Abstract:
:Glycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characterization of the recombinant GH8ErCel showed high specificity towards barley β-glucan and lichenan and lower activity on carboxymethylcellulose and swollen cellulose, yielding different length oligosaccharides. By molecular modeling, six conserved subsites for glucose binding and some possible determinants for its lack of xylanase and chitosanase activity were identified. GH8ErCel was active at a broad range of pH and temperature and presented remarkable stability at 60 °C. Additionally, it hydrolyzed β-glucan from oat and wheat brans mainly to tri- and tetraoligosaccharides. Therefore, GH8ErCel may be a good candidate for enzymatic deconstruction of β-glucans at high temperature in food and feed industries, including the production of prebiotics and functional foods.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ontañon OM,Ghio S,Marrero Díaz de Villegas R,Garrido MM,Talia PM,Fehér C,Campos Edoi
10.1016/j.foodchem.2019.124999subject
Has Abstractpub_date
2019-11-15 00:00:00pages
124999eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31101-Xjournal_volume
298pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::A storage trial was conducted to observe the effect of typical northern Australia climatic conditions on a military ration chocolate (RC). The results indicate that sensory quality decreased during storage; after seven days the chocolate was no longer of acceptable appearance. Deterioration in RC sensory quality was s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.084
更新日期:2014-10-01 00:00:00
abstract::Although paralytic shellfish toxins (PSTs) have traditionally been analyzed by liquid chromatography with either pre- or post-column derivatization, and these methods have been validated successfully through inter-laboratory studies, mass spectrometry methods have also been described in literature for use in monitorin...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.008
更新日期:2018-12-15 00:00:00
abstract::This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin cont...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.090
更新日期:2018-02-15 00:00:00
abstract::An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (-20 °C and -40 °C) compared with the fresh contr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.046
更新日期:2018-06-15 00:00:00
abstract::This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official metho...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.07.157
更新日期:2018-02-01 00:00:00
abstract::Baccaurea angulata is an underutilised tropical fruit of Borneo Island of Malaysia. The effect of solvents was examined on yield, total phenolic (TPC), total flavonoids (TFC), total carotene content (TCC), free radical scavenging activities and lipid peroxidation inhibition activities. The results indicated that the p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.122
更新日期:2015-04-01 00:00:00
abstract::A sensitive, fast, and inexpensive square wave voltammetric method using a cobalt phthalocyanine modified carbon paste electrode was developed for simultaneous determination of citric, lactic, malic and tartaric acids in fruit juices. To overcome the strong overlap of voltammetric signals caused by calibrated and unca...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.06.005
更新日期:2018-11-15 00:00:00
abstract::The compounds 4-vinylphenol (4-VP), 4-vinylguaiacol (4-VG), 4-vinylsyringol (4-VS) and 4-vinylcatechol (4-VC) were prepared by thermal decarboxylation of the corresponding hydroxycinnamic acids p-coumaric, ferulic, sinapic and caffeic acid, respectively. For confirmation of the synthesised products LC-MS followed by N...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.02.077
更新日期:2011-09-01 00:00:00
abstract::Ester synthesis was carried out in a solvent-free system of lipase, coconut oil and ethanol or fusel alcohols to ascertain the reaction mechanism. During ester formation, octanoic and decanoic acids increased initially and then decreased gradually, indicating that ester production was a two-step reaction consisting of...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.05.109
更新日期:2013-12-01 00:00:00
abstract::Mayan communities cultivate a great variety of plant foods that could be of interest due to their nutritional and functional potential. The aim of this study was to evaluate the nutritional value, glycemic index (GI), total phenol content (TPC), and total flavonoid content (TFC), and in vitro antioxidant and antidiabe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128247
更新日期:2021-03-30 00:00:00
abstract::Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125686
更新日期:2020-03-30 00:00:00
abstract::Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phen...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.08.126
更新日期:2019-02-15 00:00:00
abstract::An endemic plant of Turkey Salvia halophila Hedge (Lamiaceae) was examined for its antioxidant activity and phenolic compositions. The aerial part of S. halophila was extracted with different solvents in an order of increasing polarity such as hexane, ethyl acetate, methanol, and 50% methanol using a Soxhlet apparatus...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.04.086
更新日期:2011-11-15 00:00:00
abstract::A capillary electrophoresis method based on polyamidoamine dendrimers has been developed for quick and sensitive detection of moxifloxacin, gatifloxacin, lomefloxacin, enoxacin, ofloxacin and pazufloxacin. Increasing buffer alkalinity led to enhanced sensitivity, whereas the polyamidoamine-fluoroquinolone interactions...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.070
更新日期:2014-08-15 00:00:00
abstract::A potentiometric enzyme electrode for detection of hypoxanthine (Hx) in fish meat is described. The sensor was developed by entrapment of xanthine oxidase (XOD) and ferrocene carboxylic acid (Fc) into polypyrrole (PPy) film during galvanostatic polymerisation film formation. The responses for Hx were obtained in 0-05 ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.07.052
