https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&feed=atom&action=history
Pri nizkih temperaturah aktivna pululanaza tipa I iz metagenoma vročih vrelcev omogoča učinkovito klestenje in proizvodnjo odpornega škroba - Revision history
2024-03-28T09:58:33Z
Revision history for this page on the wiki
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Martina Lokar: /* Priprava in analiza odpornega škroba */
2021-05-02T07:14:56Z
<p><span dir="auto"><span class="autocomment">Priprava in analiza odpornega škroba</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 07:14, 2 May 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Nativnemu in odpornemu škrobu so v nadaljevanju določili tudi rentgenski difrakcijski vzorec. Rezultati so pokazali, da ima pridobljen odporni škrob višjo stopnjo kristaliničnosti od nativnega.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Nativnemu in odpornemu škrobu so v nadaljevanju določili tudi rentgenski difrakcijski vzorec. Rezultati so pokazali, da ima pridobljen odporni škrob višjo stopnjo kristaliničnosti od nativnega.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div> </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Za konec so določili tudi sposobnost encimske razgradnje nativnega škroba in RS3 in vitro ob dodatku α-amilaze. Pridobljen odporni škrob je bil za razliko od nativnega odporen na encimsko razgradnjo [1].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Za konec so določili tudi sposobnost encimske razgradnje nativnega škroba in RS3 <ins style="font-weight: bold; text-decoration: none;">''</ins>in vitro<ins style="font-weight: bold; text-decoration: none;">'' </ins>ob dodatku α-amilaze. Pridobljen odporni škrob je bil za razliko od nativnega odporen na encimsko razgradnjo [1].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Zaključek===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Zaključek===</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18651&oldid=prev
Martina Lokar: /* Viri in literatura */
2021-04-30T16:31:19Z
<p><span dir="auto"><span class="autocomment">Viri in literatura</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:31, 30 April 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l31">Line 31:</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. ''Bioresour. Technol.'', '''2021''', ''320'', 124288.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. ''Bioresour. Technol.'', '''2021''', ''320'', 124288.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># E. Bertoft: Understanding starch structure: Recent progress. ''Agronomy'', '''2017''', ''7''.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># E. Bertoft: Understanding starch structure: Recent progress. ''Agronomy'', '''2017''', ''7''.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, '''2020'''.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. <ins style="font-weight: bold; text-decoration: none;">''</ins>Chemical Properties of Starch<ins style="font-weight: bold; text-decoration: none;">''</ins>, '''2020'''.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. ''Rice Science'', '''2021''', ''28'', 31–42.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. ''Rice Science'', '''2021''', ''28'', 31–42.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan: Production and usage in food ındustry. ''African J. Food Sci. Technol.'', '''2013''', ''4'', 57–63.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan: Production and usage in food ındustry. ''African J. Food Sci. Technol.'', '''2013''', ''4'', 57–63.</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18650&oldid=prev
Martina Lokar: /* Viri in literatura */
2021-04-30T16:30:33Z
<p><span dir="auto"><span class="autocomment">Viri in literatura</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:30, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Viri in literatura===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Viri in literatura===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. Bioresour. Technol., '''2021''', ''320'', 124288.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. <ins style="font-weight: bold; text-decoration: none;">''</ins>Bioresour. Technol.<ins style="font-weight: bold; text-decoration: none;">''</ins>, '''2021''', ''320'', 124288.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># E. Bertoft: Understanding starch structure: Recent progress. Agronomy, '''2017''', ''7''.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># E. Bertoft: Understanding starch structure: Recent progress. <ins style="font-weight: bold; text-decoration: none;">''</ins>Agronomy<ins style="font-weight: bold; text-decoration: none;">''</ins>, '''2017''', ''7''.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, '''2020'''.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, '''2020'''.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science, '''2021''', ''28'', 31–42.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. <ins style="font-weight: bold; text-decoration: none;">''</ins>Rice Science<ins style="font-weight: bold; text-decoration: none;">''</ins>, '''2021''', ''28'', 31–42.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan: Production and usage in food ındustry. African J. Food Sci. Technol., '''2013''', ''4'', 57–63.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan: Production and usage in food ındustry. <ins style="font-weight: bold; text-decoration: none;">''</ins>African J. Food Sci. Technol.<ins style="font-weight: bold; text-decoration: none;">''</ins>, '''2013''', ''4'', 57–63.</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18649&oldid=prev
Martina Lokar: /* Viri in literatura */
2021-04-30T16:29:35Z
