Results 211 to 220 of about 9,989 (259)
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Crystal Structure of The Rhizomucor miehei Aspartic Proteinase
1998The composition of milk has been reviewed by Jenness (1). It is an extremely complex mixture of components, consisting of water, lipids, carbohydrates, proteins, salts and many miscellaneous compounds. The largest component is water. The lipids are 98% triglycerides, mostly as globules. Carbohydrate is mainly as lactose.
J W, Quail +3 more
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Food Chemistry, 2019
In this study, mesoporous silica SBA-15 was modified by organic functional groups through silanization. Series of organosilane compounds were grafted onto the SBA-15, and the obtained functionalized carriers were then used to immobilize the lipase from ...
Nanjing Zhong +3 more
semanticscholar +1 more source
In this study, mesoporous silica SBA-15 was modified by organic functional groups through silanization. Series of organosilane compounds were grafted onto the SBA-15, and the obtained functionalized carriers were then used to immobilize the lipase from ...
Nanjing Zhong +3 more
semanticscholar +1 more source
Rhizomucor tauricus: a questionable species of the genus
Mycological Research, 1999To test the validity of R. tauricus as a separate species, its carbon source utilization, isoenzyme patterns and PCR-coupled RFLP of the ITS of its rDNA were analysed. Whilst R. tauricus differed considerably from R. pusillus and R. miehei in morphological traits as well as its ability to row on single carbon sources, the results obtained from all ...
Csaba Vágvölgyi +2 more
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, 2020
Immobilized enzymes have a very large surface region which is not in contact with the support surface and, thus, have potential as a target for novel stabilization strategies.
J. Cejudo-Sanches +7 more
semanticscholar +1 more source
Immobilized enzymes have a very large surface region which is not in contact with the support surface and, thus, have potential as a target for novel stabilization strategies.
J. Cejudo-Sanches +7 more
semanticscholar +1 more source
Food Chemistry, 2020
In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed.
Zhaoxian Huang +7 more
semanticscholar +1 more source
In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed.
Zhaoxian Huang +7 more
semanticscholar +1 more source
Optimisation of n-octyl oleate enzymatic synthesis over Rhizomucor miehei lipase
Bioprocess and Biosystems Engineering, 2006Octyl oleate is a useful organic compound with several applications in cosmetic, lubricant and pharmaceutical industry. At first, the enzymatic synthesis of n-octyl oleate by direct lipase-catalysed esterification of oleic acid and 1-octanol was investigated in a stirred batch reactor in solvent-free system.
LAUDANI C. G +5 more
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Early Starch Catabolism by Rhizomucor Pusillus
Mycologia, 1986(1986). Early Starch Catabolism by Rhizomucor Pusillus. Mycologia: Vol. 78, No. 1, pp. 129-131.
P. R. Adams, J. J. Deploey
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Rhizomucor miehei triglyceride lipase is synthesized as a precursor
Lipids, 1988AbstractARhizomucor miehie cDNA library constructed inEscherichia coli was screened with synthetic oligonucleotides designed from knowledge of a partial amino acid sequence of the secreted triglyceride lipase (triacyl‐glycerol acylhydrolase EC 3.1.1.3) from this fungus. Lipase‐specific recombinants were isolated and their insert sequenced.
E, Boel +4 more
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First case of fatal Rhizomucor miehei endocarditis in an immunocompromised patient.
Diagnostic microbiology and infectious disease, 2020Rhizomucor miehei is a cause of bovine mycotic abortion and mastitis and has rarely been described in human disease. Here, we report the first isolation of R.
J. Hagemann +6 more
semanticscholar +1 more source
Rhizomucor miehei Aspartic Proteinases Having Improved Properties
1998Aspartic proteinases are widely spread in most organisms, where they carry out many different functions. The oldest and most well–known use of aspartic proteinases is as coagulants in cheese–making. The coagulants are probably still the only commercial products containing aspartic proteinases as the active substance.
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