Zobrazeno 1 - 10
of 33
pro vyhledávání: '"H E, Swaisgood"'
Autor:
H. R. Horton, H. E. Swaisgood
Publikováno v:
Ciba Foundation Symposium 72-Sulphur in Biology
Sulphydryl oxidase, an enzyme isolated from milk, catalyses the de novo synthesis of disulphide bonds. Thiol groups in amino acids or their derivatives, peptides, and proteins are oxidized; molecular oxygen serves as the electron acceptor and undergo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9b3187cc54fe5e8bcc0ab72ba21a558
https://doi.org/10.1002/9780470720554.ch13
https://doi.org/10.1002/9780470720554.ch13
Publikováno v:
Applied and Environmental Microbiology. 62:4273-4275
Keratinase isolated from Bacillus licheniformis PWD-1 was immobilized on controlled-pore glass beads. The immobilized keratinase demonstrated proteolytic activities against both insoluble feather keratin and soluble casein. It also displayed a higher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dc79e5b2ee6d839c5a0c6be2b5709c2
https://doi.org/10.1128/aem.62.11.4273-4275.1996
https://doi.org/10.1128/aem.62.11.4273-4275.1996
Autor:
H. E. Swaisgood
Publikováno v:
Advanced Dairy Chemistry—1 Proteins ISBN: 9780306472718
Milk protein is consumed widely as a human food, particularly in developed countries. The long history of its inclusion in the human diet and the relative ease with which the major proteins can be purified from raw milk have contributed to its early
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eec4c0e884e95540186e5111c4856faa
https://doi.org/10.1007/978-1-4419-8602-3_3
https://doi.org/10.1007/978-1-4419-8602-3_3
Publikováno v:
Bioseparation. 9(6)
The isolation of individual proteins from whey would allow production of more consistent and reliable products by the food industry and possibly would also increase their use in the pharmaceutical industry. Alpha-lactalbumin is the second most preval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::94389d7f7a4b61bcde1f6fa0a237238e
https://pubmed.ncbi.nlm.nih.gov/11518242
https://pubmed.ncbi.nlm.nih.gov/11518242
Publikováno v:
Enzyme and microbial technology. 28(6)
A trypsin-streptavidin (TRYPSA) fusion protein was designed and its expression in Escherichia coli was evaluated. The streptavidin gene was PCR modified and cloned into the pET expression vector. The trypsin gene was subsequently inserted into this p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::82033814a958242978d927a4ec92615b
https://pubmed.ncbi.nlm.nih.gov/11267642
https://pubmed.ncbi.nlm.nih.gov/11267642
Publikováno v:
Applied and environmental microbiology. 64(7)
The variable-region genes of monoclonal antibody against Bacillus cereus spores were cloned from mouse hybridoma cells by reverse transcription-PCR. The heavy- and light-chain variable-region genes were connected by a 45-base linker DNA to allow fold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fb4e28385340d693cd2f1a5e2bb38b7f
https://pubmed.ncbi.nlm.nih.gov/9647820
https://pubmed.ncbi.nlm.nih.gov/9647820
Publikováno v:
Journal of biotechnology. 53(1)
Trypsin was immobilized on 2 Celite derivatives and the kinetic properties of trypsin immobilized on these derivatives were determined and compared. Celite was derivatized with organosilane to give aminopropyl-Celite (APC) and a portion of this deriv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c032e37ccb450ffcae7fc0b9ee20f9ac
https://pubmed.ncbi.nlm.nih.gov/9165757
https://pubmed.ncbi.nlm.nih.gov/9165757
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This study describes an affinity chromatography procedure for proteinase purification using bioselective binding to immobilized bacitracin. By coupling bacitracin to controlled-pore glass (CPG) beads, an affinity matrix was obtained that permitted ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d249a41e6cd4528f26c370c610abda3d
http://hdl.handle.net/10261/115826
http://hdl.handle.net/10261/115826
Publikováno v:
Protein Structure-Function Relationships in Foods ISBN: 9781461361473
Many food proteins, in addition to the muscle proteins, are likely to have multiple domains, e.g. milk proteins and egg proteins have been shown to yield large polypeptide fragments upon limited proteolysis. Probing for domain structure and preparati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f4dda7168a9f83248d6a63cad00a5db
https://doi.org/10.1007/978-1-4615-2670-4_3
https://doi.org/10.1007/978-1-4615-2670-4_3