<p><span dir="auto"><span class="autocomment">Viri in literatura</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
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<col class="diff-marker" />
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:29, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, '''2020'''.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, '''2020'''.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science, '''2021''', ''28'', 31–42.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science, '''2021''', ''28'', 31–42.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: <del style="font-weight: bold; text-decoration: none;">Pullulan </del>: Production and usage in food ındustry. African J. Food Sci. Technol., '''2013''', ''4'', 57–63.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: <ins style="font-weight: bold; text-decoration: none;">Pullulan</ins>: Production and usage in food ındustry. African J. Food Sci. Technol., '''2013''', ''4'', 57–63.</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18648&oldid=prev
Martina Lokar: /* Viri in literatura */
2021-04-30T16:29:14Z
<p><span dir="auto"><span class="autocomment">Viri in literatura</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:29, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Viri in literatura===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Viri in literatura===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. Bioresour. Technol., 2021, 320, 124288.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. Bioresour. Technol., <ins style="font-weight: bold; text-decoration: none;">'''</ins>2021<ins style="font-weight: bold; text-decoration: none;">'''</ins>, <ins style="font-weight: bold; text-decoration: none;">''</ins>320<ins style="font-weight: bold; text-decoration: none;">''</ins>, 124288.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># E. Bertoft: Understanding starch structure: Recent progress. Agronomy, 2017, 7.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># E. Bertoft: Understanding starch structure: Recent progress. Agronomy, <ins style="font-weight: bold; text-decoration: none;">'''</ins>2017<ins style="font-weight: bold; text-decoration: none;">'''</ins>, <ins style="font-weight: bold; text-decoration: none;">''</ins>7<ins style="font-weight: bold; text-decoration: none;">''</ins>.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, 2020.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, <ins style="font-weight: bold; text-decoration: none;">'''</ins>2020<ins style="font-weight: bold; text-decoration: none;">'''</ins>.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science, 2021, 28, 31–42.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science, <ins style="font-weight: bold; text-decoration: none;">'''</ins>2021<ins style="font-weight: bold; text-decoration: none;">'''</ins>, <ins style="font-weight: bold; text-decoration: none;">''</ins>28<ins style="font-weight: bold; text-decoration: none;">''</ins>, 31–42.</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan : Production and usage in food ındustry. African J. Food Sci. Technol., 2013, 4, 57–63.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan : Production and usage in food ındustry. African J. Food Sci. Technol., <ins style="font-weight: bold; text-decoration: none;">'''</ins>2013<ins style="font-weight: bold; text-decoration: none;">'''</ins>, <ins style="font-weight: bold; text-decoration: none;">''</ins>4<ins style="font-weight: bold; text-decoration: none;">''</ins>, 57–63.</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18647&oldid=prev
Martina Lokar at 16:27, 30 April 2021
2021-04-30T16:27:53Z
<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:27, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Viri in literatura===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Viri in literatura===</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"># M. Thakur, N. Sharma, A. K. Rai, and S. P. Singh: A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. Bioresour. Technol., 2021, 320, 124288.</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"># E. Bertoft: Understanding starch structure: Recent progress. Agronomy, 2017, 7.</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"># H. Omoregie Egharevba: Chemical Properties of Starch and Its Application in the Food Industry. Chemical Properties of Starch, 2020.</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"># D. Yi, W. Maike, S. Yi, S. Xiaoli, W. Dianxing, and S. Wenjian: Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science, 2021, 28, 31–42.</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"># O. Pınar, F. Yangılar, P. Oğuzhan, and F. Yangılar: Pullulan : Production and usage in food ındustry. African J. Food Sci. Technol., 2013, 4, 57–63.</ins></div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18646&oldid=prev
Martina Lokar: /* Analiza kinetičnih lastnosti encima */
2021-04-30T13:58:43Z
