seeds with proteolytic and cellulolytic enzyme preparations is a promising method of oil yield increasing.
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Tesis sobre el tema "Enzyme"

1

Ekici, Ozlem Dogan. "Design, synthesis, and evaluation of novel irreversible inhibitors for caspases". Diss., Georgia Institute of Technology, 2003. http://hdl.handle.net/1853/5333.

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Finnigan, William John Andrew. "The exploitation of thermophiles and their enzymes for the construction of multistep enzyme reactions from characterised enzyme parts". Thesis, University of Exeter, 2016. http://hdl.handle.net/10871/27323.

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Biocatalysis is a field rapidly expanding to meet a demand for green and sustainable chemical processes. As the use of enzymes for synthetic chemistry becomes more common, the construction of multistep enzyme reactions is likely to become more prominent providing excellent cost and productivity benefits. However, the design and optimisation of multistep reactions can be challenging. An enzyme toolbox of well-characterised enzyme parts is critical for the design of novel multistep reactions. Furthermore, while whole-cell biocatalysis offers an excellent platform for multistep reactions, we are limited to the use of mesophilic host organisms such as Escherichia coli. The development of a thermophilic host organism would offer a powerful tool allowing whole-cell biocatalysis at elevated temperatures. This study aimed to investigate the construction of a multistep enzyme reaction from well-characterised enzyme parts, consisting of an esterase, a carboxylic acid reductase and an alcohol dehydrogenase. A novel thermostable esterase Af-Est2 was characterised both biochemically and structurally. The enzyme shows exceptional stability making it attractive for industrial biocatalysis, and features what is likely a structural or regulatory CoA molecule tightly bound near the active site. Five carboxylic acid reductases (CARs) taken from across the known CAR family were thoroughly characterised. Kinetic analysis of these enzymes with various substrates shows they have a broad but similar substrate specificity and that electron rich acids are favoured. The characterisation of these CARs seeks to provide specifications for their use as a biocatalyst. The use of isolated enzymes was investigated as an alternative to whole-cell biocatalysis for the multistep reaction. Additional enzymes for the regeneration of cofactors and removal of by-products were included, resulting in a seven enzyme reaction. Using characterised enzyme parts, a mechanistic mathematical model was constructed to aid in the understanding and optimisation of the reaction, demonstrating the power of this approach. Thermus thermophilus was identified as a promising candidate for use as a thermophilic host organism for whole-cell biocatalysis. Synthetic biology parts including a BioBricks vector, custom ribosome binding sites and characterised promoters were developed for this purpose. The expression of enzymes to complete the multistep enzyme reaction in T. thermophilus was successful, but native T. thermophilus enzymes prevented the biotransformation from being completed. In summary, this work makes a number of contributions to the enzyme toolbox of well-characterised enzymes, and investigates their combination into a multistep enzyme reaction both in vitro and in vivo using a novel thermophilic host organism.
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Müller, Roger. "Artificial enzymes: from catalytic antibodies toward de novo enzyme design /". Zürich : ETH, 2008. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17897.

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Reichstädter, Marek. "Imobilizace vybraných glykanohydroláz". Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217152.

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The theoretical part of this thesis deals with cellulolytic enzymes, their microbial producers, the possibilities of using such enzymes in the industry and how can be enzymes - not only cellulolytic - immobilized. Experimental part examines the preparations created by immobilizing various amounts of the commercially used cellulolytic complex Cellulast 1.5L onto various synthetic carriers made of polyethylene terephthalate - commercially used Sorsilen, PET carrier and glutaraldehyde-treated PET carrier. Enzyme activity of these preparations was determined by Somogyi - Nelson method by spectrophotometry. For the highest activity immobilized preparation was determined the temperature- and the pH-optimum. The difference in effects change between the free and immobilized enzyme by measuring viscosity decrease of the substrate depending on the degradation of glycosidic bonds was also studied.
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Ekici, Özlem Doğan. "Design, synthesis, and evaluation of novel irreversible inhibitors for caspases". Available online, Georgia Institute of Technology, 2004:, 2003. http://etd.gatech.edu/theses/available/etd-04062004-164633/unrestricted/ekici%5Fozlem%5Fd%5F200312%5Fphd.pdf.

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Obrecht, Lorenz. "Artificial metalloenzymes in catalysis". Thesis, University of St Andrews, 2015. http://hdl.handle.net/10023/7248.

