Searched for: subject%3A%22amylase%22
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Vallons, K.J.R. (author), Helmens, H.J. (author), Oudhuis, A.A.C.M. (author)
Background Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resistant to salivary amylase, which may promote safer swallowing. Aims To compare the effect of...
article 2015
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Zune, Q. (author), Delepierre, A. (author), Gofflot, S. (author), Bauwens, J. (author), Twizere, J.C. (author), Punt, P.J. (author), Francis, F. (author), Toye, D. (author), Bawin, T. (author), Delvigne, F. (author)
Fungal biofilm is known to promote the excretion of secondary metabolites in accordance with solid-staterelated physiological mechanisms. This work is based on the comparative analysis of classical submerged fermentation with a fungal biofilmreactor for the production of a Gla::green fluorescent protein (GFP) fusion protein by Aspergillus oryzae...
article 2015
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Li, Y. (author), Kadam, S. (author), Abee, T. (author), Slaghek, T.M. (author), Timmermans, J.W. (author), Cohen Stuart, M.A. (author), Norde, W. (author), Kleijn, M.J. (author)
The aim of this study is to determine the release of lysozyme from oxidized starch microgels and subsequently test its antimicrobial activity. The gels are made of oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). The microgel is negatively charged and interacts with positively charged lysozyme...
article 2012
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Sarian, F.D. (author), van der Kaaij, R.M. (author), Kralj, S. (author), Wijbenga, D.-J. (author), Binnema, D.J. (author), van der Maarel, M.J.E.C. (author), Dijkhuizen, L. (author)
Microbacterium aurum strain B8.A was isolated from the sludge of a potato starch-processing factory on the basis of its ability to use granular starch as carbon- and energy source. Extracellular enzymes hydrolyzing granular starch were detected in the growth medium of M. aurum B8.A, while the type strain M. aurum DSMZ 8600 produced very little...
article 2012
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Baatjies, R. (author), Meijster, T. (author), Lopata, A. (author), Sander, I. (author), Raulf-Heimsoth, M. (author), Heederik, D. (author), Jeebhay, M. (author), TNO Kwaliteit van Leven (author)
Introduction: Exposure to flour dust has been reported as an important risk factor for allergic respiratory disease among bakery workers. A high prevalence of allergic sensitization and asthma was recently reported in South African supermarket bakeries. The aim of this study was to conduct a detailed exposure assessment of these bakeries so as...
article 2010
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Meijster, T. (author), Tielemans, E. (author), Heederik, D. (author), TNO Kwaliteit van Leven (author)
Introduction: We evaluated the effect on exposure of an intervention programme, which focused on risk education and providing information on good work practices. This intervention programme was enrolled as part of a Dutch covenant in the flour processing industry (industrial bakeries, flour mills, ingredient producers). Methods: Data from...
article 2009
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Warren, N. (author), Meijster, T. (author), Heederik, D. (author), Tielemans, E. (author), TNO Kwaliteit van Leven (author)
Objectives: This paper presents a dynamic population-based model for the development of sensitisation and respiratory symptoms in bakery workers. The model simulates a population of individual workers longitudinally and tracks the development of work-related sensitisation and respiratory symptoms in each worker. Methods: The model has three...
article 2009
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Harthoorn, L.F. (author), Brattinga, C. (author), van Kekem, K. (author), Neyraud, E. (author), Dransfield, E. (author), TNO Kwaliteit van Leven (author)
Human saliva contains numerous salivary components that are fundamental for a healthy oral environment and the oral processing of foods. To study a possible differential influence of orosensory stimulation and metabolic activation on salivary composition, human parotid salivary flow, pH, A280, and α-amylase activity were measured before, during...
article 2009
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Yuan, X.-L. (author), van der Kaaij, R.M. (author), van den Hondel, C.A.M.J.J. (author), Punt, P.J. (author), van der Maarel, M.J.E.C. (author), Dijkhuizen, L. (author), Ram, A.F.J. (author), TNO Kwaliteit van Leven (author)
The filamentous ascomycete Aspergillus niger is well known for its ability to produce a large variety of enzymes for the degradation of plant polysaccharide material. A major carbon and energy source for this soil fungus is starch, which can be degraded by the concerted action of α-amylase, glucoamylase and α-glucosidase enzymes, members of the...
