Characterization of a legumain/vacuolar processing enzyme and YVADase activity in Papaver pollen

2010 ◽  
Vol 74 (4-5) ◽  
pp. 381-393 ◽  
Author(s):  
Maurice Bosch ◽  
Natalie S. Poulter ◽  
Ruth M. Perry ◽  
Katie A. Wilkins ◽  
Vernonica E. Franklin-Tong
Keyword(s):  
Vacuolar Processing Enzyme ◽  
Processing Enzyme

Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

2000 ◽  
Vol 6 (3) ◽  
pp. 197-205 ◽  
Author(s):  
T. Jimenez ◽  
M.A. Martinez-Anaya
Keyword(s):  
Molecular Weight ◽  
Ferulic Acid ◽  
Synergistic Effects ◽  
Extraction Yield ◽  
Water Soluble ◽  
Sugar Composition ◽  
Enzyme Preparations ◽  
Processing Enzyme ◽  
Enzyme Source

Water soluble pentosans (WSP) from doughs and breads made with different enzyme preparations are characterized according to extraction yield, sugar composition, xylose/arabinose ratio and molecular weight (MW) distribution. Extraction yield was greater for dough than for bread samples, ranging from 0.94 to 1.64%, but bread extracts had a higher purity. Percent of pentoses in purified WSP was greater in pentosanase supplemented samples (28-55%) than in control and amylase containing samples (23-32%). Major sugars were xylose and arabinose, but glucose and mannose also appeared in the extracts. The xylose/arabinose (Xyl/Ara) ratio was 1.3-1.6 and underwent small changes during processing. Enzyme addition caused an increase in Xyl/Ara ratio, attributable to a debranching of arabinoxylans (AX) with higher degree of Ara substitution by arabinofuranosidase. Addition of pentosanases had a significant effect in increasing WSP with MW over 39 000, whereas those of low MW changed only slightly. MW distribution depended on enzyme source, and whereas some enzymes showed activity during fermentation others increased their activity during baking. No synergistic effects were observed in studied variables due to the combination of amylases with pentosanases. Protein in WSP extracts eluted together with ferulic acid suggesting they were linked, but not associated with a determined carbohydrate fraction.

Vacuolar Processing Enzyme Responsible for Maturation of Seed Proteins

1995 ◽  
Vol 145 (5-6) ◽  
pp. 632-640 ◽  
Author(s):  
Ikuko Hara-Nishimura ◽  
Tomoo Shimada ◽  
Nagako Hiraiwa ◽  
Mikio Nishimura
Keyword(s):  
Seed Proteins ◽  
Vacuolar Processing Enzyme ◽  
Processing Enzyme

scholarly journals The vacuolar processing enzyme OsVPE1 is required for efficient glutelin processing in rice

2009 ◽  
Vol 58 (4) ◽  
pp. 606-617 ◽  
Author(s):  
Yihua Wang ◽  
Susong Zhu ◽  
Shijia Liu ◽  
Ling Jiang ◽  
Liangming Chen ◽  
...  
Keyword(s):  
Vacuolar Processing Enzyme ◽  
Processing Enzyme
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