9 research outputs found

    Enzymatic production of dextran into wheat bran.

    No full text
    <p>Composition of runs of the experimental design and the final dextran contents. Sucrose, fructose and dextran contents are given as a percentage of dry weight (dw-%). A hyphen (-) denotes that the values were below the detection limit.</p><p>Enzymatic production of dextran into wheat bran.</p

    SDS-PAGE analysis of the purification of WcE392-rDSR.

    No full text
    <p>Gel A shows the purification protocol of the enzyme from <i>L. lactis</i> culture supernatant (1). A 2-fold concentrate obtained by ultrafiltration and the ultrafiltration permeate are shown on lanes 2 and 3, respectively. Lane 4 shows the sample eluted from Ni-NTA column. Gel B shows the approximately 60-fold concentrated enzyme sample obtained by ultrafiltration and dilution.</p

    Predicted protein structure of WcE392-rDSR.

    No full text
    <p>Structural domains A, B, C, VI and V, as presented by Leemhuis et al.[<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0116418#pone.0116418.ref001" target="_blank">1</a>], are shown separated by dotted lines.</p

    Influence of the sucrose and water contents in the initial reaction mixture and the incubation time on final dextran content in the experimental series shown as contour plots.

    No full text
    <p>Dextran production is enhanced by higher sugar content. In the 2 h plot, higher water content clearly increases dextran production but in the 4 h plot the effect can only be seen with higher sucrose content and in the 6 h plot the effect is completely muted. The quadratic effect of incubation time shows as highest dextran contents in the 4 h plot. Dextran amount is given as a percentage of dry weight.</p

    Thermal stability of WcE392-rDSR.

    No full text
    <p>The stability was measured in the presence and absence of 0.5% (v/v) glycerol, after incubation at 25°C, 35°C and 40°C for 1, 2, 5 and 24 h.</p

    Effects of pH and temperature on WcE392-rDSR activity.

    No full text
    <p>Effect of pH was assayed in 20 mM Na-acetate (pH 4 to 6) and in 20 mM Tris-HCl (pH 6.5 to 7.0), and the effect of temperature in 20 mM Na-acetate, pH 5.4. Reactions were incubated for 15 min. The reaction mixtures were supplemented with 2 mM CaCl<sub>2</sub> and the Nelson-Somogyi method was used for assaying the activities. Error bars represent the standard errors of the mean (n = 3).</p
    corecore