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This thesis describes the synthesis, characterisation and application of artificial metalloenzymes as catalysts. The focus was on two mutants of SCP-2L (SCP-2L A100C and SCP-2L V83C) both of which possess a hydrophobic tunnel in which apolar substrates can accumulate. The crystal structure of SCP-2L A100C was determined and discussed with a special emphasis on its hydrophobic tunnel. The SCP-2L mutants were covalently modified at their unique cysteine with two different N-ligands (phenanthroline or dipicolylamine based) or three different phosphine ligands (all based on triphenylphosphine) in order to increase their binding capabilities towards metals. The metal binding capabilities of these artificial proteins towards different transition metals was determined. Phenanthroline modified SCP-2L was found to be a promising scaffold for Pd(II)-, Cu(II)-, Ni(II)- and Co(II)-enzymes while dipicolylamine-modified SCP-2L was found to be a promising scaffold for Pd(II)-enzymes. The rhodium binding capacity of two additional phosphine modified protein scaffolds was also investigated. Promising scaffolds for Rh(I)- and Ir(I)-enzymes were identified. Rh-enzymes of the phosphine modified proteins were tested in the aqueous-organic biphasic hydroformylation of linear long chain 1-alkenes and compared to the Rh/TPPTS reference system. Some Rh-enzymes were found to be several orders of magnitude more active than the model system while yielding comparable selectivities. The reason for this remarkable reactivity increase could not be fully elucidated but several potential modes of action could be excluded. Cu-, Co-, and Ni-enzymes of N-ligand modified SCP-2L A100C were tested in the asymmetric Diels-Alder reaction between cyclopentadiene and trans-azachalcone. A promising 29% ee for the exo-product was found for the phenanthroline modified protein in the presence of nickel. Further improvement of these catalyst systems by chemical means (e.g. optimisation of ligand structure) and bio-molecular tools (e.g. optimisation of protein environment) can lead to even more active and (enantio)selective catalysts in the future.
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Bodhe, A. M. "Enzyme inhibitors". Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 1988. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/3302.

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Qian, Yuhui. "Study of Basic Wood Decay Mechanisms and Their Biotechnological Applications". Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/QianY2008.pdf.

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Zhao, Xueyan. "Nanoscale biocatalysts for bioelectrochemical applications". Akron, OH : University of Akron, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=akron1164149161.

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Thesis (M.S.)--University of Akron, Dept. of Chemical Engineering, 2006.
"December, 2006." Title from electronic thesis title page (viewed 06/27/2007) Advisor, Ping Wang; Committee members, Lu-Kwang Ju, Steven S. C. Chuang; Department Chair, Lu-Kwang Ju; Dean of the College, George K. Haritos; Dean of the Graduate School, George R. Newkome. Includes bibliographical references.
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Moore, Robert Goodwin Douglas C. "Towards the understanding of complex biochemical systems the significance of global protein structure and thorough parametric analysis /". Auburn, Ala, 2009. http://hdl.handle.net/10415/1766.

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Libros sobre el tema "Enzyme"

1

Kirby, Anthony J. From enzyme models to model enzymes. Cambridge: Royal Society of Chemistry, 2009.

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Cornish-Bowden, Athel. Enzyme kinetics. Oxford: IRL Press, 1988.

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Howell, Edward. Enzyme nutrition: The food enzyme concept. Wayne, N.J: Avery, 1985.

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Howell, Edward. Enzyme nutrition: The food enzyme concept. Wayne, N.J: Avery Pub. Group, 1985.

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Maynard, Murray, ed. Enzyme nutrition: The food enzyme concept. Wayne, N.J: Avery Pub. Group, 1985.

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Boon, Chock P., International Union of Biochemistry. Interest Group on Kinetics and Mechanisms of Enzymes and Metabolic Networks., Zhongguo ke xue yuan y International Symposium on the Dynamics of Soluble and Immobilized Enzyme Systems (1986 : Beijing, China), eds. Enzyme dynamics and regulation. New York: Springer-Verlag, 1988.

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Kuby, Stephen Allen. Enzyme catalysis, kinetics, and substrate binding. Boca Raton: CRC Press, 1991.

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Hirs, C. H. W. 1923- y Timasheff Serge N, eds. Enzyme structure. Orlando: Academic Press, 1986.

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Magnani, Francesca, Chiara Marabelli y Francesca Paradisi, eds. Enzyme Engineering. New York, NY: Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-1826-4.

