Дисертації з теми "Optimization of protease"
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Peterson, Shane. "Improved CoMFA Modeling by Optimization of Settings : Toward the Design of Inhibitors of the HCV NS3 Protease." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-8140.
Повний текст джерелаDe, Wet Tinus Andre. "Laboratory optimization of a protease extraction and purification process from bovine pancreas in preparation for industrial scale up." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71790.
Повний текст джерелаENGLISH ABSTRACT: This study describes: a) Characterization of traditional methodologies and testing methods used to purify and quantify trypsin and α-chymotrypsin b) Re-engineering / development of a new method for purifying trypsin and α-chymotrypsin that delivered higher product yields and improved control exercised over the process by investigating: i. Extraction methods ii. Centrifugation iii. Ultrafiltration iv. Chymotrypsinogen and trypsin crystallization v. Column chromatography vi. Investigation into different raw material sources for pancreatic enzyme production c) Development of kinetic and ELISA testing methodologies for in-process QC analysis.
AFRIKAANSE OPSOMMING: Hierdie Studie beskryf: a) Karakterisering van die ou prosessering metodes en toets metodes wat gebruik word om Tripsien en Alpha-chimotripsien te suiwer en te kwantifiseer. b) Herontwerp / ontwikkeling van 'n nuwe metode vir die suiwering Tripsien en Chimotripsien wat „n hoër opbrengs lewer en meer kontrole oor die proses uit oefen deur ondersoek in te stel na: i. Ekstraksie- metodes ii. Sentrifugering iii. Ultrafiltrasie iv. Chymotripsienogeen - en tripsien kristallisasie v. Kolom chromatografie vi. Ondersoek na verskillende rou materiaal bronne vir die produksie van pankreas ensieme. c) Die ontwikkeling van kinetiese- en ELISA toets metodes vir die in-proses kwaliteitkontrole.
Wang, Liping. "Enhanced Production of Heterologous Protein by Recombinant Aspergillus niger Through Bioprocessing Strategies in Submerged Culture." Ohio University / OhioLINK, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1038425153.
Повний текст джерелаSouza, Paula Monteiro de. "Produção de proteases por fungos filamentosos isolados do cerrado do centro-oeste brasileiro." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9134/tde-15052015-134608/.
Повний текст джерелаThe acid proteases belong to the most important group of industrial enzymes produced by filamentous fungi, with applications in the food, leather, pharmaceutical and cosmetics industries. This study aimed the evaluation of extracellular acid proteases production from filamentous fungi isolated from different samples of the midwestern Brazil cerrado. Initially, a screening was performed to assess the ability of the 17 strains of yeast for production of protease-agar medium containing milk culture. The Aspergillus foetidus was selected as the best producer. Aimed at optimizing the production of proteases by the selected fungus, first evaluated the influence of various factors on the cultivation (pH, temperatura, agitation and different sources of nitrogen and carbon). After this step, a statistical experimental design was carried out with the independent variables temperatura, initial pH of the medium and source of carbon and nitrogen. The best conditions for protease production were (63.7 U / mL): initial pH values greater than 7.0, at 28 °C, 150 rpm peptone 2% (w/v). Aiming future production of this protease in industrial scale, studies have shown better in bioreactor protease production under the conditions of agitation and aeration equal to 300 rpm and 1.0 vvm, after 120 h of cultive. The tests at different temperaturas to estimate the thermodynamic parameters showed that the acid protease produced by the fungus is highly stable with maximum activity at pH 5.0 and optimum temperatura of 55 °C. And finally, for the purification of the enzyme were performed gel-filtration chromatography. The enzyme had a molecular mass of 50.6 kDa, and the analysis of the zymogram showed a proteolytic band. Furthermore, the purified protease was inhibited by pepstatin compound, indicating a feature of acid protease. These results demonstrate a new filamentous fungus producing acid protease with potential application to pharmaceuticals and cosmetics.
Bourscheid, Cristiane. "OTIMIZAÇÃO DO PROCESSO DE HIDRÓLISE ENZIMÁTICA DE COPRODUTO DA DESOSSA DE FRANGO E APLICAÇÃO DO HIDROLISADO EM HAMBÚRGUER." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2015. http://tede2.uepg.br/jspui/handle/prefix/645.
