Results 41 to 50 of about 26,189,203 (157)

Molecular characterization of chitinase and β-1, 3-glucanase gene of soybean plant growth promoting bacterium Bacillus sp. SJ-5 [PDF]

open access: yes, 2016
Plant-growth-promoting bacteria (PGPB) colonize the rhizosphere of many plant species and confer beneficial effects, such as increased plant growth and reduced susceptibility to diseases caused by plant pathogenic fungi.
Shekhar Jain   +3 more
core   +1 more source

Revised safety evaluation of the food enzyme endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Cellulosimicrobium funkei strain AE‐TN

open access: yesEFSA Journal
The food enzyme endo‐1,3(4)‐β‐glucanase (3‐(1–3;1–4)‐β‐D‐glucan 3(4)‐glucano‑hydrolase; EC 3.2.1.6) is produced with the non‐genetically modified (GM) Cellulosimicrobium funkei strain AE‐TN by Amano Enzyme Inc.
EFSA Panel on Food Enzymes (FEZ)   +15 more
doaj   +1 more source

Improvement of cellulose degradation by cloning of endo-β-1, 3-1, 4 glucanase (bgls) gene from Bacillus subtilis BTN7A strain

open access: yesJournal of Genetic Engineering and Biotechnology, 2018
The aim of this study is to construct a new recombinant strain able to degrade cellulose efficiently. The endo-β-1, 3-1, 4 glucanase (bgls) gene was cloned from Bacillus subtilis BTN7A strain by using PCR technique. The specific primers of bgls gene were
Wafaa K. Hegazy   +4 more
doaj   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

open access: yesEnvironmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian   +4 more
wiley   +1 more source

Phase Behaviour Of Oat β-Glucan/Sodium Caseinate Mixtures [PDF]

open access: yes
Oat β-glucan is a water soluble polysaccharide which has been approved as a functional bioactive ingredient. In this thesis, β-glucan was successfully isolated from oat flour and samples of different molecular weights were produced.
Agbenorhevi, Jacob Kwaku
core   +3 more sources

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes   +2 more
wiley   +1 more source

Isolation and characterisation of two chitinase and one novel glucanase genes for engineering plant defence against fungal pathogens [PDF]

open access: yes, 2006
Hydrolytic enzymes such as chitinases and glucanases are implicated in plant defense responses against fungal pathogens. These enzymes are responsible for the breakdown of chitin and glucan, two major components of the fungal cell walls.
Severgnini, Susana M.E.
core  

Ethylene regulation of β-1,3-glucanase in tobacco.

open access: yes, 1987
Ethylene treatment (approx. 20 μl ·1(-1) in air for 2 d) of tobacco (Nicotiana tabacum L. cv. Havana 425) plants markedly increases the endo-β-1,3-glucanase (EC 3.2.1.39) content of leaves.
Felix G, Meins F
core   +1 more source

Novel, cold-adapted D-laminaribiose- and D-glucose-releasing GH16 endo-β-1,3-glucanase from Hymenobacter siberiensis PAMC 29290, a psychrotolerant bacterium from Arctic marine sediment

open access: yesFrontiers in Microbiology
Endo-β-1,3-glucanase is a glycoside hydrolase (GH) that plays an essential role in the mineralization of β-glucan polysaccharides. In this study, the novel gene encoding an extracellular, non-modular GH16 endo-β-1,3-glucanase (GluH) from Hymenobacter ...
Do Young Kim   +4 more
doaj   +1 more source

Soluble oat components: effects of kilning on extraction and functionality

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source

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