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Herring enzymes are the key to extending shelf life
Time of Update: 2021-02-02
News about enzymes during a busy week suggests that enzymes obtained from unused mackerel sites will soon appear in fruit juices, and a Chinese company has announced its intention to use its own enzyme products to enter the food processing industry.
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Would you like some milk? Abdominal distension? No longer a problem (i)
Time of Update: 2021-02-02
is the company's lactase product Maximilac LGi contains no aromatase or conversion enzymes.
Another benefit the lactase product is that it increases the sweetness of the final product, so food producers can reduce sugar additions, Roes said.
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Yeast extract interprets the international trend "kokumi taste"
Time of Update: 2021-02-02
YE yeast extract unique kokumi flavor and food properties, making it very widely used in the market: can be used in the manufacture of chicken essence, hot pot seasonings and other natural condiments, but also for the production of crisps, brine and other foods.
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The FDA supports the final regulations on the use of vitamin D yeast
Time of Update: 2021-02-02
The final regulations authorize vitamin D2 bread yeast to be used as a safe source of vitamin D2 and relaxants in baked goods in quantities not exceeding 400IU vitamin D2/100 grams of finished products.
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Magical enzyme bucket
Time of Update: 2021-02-02
Bioenzymes are commonly referred to as proteins, and any biological activity requires the catalysis of various enzymes, and yeast fermentation in sealed barrels naturally produces a variety of bioenzymes.
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Spinger Yeast Extract Technology Exchange Chongqing Station was successfully concluded
Time of Update: 2021-02-02
Gianfranco Galleri , General Manager, Sbinger Asia Pacific, said that Spinger is committed to being close to customer needs, adapting to market changes, innovating, and working closely with local condiment associations and distributors in Sichuan to provide a full range of services and solutions.
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Villio's transglutamine enzyme technology reduces the cost of yogurt and cheese
Time of Update: 2021-02-02
the mechanism through the transglutamine enzyme significantly reduces the amount of milk, which is made into a set of cheeses and is completely different from the process of making low-cost fresh dairy products.
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DuPont launches new wheat processing enzyme
Time of Update: 2021-02-02
DuPont is currently using two wheat processing enzymes in flour mills around the world to save time and energy and increase extraction rates.
In the wheat mill experiment, a new processing enzyme, POWERMill ase, obtained from DuPont Deniske raw materials, reduced wheat conditioning time by 50% , saving 10% of energy consumption.
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The biodegradation of microplastics under mild conditions is realized through computer protein design
Time of Update: 2021-01-29
WuBian, a researcher at the Institute of Microbiology of the Chinese Academy of Sciences, proposed a new protein stability calculation design strategy (greedy accumulated strategy for engineering protein, GRAPE) (Figure 1), based on computer protein design, the isPETase has been stability transformation, obtained a robust and significantly enhanced re-design enzyme, providing a new way to broaden the application of biodegradable plastics.
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Research and development of a subamine reductase toolbox based on the macro genome
Time of Update: 2021-01-23
this study provides new strategies and methods for further expanding the synthesis application of absinthease, as well as new ideas for building other enzyme toolboxes efficiently.
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Tianjin University's research and development of "cluster enzyme" is expected to bring good news to patients with neuroinflammation
Time of Update: 2021-01-22
Recently, Tianjin University Medical Department Zhang Xiaodong team successfully designed a new type of artificial enzyme - "cluster enzyme." "cluster enzyme" has super catalytic activity and selectivity, the potential for the treatment of alzheimer's disease, brain injury and other neuro-inflammation is huge, the results have been published online in the international authoritative journal Nature Communications.
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The study revealed the molecular mechanism of D-2-hydroxypyrene dehydrogenase to specifically identify and catalytic reactions to substrates
Time of Update: 2021-01-22
based on structural and functional analysis results, the study reveals the molecular mechanism of D-2-HGDH's specific identification and catalytic response to substrates, and expounds the role of D-2-HGDH mutants in disease occurrence.
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Progress has been made in the study of functional dizenose in in-body synthesis
Time of Update: 2021-01-22
the in-body synthesis biology center research team led by Yu Wei, a researcher at the Tianjin Institute of Industrial Biotechnology of the Chinese Academy of Sciences, designed an in-body polyenzyme catalysis system that converts cheap substrate starch into a variety of functional dizets.
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New progress has been made in the study of bio-nitrogen fixation mediated by nanoenzymes
Time of Update: 2021-01-12
Recently, Professor Han Heyou of the National Key Laboratory of Agricultural Microbiology at Huahua Agricultural University published a research paper entitled "Cobalt Ferrite Nanozyme for Efficient Symbiotic Nitrogen Fixation via Administration Reactive Oxygen Metabolism" at Environmental science-nano.
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The results of the study found that the formation mechanism of chinese oolong tea aromatic enzyme
Time of Update: 2020-12-11
years, Yang Ziyin research team of South China Botanical Garden of the Chinese Academy of Sciences systematically analyzed the enzyme-forming mechanism of aroma during the processing of oolong tea.
the results show that the formation of aroma in the process of oolong tea is mainly related to stress response.
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Progress was made in the study of the synthesis of hand-amine alcohol compounds by amine dehydrogenase.
Time of Update: 2020-10-10
AmDHs, which evolved through the directional evolution of amino acid dehydrogenase (AADHs), can use cheap ammonia as an amino feed, asymmetrically reduced amine-reducing latent oxycodone to produce hand-amine alcohol compounds, theoretical conversion rate of up to 100%, and by-products only water, is the ideal green synthesis pathway.
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Progress was made in the study of the spatial variation of soil enzyme activity.
Time of Update: 2020-10-03
Researchers at Wuhan Botanical Garden of the Chinese Academy of Sciences analyzed the activity characteristics of soil enzymes within each ecosystem and explored the biological and non-biological factors of spatial variation at two different spatial scales (100m2 and 1m2).
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The study reveals the interaction mechanism between lysed polysaccharide monooxygenase and substrate.
Time of Update: 2020-10-02
Recently, the team of Yan Heng, a researcher in the Natural Products and Sugar Engineering Research Group of dalian Institute of Chemical Physics of the Chinese Academy of Sciences, and Li Guohui, a researcher in the Molecular Simulation and Design Research Group of the National Key Laboratory of Molecular Reaction Dynamics, made new progress in the interaction mechanism between polysaccharide monooxygenase (LPMO) and insoluble cellulose substrates.
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Progress has been made in the transformation of glycosyl transferase and biosynthetics of triamcinoids.
Time of Update: 2020-10-02
The functional sugar and natural active substances research team of Tianjin Institute of Industrial Biotechnology of the Chinese Academy of Sciences, on the basis of pre-excavation of a number of plant-sourced glyco-based transferases, carried out molecular modification of UCT74AC1 glyco-based transferases and obtained a series of mutants, which improved the catalytic efficiency of different types of triamcinoids by 100 to 10,000 times, and then synthesized a series of new triamcinoidal saccharides using the in-body catalytic function of dominant mutants.
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Progress has been made in the synthesis of glycopeptides.
Time of Update: 2020-09-30
in the study, researchers screened a large number of solid-phase vectors that could be used for solid-phase synthesis to find a surface-aminoized silicon ball that can be used both as an organic phase for peptide chain synthesis and water-phase oligosaccharide synthesis (enzyme reaction).
