By Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi
Highlights the impression of biotechnology at the nutrition and discusses ideas for generating new and more advantageous uncooked fabrics. information the newest analytical technique for characterizing items generated by way of biotechnology. Describes the new release of flavors from precursors through enzymes and microorganisms. Discusses the development of chimeric enzymes with superior houses. experiences the impact of latest plant crop regulators on crop yield and caliber.
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Additional resources for Biotechnology for Improved Foods and Flavors (Acs Symposium Series)
Reproduced with permission from reference 37. Copyright 1995 American Society for Biochemistry and Molecular Biology. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1996. 4. Astaxanthin Production in Phaffia rhodozyma 43 JOHNSON & SCHROEDER catalyzes the reduction of 0 ~ to H 0 and 0 , while catalase and peroxidases form H 0 and 0 from H 0 and peroxides. Three different classes of SOD have been identified in eukaryotic cells, each class containing a different transition metal cofactor (Mn, Fe, or Cu).
Motoki, M . ; Matsuura, A. Agric. Biol. Chem. 1989, 53, 2619-2623. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1996. Chapter 4 Biotechnology of Astaxanthin Production in Phaffia rhodozyma Eric A. Johnson and William A. ch004 Departments of Food Microbiology; Toxicology; and Bacteriology, Food Research Institute, University of Wisconsin, 1925 Willow Drive, Madison,WI53706-1187 Carotenoids have recently received considerable interest because of their potential in delaying or preventing degenerative diseases such as heart disease, cancer, and aging.
1-a). When transglutaminase acts on protein molecules, they are cross-linked and polymerized through e-(7-glutamyl)lysyl peptide bonds [e-(7-Glu)Lys bond] (Fig. 1-b). , citraconic anhydride, it is possible to make water act as the acceptor, and the glutamyl residue changes to a glutaminyl residue by deamidation through transglutaminase reaction (2) (Fig. 1-c). There is no appropriate blocking reagent that is safe and edible, and this deamidation reaction is not utilized in food industry. Transglutaminase is widely distributed in the nature and has been found in various animal tissues, fish, plants, and micro organisms (3-6).