article 2008
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Punt, P.J. (author), Schuren, F.H.J. (author), Lehmbeck, J. (author), Christensen, T. (author), Hjort, C. (author), van den Hondel, C.A.M.J.J. (author), TNO Kwaliteit van Leven (author)
Expression of several Aspergillus niger genes encoding major secreted, but not vacuolar, protease genes including the major acid protease gene pepA, was shown to be affected in the previously isolated A. niger protease mutant, AB1.13 [Mattern, I.E., van Noort, J.M., van den Berg, P., Archer, D.A., Roberts, I.N., Hondel, C.A.M.J.J., 1992....
article 2008
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Steeneken, P.A.M. (author), Tas, A.C. (author), Woortman, A.J.J. (author), Sanders, P. (author), Mijland, P.J.H.C. (author), de Weijs, L.G.R. (author), TNO Kwaliteit van Leven (author)
The effect of the granule structure on the methylation of starch was investigated by comparing the substitution patterns of potato starch methylated in granular suspension and in solution to DS 0.3. Substitution patterns were analyzed by successive digestion with α-amylase and amyloglucosidase, fractionation of the resulting malto...
article 2008
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van der Kaaij, R.M. (author), Janeček, Š. (author), van der Maarel, M.J.E.C. (author), Dijkhuizen, L. (author), TNO Kwaliteit van Leven (author)
Currently known fungal α-amylases are well-characterized extracellular enzymes that are classified into glycoside hydrolase subfamily GH13_1. This study describes the identification, and phylogenetic and biochemical analysis of novel intracellular fungal α-amylases. The phylogenetic analysis shows that they cluster in the recently identified...
article 2007
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Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
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TNO Kwaliteit van Leven (author), Barends, T.R.M. (author), Bultema, J.B. (author), Kaper, T. (author), van der Maarel, M.J.E.C. (author), Dijkhuizen, L. (author), Dijkstra, B.W. (author)
Amylomaltases are glycosyl hydrolases belonging to glycoside hydrolase family 77 that are capable of the synthesis of large cyclic glucans and the disproportionation of oligosaccharides. Using protein crystallography, we have generated a flip book movie of the amylomaltase catalytic cycle in atomic detail. The structures include a covalent...
article 2007
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de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The role of friction in food texture sensations are reviewed with the focus on results from our own laboratory, concentrating on texture sensations that are affected by the lubricative properties (e.g., roughness and creaminess), by the viscosity (e.g., melting and thickness) and by the used thickeners (e.g., airiness and heterogeneity). A food...
article 2006
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Meijster, T. (author), Tielemans, E. (author), de Pater, N. (author), Heederik, D. (author), TNO Kwaliteit van Leven (author)
Introduction: Recent studies have shown that even low exposure levels to flour dust and related allergens can cause severe respiratory symptoms. In The Netherlands the Dutch government and responsible branch organizations [from bakeries (traditional & industrial), flour mills and bakery ingredient producers] signed a covenant to reduce exposure...
article 2006
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Bogdanovic, J. (author), Koets, M. (author), Sander, I. (author), Wouters, I. (author), Meijster, T. (author), Heederik, D. (author), van Amerongen, A. (author), Doekes, G. (author), TNO Kwaliteit van Leven (author)
Background: Occupational allergen exposure assessment usually requires airborne dust sampling at the worksite followed by dust extraction and enzyme immunoassay (EIA) analysis at the laboratory. Use of semiquantitative lateral flow immunoassays (LFIAs) may allow a more rapid detection procedure with direct on-site demonstration of a bioallergen...
article 2006
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te Biesebeke, R. (author), Boussier, A. (author), van Biezen, N. (author), van den Hondel, C.A.M.J.J. (author), Punt, P.J. (author), TNO Kwaliteit van Leven (author)
Filamentous growth of Aspergillus oryzae on solid cereal substrates involves secretion of substrate converting enzymes and a solid substrate specific polarised hyphal growth phenotype. To identify proteins produced under these specific conditions, the extracts of A. oryzae grown on wheat-based media were analysed using N-terminal sequence...
article 2006
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de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture in low fat foods. Starch breakdown by salivary...
article 2005
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te Biesebeke, R. (author), Record, E. (author), van Biezen, N. (author), Heerikhuisen, M. (author), Franken, A. (author), Punt, P.J. (author), van den Hondel, C.A.M.J.J. (author), TNO Kwaliteit van Leven (author)
To study the relation between the number of hyphal tips and protein secretion during growth on a solid substrate, we have constructed two mutant strains of Aspergillus oryzae with increased hyphal branching. We have analysed hydrolytic enzyme activities during growth on wheat kernels (WK) of A. oryzae strains carrying the disrupted allele of the...
article 2005
Searched for: subject%3A%22amylase%22
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