Повний текст джерелаThe chicken slaughterhouse generate co-products during slaughter, for example, feathers, bones, blood and guts, usually intended for animal feed with low added value. In bone part of the meat remains bound even after deboning and is a good source of substrate for the enzymatic hydrolysis. The protein hydrolysates may be applied as a nutritional supplement in foods. Given this context, the objective was to optimize the enzymatic hydrolysis process for obtaining protein hydrolyzate coproduct of chicken bones (Gallus gallus domesticus) and the addition of the hydrolyzate as a protein supplement in burger. The co-product selected to carry out the work was thigh and drumstick bone from the chicken bones in a slaughterhouse. The study was conducted in two stages. In the first one a central composite design (CCRD), a total of 17 tests was adopted to evaluate the influence of temperature, enzyme: substrate ratio and time on the degree of hydrolysis. Following the statistical optimization was performed to obtain the best conditions of enzymatic hydrolysis of co-product of chicken bones. The co-product of chicken bones and the optimized protein hydrolyzate were characterized in terms of chemical composition, total amino acids and pattern. In the second step, the hydrolyzate was added as a protein supplement in poultry burger, where two formulations were prepared, Hamburger control (no addition of protein hydrolyzate) and hamburger with hydrolyzed (with addition of 8% protein hydrolyzate). The burgers were characterized in terms of physical-chemical, microbiological and sensory analysis. The optimum conditions for the enzymatic hydrolysis were temperature (T) of 50 ° C, enzyme: substrate ratio (E:S) from 4.96% to time (t) of 110.16 minutes under these conditions the degree of hydrolysis was 24, 0.22 ± 21%. The protein hydrolyzate has the potential to supplementation in food, it is good source of essential amino acids, meeting the recommendations established by FAO / WHO, except for leucine, phenylalanine, and valine, and had a higher concentration of protein fractions from 14.437 kDa and 3,496 kDa. The results obtained for microbiological analysis and physical-chemical analysis of the burger control and burger with hydrolyzed, are in accordance with the respective standards set by law. The burger with hydrolyzate showed 1.02% more protein than the burger control, giving a protein supplementation to the product developed. In the sensorial analysis for flavor attribute evaluators preferred the burger with protein hydrolyzate. The burger with protein hydrolyzate and the burger control achieved 84.2% and 81.8% of general acceptance, respectively. The intention to buy for the burger with added protein hydrolyzate was 76.4% and for the burger control was 67%. In this light, the protein hydrolyzate obtained from chicken bones of the co-product is an alternative to supplementation in foods, as well as add value to the co-product of chicken dessosa and increase the competitiveness of slaughterhouse.
Os frigoríficos de frango geram coprodutos durante o abate, por exemplo, penas, ossos, sangue e vísceras, geralmente, destinados para ração animal com baixo valor agregado. Uma parte de carne permanece aderida aos ossos, mesmo após a desossa, sendo uma boa fonte de substrato para a hidrólise enzimática. Os hidrolisados proteicos podem ser aplicados como suplemento nutricional em alimentos. Diante desse contexto, o objetivo do trabalho foi otimizar o processo de hidrólise enzimática para obtenção de hidrolisado proteico de coproduto da desossa de frango (Gallus gallus domesticus) e a adição do hidrolisado como suplemento proteico em hambúrguer. O coproduto selecionado para realização do trabalho foi osso de coxa e sobrecoxa proveniente da desossa de frango em frigorífico. O trabalho foi realizado em duas etapas. Na primeira um delineamento composto central rotacional (DCCR), totalizando 17 ensaios foi adotado para avaliar a influência da temperatura, relação enzima:substrato e tempo sobre o grau de hidrólise. Na sequência, foi realizada a otimização estatística para obter as melhores condições da hidrólise enzimática. O coproduto da desossa de frango e o hidrolisado proteico otimizado foram caracterizados em termos de composição centesimal, aminoácidos totais e perfil eletroforético. Na segunda etapa, o hidrolisado foi adicionado como suplemento proteico em hambúrguer de frango. Foram elaboradas duas formulações, hambúrguer controle (sem adição de hidrolisado proteico) e hambúrguer com hidrolisado (com adição de 8% de hidrolisado proteico). Os hambúrgueres foram caracterizados em termos de análises físico-químicas, análises microbiológicas e análise sensorial. As condições ótimas para a hidrólise enzimática foram temperatura (T) de 50ºC, relação enzima:substrato (E:S) de 4,96% e tempo (t) de 110,16 minutos, nessas condições o grau de hidrólise foi de 24,21% ±0,22. O hidrolisado proteico apresentou potencial para suplementação em alimentos, pois é boa fonte de aminoácidos essenciais, atendendo as recomendações estabelecidas pela FAO/WHO, exceto para leucina, fenilalanina e valina, bem como apresentou maior concentração de frações proteicas entre 14,437 kDa e 3,496 kDa. Os resultados obtidos para a análise microbiológica e análises físico-químicas do hambúrguer controle e do hambúrguer com hidrolisado, estão de acordo com os respectivos padrões estabelecidos pela legislação vigente. O hambúrguer com hidrolisado apresentou 6% mais proteína do que o hambúrguer controle, conferindo uma suplementação proteica ao produto desenvolvido. Em relação à análise sensorial para o atributo sabor, os avaliadores preferiram o hambúrguer com hidrolisado proteico. O hambúrguer com hidrolisado proteico e o hambúrguer controle obtiveram 84,2% e 81,8% de aceitação geral, respectivamente. A intenção de compra para o hambúrguer com adição de hidrolisado proteico foi de 76,4% e para o hambúrguer controle foi de 67%. Diante do exposto, o hidrolisado proteico obtido a partir de coproduto da desossa de frango é uma alternativa para a suplementação em alimentos, além de agregar valor ao coproduto da dessosa de frango e aumentar a competitividade dos frigoríficos.
Stewart, Gaynelle. "Engineering Saccharomyces ceresisiae for the Secretion of an Extracellular Lipase." ScholarWorks@UNO, 2007. http://scholarworks.uno.edu/td/577.
Повний текст джерелаLalanne, Jean-Benoît. "Multiscale dissection of bacterial proteome optimization." Thesis, Massachusetts Institute of Technology, 2020. https://hdl.handle.net/1721.1/130217.
Повний текст джерелаCataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 315-348).
The quantitative composition of proteomes results from biophysical and biochemical selective pressures acting under system-level resource allocation constraints. The nature and strength of these evolutionary driving forces remain obscure. Through the development of analytical tools and precision measurement platforms spanning biological scales, we found evidence of optimization in bacterial gene expression programs. We compared protein synthesis rates across distant lineages and found tight conservation of in-pathway enzyme expression stoichiometry, suggesting generic selective pressures on expression setpoints. Beyond conservation, we used high-resolution transcriptomics to identify numerous examples of stoichiometry preserving cis-elements compensation in pathway operons. Genome-wide mapping of transcription termination sites also led to the discovery of a phylogenetically widespread mode of bacterial gene expression, 'runaway transcription', whereby RNA polymerases are functionally uncoupled from pioneering ribosomes on mRNAs. To delineate biophysical rationales underlying these pressures, we formulated a parsimonious ribosome allocation model capturing the trade-off between reaction flux and protein production cost. The model correctly predicts the expression hierarchy of key translation factors. We then directly measured the quantitative relationship between expression and fitness for specific translation factors in the Gram-positive species Bacillus subtilis. These precision measurements confirmed that endogenous expression maximizes growth rate. Idiosyncratic transcriptional changes in regulons were however observed away from endogenous expression. The resulting physiological burdens sharpened the fitness landscapes. Spurious system-level responses to targeted expression perturbations, called 'regulatory entrenchment', thus exacerbate the requirement for precisely set expression stoichiometry.
by Jean-Benoît Lalanne.
Ph. D.
Ph.D. Massachusetts Institute of Technology, Department of Physics
Oliveira, Cibele Freitas de. "Estudo da hidrólise da proteína de soja utilizando proteases de Chryseobacterium sp. para o uso como antioxidante em alimentos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2011. http://hdl.handle.net/10183/61061.
