Literatura científica selecionada sobre o tema "Hydrolyse des protéines"
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Artigos de revistas sobre o assunto "Hydrolyse des protéines"
Ravoninjatovo, Mboahangy, Z. Randriamahatody, C. Ravonizafy, B. Ramananjaona, M. Rajaonarivony, H. Randrianatoro e A. Rajoelisoa. "Valorisation des coproduits de crevette (Penaeus spp.) par hydrolyse enzymatique". Revue d’élevage et de médecine vétérinaire des pays tropicaux 67, n.º 3 (30 de junho de 2015): 137. http://dx.doi.org/10.19182/remvt.10173.
Texto completo da fonteVuillemard, J. C., e J. Amiot. "Hydrolyse des Protéines Alimentaires par Voie Microbienne". Canadian Institute of Food Science and Technology Journal 18, n.º 3 (setembro de 1985): xxxv. http://dx.doi.org/10.1016/s0315-5463(85)71832-9.
Texto completo da fonteDebroas, Didier, Nathalie Depardon e Gérard Blanchart. "Hydrolyse enzymatique des protéines par les bactéries du rumen". L’Année Biologique 37, n.º 4 (outubro de 1998): 233–48. http://dx.doi.org/10.1016/s0003-5017(99)80004-x.
Texto completo da fonteLE FLOC’H, N., e B. SEVE. "Le devenir des protéines et des acides aminés dans l’intestin du porc : de la digestion à l’apparition dans la veine porte". INRAE Productions Animales 13, n.º 5 (22 de outubro de 2000): 303–14. http://dx.doi.org/10.20870/productions-animales.2000.13.5.3798.
Texto completo da fonteMouecoucou, J., S. Fremont, C. Sanchez, C. Villaume e L. Mejean. "Allergénicité des protéines de l’isolat d’arachide après hydrolyse in vitro en présence de polysaccharides". Cahiers de Nutrition et de Diététique 39, n.º 1 (fevereiro de 2004): 80. http://dx.doi.org/10.1016/s0007-9960(04)94427-6.
Texto completo da fonteColson, C., e E. Fredericq. "L'Effet des Radiations Électromagnétiques sur les Protéines I. Hydrolyse enzymatique de sérumalbumine aprés irradiation gamma en solution aqueuse". Bulletin des Sociétés Chimiques Belges 71, n.º 9-10 (2 de setembro de 2010): 492–502. http://dx.doi.org/10.1002/bscb.19620710906.
Texto completo da fonteBigay, Joëlle, Bruno Mesmin e Bruno Antonny. "Un marché d’échange de lipides". médecine/sciences 36, n.º 2 (fevereiro de 2020): 130–36. http://dx.doi.org/10.1051/medsci/2020009.
Texto completo da fonteGirardet, J. P., M. Rivero, J. Orbegozo, T. David, S. Boulanger, S. Johnston e V. Marin. "P162 - Tolérance d’une formule infantile de protéines de riz hydrolysées". Archives de Pédiatrie 17, n.º 6 (junho de 2010): 90. http://dx.doi.org/10.1016/s0929-693x(10)70562-5.
Texto completo da fonteBocquet, A., C. Dupont, J. P. Chouraqui, D. Darmaun, F. Feillet, M. L. Frelut, J. P. Girardet et al. "Efficacité et sécurité des formules hydrolysées de protéines de riz pour le traitement de l’allergie aux protéines de lait de vache". Perfectionnement en Pédiatrie 3, n.º 2 (junho de 2020): 108–18. http://dx.doi.org/10.1016/j.perped.2020.04.003.
Texto completo da fonteFiot, E., M. Levy, C. Dossier, F. El-Mousawy, L. Perrin e V. Baudouin. "P-080 – Rachitisme hypophosphatémique avec craniosténose sous hydrolysat de protéines de lait de vache". Archives de Pédiatrie 22, n.º 5 (maio de 2015): 253. http://dx.doi.org/10.1016/s0929-693x(15)30265-7.
Texto completo da fonteTeses / dissertações sobre o assunto "Hydrolyse des protéines"
Aubes-Dufau, Isabelle. "Etude de l'amertume des hydolysats enzymatiques de protéines". Toulouse, INSA, 1995. http://www.theses.fr/1995ISAT0026.
Texto completo da fonteTeze, David. "Recherche des bases moléculaires de l’équilibre transglycosylation / hydrolyse d’une glycoside hydrolase de la famille 1". Nantes, 2012. http://archive.bu.univ-nantes.fr/pollux/show.action?id=76219dd9-c156-4a82-990c-1742703c4252.
Texto completo da fonteIn this study we investigated the Thermus thermophilus β-glycosidase (Tt-β-Gly), an enzyme belonging to family 1 glycoside hydrolases (CAZy classification). Tt-β-gly catalyzes hydrolysis and transglycosylation of glycosides. The later is of particular interest for the synthesis of oligosaccharides which are extremely challenging to produce chemically. Directed evolution of this enzyme was carried out in the laboratory to obtain three mutants with improved synthetic activity. These mutants were characterized and the structures of two of them were determined by protein crystallography in order to understand the molecular basis of this improvement. We propose a working hypothesis about the effect of mutations in order to create new transglycosidases by rational mutagenesis. Thus, we created four new mutants that exhibit improved synthetic activity and allow the formation of N (Me)-O-Bn-N-(β-D-fucopyranosyl (1 → 3) β-D-glucopyranosyl) hydroxylamine with yields of 57-77% against only 36% when wild type Tt-β-Gly was used. On the other hand, we have studied the dynamics of internal water molecules in the Tt-β-Gly structure, particularly focusing on searching potential "water channels" in this enzyme, which may explain the transglycosylation over hydrolysis balance. For this, we combined molecular modeling approaches and monitoring of proton-deuteron exchange by mass spectrometry (DXMS). During this study we identified potential water channels within the Tt-β-Gly structure
Saravanamuthu, Gunalini. "Détermination des sites d'interaction des protéines par spectrométrie de masse MALDI-TOF". Paris 6, 2011. http://www.theses.fr/2011PA066730.