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Schomburg, Dietmar y Margit Salzmann. Enzyme Handbook. Berlin, Heidelberg: Springer Berlin Heidelberg, 1991. http://dx.doi.org/10.1007/978-3-642-76729-6.

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Capítulos de libros sobre el tema "Enzyme"

1

Ceballos, Ruben Michael. "Engineered enzymes and enzyme systems". En Bioethanol and Natural Resources, 93–115. Boca Raton : CRC Press, [2017]: CRC Press, 2017. http://dx.doi.org/10.1201/9781315154299-4.

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Hopp, Vollrath. "Enzyme – Biokatalysatoren [E. enzymes – biocatalyts]". En Chemische Kreisläufe in der Natur, 535–66. Berlin, Heidelberg: Springer Berlin Heidelberg, 2018. http://dx.doi.org/10.1007/978-3-662-55860-7_18.

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Breslow, Ronald. "Artificial Enzymes and Enzyme Models". En Advances in Enzymology - and Related Areas of Molecular Biology, 1–60. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2006. http://dx.doi.org/10.1002/9780470123041.ch1.

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Christen, Philipp, Rolf Jaussi y Roger Benoit. "Enzyme". En Biochemie und Molekularbiologie, 43–59. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-46430-4_4.

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Rey, Jose A. "Enzyme". En Encyclopedia of Clinical Neuropsychology, 959–60. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-79948-3_1737.

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Nahler, Gerhard. "enzyme". En Dictionary of Pharmaceutical Medicine, 66. Vienna: Springer Vienna, 2009. http://dx.doi.org/10.1007/978-3-211-89836-9_494.

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Rey, Jose A. "Enzyme". En Encyclopedia of Clinical Neuropsychology, 1–2. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56782-2_1737-2.

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Rey, Jose A. "Enzyme". En Encyclopedia of Clinical Neuropsychology, 1313. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-57111-9_1737.

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Löffler, Georg. "Enzyme". En Springer-Lehrbuch, 59–85. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-05983-8_4.

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Löffler, Georg. "Enzyme". En Springer-Lehrbuch, 59–88. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05984-5_4.

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Actas de conferencias sobre el tema "Enzyme"

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Marica (Sopirla), Denisa, Maria Lidia Iancu y Ovidiu Tita. "THE INFLUENCE OF APPLE VARIETIES AND THE ENZYMES ROHAPECT PTE-100 AND PECTINASE ON THE OBTAINING OF APPLE JUICES". En SGEM International Multidisciplinary Scientific GeoConference 24, 207–14. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.31.

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This thesis studies the impact of the addition of two types of enzymes: Rohapect PTE-100 and Pectinase to 6 varieties of apple, grown in the Valea Dambovi?ei area in order to improve the quality of apple juice. The 6 apple varieties used are: Sirus, Florina, Red Topaz, Golden, Starkrimson and Rozela. Thanks to the new varieties planted, and the use of modern technology, the production of apples has increased, and the apples are used fresh or processed in the form of natural juice as such or mixed with other fruits. The orchard area under analysis has 12,500 m2, of which 8,500 m2 are planted with 900 apple trees in an intensive system and 4,000 m2 with 1,200 apple trees in a super-intensive system. Physic-chemical and sensory analyzes were applied to each apple variety to identify their quality. The quality parameters such as vitamin C, acidity, anthocyanin content, enzyme activity, pH, and turbidity, were compared for the apple juices obtained with the addition of Rohapect PTE-100 enzyme, Rohapect PTE-100, and Pectinase enzymes and without enzymes. This research provides the possibility of choosing suitable apple varieties and a database on the addition of Rohapect PTE-100 and Rohapect PTE-100 with Pectinase to the production of apple juices. Enzymes increase the juice yield when pressed, improve the clarification of clear juices and the stability of juices with pulp, and favor the extraction of color pigments and aromas. They help to reduce the amount of insoluble pectin, but enzyme concoctions are sensitive to variations in pH and temperature. Under these conditions, the yield of polyphenols increases in the obtained juices. Polyphenols have an antioxidant, anti-inflammatory, antibacterial, anti-tumor, and anti-atherogenic role. Following the research, a higher yield resulted for the juice obtained with the addition of enzymes. The highest amount of vitamin C was identified in the juice obtained from the Starkrimson apples variety with the addition of Rohapect PTE-100 and Pectinase. A high turbidity was observed in the Rozela variety, but with the addition of Rohapect PTE-100 and Pectinase it decreased.
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Liamwirat, Chalothorn, Supapon Cheevadthanarak, Asawin Meechai y Sakarindr Bhumiratana. "Enzyme Relational Network Reveals Target Enzymes within Metabolic Submodules". En 2009 Ninth IEEE International Conference on Bioinformatics and BioEngineering (BIBE). IEEE, 2009. http://dx.doi.org/10.1109/bibe.2009.32.

