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  • 1
    Electronic Resource
    Electronic Resource
    Crystallization of Xylanase from Erwinia chrysanthemi: Influence of Heat and Polymeric Substrate (1997)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 53 (1997), S. 256-261 
    Details
    ISSN: 1399-0047
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: Xylanase from the bacterial plant pathogen Erwinia chrysanthemi (E.C. 3.2.1.8), expressed in E. coli, has been crystallized for X-ray diffraction analysis both in the presence and the absence of its polymeric substrate 4-O-methyl glucuronoxylan. In all cases it was found that the quality, time of appearance, and reproducibility of both the native and complex crystals were significantly enhanced by heating of the protein to 323 K prior to dispensing the crystallization trials. Crystals of the native protein are ideal for X-ray diffraction analysis, producing Bragg reflections beyond 1.5 Å resolution with virtually no degradation with time. The native crystals are in space group P21, with a = 39.33, b = 49.46, c = 90.85 Å and β = 101.58°. Other polymorphs have also been obtained and their cell parameters determined. Crystallization of the enzyme in the presence of polymeric substrate yields two distinctly different crystals at different concentrations of the xylan. These are thought to be complexes of the protein with stable products of the enzymatic reaction. A similar result had been obtained previously with pancreatic α-amylase and its substrate glycogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0907444996014734
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  • 2
    Electronic Resource
    Electronic Resource
    Amaranth seed proteins: Effect of defatting on extraction yield and on electrophoretic patterns (1995)
    Springer
    Plant foods for human nutrition 47 (1995), S. 49-53 
    Details
    ISSN: 1573-9104
    Keywords: Amaranth ; Seeds ; Storage proteins
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Acetone and hexane were used to know the effect of defatting amaranth flour on the extraction yield of protein fractions and on the electrophoretic patterns. It was found that albumins (33%) and globulins (20%) did not present yield changes when using these two solvents, but it was noted that with hexane compared to acetone, prolamins extraction was reduced by half (3.0 to 1.6%) whereas glutelins increased from 26.5 to 30%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of prolamins extracted with acetone and hexane showed one band of low molecular weight (22 KDa) and five bands between 52 to 22 KDa, respectively. No electrophoretic changes were observed in the remaining fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088166
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  • 3
    Electronic Resource
    Electronic Resource
    Development of an enzymatic procedure to produce high-protein amaranth flour (1989)
    Springer
    Biotechnology letters 11 (1989), S. 417-422 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A basic procedure was developed to produce high-protein amaranth flour (HPAF) using a commercial preparation of heat-stable alpha-amylase. Slurries (20%, w/v) of gelatinized whole flour were liquefied at 70 and 90°C, pH 6.5, 0.1% (w/v) enzyme concentration and 30 min hydrolysis time. Protein content of raw flour was increased from 15 to 29.6 or 39.3% at liquefaction temperatures of 70 or 90°C, respectively. Some physicochemical and functional properties of HPAF were assessed. HPAF might be used as a dry milk extender.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01089475
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    Paper (German National Licenses)
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