Mode of action of Chrysosporium lucknowense C1 α- l-arabinohydrolases

Autor: Kühnel, S., Westphal, Y., Hinz, S.W.A., Schols, H.A., Gruppen, H.

Publikováno v: In Bioresource Technology 2011 102(2):1636-1643

Identification of plant polysaccharides by MALDI-TOF MS fingerprinting after periodate oxidation and thermal hydrolysis.

Autor: Pandeirada CO; Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands., Hageman JA; Biometris, Applied Statistics, Wageningen University & Research, Droevendaalsesteeg 1, 6700 AA Wageningen, the Netherlands., Janssen HG; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands; Wageningen University & Research, Laboratory of Organic Chemistry, P.O. Box 8026, 6700 EG Wageningen, the Netherlands., Westphal Y; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands., Schols HA; Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands. Electronic address: henk.schols@wur.nl.

Publikováno v: Carbohydrate polymers [Carbohydr Polym] 2022 Sep 15; Vol. 292, pp. 119685. Date of Electronic Publication: 2022 Jun 01.

Partial acid-hydrolysis of TEMPO-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharides.

Autor: Pandeirada CO; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands., Speranza S; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands., Bakx E; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands., Westphal Y; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands., Janssen HG; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands; Wageningen University & Research, Laboratory of Organic Chemistry, P.O. Box 8026, 6700 EG Wageningen, the Netherlands., Schols HA; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Electronic address: henk.schols@wur.nl.

Publikováno v: Carbohydrate polymers [Carbohydr Polym] 2022 Jan 15; Vol. 276, pp. 118795. Date of Electronic Publication: 2021 Oct 21.

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Aspergillus nidulans-galactosidase of glycoside hydrolase family 36 catalyses the formation of -galacto-oligosaccharides by transglycosylation

Autor: Nakai, H., Baumann, M.J., Petersen, B.O., Westphal, Y., Hachem, M.A., Dilokpimol, A., Duus, J.O., Schols, H.A., Svensson, B.

Publikováno v: FEBS Journal, 277(17), 3538-3551
FEBS Journal 277 (2010) 17

The -galactosidase from Aspergillus nidulans (AglC) belongs to a phylogenetic cluster containing eukaryotic -galactosidases and -galacto-oligosaccharide synthases of glycoside hydrolase family 36 (GH36). The recombinant AglC, produced in high yield (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::689be76bb44610c229b338fdf06cca35
https://research.wur.nl/en/publications/aspergillus-nidulans-galactosidase-of-glycoside-hydrolase-family-