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Kabir, Md Fauzul y Lu-Kwang Ju. "Temperature effects on enzyme stability for carbohydrate hydrolysis of soy materials". En 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/srjx5896.

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Carbohydrate makes up one-third of the soybean mass. The oligo-/poly-meric carbohydrate lowers the value of soy protein products. Carbohydrate-rich byproducts like soy molasses are undervalued without large-volume applications. It is highly desirable to selectively remove carbohydrate and convert it to monosaccharides, as good fermentation feedstock for making biofuels and bioproducts. Enzymatic hydrolysis is an environment-friendly method to accomplish these, but it requires a complex mixture of enzymes including at least a-galactosidase, sucrase, pectinase, cellulase, and xylanase. Further, while the hydrolysis benefits from being done at elevated temperatures for faster reaction rates, the high temperatures pose challenges to the stability of enzymes. Here we investigated the short-term and long-term effects of high temperatures on these enzymes, to determine their optimum temperatures. For the short-term effects, enzyme broths produced from Aspergillus niger fermentations were analyzed at different temperatures for individual enzyme activities (a-galactosidase, sucrase, ...). The enzyme-assisted Arrhenius model developed by DeLong et al., which considered the temperature effects on enzyme conformation, was used to fit the temperature-dependent activity and determine its short-term optimum temperature. For long-term stability effects, enzyme broths were incubated at multiple temperatures for up to 72 h, and samples were taken at different times and analyzed to follow the activity changes. Regression with kinetic degradation models using the time-dependent activity changes gave the best-fit degradation constant for each enzyme at each temperature. Fitting these constants with the Arrhenius law gave a model that incorporated both effects of temperature and time on enzyme activity. As an application example, we also evaluated the performance of soybean molasses hydrolysis at the selected optimum temperature where the reaction rate was fast enough while denaturation of a-galactosidase, the key enzyme for stachyose and raffinose hydrolysis, was not too fast. Detailed results and discussion will be presented.
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HUSSAIN, Zainab Khidhair y Bushra Rashid Ibrahim. "COMPARISON BETWEEN CARDIAC ENZYMES IN PATIENTS WITH HYPOTHYROIDISM AND HYPERTHYROIDISM". En III.International Scientific Congress of Pure,Appliedand Technological Sciences. Rimar Academy, 2021. http://dx.doi.org/10.47832/minarcongress3-2.

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Thyroid hormones modify each cardiovascular system component, it's essential for the function and development off the cardiac system. Thyroid hormones and the cardiac enzyme were measured in (120) Iraqi women aged (20-65) years in three groups: patients with hypothyroidism, hyperthyroidism, and control. Thyroid hormones (TSH, T3, and T4) were measure by ELISA by using a procedure of TOSOH,CHINA, also, cardiac enzymes were determined by biochemical assay of Biosystem company, Barcelona. The results showed the level of CK enzyme increasing non significantly (53.61) between groups in hyperthyroidism (G1), hypothyroidism(G2) and was (151.40 ±8.86uk) and (127.80 ±21.82uk) respectively compared with control was (G3) (100.60 ±18.80 uk),also the level of Troponin- I enzyme increasing non significantly (213.42) between groups was in(G1) (430.20 ±53.38) (Pg/UL), (G2) was (369.20 ±75.75) (Pg/UL) and (G3) (275.60 ±76.18).In comparison the study showed decreasing non significantly in cardiac enzymes as AST and ALT. It concluded that non-significant effect of thyroid hormones on the level of cardiac enzyme in both patients with hypothyroidism and hyperthyroidism. Key words: Hyperthyroidism, Cardiac Enzyme, Hypothyroidism, Hormones, Troponin I.
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Oussoltsev, Dmitri, Brian Ward y Robert Tjon-Joe-Pin. "Enzymes Breakers for Guar and Derivatized Guar Fluid Systems in High Pressure High Temperature Formations". En International Petroleum Technology Conference. IPTC, 2022. http://dx.doi.org/10.2523/iptc-22513-ms.

