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Cellulase. --- Glycosidases. --- Glycoside hydrolases --- Hydrolases --- Endo-1,4-beta-glucanase --- Glucanase, Endo-1,4-beta --- Glycosidases
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Pectins are one of the classes of complex structural plant cell wall polysaccharides. They are localized in the middle lamella and primary cell wall of higher plants. Pectins have a long-standing use as gelling agents whereas their enzymatic degradation or modification plays an important role in the processing of agricultural crops and the manufacturing of foods and beverages. Progress in pectin and pectinase research has been most prominent in two areas over the past 5 years. The first one concerns the analysis and elucidation of the complex chemical structure of pectin and identification of
Pectin --- Polygalacturonase --- Pectin depolymerase --- Pectin hydrolase --- Pectinase --- Pectolase --- Glycosidases --- Polysaccharides
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ADVANCES IN PROTEIN CHEMISTRY VOL 41
Proteins. --- Lysozyme. --- Mucopeptide glucohydrolase --- Muramidase --- Glycosidases --- Proteids --- Biomolecules --- Polypeptides --- Proteomics
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Cellulase. --- Endo-1,4-beta-glucanase --- Glucanase, Endo-1,4-beta --- Glycosidases
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Cellulase. --- Endo-1,4-beta-glucanase --- Glucanase, Endo-1,4-beta --- Glycosidases
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Amylases --- Enzymes --- Amylases. --- Enzymes. --- Biocatalysts --- Ferments --- Soluble ferments --- Diastase --- Ptyalin --- Catalysts --- Proteins --- Enzymology --- Digestive enzymes --- Glycosidases --- Amylolysis --- Animal Biochemistry
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Biocatalysis, that is, the use of biological catalysts (enzymes, cells, etc.) for the preparation of highly valuable compounds is undergoing a great development, being considered an extremely sustainable approach to undertaking environmental demands. In this scenario, this book illustrates the versatility of applied biocatalysis for the preparation of drugs and other bioactive compounds through the presentation of different research articles and reviews, in which several authors describe the most recent developments in this appealing scientific area. By reading the excellent contributions gathered in this book, it is possible to have an updated idea about new advances and possibilities for a new exciting future.
n/a --- biotransformations --- glycosidases --- bacteria --- OcUGT1 --- antioxidant activity --- glycodiverfication --- benzoxathiepins --- coprostanol --- 7-methylguanosine iodide --- sulfuretin --- chondroitin sulfates --- 7-methylguanine arabinoside iodide --- 7-methyl-2?-deoxyguanosine iodide --- microalgae --- chitosan oligosaccharides --- deacetylation degree --- cholesterol --- Tecadenoson --- esterase --- metabolic pathways --- chitinases --- alcohol --- transglycosylation reaction --- MALDI-TOF --- photooxidation --- aqueous solubility --- ?-transaminase --- cascade --- nutraceutical --- antimuscarinic agents --- extraction --- rutin oligomers --- Alcalase® --- HPSEC --- Cladribine --- purine nucleoside phosphorylase --- pleiotropic effects --- biotransamination --- amino acid --- stereoselective --- laccase activity --- biocatalysis --- Ribavirin --- lyases --- chitosanases --- anti-inflammatory --- glycosaminoglycan --- polysaccharides --- amine transaminases --- ester hydrolysis --- Spirulina --- asymmetric synthesis --- reductive amination --- glycosyltransferase --- statins --- stereoselective synthesis --- xanthine oxidase inhibition --- reduction reaction --- pig liver esterase (PLE)
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Applied biocatalysis and biotransformation, that is, the use of enzymes and whole-cell systems in manufacturing processes for synthetic purposes, has been experiencing a clear boom in recent years, which has led to the start of the so-called “fourth wave”. In fact, the latest advances in bioinformatics, system biology, process intensification, and, in particular, enzyme-directed evolution (encouraged by the 2018 Nobel Prize awarded to F. Arnold), are widening the range of the efficacy of biocatalysts and accelerating the rate at which new enzymes are becoming available, even for activities not previously known. European scientists have been very actively involved in different aspects of this field. Nine contributions dealing with different aspects of applied biocatalysis developed by European researchers are gathered in this Special Issue