Повний текст джерелаThe demand for natural antioxidants has been increasing due to the toxicity of some synthetic antioxidants. Studies have identified naturally occurring antioxidants, such as soy protein, which can contribute to improve functional and biological properties of food. Enzymatic hydrolysis of soy protein increases its antioxidant activity, as well as emulsifying capacity and foaming capacity. The purpose of this work was to study the hydrolysis of soy protein, verifying the antioxidant capacity, application of the hydrolysate in different types of meat and optimization of hydrolysis. The efficiency of hydrolysis was determined by the soluble protein by the method of Folin while the antioxidant activity was evaluated by the methods related to the capture of the radical DPPH and ABTS. The hydrolysates were added to pork and fish and the extent of lipid oxidation was determined by TBARS. In optimizing of the hydrolysis three parameters were varied (T, pH, enzyme substrate), it was applied to a surface response methodology for conducting trials using a 23 factorial experiment. As answers were evaluated antioxidant activity (DPPH and ABTS), iron chelating activity, Lowry, foaming capacity and emulsifying capacity. There was an increase in soluble protein concentration versus time, and the hydrolysates were able to inhibit both the ABTS and the DPPH radical. The hydrolysates were able of inhibit lipid oxidation in pork and fish. Was still possible to conclude that depending on the finality that will be given to hydrolysates different treatment conditions should be used. The results demonstrate a significant potential for application of microbial protease to generate antioxidants of hydrolyzed soy protein.
Myhara, Robert Michael. "Optimization of cultural factors influencing the production of extracellular vesicles and proteinase by Pseudomonas fragi ATCC 4973." Thesis, University of British Columbia, 1989. http://hdl.handle.net/2429/29249.
Повний текст джерелаLand and Food Systems, Faculty of
Graduate
Bayraktar, Eda. "Effects Of Ph On Human Growth Hormone Production By Pichia Pastoris Considering The Expression Levels Of Regulatory Genes." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610882/index.pdf.
Повний текст джерелаexpression levels of hGH, AOX, pep4, prb1 and prc1 genes were determined. The highest cell concentration was obtained as 53 g L-1 at pH 6.0 but hGH concentration was found as 24 mg L-1 at t=24 h. The highest rhGH concentration was obtained as 271 g L-1 with 42 g L-1 cell density at pH 5.0 in medium containing sorbitol at t=24 h. At this condition, the overall product and cell yield on total substrate were found as 2.08 mg g-1 and 0.15 g g-1. Furthermore, the highest expression levels of hGH and AOX were attained at pH 5.0. Moreover, by keeping pH at 5.0, expression levels of three types of vacuolar proteases were minimized.
Kocillari, Loren. "Variational principles and optimality in biological systems." Doctoral thesis, Università degli studi di Padova, 2018. http://hdl.handle.net/11577/3425402.
Повний текст джерелаLo scopo di questa tesi è quello di identificare le impronte che l’evoluzione ha avuto nei sistemi biologici, come ad esempio nelle proteine, nei comportamenti umani e nei tessuti trasportatori delle piante vascolari (xilemi), attraverso un’analisi di ottimizzazione di Pareto ed il calcolo delle variazioni. Nella prima parte della tesi, affrontiamo l’ottimizzazione di problemi multi-obiettivo con competizione, attraverso l’analisi di ottimizzazione di Pareto, in base alla quale le migliori soluzioni di compromesso corrispondono alle specie ottimali, le quali vengono racchiuse in politopi geometrici, definiti come fronti ottimali di Pareto, nello spazio dei tratti fisici. Il capitolo 3 è dedicato all’analisi dell’ottimizzazione di Pareto nel proteoma dell’Escherichia coli, proiettando le proteine nello spazio della solubilitá ed idrofobicitá. Nel capitolo 4 analizziamo il set di dati HCP cognitivi e comportamentali in 1206 umani, al fine di identificare qualsiasi traccia di ottimizzazione alla Pareto nello spazio del “Delay Discounting Task” (DDT), che misura la tendenza per le persone a preferire ritorni economici piú piccoli e immediati rispetto a ricompense di premi piú grandi e ritardati. La seconda parte di questa tesi è dedicata alla risoluzione di un problema di ottimizzazione riguardante gli xilemi, che sono i condotti interni degli angiospermi e forniscono con acqua ed altri nutrienti le piante, dalle radici ai piccioli. Basandosi sui criteri di ottimizzazione per minimizzare l’energia dissipata in un flusso di fluido, nel capitolo 5 proponiamo un modello biofisico con l’obiettivo di spiegare il meccanismo fisico sottostante che influenza la struttura di condotti dello xilema nelle piante vascolari, che si traducono in profili di xilema affusolati. Affrontiamo questo problema di ottimizzazione formulando il modello nel contesto del calcolo delle variazioni. I risultati di queste indagini, oltre a fornire supporto quantitativo sulle precedenti teorie sulla selezione naturale, dimostra come i processi dell’ottimizzazione possono essere identificati in diversi sistemi biologici applicando metodi statistici come l’ottimalitá di Pareto e il variazionale uno, mostrando la rilevanza di impiegare questi approcci statistici a vari sistemi biologici.
