Results 21 to 30 of about 509,022 (312)
Safety evaluation of food enzyme trypsin from porcine pancreas
The food enzyme trypsin (EC 3.4.21.4) is extracted from porcine pancreas by Novozymes A/S. The food enzyme is intended to be used for hydrolysis of whey proteins employed as ingredients in infant formulae, follow‐on formulae and in food for special ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +27 more
doaj +1 more source
Proteomics Using Protease Alternatives to Trypsin Benefits from Sequential Digestion with Trypsin
Trypsin is the most used enzyme in proteomics. Nevertheless, proteases with complementary cleavage specificity have been applied in special circumstances.
Therese Dau +2 more
semanticscholar +1 more source
There is an age-dependent decline of pulp regeneration, due to the decline of migration, proliferation, and cell survival of resident stem cells. Trypsin is a proteolytic enzyme clinically used for tissue repair.
Koichiro Iohara +6 more
doaj +1 more source
Porcine deltacoronavirus (PDCoV) is a newly emerging threat to the global porcine industry. PDCoV has been successfully isolated using various medium additives including trypsin, and although we know it is important for viral replication, the mechanism ...
Yue-Lin Yang +5 more
semanticscholar +1 more source
Sensing of Digestive Enzymes—Diagnosis and Monitoring of Pancreatitis
This paper is a comprehensive review of the techniques for the detection of pancreatic enzymes, which are common biochemical indicators of pancreatitis, including amylase, trypsin, chymotrypsin, elastase, and lipase.
Jiaju Yin +3 more
doaj +1 more source
THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN
In the hemoglobin method for the estimation of proteinase, denatured hemoglobin is digested under standard conditions, the undigested hemoglobin is precipitated with trichloracetic acid, and the amount of unprecipitated protein split products, which is a
M. L. Anson
semanticscholar +1 more source
As lipoxigenases (LOX) são responsáveis pelo "beany flavor", sabor característico da soja [Glycine max. (L.) Merrill], que é o maior obstáculo ao consumo da soja nos países ocidentais. O inibidor de tripsina Kunitz (KTI) é responsável por 80% da inibição
Josie Gomes de Almeida Barros +4 more
doaj +1 more source
Advances in Colorimetric Assay Based on AuNPs Modified by Proteins and Nucleic Acid Aptamers
This review is focused on the biosensing assay based on AuNPs (AuNPs) modified by proteins, peptides and nucleic acid aptamers. The unique physical properties of AuNPs allow their modification by proteins, peptides or nucleic acid aptamers by ...
Sopio Melikishvili +2 more
doaj +1 more source
RNA Sequencing Reveals the Potential Adaptation Mechanism to Different Hosts of Grapholita molesta
Grapholita molesta is an important fruit tree worldwide pest which feeds on hosts extensively and does serious harm. In this paper, the growth and development parameters and protease activities of G. molesta fed on different hosts were compared.
Dongbiao Lü +7 more
doaj +1 more source
A trypsin -like enzyme from the pyloric caeca of cod (Gadus morhua) was purified by affinity chromatography on CHOM Sepharose 4B. Some characteristics were established by its catalytic activity on T.A.M.E., typical enzyme substrate, and serine protease ...
Luiz Henrique Beirão +3 more
doaj +1 more source

