Zobrazeno 1 - 10 of 98 pro vyhledávání: '"Colja Laane"'
1
ROUNDTABLE DISCUSSION: Food biotechnology: Approaches, challenges, opportunities
Autor: Mansel W. Griffiths, Robert (Rusty) Bryant, Bruce German, John W. Finley, Colja Laane
Publikováno v: Industrial Biotechnology. 3:190-197
Industrial Biotechnology assembles international industry leaders to address current topics in Roundtable Discussions. The second of these, presented here, focuses on industrial biotechnology applications in the food industry.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7cb1d9adb4c319938e3b8917c443de2c
https://doi.org/10.1089/ind.2007.3.190
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2
Short-Term Regulation of the Nitrogenase Activity in Rhodopseudomonas sphaeroides
Autor: Klaas J. Hellingwerf, Cees Veeger, Huub Haaker, Colja Laane, Wil N. Konings, Berend Houwer
Publikováno v: European Journal of Biochemistry. 127:639-646
The nitrogenase activity in whole cells of Rhodopseudomonas sphaeroides could be inhibited by lowering the electrical potential across the cytoplasmic membrane. The membrane potential was partly dissipated either by lowering the light intensity or by
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::461d2e679b73e3268f847baa3ff6a548
https://doi.org/10.1111/j.1432-1033.1982.tb06920.x
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3
Horseradish Peroxidase-Catalyzed Cross-Linking of Feruloylated Arabinoxylans with β-Casein
Autor: Carmen G. Boeriu, Willem J. H. van Berkel, Laetitia Vancon, Gideon Oudgenoeg, Willem Th. J. Spekking, Harry Gruppen, Hans Boumans, Alphons G. J. Voragen, Colja Laane, L.B.J.M. Berendsen
Publikováno v: Journal of Agricultural and Food Chemistry, 52(21), 6633-6639
Journal of Agricultural and Food Chemistry, 21, 52, 6633-6639
Journal of Agricultural and Food Chemistry 52 (2004) 21
Heterologous conjugates of wheat arabinoxylan and beta-casein were prepared via enzymatic cross-linking, using sequential addition of the arabinoxylan to a mixture of beta-casein, peroxidase, and hydrogen peroxide. The maximal formation of adducts be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3627b83d676c8000c0b511d4a9f86eda
https://doi.org/10.1021/jf049622k
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4
Flavoenzyme-Catalyzed Oxygenations and Oxidations of Phenolic Compounds
Autor: Marco W. Fraaije, Mariëlle J. H. Moonen, Colja Laane, Ivonne M.C.M. Rietjens, Willem J. H. van Berkel
Publikováno v: Advanced Synthesis & Catalysis, 344(10), 1023-1035. WILEY-V C H VERLAG GMBH
Advanced Synthesis and Catalysis, 344, 1023-1035
Advanced Synthesis and Catalysis 344 (2002)
Flavin-dependent monooxygenases and oxidases play an important role in the mineralization of phenolic compounds. Because of their exquisite regioselectivity and stereoselectivity, these enzymes are of interest for the biocatalytic production of fine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b629ba6bd2e40c5b44e4d7eb4a05eab
https://doi.org/10.1002/1615-4169(200212)344:10<1023::aid-adsc1023>3.0.co
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5
Comparison of Content in Phenolic Compounds, Polyphenol Oxidase, and Peroxidase in Grains of Fifty Sorghum Varieties from Burkina Faso
Autor: A.G.J. Voragen, Colja Laane, Alfred S. Traore, Mamoudou H. Dicko, Riet Hilhorst, Harry Gruppen, Willem J. H. van Berkel
Publikováno v: Journal of Agricultural and Food Chemistry 50 (2002) 13
Journal of Agricultural and Food Chemistry, 50(13), 3780-3788
Analysis of fifty sorghum [Sorghum bicolor (L.) Moench] varieties used in Burkina Faso showed that they have different contents of phenolic compounds, peroxidase (POX), and polyphenol oxidase (PPO). Most of the varieties (82%) had a tannin content le
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6639c0148c1796d092863cbc9cf38bd5