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Abstract Latest biotechnological developments have provided for enzymes technologies specifically for neutral to high pH crosslinked fluid systems designed for HPHT (High Temperature High Pressure) formations. The following paper content describes a temperature activated High Temperature (HT) enzyme breaker system successfully tested for guar and guar derivative stimulation fluids at 130° to 315° F temperature and 5-12 pH ranges. The enzyme HT breaker demonstrated significant improvements in proppant pack retained conductivity in multiple laboratory tests and confirmed by the results of case studies in HPHT wells. Industry standard tests were conducted in 3 different independent laboratories in North America and the Middle East. The overall goal was to evaluate and compare the effectiveness of standard oxidizers vs the newly developed HT Enzyme systems in reducing polymeric damage in the proppant pack. Conductivity damage is created by unbroken gel residue in the proppant pack and the dynamically formed filtercake on formation faces. The Retained Conductivity test temperatures ranged from 180-315°F. This study covers the impact on stimulation fluid viscosity and time for degradation at different temperatures. The laboratories tests demonstrated significant improvement, in the range of 83-98%, for retained conductivity in natural sand and ISP (Intermediate Strength Proppant) proppant packs when using the newly developed HT enzyme breakers. The optimum level of pH and breaker concentration were identified for rapid viscosity degradation – polymer fluid breaking. An engineering guideline was developed for HT enzyme breaker system utilization for HPHT formations. Virtually for all tests "broken" fluid viscosity was consistently less than viscosity for linear polymer system, and normally was in the range of the smallest measurable value for industry standard HPHT rheometers. The HT enzyme breaker system confirmed efficiency for high pH borate-crosslinked polymer systems designed for HPHT wells. Enzymes have been used for over 50 years as breakers. However, due to fact that these proteins are considered to be pH and temperature sensitive, utilization of enzymes breakers was limited. This new HT enzyme breaker system increases the application range for proppant fracturing in HPHT formations.
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Iltchenko, Nikita, Jesse Beam y Ying Zha. "Applications and benefits of phospholipase A enzymes in seed oil processing". En 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rrjs3474.

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Current market conditions have further driven focus on efficiency for oilseed producers. Phospholipases use for enzymatic degumming and refining has, therefore, become more attractive than ever. Since its introduction a decade ago, enzyme assisted seed oil processing has been demonstrated at many plants around the globe for its benefit on yield increase. With the learnings gained from the field, enzyme producers have brought out new generations of products to improve performance, as well as meeting new requirements of the oil plants, such as lower chemical usage, less byproducts and higher ease of use. We would like to demonstrate the applications and benefits of two new phospholipase A enzymes, being Phospholipase A1 (Purifine® PLA1) and Phospholipase A2 (Purifine® LM), which offers these new benefits to producers, crushing and refining. Often the biggest hurdle encountered in implementing enzyme technology is capital expenditure. DSM has worked to develop options for nearly all plants to ensure benefits from enzymatic degumming can be appreciated across the industry. The applications of these enzymes, including efforts needed to make plant changes to accommodate enzyme usage, are demonstrated herein.
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Claussen, Jonathan C., Scott A. Walper, Kimihiro Susumu, Mario G. Ancona y Igor L. Medintz. "Monitoring enzyme kinetic behavior of enzyme-quantum dot bioconjugates". En SPIE Sensing Technology + Applications, editado por Brian M. Cullum y Eric S. McLamore. SPIE, 2014. http://dx.doi.org/10.1117/12.2050791.

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Bersani, Alberto Maria, Guido Dell’Acqua, Theodore E. Simos, George Psihoyios y Ch Tsitouras. "Asymptotic Expansion in Enzyme Reactions with High Enzyme Concentrations". En ICNAAM 2010: International Conference of Numerical Analysis and Applied Mathematics 2010. AIP, 2010. http://dx.doi.org/10.1063/1.3498581.

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Grebennikova, Olga, Aloeksandrina Sulman y Valentina Matveeva. "SYNTHESIS OF MAGNETICALLY SEPARATED BIOCATALYTIC SYSTEMS". En 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/6.1/s25.16.