biocatalysis --- glycosidases --- isomerases --- Pichia pastoris --- sweeteners --- rare sugars --- cheese whey --- sustainable chemistry --- penicillin acylase --- aculeacin acylase --- N-acyl-homoserine lactone acylases --- quorum quenching --- biofouling --- estolides --- castor oil --- lipase --- candida antarctica lipase A --- Arabidopsis thaliana --- hydroxynitrile lyase --- oxynitrilase --- His-tag --- immobilization --- batch --- continuous flow --- Geobacillus thermocatenolatus --- lipases --- ethanolysis --- ionic liquids --- kinetic resolution --- mandelic acid --- Aspergillus --- fermentation --- filamentous fungi --- genetic engineering --- heterologous expression --- recombinant protein --- secretion --- transcriptional regulation --- n/a --- Halohydrin dehalogenases --- conformational dynamics --- active site tunnels --- molecular dynamics simulations --- omega-3 ethyl esters --- monkfish liver oil --- COSMO-RS --- fungal resting cells --- selectivity --- ketone body ester --- asymmetric synthesis --- configuration inversion
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This book has been written with the purpose of providing a vision of a topic which is on the edge of biology and chemistry. As well, we want to provide an updated vision of the potentials and limitations of biocatalysis, especially with respect to applications in processes of organic synthesis, fine chemicals, and medicine. This book pretends to illustrate the potential of an excellent overview of recent progress on the assessment of granted patents as a useful tool in asymmetric synthesis. Some distinguished researchers have contributed to this endeavor with their knowledge, their commitment and their encouragement
ferulic acid esters --- octyl ferulate --- esterification --- Box-Behnken design --- response surface methodology --- molar conversion --- optimum condition --- Bacillus --- glycosyltransferase --- 8-hydroxydaidzein --- industrial biotechnology --- electrochemistry --- biohydrogen --- biocatalysis --- process development --- bacteria --- Enantioselectivity --- enzyme cascade --- hydroxynitrile lyase --- lipase --- hydrocyanation --- transesterification --- glycosidases --- transglycosylation --- cyclodextrin glycosyltransferases --- alkyl glucosides --- biosurfactants --- MDR—medium-chain reductase/dehydrogenase --- ADH—alcohol dehydrogenase --- enzyme kinetics --- EDTA (Ethylenediaminetetraacetic acid) chelation --- ultrafiltration --- pseudokinases --- signal transduction --- cancer therapy --- tyrosine/serine/threonine phosphorylation --- new drug targets --- interactome --- asymmetric synthesis --- patents --- lipases --- oxidoreductases --- lyases --- transaminases --- n/a --- MDR-medium-chain reductase/dehydrogenase --- ADH-alcohol dehydrogenase
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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.
n/a --- wine acidity --- pulcherrimin --- glycosidases --- Lactobacillus plantarum --- Saccharomycodes ludwigii --- sparkling wine --- processing foods --- non-Saccharomyces --- taxonomy --- Candida stellate --- wine quality --- Candida stellata --- non-Saccharomyces yeast --- Brettanomyces bruxellensis --- flavor complexity --- Schizosaccharomyces pombe --- Wickerhamomyces anomalus --- Stermerella bacillaris --- mixed cultures fermentation --- oenological uses --- winemaking --- re-fermentation --- Zygosaccharomyces rouxii --- Torulaspora delbrueckii --- genetic improvement --- Zygotorulaspora florentina --- maloalcoholic fermentation --- high-ethanol --- mixed starters --- yeast --- wines --- non-Saccharomyces yeasts --- aroma compounds --- spoilage yeasts’ control --- metabolism --- acetate esters --- Pichia anomala --- wine --- sequential fermentations --- spoilage-control --- enzymes --- yeast dominance --- acidification --- ageing-on-lees --- Kluyveromyces thermotolerans --- co-fermentation --- biotechnological applications --- stable pigments --- ecology --- Pichia kudriavzevii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- biocontrol --- S. ludwigii --- Candida intermedia --- nitrogen --- yeast inoculation --- volatile acidity --- off-flavors --- malolactic bacteria --- wine safety --- genome --- Aureobasidium pullulans --- viticulture --- anthocyanin --- aroma --- antimicrobial peptides --- spoilage yeasts' control
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