https://doi.org/10.1021/jf011642o
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6
Role of Riboflavin in Beer Flavor Instability: Determination of Levels of Riboflavin and Its Origin in Beer by Fluorometric Apoprotein Titration
Autor: David J Evans, Riet Hilhorst, Diederik J M Schmedding, Martina G Duyvis, Colja Laane
Publikováno v: Journal of Agricultural and Food Chemistry. 50:1548-1552
A method for the quantitative determination of riboflavin levels in beer was developed. The method is based on the quenching of riboflavin fluorescence, which occurs when riboflavin binds to the aporiboflavin-binding protein from egg white. The metho
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d33e87404b191564b32f358ce9fa954
https://doi.org/10.1021/jf010511k
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7
Effects of Xylanase and peroxidase on soluble and insoluble arabinoxylans in wheat bread dough
Autor: Colja Laane, Henk A. Schols, R. Orsel, Riet Hilhorst, A.G.J. Voragen, Harry Gruppen
Publikováno v: Journal of Food Science 67 (2002)
Journal of Food Science, 67, 497-506
Bread doughs supplemented with xylanase and xylanase plus peroxidase were fractionated into 4 insoluble and 3 soluble fractions. Chemical analysis and high-performance size-exclusion chromatography analysis of apparent molecular weight distribution i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2190df2a6f11ccb2f6b6633c502ec0f
https://doi.org/10.1111/j.1365-2621.2002.tb10626.x
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8
Exploring the Biocatalytic Potential of Vanillyl-Alcohol Oxidase by Site-Directed Mutagenesis
Autor: Willem J. H. van Berkel, Colja Laane, Robert H. H. van den Heuvel
Publikováno v: Advanced Synthesis and Catalysis, 343(6,7), 515-520
Scopus-Elsevier
Advanced Synthesis and Catalysis 343 (2001) 6,7
Vanillyl-alcohol oxidase (VAO) is a flavoprotein containing a covalently bound FAD cofactor. The enzyme acts on a wide variety of 4-alkylphenols bearing aliphatic side-chains up to seven carbon atoms in length. Short-chain 4-alkylphenols are predomin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9eccf701cc032763569354b4fa805c5
https://doi.org/10.1002/1615-4169(200108)343:6/7<515::aid-adsc515>3.0.co
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9
Vanillyl-alcohol oxidase, a tasteful biocatalyst
Autor: Willem J. H. van Berkel, Andrea Mattevi, Robert H. H. van den Heuvel, Marco W. Fraaije, Colja Laane
Publikováno v: Journal of Molecular Catalysis. B, Enzymatic, 11, 185-188
Journal of Molecular Catalysis B: Enzymatic, 11(4). ELSEVIER SCIENCE BV
Journal of Molecular Catalysis. B, Enzymatic 11 (2001)
The covalent flavoenzyme vanillyl-alcohol oxidase (VAO) is a versatile biocatalyst. It converts a wide range of phenolic compounds by catalysing oxidation, deamination, demethylation, dehydrogenation and hydroxylation reactions. The production of nat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e28b7af81e080cb9fd4cbbe44e5e03a
https://doi.org/10.1016/s1381-1177(00)00062-x
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10
Enhanced sensitivity ofCypridina luciferin analogue (CLA) chemiluminescence for the detection of.O2? with non-ionic detergents
Autor: Riet Hilhorst, Colja Laane, Ahmed Mohamud Osman
Publikováno v: Luminescence, 15, 45-50
Luminescence 15 (2000)
Superoxide anion-triggered chemiluminescence of Cypridina luciferin analogue (CLA), 2-methyl-6-phenyl-3,7-dohydroimidazo[1,2-alpha]pyrazin-3-one, is enhanced by non-ionic detergents such as Tween 20, Triton X-100 and Tween 80. At the concentration of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a01d957c2e02e7e46692aee6fcbc9bcd
https://doi.org/10.1002/bio.609
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