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The use of magnetic nanoparticles in biocatalysis, due to their unique properties, such as controlled particle size, large surface area, and ease of separating them and the reaction mixture by applying an external magnetic field, makes it possible to reuse enzymes immobilized on magnetic nanoparticles for catalytic processes. In this work, horseradish root peroxidase was immobilized on Fe3O4 magnetic nanoparticles. The carrier surface was modified and activated before enzyme immobilization using 3- aminopropyltriethoxysilane and glutaraldehyde. Testing of biocatalytic systems was carried out in the oxidation reaction of 2,2'-azino-bis-(3-ethylbenzthiozolin-6-sulfonic acid) diammonium salt with hydrogen peroxide. The immobilized enzyme showed high efficiency and stability compared to the native enzyme. Also, in the work, the joint immobilization of peroxidase and glucose oxidase on magnetically attached carriers was studied. Enzymes were immobilized on Fe3O4 magnetic nanoparticles and SiO2. Optimal conditions (temperature, pH) were selected for all biocatalytic systems.
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Lee, Hyeseung, Dean Ho, Benjamin Chu, Karen Kuo y Carlo Montemagno. "Reconstituting Membrane Proteins Into Artificial Membranes and Detection of Their Activities". En ASME 2004 3rd Integrated Nanosystems Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/nano2004-46016.

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We have successfully purified BR from purple membrane of Halobacterium Salinarium and Cox from the genetically engineered plasmid inserted in Rhodobacter Sphaeroides. The activities of the purified enzymes have shown in lipid vesicles as well as in polymer vesicles and planar membranes. Phosphatidylcholine derived lipid vesicles created the most nature like environment for the enzymes. Triblock copolymer membrane was the alternative choice for membrane protein reconstitution since polymers are more durable, ideal for industrial applications and support enzyme activities better. We also demonstrated the backward function of Cox in vitro by changing proton concentration in the surrounding medium. Langmuir-Blodgett method was used to reconstitute the enzymes into the planar lipid or polymer membranes. The enzyme activities of the enzymes in planar membrane system were tested by impedance spectroscopy.
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Informes sobre el tema "Enzyme"

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Wingard, Lemuel B. y Jr. Enzyme Cofactor Modified Electrodes. Fort Belvoir, VA: Defense Technical Information Center, febrero de 1986. http://dx.doi.org/10.21236/ada165604.

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Library, Spring. Where Does Current Quorum Sensing Research Stand. Spring Library, diciembre de 2020. http://dx.doi.org/10.47496/sl.blog.16.

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Quorum quenching is achieved by inactivating signalling enzymes, by introducing molecules that mimic signalling molecules and block their receptors, by degrading signalling molecules themselves, or by a modification of the quorum sensing signals due to an enzyme activity.
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Harris, Reuben S. Enzyme-Catalyzed Mutation in Breast Cancer. Fort Belvoir, VA: Defense Technical Information Center, agosto de 2014. http://dx.doi.org/10.21236/ada613711.

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Lu, Guoxin. High-Throughput Analysis of Enzyme Activities. Office of Scientific and Technical Information (OSTI), enero de 2007. http://dx.doi.org/10.2172/933034.

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Leech, Anna y Jeremy Walker. Development of Enzyme-Containing Functional Nanoparticles. Fort Belvoir, VA: Defense Technical Information Center, agosto de 2012. http://dx.doi.org/10.21236/ada564802.

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Korch, S. B., J. M. Stomel, M. A. Leon, M. A. Hamada, C. R. Stevenson, B. W. Simpson, S. K. Gujulla y J. C. Chaput. Developing Unconstrained Methods for Enzyme Evolution. Fort Belvoir, VA: Defense Technical Information Center, septiembre de 2014. http://dx.doi.org/10.21236/ada616585.

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Ferry, James. Enzyme Complexes of Model Acetotrophic Methanogens. Office of Scientific and Technical Information (OSTI), marzo de 2024. http://dx.doi.org/10.2172/2320220.

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Grate, Jay W. Armored Enzyme Nanoparticles for Remediation of Subsurface. Office of Scientific and Technical Information (OSTI), septiembre de 2005. http://dx.doi.org/10.2172/884929.

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Baker, Sarah E., J. M. Knipe, J. Oakdale y J. Stolaroff. Enzyme-Embedded, Microstructural Reactors for Industrial Biocatalysis. Office of Scientific and Technical Information (OSTI), octubre de 2016. http://dx.doi.org/10.2172/1331441.

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Mayo, Stephen L., Leslie F. Greengard y Barry H. Honig. Computational Model Optimization for Enzyme Design Applications. Fort Belvoir, VA: Defense Technical Information Center, octubre de 2004. http://dx.doi.org/10.21236/ada427954.

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