Results 31 to 40 of about 25,163,657 (133)

Measurement of xylanase activity with insoluble xylan substrate [PDF]

, 1985
Insoluble xylan was prepared from ground birch (Betula pubescens) pulp by alkali extraction and precipitation with ethanol. The only sugar detected after acid hydrolysis of the preparation was xylose.
Nummi, Martti, Niku-Paavola, Marja-Leena, Perrin, Jean-Marc, Enari, Tor-Magnus   +3 more
core   +1 more source

Xylan degrading enzymes from fungal sources [PDF]

, 2015
Fungi have the ability to degrade xylan as the major component of plant cell wall hemicellulose. Fungi have evolved batteries of xylanolytic enzymes that concertedly act to depolymerise xylan backbones decorated with variable carbohydrate branches. As an
Kirikyali, N., Connerton, Ian F.
core   +1 more source

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Bacillus subtilis (strain LMG S‐24584)

EFSA Journal, 2018
The food enzyme endo‐1,4‐β‐xylanase (EC 3.2.1.8) is produced with the genetically modified Bacillus subtilis strain LMG S‐24584 by Puratos N. V. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and 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 Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Boet Glandorf, André Penninks, Davor Želježić, Magdalena Andryszkiewicz, Ana Gomes, Natália Kovalkovičová, Yi Liu, Karl Heinz Engel, Andrew Chesson   +25 more
doaj   +1 more source

The xylan-degrading enzyme system of Talaromyces emersonii : novel enzymes with activity against aryl β-D-xylosides and unsubstituted xylans

, 1993
Talaromyces emersonii, a thermophilic aerobic fungus, produces a complete xylan-degrading enzyme system when grown on appropriate substrates. In this paper we present the physicochemical and catalytic properties of three enzymes, xylosidase (Xy1) I (M ...
Claeyssens, Marc, Coughlan, MP, Tuohy, MG, Puls, J, Vršanská, M   +4 more
core   +2 more sources

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

EFSA Journal, 2018
The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified Bacillus subtilis strain from Puratos N.V. (Belgium). The genetic modifications do not raise safety concerns.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Andrew Chesson, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, Davor Želježić, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel   +35 more
doaj   +1 more source

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Aspergillus tubingensis strain LYX

EFSA Journal, 2023
The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the non‐genetically modified microorganism Aspergillus tubingensis strain LYX by DSM Food Specialties B.V.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, 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, Holger Zorn, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Kyriaki Apergi, Natália Kovalkovičová, Yi Liu, Simone Lunardi, Giulio diPiazza, Andrew Chesson   +25 more
doaj   +1 more source

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

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

Xylan deterioration approach: Purification and catalytic behavior optimization of a novel β-1,4-d-xylanohydrolase from Geobacillus stearothermophilus KIBGE-IB29

, 2019
The β-1,4-d-xylanohydrolase is an industry valuable catalytic protein and used to synthesize xylooligosaccharides and xylose. In the current study, β-1,4-d-xylanohydrolase from Geobacillus stearothermophilus KIBGE-IB29 was partially purified up to 9.5 ...
Nawaz, Muhammad Asif, Ur Rehman, Haneef, Zainab Bibi, Haneef Ur Rehman, Shah Ali Ul Qader, Aman, Afsheen, Kamran, Aysha, Aysha Kamran, Ul Qader, Shah Ali, Afsheen Aman, Karim, Asad, Waqas, Muhammad, Bibi, Zainab, Muhammad Asif Nawaz, Asad Karim, Irum Us Salam, Muhammad Waqas, Us Salam, Irum   +17 more
core   +1 more source

Significance of serum β-d-glucan levels in recipients of living donor liver transplantation [PDF]

, 2010
BACKGROUND/PURPOSE: Early identification and treatment of fungal infections is essential for recipients of liver transplants, but the sensitivity of surveillance culture is insufficient.
Takashi Kanematsu, Takatsuki, Mitsuhisa, Hidaka, Masaaki, Masaaki Hidaka, Soyama, Akihiko, Yamanouchi, Kosho, Kosho Yamanouchi, Akihiko Soyama, Susumu Eguchi, Kanematsu, Takashi, Mitsuhisa Takatsuki, Eguchi, Susumu   +11 more
core   +1 more source

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus oryzae (strain NZYM‐FA)

EFSA Journal, 2018
The food enzyme is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus oryzae by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and 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 Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Sirpa Kärenlampi, André Penninks, Davor Željeżić, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Christine Horn, Andrew Chesson   +29 more
doaj   +1 more source