Enzyme during

Enzymes are usuaHy sensitive to harsh physical and chemical conditions, and care must be taken during recovery and purification to avoid inactivation of the enzyme. This demands careful selection of production processes and conditions for each individual enzyme. Different methods are subsequently appHed to assure the stabHity and activity of the enzymes during storage and appHcation. 

Enzymes for Liming and Bating. An important discovery (79) for the leather industry was the close relationship between the amount of dermatan sulfate removed and the degree of opening up. Until this discovery, the use of enzymes during the liming and unhairing steps was not considered worthwhile. 

In contrast to colorless phenolics, betalains are most soluble in water and are even more hydrophilic than the anthocyanins that readily dissolve in methanol. However, to preclude activities of endogenous enzymes during extraction, aqueous methanol at a ratio of 60 40 or 80 20 (v/v) is recommended. 

Morasch B, HH Richnow, A Vieth, B Schink, RU Meckenstock (2004) Stable isotope fractionation caused by glycyl radical enzymes during bacterial degradation of aromatic compounds. Appl Environ Microbiol 70 2935-2940. 

Alessio, H.M. and Goldfarb, A.H. (1988). Lipid peroxidation and scavenger enzymes during exercise adaptive response to training. J. Appi. Physiol. 64, 1333-1336. 

White, C.W., Ghezzi, P., McMahon, S., Dinarello, C.A. and Repine, J.E. (1989). Cytokines increase rat lung antioxidant enzymes during exposure to hyperoxia. J. Appl. Physiol. 66, 1003-1007. 

Janssen, Y.M.W., Marsh, J.P., Absher, M., Borm, P.J.A. and Mossman, B.T. (1990). Increases in endogenous antioxidant enzymes during asbestos inhalation in rats. Free Rad. Res. Commun. 11, 53-58. 

The chemical reaction mechanism of pepsin. Evidence accumulated over the years appeared to support the idea that both an acylenzyme and an aminoen-zyme were formed during the reaction. Some of the evidence, such as the incorporation of lsO into the enzyme during the reaction performed in H2180,... 

K. Izutsu, S. Yoshioka, and T. Terao, Effect of mannitol crystallinity on the stabilization of enzymes during freeze drying, Chem. Pharm. Bull. (Tokyo), 42, 5 (1994). 

Hall, B.G. (1981) Changes in the substrate specificities of an enzyme during directed evolution of new functions. 

Vaillancourt, F.H., Yeh, E., Vosburg, D.A. et al. (2005) Cryptic chlorination by a non-haem iron enzyme during cyclopropyl amino acid biosynthesis. Nature, 436, 1191-1194. 

Biocatalyst regeneration can be envisioned to be more than just co-factor regeneration. This may include induction and production of desulfurization enzymes during the desulfurization process or reproduction of new cells. Neither of these issues has been looked... 

Mishra, N.P., Mishra, R.K. and Singhal, C.S. (1993). Changes in the activities of antioxidant enzymes during exposure of intact wheat leaves to strong visible light at different temperatures in the presence of protein synthesis inhibitors. Plant Physiology 102 903-910. 

Dye decolorizing potential of the WRF Ganoderma lucidum KMK2 was demonstrated for recalcitrant textile dyes. G. lucidum produced laccase as the dominant lignolytic enzyme during SSF of wheat bran, a natural lignocellulosic substrate. Crude enzyme shows excellent decolorization activity to anthraquinone dye Rema-zol Brilliant Blue R without redox mediator, whereas diazo dye Remazol Black-5 (RB-5) requires a redox mediator [43]. 

A detailed understanding of the mechanism of DHFR at the molecular level enabled the identification of critical interactions between the substrate and the enzyme during the catalytic process. This information is ultimately expected to be useful in the design of potent and specific inhibitors of DHFR. 

Carpenter et al. [1.120] found that certain polymers (e. g. PVP) could stabilize multimeric enzymes during freezing and freeze drying by a different mechanism They cannot replace water molecules in the dried state therefore it is assumed that they inhibited the dissociation of the enzymes molecules induced by freezing and freeze drying. 

Due to the structure of the corn kernel (cutinized outer layer of the pericarp surrounding the corn kernel), the diffusion of water and chemicals inside the kernel is through a very specific pathway. Initial results with the use of enzymes during steeping (Figure 1) indicated that enzymes were not able to penetrate the kernels and break down the protein matrix surrounding starch particles. For enzymes to penetrate the corn kernel, it was necessary... 

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