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  • 1
    Electronic Resource
    Electronic Resource
    A review of protein engineering for the food industry (1995)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 30 (1995), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this review I briefly indicate how the present state of knowledge allows proteins to be mutated to increase or decrease stability. I discuss experiments on both model proteins and those of relevance to the food industry and show how hydrophobic forces are a major driving force for folding as well as having a major role in thermostability. I also indicate the large contribution that hydrogen bonding, electrostatic interactions and, in a less well predicted way, disulphide bridges make to thermostability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb01364.x
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  • 2
    Electronic Resource
    Electronic Resource
    Renaturation of Lysozyme - Temperature Dependence of Renaturation Rate, Renaturation Yield, and Aggregation: Identification of Hydrophobic Folding Intermediates
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 306 (1993), S. 183-187 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1006/abbi.1993.1498
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  • 3
    Electronic Resource
    Electronic Resource
    Analysis of catalytic properties of hen egg white lysozyme during renaturation from denatured and reduced material
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 298 (1992), S. 361-364 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(92)90422-S
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  • 4
    Electronic Resource
    Electronic Resource
    Determination of the structure of papaya protease omega (1991)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 47 (1991), S. 766-771 
    Details
    ISSN: 1600-5740
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0108768191003191
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  • 5
    Electronic Resource
    Electronic Resource
    Making a small enzyme smaller; removing the conserved loop structure of hen lysozyme
    Amsterdam : Elsevier
    FEBS Letters 347 (1994), S. 199-202 
    Details
    ISSN: 0014-5793
    Keywords: Food industry ; Hen egg white lysozyme ; Knowledge-based protein design ; Protein engineering ; Removal of a conserved loop
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0014-5793(94)00543-5
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  • 6
    Electronic Resource
    Electronic Resource
    A new glucose oxidase from Aspergillus niger: characterization and regulation studies of enzyme and gene (1996)
    Springer
    Applied microbiology and biotechnology 46 (1996), S. 371-381 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A new glucose oxidase from Aspergillus niger was isolated and characterized. The enzyme showed different kinetic and stability characteristics when compared to a commercially available batch of A. niger glucose oxidase. The gene encoding the new glucose oxidase was isolated and DNA sequence analysis of the coding region showed 80% identity to the sequence of a glucose oxidase gene previously published. However, the similarity of the non-coding sequences up- and downstream of the open reading frame was much less, showing only 66% and 50% identity respectively. Despite the low degree of similarity between the promotor region of the new gene and the previously published one, the new glucose oxidase was likewise induced by calcium carbonate. In addition, we showed that this induction occurred on the transcriptional level. Observations concerning the effect of gluconolactone and the levels of glucose-6-phosphate isomerase upon calcium carbonate induction suggested that the enhancement of glucose oxidase biosynthesis by calcium carbonate was accompanied by a metabolic shift from glycolysis to the pentose phosphate pathway.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00166232
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  • 7
    Electronic Resource
    Electronic Resource
    A new glucose oxidase from Aspergillus niger: characterization and regulation studies of enzyme and gene (1996)
    Springer
    Applied microbiology and biotechnology 46 (1996), S. 371-381 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A new glucose oxidase from Aspergillus niger was isolated and characterized. The enzyme showed different kinetic and stability characteristics when compared to a commercially available batch of A. niger glucose oxidase. The gene encoding the new glucose oxidase was isolated and DNA sequence analysis of the coding region showed 80% identity to the sequence of a glucose oxidase gene previously published. However, the similarity of the non-coding sequences up- and downstream of the open reading frame was much less, showing only 66% and 50% identity respectively. Despite the low degree of similarity between the promotor region of the new gene and the previously published one, the new glucose oxidase was likewise induced by calcium carbonate. In addition, we showed that this induction occurred on the transcriptional level. Observations concerning the effect of gluconolactone and the levels of glucose-6-phosphate isomerase upon calcium carbonate induction suggested that the enhancement of glucose oxidase biosynthesis by calcium carbonate was accompanied by a metabolic shift from glycolysis to the pentose phosphate pathway.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00166232
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Enzyme activities in mitochondria isolated from ripening tomato fruit (1986)
    Springer
    Planta 168 (1986), S. 390-394 
    Details
    ISSN: 1432-2048
    Keywords: Citric acid cycle enzymes ; Fruit ripening ; Lycopersicon (fruit ripening) ; Mitochondrion
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Mitochondria were isolated from tomato (Lycopersicon esculentum L.) fruit at the mature green, orange-green and red stages and from fruit artificially suspended in their ripening stage. The specific activities of citrate synthase (EC 4.1.3.7), malate dehydrogenase (EC 1.1.1.37), NAD-linked isocitrate dehydrogenase (EC 1.1.1.41) and NAD-linked malic enzyme (EC 1.1.1.38) were determined. The specific activities of all these enzymes fell during ipening, although the mitochondria were fully functional as demonstrated by the uptake of oxygen. The fall in activity of mitochondrial malate dehydrogenase was accompanied by a similar fall in the activity of the cytosolic isoenzyme. Percoll-purified mitochondria isolated from mature green fruit remained intact for more than one week and at least one enzyme, citrate synthase, did not exhibit the fall in specific activity found in normal ripening fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00392366
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  • 9
    Electronic Resource
    Electronic Resource
    Fruiting of Agaricus bisporus (1977)
    Springer
    Archives of microbiology 114 (1977), S. 161-165 
    Details
    ISSN: 1432-072X
    Keywords: Laccase ; Cellulase ; Sporophores ; Agaricus bisporus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Several enzymes were assayed in extracts from mycelium-colonised compost during growth and fruiting of Agaricus bisporus (Lange) Imbach. Comparison of changes of enzyme levels in axenic and nonaxenic cultures and in cultures of non-fruiting strains indicated that they were associated directly with the fungal mycelium. Large changes were found in the amounts of laccase and cellulase which were correlated with fruit body development. Laccase concentration increased during mycelial growth and then declined rapidly at the start of fruiting. Cellulase activity could be detected throughout growth but increased at fruiting. No such changes were observed in xylanase, alkaline protease, laminarinase and acid and alkaline phosphatases. Activities of laccase and cellulase were measured in axenic cultures arrested at various stages of fruiting development. Such cultures showed that the changes in concentration of laccase and cellulase were associated with the enlargement of fruit bodies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00410778
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  • 10
    Electronic Resource
    Electronic Resource
    Plastid changes during the conversion of chloroplasts to chromoplasts in ripening tomatoes (1985)
    Springer
    Planta 165 (1985), S. 197-204 
    Details
    ISSN: 1432-2048
    Keywords: Chloroplast (conversion to chromoplast) ; Chromoplast ; Fruit ripening ; Lycopersicon (plastids) ; Plastid development
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Methods were developed for the isolation of plastids from mature green and ripening tomatoes (Lycopersicon esculentum Mill.) and purification by sucrose or Percoll density-gradient centrifugation. Assessment of the purity of preparations involved phase-contrast and electron microscopy, assays for marker enzymes and RNA extraction and analysis. Proteins were extracted from isolated plastids at different ripening stages and separated by sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The profiles obtained from chloroplasts and chromoplasts showed many qualitative and quantitative differences. Labelling of proteins with [35S]methionine in vivo showed that there was active protein synthesis throughout ripening, but there was a change in the plastid proteins made as ripening proceeded. The cellular location of synthesis of specific proteins has yet to be established.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00395042
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