更新日期:2012-12-15 00:00:00
abstract::Andean potatoes (Solanum tuberosum andigenum) are a staple food for Andean population; there is great biodiversity but only few varieties are cultivated nowadays. In order to contribute to biodiversity conservation of Andean potatoes, information about their morphological, nutritional and functional characteristics wa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.12.074
更新日期:2018-01-01 00:00:00
abstract::The inhibition of human pancreatic α-amylase (HPA) enzyme activity can offer facile routes to ameliorate postprandial hyperglycemia in diabetes via control of starch digestion. The present study utilizes complementary experimental (starch digestion kinetics, fluorescence quenching, Förster resonance energy transfer an...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.03.022
更新日期:2019-08-01 00:00:00
abstract::A novel method coupling molecular imprinted monolithic column with two-dimensional liquid chromatography was developed and validated for the analysis of clenbuterol in pork liver and swine urine samples. The polymers were characterized by using Fourier transform infrared spectroscopy, nitrogen adsorption desorption an...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.021
更新日期:2017-02-15 00:00:00
abstract::Simple, fast and efficient method for on-site detection of meat adulteration is of increasing demand in low-resource regions. Here, a direct and visual denaturation bubble-mediated strand exchange amplification method (SEA) was developed to detect meat adulteration by targeting the mitochondrial sequence from duck, wh...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126542
更新日期:2020-07-30 00:00:00
abstract::Relevant evidence of rice quality responses to increased temperatures under field condition has been obtained in our previous study. Understanding the intrinsic mechanism of increased temperatures and fertilizer treatment in regulating rice quality formation will be contributed to the development of mitigation measure...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.10.137
更新日期:2019-03-30 00:00:00
abstract::This study investigated the effect of, and interactions between, US Brown Swiss (BS) genetics and season on milk yield, basic composition and fatty acid profiles, from cows on low-input farms in Switzerland. Milk samples (n = 1,976) were collected from 1,220 crossbreed cows with differing proportions of BS, Braunvieh ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.077
更新日期:2018-06-15 00:00:00
abstract::Cultivating lettuce in greenhouses at low temperatures improves its CO2-balance and may increase its content of flavonoid glycosides and phenolic acids. We cultivated 5weeks old red leaf lettuce seedlings at 20/15°C (day/night) or 12/7°C until plants reached comparable growth stages: small heads were harvested after 1...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.061
更新日期:2014-03-01 00:00:00
abstract::The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our result...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.140
更新日期:2016-11-01 00:00:00
abstract::The potential adulteration of extra virgin olive oil (EVOO) with soft-deodorized virgin olive oil (VOO) has raised the interest of researchers in investigating this fraud in recent years. The objective of this study was to determine chemical changes occurring after a soft-deodorization process in terms of volatiles, f...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.09.176
更新日期:2017-04-01 00:00:00
abstract::Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity dryi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128404
更新日期:2021-05-01 00:00:00
abstract::Cyprodinil is among the most common agrochemical residues found in highly perishable fruits, such as strawberries. In the present study, high-affinity monoclonal antibodies to this anilinopyrimidine fungicide were raised for the first time with the aim to produce valuable immunochemical analytical assays. Cyprodinil b...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.04.119
更新日期:2015-11-15 00:00:00
abstract::Dissecting the functions of high molecular weight glutenin subunits (HMW-GSs) is helpful for improving wheat quality via breeding. In this study, we used a wheat mutant AS273 in which HMW-GS 1Dy12 was silenced to investigate the silencing mechanism of 1Dy12 and its effects on gluten accumulation and flour-processing q...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127663
更新日期:2021-01-15 00:00:00
abstract::Time dependent changes of primary (GC-MS), isoflavones (LC-MS) and minerals (ICP-OES) content of fermented soya-chunk were compared with un-fermented (0H) soya-chunk and presented. Results revealed that the amino acid content increased gradually based on the fermentation time; whereas the maltose, sucrose and fructose...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.029
更新日期:2015-03-01 00:00:00
abstract::Meat quality of freshwater prawn (Macrobrachium rosenbergii) treated with soybean and bambara groundnut extracts at different concentrations was monitored during 10 days of iced storage. During storage, the control sample (without treatment) had a higher pH, TCA-soluble peptide content, heat soluble collagen content, ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.04.121
更新日期:2012-11-15 00:00:00
abstract::UHPLC-LTQ-Orbitrap-high resolution mass spectrometry (HRMS) was applied to investigate complex polymeric polyphenols, before and after acid-catalysed depolymerisation in the presence of a nucleophile (phloroglucinol). Reaction products of (-)-epicatechin with acetaldehyde formed in model solution were selected for a p...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.01.106
更新日期:2017-07-15 00:00:00