Lee, Hyosung. "DEVELOPMENT OF NOVEL AHR ANTAGONISTS." UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_diss/103.
Повний текст джерелаBorgiani, Edoardo. "Geometrical optimization of a short-stem hip implant for the reduction of proximal stress shielding (ottimizzazione geometrica di uno stelo corto di protesi d?anca per la riduzione della schermatura del carico prossimale)." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/8581/.
Повний текст джерелаMidoux, Patrick. "Ciblage de cytotoxiques et d'immunostimulants par des anticorps monoclonaux et des neoglycoproteines." Orléans, 1987. http://www.theses.fr/1987ORLE2014.
Повний текст джерелаPenel, Simon. "Organisation du détergent dans les cristaux de protéines membranaires : analyse des cristaux des porines de Rhodobacter capsulatus et de Escherichia coli." Université Joseph Fourier (Grenoble), 1997. http://www.theses.fr/1997GRE10132.
Повний текст джерелаSidhu, Satinder K. "Optimization of In Vitro Cultures of Neonatal Porcine Islets Pre-transplantation." Master's thesis, 2009. http://hdl.handle.net/10048/489.
Повний текст джерелаExperimental Surgery
Guo, Ya-Ting, and 郭雅婷. "Optimization on conditions for the hydrolysis of shrimp waste by protease and chitinase from Bacillus subtilis YJ1 and Development of probiotics fermented chitooligosaccharide beverages." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/02917216057794960159.
Повний текст джерела國立高雄海洋科技大學
水產食品科學研究所
97
To produce high protease and chitinase activities, extra addition of chitins and CMC to the medium was conducted on the cultivation of Bacillus subtilis YJ-1. When this strain was incubated in a complex medium containing 0.5% (w/v) commercial chitin at 37oC, 150 rpm for 3 days, the highest neutral (655.2 U/mL•min) and alkaline (638.2 U/mL•min) proteases activities were obtained. The chitinases activities were 438.04 U/mL•min and 4.22 U/mL•min measured by neocuproine and DMBA methods, respectively. The shrimp shell solution was subjected to the hydrolysis by the above crude selective enzymes at 50oC for 3-4 hr, the soluble proteins, peptides, total free amino acid and reducing sugar of shrimp hydrolysates increased significantly (p<0.05), compared with those before hydrolysis. This phenomenon suggested the degradation of proteins contained in shrimp shell solution occurred. This study also investigated the effects of glucose content and pH on the fermerntation by Lactobacillus acidophilus BCRC 17010, Bifidobacterium adolescentis BCRC 14608 or Lactobacillus casei BCRC 12272. It was found that addition of 2% glucose at neutra pH was benefit for the growth of Bifidobacterium adolescentis BCRC 14608 (10.68 log CFU/mL after 36 hr fermentation). This result indicated that the shrimp shell hydrolysates were a good medium for Bifidobacterium adolescentis BCRC 14608. The molecular mass of the degraded products by electrophoresis weas approximately 2.5 kDa and the degraded chitooligosaccharides were pentaacetylchitopentaose and N-acetylchitobiose to pentaacetylchitopentaose measured by TLC and HPLC, respectively. The antioxidation ability including trolox equivalent antioxidant capacity, reducing power and Fe2+ ion chelating ability of the hydrolysate were 4 mM, 1.5 nm and 80.42% respectively. These results suggested that the combination use of selective enzymes produced by B. subtilis YJ1 with B. adolescentis BCRC 14608 fermentation could process the shrimp shell into a fermented functional chitooligosaccharide beverages.