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44 results on '"ALKALINE protease"'

5. The Exercise Myopathy

Author

Seene, Teet, Umnova, Maria, Kaasik, Priit, Lehmann, Manfred, editor, Foster, Carl, editor, Gastmann, Uwe, editor, Keizer, Hans, editor, and Steinacker, Jürgen M., editor

Published
1999
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7. Cypoviruses

Author

Belloncik, Serge, Mori, Hajime, Fraenkel-Conrat, Heinz, editor, Wagner, Robert R., editor, Miller, Lois K., editor, and Ball, L. Andrew, editor

Published
1998
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39. The enzymic treatment of waste materials

Author

Peter Gacesa and John Hubble

Subjects
Waste treatment, Waste management, Wastewater, Endogenous enzymes, Alkaline protease, Waste material, Business, Chymosin, Biotechnological process, Waste processing
Abstract

The use of enzymes in biotechnological processes is part of a long and established tradition. In some cases this has involved the specific extraction of an enzyme, e.g. calf chymosin for cheese making, whereas in other applications the activity of endogenous enzymes has been utilized in situ, e.g. the malting of barley. The utilization of enzymes for waste processing is a relatively recent development and has grown out of the increasing demands, both economic and environmental, for acceptable methods for the disposal or recycling of these materials. In most countries the disposal of wastes is strictly regulated and is likely to incur some form of taxation.

Published
1998

40. Protein hydrolysis in seafoods

Author

N. F. Haard

Subjects
chemistry.chemical_classification, Hydrolyzed protein, Enzyme, Biochemistry, Chemistry, food and beverages, Alkaline protease, %22">Fish , Shellfish
Abstract

Proteinases are probably studied more by food scientists and technologists than any other group of enzymes in fish and shellfish. That these enzymes receive considerable attention is not surprising since protein hydrolysis can contribute to either improvement or to loss in seafood quality.

Published
1994

41. Production of fish protein hydrolyzates by microorganisms

Author

V. Venugopal

Subjects
Fishery, Trawling, Microorganism, Fish species, Alkaline protease, Production (economics), %22">Fish , Food science, Biology, Shrimp
Abstract

Of the current world fish landing of around 100 million tonnes, consumer preference is restricted to only a few selected items. A significant proportion of total available fish forms the by-catch of shrimp trawling, and includes non-conventional species which are not commercially exploited. Nevertheless, these fish are sources of nutritive proteins which could be utilized for satisfying human protein requirements. The necessity of exploitation of under-utilized fish species as well as reduction of postharvest fishery losses have been pointed out by several authors (James, 1986; Morrissey, 1988; Burt, Hardy and Whittle, 1990; Sikorski, 1990).

Published
1994

42. Purification of Proteinases by Affinity Chromatography Techniques

Author

S. Murao, S. Sato, Koji Mitsugi, Ryuichi Miyajima, and H. Satoi

Subjects
Tandem affinity purification, Pepsin, biology, Affinity chromatography, Biochemistry, Chemistry, Pepsin inhibitor, Subtilisin, biology.protein, Alkaline protease, A protein, biology.organism_classification, Streptomyces
Abstract

During studies on the microbial production of acid or alkaline proteinases and an investigation of the similarities of these proteinases from the view point of enzyme-inhibitor relationships, we were successful in isolating pepsin and alkaline proteinase inhibitors. The pepsin inhibitor we isolated was found to be an acylpentapeptide which was named SPI (pepsin-inhibitor produced by Streptomyces)(1). Alkaline proteinase inhibitor, on the other hand, was found to be a protein and was abbreviated as SSI (subtilisin BPN′-inhibitor produced by Streptomyces)(2). We tried to immobilize these inhibitors and to purify the proteinases by affinity chromatography on both immobilized inhibitors.

Published
1978

43. Application of Immobilized Enzymes to Milk Curdling

Author

S.-E. Yun, S. Shimizu, T. Kobayashi, and Kunio Ohmiya

Subjects
Reaction mechanism, Proteases, fluids and secretions, Immobilized enzyme, Curdling, Biochemistry, Chemistry, food and beverages, Alkaline protease
Abstract

Immobilized proteases with high proteolytic activity, other than the typical milk coagulants, were studied and used in clarification of the reaction mechanism of milk curdling.

Published
1982

44. Extracellular Protease Production by B. Amyloliquefaciens

Author

Brian K. May, W. H. Elliott, M. J. Bawden, T. Litjens, and T. R. Hercus

Subjects
Messenger RNA, Proteases, Protease, Chemistry, medicine.drug_class, medicine.medical_treatment, Antibiotics, Alkaline protease, Casamino acid, chemistry.chemical_compound, Biochemistry, Transcription (biology), medicine, Rifampicin, medicine.drug
Abstract

B. amyloliquefaciens produces large amounts of two major secretory proteases: alkaline protease and neutral protease. Protease production by this organism is very unusual in its response to inhibitors of transcription. Using the antibiotics rifampicin and actinomycin D, which block transcription, we have demonstrated the presence of an apparent mRNA pool, capable of supporting protease production for about sixty minutes after addition of the antibiotics [1].

Published
1987

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