Zobrazeno 1 - 10
of 268
pro vyhledávání: '"Zhengbiao Gu"'
Autor:
Xiaofeng Zeng, Yixiong Tian, Haocun Kong, Zhaofeng Li, Zhengbiao Gu, Caiming Li, Yan Hong, Li Cheng, Xiaofeng Ban
Publikováno v:
Foods, Vol 13, Iss 15, p 2351 (2024)
Many α-agarases have been characterized and are utilized for producing agarooligosaccharides through the degradation of agar and agarose, which are considered valuable for applications in the food and medicine industries. However, the catalytic mech
Externí odkaz:
https://doaj.org/article/3f608aab7c984d7c861780e57a88c2f4
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100888- (2023)
The 1,4-α-glucan branching enzyme (GBE, EC 2.4.1.18) has garnered considerable attention for its ability to increase the degree of branching of starch and retard starch digestion, which has great industrial applications. Previous studies have report
Externí odkaz:
https://doaj.org/article/b7acff05c26942cea42deb5ef2e220ee
Publikováno v:
Food Bioengineering, Vol 2, Iss 1, Pp 3-14 (2023)
Abstract Agarases are enzymes that degrade agar and agarose to produce agar oligosaccharides with multiple functional activities. Compared with β‐agarases, the natural source of α‐agarases is limited, which severely restricts the industrial app
Externí odkaz:
https://doaj.org/article/5032e0cdb9be43adad5623670a580557
Publikováno v:
Nutrients, Vol 15, Iss 24, p 5080 (2023)
Improper glycemic carbohydrates (GCs) consumption can be a potential risk factor for metabolic diseases such as obesity and diabetes, which may lead to cognitive impairment. Although several potential mechanisms have been studied, the biological rela
Externí odkaz:
https://doaj.org/article/569bca85127748708486cf4c03f83587
Publikováno v:
Foods, Vol 12, Iss 2, p 387 (2023)
Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique struct
Externí odkaz:
https://doaj.org/article/03e311a776c341008859e617f81d78cf
Autor:
Ning Ding, Boyang Zhao, Xiaofeng Ban, Caiming Li, B. V. Venkataram Prasad, Zhengbiao Gu, Zhaofeng Li
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Marine extremophiles produce cold-adapted and/or salt-tolerant enzymes to survive in harsh conditions. These enzymes are naturally evolved with unique structural features that confer a high level of flexibility, solubility and substrate-binding abili
Externí odkaz:
https://doaj.org/article/0e5a6ac435044eb8a94544e8d97f2f03
Autor:
Xiaofeng Ban, Pratik Lahiri, Abhishek S. Dhoble, Dan Li, Zhengbiao Gu, Caiming Li, Li Cheng, Yan Hong, Zhaofeng Li, Bhalerao Kaustubh
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 17, Iss , Pp 895-903 (2019)
The contribution of newly designed salt bridges to protein stabilization remains controversial even today. In order to solve this problem, we investigated salt bridges from two aspects: spatial distribution and evolutionary characteristics of salt br
Externí odkaz:
https://doaj.org/article/1485f93260c446e38304e66f3db79074
Autor:
Yamei Wang, Yixiong Tian, Xiaofeng Ban, Caiming Li, Yan Hong, Li Cheng, Zhengbiao Gu, Zhaofeng Li
Publikováno v:
Foods, Vol 11, Iss 10, p 1442 (2022)
Amylo-α-1,6-glucosidase (EC 3.2.1.33, AMY) exhibits hydrolytic activity towards α-1,6-glycosidic bonds of branched substrates. The debranching products of maltodextrin, waxy corn starch and cassava starch treated with AMY, pullulanase (EC 3.2.1.41,
Externí odkaz:
https://doaj.org/article/849111af5978416ca0e1c21edddf22f4
Publikováno v:
Foods, Vol 11, Iss 9, p 1207 (2022)
Maltooligosaccharides are a novel type of functional oligosaccharides with potential applications in food processing and can be produced by glycosyl hydrolases hydrolyzing starch. However, the main obstacle in industrial applications is the balance b
Externí odkaz:
https://doaj.org/article/badbccb1ea8848c5898d7c7804c5c577
Autor:
Zexi Li, Haocun Kong, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1597-1612