Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "LIU, YANLI" wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
SCREENING THE SPECIFIC SUBSTRATES OF ADENYLATION DOMAIN FROM MARINE ACTINOMYCETES BY FLUORESCENCE QUENCHING AND ISOTHERMAL TITRATION CALORIMETRY
Autorzy:
LEI, MING
ZHAO, ZHIJUAN
LIU, KE
LIU, YANLI
ZHANG, HUI
WU, XUE
GONG, SIYING
MA, YANLING
ZHAO, HAOBIN
LIU, JINLIN
MIN, JINRONG
QI, CHAO
Powiązania:
https://bibliotekanauki.pl/articles/895432.pdf
Data publikacji:
2018-12-31
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
A domain
Aspartic acid
Fluorescence quenching (FQ)
Isothermal titration calorimetry (ITC)
Marine actinomycetes
static quenching
Opis:
Adenylation domain (A domain) is a model of non-ribosomal peptide synthetases (NRPs), responsible for binding and activating the substrates-amino acids. In this study, a pGEX-2T-sare0718 recombinant plasmid (the gene sare0718 was cloned from Salinispora arenicola CNS-205, S.arenicola CNS-205) was transformed and expressed as a protein GST-Sare0718. Fluorescence quenching (FQ) was conducted to investigate the binding of 20 common amino acids to GST-Sare0718, then isothermal titration calorimetry (ITC) also be used[changed]. The results of FQ revealed that intrinsic fluorescence of GST-Sare0718 is quenched steadily by addition of aspartic acid (Asp) and glutamine (Gln) through static quenching mechanism. The binding constants Ka are Asp (1.504×106 L/mol) ≥ Gln (1.468×105 L/mol). And there is one binding site on the protein GST-Sare0718. We confirmed Asp preference of GST-Sare0718 by ITC. Therefore, Asp is the specific substrate. In addition, the experimental data indicates that the prediction system, “the specificity-conferring code”, is not suitable for marine actinomycetes. So it is urgent to set up a special predictive system for marine actinomycetes.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2018, 75, 6; 1287-1292
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
Autorzy:
Guan, Haining
Xu, Xiaojun
Feng, Chunmei
Tian, Yanli
Liu, Dengyong
Diao, Xiaoqin
Powiązania:
https://bibliotekanauki.pl/articles/28408447.pdf
Data publikacji:
2024-02-08
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
chicken soup
stewing modes
physicochemical quality
taste components
volatile compounds
Opis:
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d3,2 of 2.56 μm and d4,3 of 1.73 μm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, (E,E)-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 26-40
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies