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Добірка наукової літератури з теми "Enzimatic reactions"
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Статті в журналах з теми "Enzimatic reactions"
Wahyuningsih, Wahyuningsih, Edy Supriyo, and R. T. D. Wisnu Broto. "Biokatalisator Lipase Dedak Padi Untuk Proses Asidolisis Minyak Tuna Dan Asam Laurat." METANA 14, no. 1 (June 4, 2018): 11. http://dx.doi.org/10.14710/metana.v14i1.18658.
Повний текст джерелаWijonarko, Gunawan, Ike Sitoresmi Mulyo Purbowati, and Ali Maksum. "Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids." Indonesian Journal of Food Technology 1, no. 1 (June 29, 2022): 46. http://dx.doi.org/10.20884/ijft.v1i1.6121.
Повний текст джерелаWijonarko, Gunawan, Ike Sitoresmi Mulyo Purbowati, and Ali Maksum. "Enzimatic Kinetics of Cellulose Hydrolysis using Cellulase from Goat Rumen Fluids." Indonesian Journal of Food Technology 1, no. 1 (June 29, 2022): 46. http://dx.doi.org/10.20884/1.ijft.2022.1.1.6121.
Повний текст джерелаKarouw, Steivie, Linda Trivana, Rindengan Barlina, and Budi Santosa. "Hidrolisis Enzimatis Minyak Kelapa Hidrolisis Enzimatis Minyak Kelapa dengan Lipase dari Rhyzomucor miehei / Enzymatic Hydrolysis of Coconut Oil using Lipase from Rhyzomucor mieheiLipase dari Rhizomucor miehei." Buletin Palma 17, no. 1 (September 26, 2017): 35. http://dx.doi.org/10.21082/bp.v17n1.2016.35-40.
Повний текст джерелаRoggero, Letizia, Sara Auricchio, and Federico Pieruzzi. "La terapia enzimatica sostitutiva nella malattia di Fabry." Giornale di Clinica Nefrologica e Dialisi 31, no. 3 (September 2, 2019): 197–200. http://dx.doi.org/10.33393/gcnd.2019.528.
Повний текст джерелаRoggero, Letizia, Sara Auricchio, and Federico Pieruzzi. "La terapia enzimatica sostitutiva nella malattia di Fabry." Giornale di Tecniche Nefrologiche e Dialitiche 31, no. 3 (September 2019): 197–200. http://dx.doi.org/10.1177/0394936219869498.
Повний текст джерелаAznury, Martha, Ahmad Zikri, Robert Junaidi, Marieska Lupikawaty, and Chintia Oktariyensi. "Pengaruh Metanol dalam Produksi Biodiesel dari Tamanu Oil Menggunakan Katalis Lipase." JURNAL SELULOSA 12, no. 01 (June 30, 2022): 33. http://dx.doi.org/10.25269/jsel.v12i01.360.
Повний текст джерелаLubis, Dini Sahfitri, and Supriyanto Supriyanto. "UJI KINERJA ALAT THERMALCYCLER DENGAN METODE POLYMERASE CHAIN REACTION PADA IDENTIFIKASI KOI HERPES VIRUS PADA IKAN MAS, Cyprinus carpio." Buletin Teknik Litkayasa Akuakultur 19, no. 2 (November 1, 2021): 133. http://dx.doi.org/10.15578/blta.19.2.2021.133-135.
Повний текст джерелаHandayani, Rini, Rita Dwi Rahayu, and Joko Sulistyo. "PURIFIKASI SENYAWA POLIFENOL GLUKOSIDA HASIL REAKSI TRANSGLIKOSILASI ENZIMATIK DARI BIAKAN DAN UJI AKTIVITASNYA SEBAGAI ANTIMIKROBA." Jurnal Teknologi Lingkungan 13, no. 2 (December 13, 2016): 213. http://dx.doi.org/10.29122/jtl.v13i2.1420.
Повний текст джерелаArifianti, Ayun Erwina, Effionora Anwar, and Nurjanah Nurjanah. "Tyrosinase Inhibitor and Antioxidant Activity of Seaweed Powder from Fresh and Dried Sargassum plagyophyllum." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 3 (January 31, 2018): 488. http://dx.doi.org/10.17844/jphpi.v20i3.19769.