Texto completo da fonteBoudaud, Nathalie. "Contribution à l'étude des arômes de viandes cuites : analyse d'arômes élaborés à partir d'hydrolysats protéiques de poulet". Nantes, 1992. http://www.theses.fr/1992NANT2049.
Texto completo da fonteNouri, L'Hadi. "Etude des performances du réacteur torique-application à l'hydrolyse enzymatique des protéines végétales". Nantes, 1994. http://www.theses.fr/1994NANT2047.
Texto completo da fonteCatak, Saron. "Vers l’élucidation du mécanisme de déamidation des résidus asparaginyles dans les peptides et les protéines". Thesis, Nancy 1, 2007. http://www.theses.fr/2007NAN10124/document.
Texto completo da fonteDeamidation of proteins is a topic of wide interest that has been subject to experimental and theoretical studies. Deamidation is a nonenzymatic and spontaneous process that converts asparagine residues in proteins into aspartic acid. The change in charge leads to time-dependent conformational changes in proteins and has been associated with protein degradation and ageing. In this manuscript, certain mechanistic aspects of this process have been investigated and many insights have been attained on potential mechanisms leading to deamidation. These mechanisms and their energetics have been presented in detail. Another potential fate of asparagine residues, backbone cleavage, has been introduced and compared with the deamidation mechanism. Finally, attempts to understand the effect of neighboring residues on Asn deamidation have been elaborated and several ideas for future work have been outlined
Tranchepain, Frédéric. "Interactions hyaluronane-protéines : hydrolyse du hyaluronane caractérisée par la hyaluronidase et complexation non spécifique hyaluronane-protéines. Influence de la longueur de la chaîne de hyaluronane". Rouen, 2004. http://www.theses.fr/2004ROUES060.
Texto completo da fonteBordenave-Juchereau, Stéphanie. "Hydrolyse de l'alpha-lactalbumine caprine en réacteur à l'ultrafiltration : génération et caractérisation de peptides issus de l'hydrolyse pepsique". La Rochelle, 2000. http://www.theses.fr/2000LAROS036.
Texto completo da fonteLenormand, Hélène. "L’activité enzymatique de la hyaluronidase sous la dépendance de la complexation non-spécifique entre les hyaluronane et les protéines". Rouen, 2007. http://www.theses.fr/2007ROUES035.
Texto completo da fonteHydrolysis of hyaluronan (HA), a polysaccharide of the extracellular matrix (ECM), is catalyzed by hyaluronidase (HAase). The carboxyl groups of HA allow it to complex proteins, influencing the HA hydrolysis. The electrostatic non-specific complexation between HA and proteins is governed by physicochemical parameters which influence the ionization state of the biomacromolecules and determine the nature of the complexes. The non-specific HA-HAase complexes are of the same type. They induce an atypical behaviour of substrate- and enzyme-dependences of the HA hydrolysis. The presence of a non-catalytic protein allows a control of the catalytic activity of HAase : activation or inhibition. The use of protein with high isoelectrical pH allows HA hydrolysis under conditions close to the MEC conditions. This type of enzyme activity regulation may have some implications in cancer
Zuñiga, de Lopez Raquel. "Étude structurale et texturale de laits acidifiés par hydrolyse de Glucono-Delta-Lactone et contenant des polysaccharides". Vandoeuvre-les-Nancy, INPL, 1999. http://www.theses.fr/1999INPL071N.
Texto completo da fonteLivros sobre o assunto "Hydrolyse des protéines"
Komeil, Doaa. Les protéines extracelluaires produites par Streptomyces scabiei: Comment la bactérie hydrolyse la subérine du tubercule de la pomme de terre? Omniscriptum, 2014.
Encontre o texto completo da fonteKullman, W. Enzymatic Peptide Synthesis. Taylor & Francis Group, 2018.
Encontre o texto completo da fonteKullman, W. Enzymatic Peptide Synthesis. Taylor & Francis Group, 2018.
Encontre o texto completo da fonteKullman, W. Enzymatic Peptide Synthesis. Taylor & Francis Group, 2018.
Encontre o texto completo da fonteKullman, W. Enzymatic Peptide Synthesis. Taylor & Francis Group, 2018.
Encontre o texto completo da fonteHilt, Wolfgang. Proteasomes: The World of Regulatory Proteolysis. Taylor & Francis Group, 2000.
Encontre o texto completo da fonteHilt, Wolfgang. Proteasomes: The World of Regulatory Proteolysis. Taylor & Francis Group, 2000.
Encontre o texto completo da fonteHilt, Wolfgang. Proteasomes : The World of Regulatory Proteolysis (Molecular Biology Intelligence Unit). LANDES BIOSCIENCE PUBLISHERS, 2001.
Encontre o texto completo da fonteChondrogianni, Niki, Elah Pick e Anna Gioran. Proteostasis and Proteolysis. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteChondrogianni, Niki, Elah Pick e Anna Gioran. Proteostasis and Proteolysis. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteCapítulos de livros sobre o assunto "Hydrolyse des protéines"
HUMEAU, Catherine, Mohamed GHOUL e Seraphim PAPANIKOLAOU. "Mode d’action des principales enzymes utilisées en agro-alimentaire". In Mise en oeuvre des procédés enzymatiques et des bactéries lactiques dans les industries agro-alimentaires, 33–45. ISTE Group, 2023. http://dx.doi.org/10.51926/iste.9137.ch3.
Texto completo da fonte