Results 41 to 50 of about 366,006 (304)

The (Glg)ABCs of cyanobacteria: modelling of glycogen synthesis and functional divergence of glycogen synthases in Synechocystis sp. PCC 6803

open access: yesFEBS Letters, EarlyView.
We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee   +3 more
wiley   +1 more source

Optimizing irrigation water management and potassium fertilization to enhance sugar beet productivity [PDF]

open access: yesArchives of Agriculture Sciences Journal
Water scarcity and optimal nutrient management are critical challenges for sugar beet (Beta vulgaris L.) production in arid regions. This two-year field study (2021/2022–2022/2023) at Shandaweel Research Station, Sohag, Egypt (26°26′ N, 31°68′ E ...
A. Abd El-All   +3 more
doaj   +1 more source

Structural insights into an engineered feruloyl esterase with improved MHET degrading properties

open access: yesFEBS Letters, EarlyView.
A feruloyl esterase was engineered to mimic key features of MHETase, enhancing the degradation of PET oligomers. Structural and computational analysis reveal how a point mutation stabilizes the active site and reshapes the binding cleft, expading substrate scope.
Panagiota Karampa   +5 more
wiley   +1 more source

Enhancement of sugar content through progressive freeze concentration: effect of initial concentration

open access: yes, 2014
A new concentration technique is required to eliminate portion of water from coconut water (CW) and reduce the cost of storage, handling and shipping.
Fazril Zayadi
core   +2 more sources

Research on Sugar Concentration Sensing Based on Real-Time Polarization and Interaction Effects

open access: yesPhotonics
This paper presents a non-contact method for detecting the sugar concentration in solutions based on real-time polarization characteristics and an interaction effects model. The feasibility of using polarization imaging technology for sugar concentration
Qiong Gong   +3 more
doaj   +1 more source

KARAKTERISTIK MANISAN NANGKA KERING DENGAN PERENDAMANGULA BERTINGKAT

open access: yesAgrointek, 2016
Characteristics by soaking dried candied jackfruit sugar rise. This study examines the rise of sugar immersion or not the characteristics of candied dried jackfruit. Research purposes to determine the concentration of sugar solution and the optimal level
Imron sohibulloh   +2 more
doaj   +1 more source

The ubiquitin‐proteasome system and autophagy as guardians of the cellular proteome

open access: yesFEBS Letters, EarlyView.
This Perspective covers the three principles governing the crosstalk between the ubiquitin‐proteasome system and autophagy in cellular proteostasis: (1) a shared ubiquitin code routing substrates via shuttle factors or autophagy receptors; (2) spatial compartmentalization into phase‐separated degradation hubs and organelle‐specific modules (exemplified
Ivan Dikic
wiley   +1 more source

Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]

open access: yes, 2012
The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Pinandita, A.P.P.   +4 more
core  

Nanofiltratio of glucose and sodium lactate solutions Variations of retention between single- and mixed-solute solutions [PDF]

open access: yes, 2005
The aim of this work was to investigate NF as a purificatio step, i.e. sugar removal, in the production process of lactic acid from sodium lactate fermentation broth.
Roux-de Balmann, Hélène   +3 more
core   +1 more source

Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in Saccharomyces cerevisiae at Different Sugar Concentrations in Wine Fermentation

open access: yesFoods
Higher alcohols are significant flavor compounds in wine, and the elevated sugar content in grape raw materials has a substantial impact on wine quality.
Lu Chen   +5 more
doaj   +1 more source

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