Повний текст джерелаДисертації з теми "Enzimatic reactions"
Castronovo, Matteo. "Crowding effects on biochemical reactions of surface-bound DNA." Doctoral thesis, Università degli studi di Trieste, 2008. http://hdl.handle.net/10077/2616.
Повний текст джерелаNext-generation DNA detection arrays are expected to achieve unprecedented sensitivity, reducing the minimum amount of genetic material that can be directly (PCR-free and label-free) and quantitatively detected, up to the single cell limit. To realize these goals, we propose a new method for the miniaturization of DNA arrays to the nano-scale, which has the unique capability of controlling the packing quality of the deposited bio- molecules. We used NanoGrafting, a nano-lithography technique based on atomic force microscopy (AFM), to fabricate well ordered thiolated single stranded (ss)-DNA nano-patches within a self-assembled monolayer (SAM) of inert thiols on gold surfaces. By varying the “writing” parameters, in particular the number of scan lines, we were able to vary the density of the supported DNA molecules inside the nano-patches in a controlled manner. Our findings can be resumed in two parts: 1) Combining accurate height and compressibility measurements, before and after hybridization, we demonstrate that high-density ss-DNA nanografted patches hybridize with high efficiency, and that, contrary to current understanding, is not the density of probe molecules to be responsible for the lack of hybridization observed in high density ss-DNA SAMs, but the poor quality of their structure. 2) Dpn II enzymatic reactions were carried out over nanopatches with different molecular density and different geometries. Using nanopatch height measurements we are able to show that the capability of the Dpn II enzyme to reach and react at the recognition site significantly depends on the molecular density in the nanopatches. In particular the inhibition of the reaction follows a step-wise fashion at relatively low DNA densities. These findings suggest that, due to the enzyme size, it is possible to tune the efficiency of an enzymatic reaction within surface-bound DNA nanostructures by changing only the crowding of DNA on the surface and without introducing any further physical or chemical variable.
XIX Ciclo
1979
Rossini, Karina. "Avaliação de hidrolisados de caseína como antioxidantes em produtos cárneos e chocolate branco." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/13310.
Повний текст джерелаRecent studies indicate that peptides obtained by casein hydrolysis may have antioxidant activity. In this work, previous casein peptides were obtained by enzymatic hydrolysis using Alcalase and Flavourzyme (4h, at 50ºC and pH 8), selecting the ones that showed the best characteristics in vitro, related to the antioxidant activity. The enzymatic hydrolysis using Flavourzyme showed the best results, with higher soluble protein and free amino acid content and producing lower molecular weight peptides than Alcalase, as observed by gel permeation chromatography and polyacrylamide gel electrophoresis. Related to its application in meat products, casein peptides obtained with Flavourzyme also exhibited greater antioxidant capacity using the ABTS method. The casein hydrolyzed from Flavourzyme enzyme was applicated in ground beef homogenates, mechanically deboned meat (MDM) of poultry and white chocolate. In meat products, casein peptides (2.0%) effectively inhibited lipid peroxidation in ground beef homogenates (100%) and mechanically deboned meat (about 20%) of poultry. Casein peptides may be useful in meat processing as another naturally occurring antioxidant, helping to prevent off-flavor formation in meat products and increasing shelf life. In the use for white chocolate, the goal was to inhibit its browning, the main problems that limit the white chocolate’s shelf-life. Non-enzymatic browning reaction and lipid oxidation were involved directly in the browning of white chocolate. Thus, parameters which indicated fat alteration and non-enzymatic reactions were measured in three different samples of white chocolate. One sample with 0,2% of cocoa butter, with the synthetic antioxidant Grindox 562, other with 0,2% of cocoa butter, with the natural antioxidant and the third sample without any kind of antioxidant. The samples were exposed to two different temperatures: 20 ± 2 and 28 ± 2ºC. The results of the analysis made indicated that the samples stored at the temperature of 20ºC showed results significantly better to those samples stored at the temperature of 28ºC, related to the conservation of the white chocolate. Besides, the results indicated that the addition of any antioxidants employees has not influenced in a significant way the results obtained. Thus, it was evidenced that the main responsible parameter for the alterations of the white chocolate’s shelf-life is related to the storage temperature to which the samples were submitted.