Enzymatic Preparation of Two Ketohexose 1-Phosphates

1955 ◽  
Vol 77 (20) ◽  
pp. 5343-5345 ◽  
Author(s):  
Albert L. Lehninger ◽  
Jean Sice
Keyword(s):  
Enzymatic Preparation

scholarly journals Enzymatic Preparation of Bioactive Peptides Exhibiting ACE Inhibitory Activity from Soybean and Velvet Bean: A Systematic Review

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3822
Author(s):  
Azis Boing Sitanggang ◽  
Jessica Eka Putri ◽  
Nurheni Palupi ◽  
Emmanuel Hatzakis ◽  
Elvira Syamsir ◽  
...  
Keyword(s):  
Systematic Review ◽  
Amino Acids ◽  
Reaction Time ◽  
Hydrolytic Activity ◽  
Converting Enzyme ◽  
Enzymatic Preparation ◽  
Angiotensin I ◽  
Velvet Bean ◽  
Angiotensin I Converting Enzyme ◽  
Aspergillus Sp

The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus sp.), a temperature of 37 °C, a reaction time of 18 h, pH 8.2, and an E/S ratio of 2%. On the other hand, the best enzymatic conditions for producing peptide hydrolysates with high ACEi activity are through sequential hydrolytic activity by the combination of pepsin-pancreatic, an E/S ratio for each enzyme is 10%, the temperature and reaction time for each proteolysis are 37 °C and 0.74 h, respectively, pH for pepsin is 2.0, whereas for pancreatin it is 7.0. As an underutilized pulse, the studies on the enzymatic hydrolysis of velvet bean proteins in producing ACEi peptides are limited. Conclusively, the activity of soybean-based ACEi peptides is found to depend on their molecular sizes, the amino acid residues, and positions. Hydrophobic amino acids with nonpolar side chains, positively charged, branched, and cyclic or aromatic residues are generally preferred for ACEi peptides.

Enzymatic Preparation of Kaempferol from Green Tea Seed and Its Antioxidant Activity

2006 ◽  
Vol 54 (8) ◽  
pp. 2951-2956 ◽  
Author(s):  
Jun Seong Park ◽  
Ho Sik Rho ◽  
Duck Hee Kim ◽  
Ih Seop Chang
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Enzymatic Preparation

Enzymatic Preparation of Carp Roes’ Hydrolysate with Ca-Binding Capacity

2012 ◽  
Vol 554-556 ◽  
pp. 1309-1317
Author(s):  
Yu Huan Li ◽  
Hai Huang
Keyword(s):  
G Protein ◽  
Binding Capacity ◽  
Degree Of Hydrolysis ◽  
Enzymatic Preparation ◽  
Enzymatic Hydrolysate ◽  
Calcium Chelation

The enzymolysis to defatted carps with trypsin protease can obtain enzymatic hydrolysate with Calcium chelation activity. The best hydrolysis condition is as follows: 45 °C, 3000(U/g substrate), 1:40（w/V）, and pH8.0. Moderate dephosphorization treatment on roes( rate:20% to 50%) can significantly improve the degree of hydrolysis and the Ca-binding capacity of enzymatic hydrolysate, up 31.05% and 6.8 (mg Ca/g protein) respectively.

Enzymatic preparation of hollow magnetite microspheres for hyperthermic treatment of cancer

2006 ◽  
Vol 17 (7) ◽  
pp. 605-610 ◽  
Author(s):  
Masakazu Kawashita ◽  
Kazuo Sadaoka ◽  
Tadashi Kokubo ◽  
Takashi Saito ◽  
Mikio Takano ◽  
...  
Keyword(s):  
Enzymatic Preparation ◽  
Hyperthermic Treatment

scholarly journals Isoquercitrin Esters with Mono- or Dicarboxylic Acids: Enzymatic Preparation and Properties

2016 ◽  
Vol 17 (6) ◽  
pp. 899 ◽  
Author(s):  
Eva Vavříková ◽  
Fanny Langschwager ◽  
Lubica Jezova-Kalachova ◽  
Alena Křenková ◽  
Barbora Mikulová ◽  
...  
Keyword(s):  
Dicarboxylic Acids ◽  
Enzymatic Preparation
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