Molecular biology technology

Eraunhofer Center for Molecular Biology Technology, http //www.fraunhofer-cmb.org/ index.cfm act=technology 2004. 

In all cases the expenditure of resources can only be justified if the basis of the association between the compound in question and the health of the consumer is well founded (and takes into account overall dietary variability). This places a barrier in the path of selection for individual phytochemical content. The same Is, of course, true for approaches that exploit the new molecular biological technologies. 

Molecular-biological technologies offer an elegant way out. If there is cDNA for a and a, you let a living cell do the hybridization (e.g., Xenopus-oocytes). cRNAs from each subunit are injected into the cell. As a result, the cell synthesizes the a und a subunits and combines them to form the oligomer species. If a-cRNA and a-cRNA are translated with the same efficiency, the amounts of a-cRNA and a-cRNA control the amounts fa and fa from a and a. 

Analytical instruments play an increasingly important role in modern analytical chemistry. The trend is not limited in chemistry but in all phases of natural science and technology, as one easily can watch in rapid progresses in molecular biology, nano-materials technology, and the related bio-medical reseai ch. Instiaimental developments can now even be a determining factor in the advancement of science itself. 

In this paper an overview is given of all die work that is performed on the enzyme RhaninoGalacturonase by different groups (Quest Naarden, URL-Vlaardingen and LUW). The project was focussed on different areas concerning molecular biology, fermentation technology and biochemical characterization of ihamno acturonase. Also the functionality of this enzyme in different plication areas was studied. 

Pectin degradation requires fee combined action of various enzymatic activities. However, evaluation of fee contribution of individual pectinases in Suit juice extraction and clarification is rather complicated. Most commercial pectinolytic enzyme preparations are produced by fermentation wife filamentous fungi, mostly strains belonging to fee genus Aspergillus,. plication studies with mixtures of isolat enzymes obtained by fermentation or by means of fractionation of commercial enzyme preparations can be used to assess the importance of fee various individual enzymes. Subsequently, molecular biology and fermentation technology can be used to enhance specific desirable enzymatic activities. 

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