Results 51 to 60 of about 835 (125)

First echinoderm alpha-amylase from a tropical sea cucumber (Holothuria leucospilota): Molecular cloning, tissue distribution, cellular localization and functional production in a heterogenous E.coli system with codon optimization.

PLoS ONE, 2020
Holothuria leucospilota (Echinodermata: Holothuroidea) is a widespread tropical sea cucumber with strong value for the ecological restoration of coral reefs. Therefore, some studies regarding the artificial breeding and cultivation of H.
Xiaofen Wu, Yao Ruan, Ting Chen, Zonghe Yu, Da Huo, Xiaomin Li, Feifei Wu, Xiao Jiang, Chunhua Ren   +8 more
doaj   +2 more sources

Safety evaluation of the food enzyme containing endo‐polygalacturonase and endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Aspergillus fijiensis strain NZYM‐RE

EFSA Journal, 2022
The food enzyme has two declared activities, endo‐polygalacuronase ((1→4)‐α‐D‐galacturonan glycanohydrolase; EC 3.2.1.15) and endo‐1,3(4)‐β‐glucanase (3‐(1→3;1→4)‐β‐D‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6) and is produced with the non‐genetically ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Daniele Cavanna, Yi Liu, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson   +23 more
doaj   +1 more source

A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation [PDF]

, 2021
To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using beta-amylase to remove the linear amylose and obtain beta-limit dextrins (beta-LDs).
Andersson, Mariette, Zhao, Xue
core  

Safety evaluation of the food enzyme alpha‐amylase from non‐genetically modified Aspergillus niger strain (strain DP‐Azb60)

EFSA Journal, 2019
The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus niger (strain DP‐Azb60) by Danisco US Inc. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Klaus‐Dieter Jany, Boet Glandorf, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Annamaria Rossi, Karl‐Heinz Engel, Andrew Chesson   +26 more
doaj   +1 more source

Mapping the polysaccharide degradation potential of Aspergillus niger [PDF]

, 2012
Background The degradation of plant materials by enzymes is an industry of increasing importance. For sustainable production of second generation biofuels and other products of industrial biotechnology, efficient degradation of non-edible plant ...
Andersen, Mikael Rørdam, de Vries, Ronald P., Giese, Malene, Nielsen, Jens   +3 more
core   +4 more sources

Safety evaluation of the food enzyme endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Trichoderma reesei strain TG‐M5‐337

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract The food enzyme endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6) is produced with the non‐genetically modified Trichoderma reesei strain TG‐M5‐337 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Ana Criado, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernàndez‐Fraguas, Valentina Tokić, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of the food enzyme cellulase from the genetically modified Trichoderma reesei strain AR‐715

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract The food enzyme cellulase (4‐(1,3; 1,4)‐β‐D‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the genetically modified Trichoderma reesei strain AR‐715 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Cristina Fernàndez‐Fraguas, Yi Liu   +18 more
wiley   +1 more source

Production of Alpha Amylase by Bacillus Cereus in Submerged Fermentation [PDF]

, 2014
Microorganisms have the ability to secrete enzymes when they are grown in the presence of certain substrates. Amylases are among the most important industrial enzymes and are of great significance in biotechnological studies.
Asanato, J. I. (Judy), Hammuel, C. (Chrinius), Idoko, M. O. (Matthew), Odeke, E. H. (Evelyn), Odeleye, P. O. (Peter), Raplong, H. H. (Helen)   +5 more
core  

Actinobacteria — A Biofactory of Novel Enzymes [PDF]

, 2016
Biocatalysis offers green and clean solutions to chemical processes and is emerging as an effective alternative to chemical technology. The chemical processes are now carried out by biocatalysts (enzymes) which are essential components of all biological ...
Dhanasekaran, Dharmadurai, Vaijayanthi, Govindharaj, Vijayakumar, Ramasamy   +2 more
core   +1 more source

Safety evaluation of the food enzyme alpha-amylase from a genetically modified bacillus licheniformis (strain NZYM-AN) [PDF]

, 2018
The food enzyme is an α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) produced with a genetically modified Bacillus licheniformis strain NZYM-AN by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Poças, Maria de Fátima Tavares   +1 more
core   +2 more sources