<p><span dir="auto"><span class="autocomment">Analiza kinetičnih lastnosti encima</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:58, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Hidrolitično aktivnost pululanaze Pul<sub>M</sub> pri razgradnji substrata pululana so izmerili tako, da so s pomočjo reagenta DNS (dinitrosalicilna kislina) spremljali delež reducirajočih koncev v raztopini. Pululan je linearni polisaharid, zgrajen iz maltotrioznih podenot, povezanih z α-1,6-glikozidnimi vezmi, ki jih med inkubacijo Pul<sub>M</sub> cepi [1,5]. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Hidrolitično aktivnost pululanaze Pul<sub>M</sub> pri razgradnji substrata pululana so izmerili tako, da so s pomočjo reagenta DNS (dinitrosalicilna kislina) spremljali delež reducirajočih koncev v raztopini. Pululan je linearni polisaharid, zgrajen iz maltotrioznih podenot, povezanih z α-1,6-glikozidnimi vezmi, ki jih med inkubacijo Pul<sub>M</sub> cepi [1,5]. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>V nadaljnjih poskusih so preverjali encimsko aktivnost in stabilnost pululanaze pri različnih temperaturah (4–80 °C) ter vrednostih pH (4,5–10), poleg tega so določali tudi vpliv kovinskih ionov in drugih kemikalij (detergentov in denaturantov) na katalitične lastnosti. Maksimalna katalitična aktivnost je bila opažena pri 40 °C in pH med 6 in 7. Encim je v alkalnem manj stabilen in ima manjšo katalitično aktivnost, pri nizkih vrednostih pH pa pululanaza popolnoma izgubi katalitično aktivnost. Pri 4 °C lahko Pul<sub>M</sub> razgrajuje substrat s 50 % učinkovitostjo. Poskusi so pokazali tudi izjemno stabilnost encima pri optimalni temperaturi, saj se je aktivnost po štiridesetih dneh na 40 °C zmanjšala za samo 15 %. Ključno vlogo pri ohranjanju encimske aktivnosti ima Ca<sup>2+</sup>, ki stabilizira tridimenzionalno proteinsko strukturo. Dodatek detergentov in denaturantov ni ključno vplival na encimsko aktivnost, se je pa aktivnost povišala ob dodatku reducentov [1]. </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>V nadaljnjih poskusih so preverjali encimsko aktivnost in stabilnost pululanaze pri različnih temperaturah (4–80 °C) ter vrednostih pH (4,5–10), poleg tega so določali tudi vpliv kovinskih ionov in drugih kemikalij (detergentov in denaturantov) na katalitične lastnosti. Maksimalna katalitična aktivnost je bila opažena pri 40 °C in pH med 6 in 7. Encim je v alkalnem manj stabilen in ima manjšo katalitično aktivnost, pri nizkih vrednostih pH pa pululanaza popolnoma izgubi katalitično aktivnost. Pri 4 °C lahko Pul<sub>M</sub> razgrajuje substrat s 50 % učinkovitostjo. Poskusi so pokazali tudi izjemno stabilnost encima pri optimalni temperaturi, saj se je aktivnost po štiridesetih dneh na 40 °C zmanjšala za samo 15 %. Ključno vlogo pri ohranjanju encimske aktivnosti ima Ca<sup>2+</sup>, ki stabilizira tridimenzionalno proteinsko strukturo. Dodatek detergentov in denaturantov ni ključno vplival na encimsko aktivnost, se je pa aktivnost povišala ob dodatku reducentov [1].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Priprava in analiza odpornega škroba===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Priprava in analiza odpornega škroba===</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18645&oldid=prev
Martina Lokar at 13:57, 30 April 2021
2021-04-30T13:57:29Z
<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:57, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Odkritje gena in postopek priprave rekombinantnega encima===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Odkritje gena in postopek priprave rekombinantnega encima===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Znanstveniki so v metagenomu indijskega termalnega vrelca odkrili gen ''<del style="font-weight: bold; text-decoration: none;">pulM</del>'', ki zapisuje pululanazo tipa I, in ga prenesli v vektor pET28a(+). Kompetentne ''E. coli'' BL21[DE3] so v nadaljevanju transformirali s tako pripravljenim plazmidom in z dodatkom IPTG inducirali izražanje encima. Pululanazo so iz celičnega lizata izolirali z Ni-afinitetno kromatografijo, očiščeno frakcijo pa analizirali s PAGE in tako določili čistost (95 %) ter molsko maso encima (približno 80 kDa) [1].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Znanstveniki so v metagenomu indijskega termalnega vrelca odkrili gen ''<ins style="font-weight: bold; text-decoration: none;">pul<sub>M</sub></ins>'', ki zapisuje pululanazo tipa I, in ga prenesli v vektor pET28a(+). Kompetentne ''E. coli'' BL21[DE3] so v nadaljevanju transformirali s tako pripravljenim plazmidom in z dodatkom IPTG inducirali izražanje encima. Pululanazo so iz celičnega lizata izolirali z Ni-afinitetno kromatografijo, očiščeno frakcijo pa analizirali s PAGE in tako določili čistost (95 %) ter molsko maso encima (približno 80 kDa) [1].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Analiza kinetičnih lastnosti encima===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Analiza kinetičnih lastnosti encima===</div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18644&oldid=prev
Martina Lokar at 13:56, 30 April 2021
2021-04-30T13:56:49Z
<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:56, 30 April 2021</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Analiza kinetičnih lastnosti encima===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Analiza kinetičnih lastnosti encima===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Hidrolitično aktivnost pululanaze Pul<sub>M</sub> pri razgradnji substrata pululana so izmerili tako, da so s pomočjo reagenta DNS (dinitrosalicilna kislina) spremljali delež reducirajočih koncev v raztopini. Pululan je linearni polisaharid, zgrajen iz maltotrioznih podenot, povezanih z α-1,6-glikozidnimi vezmi, ki jih med inkubacijo <del style="font-weight: bold; text-decoration: none;">PulM </del>cepi [1,5]. </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Hidrolitično aktivnost pululanaze Pul<sub>M</sub> pri razgradnji substrata pululana so izmerili tako, da so s pomočjo reagenta DNS (dinitrosalicilna kislina) spremljali delež reducirajočih koncev v raztopini. Pululan je linearni polisaharid, zgrajen iz maltotrioznih podenot, povezanih z α-1,6-glikozidnimi vezmi, ki jih med inkubacijo <ins style="font-weight: bold; text-decoration: none;">Pul<sub>M</sub> </ins>cepi [1,5]. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>V nadaljnjih poskusih so preverjali encimsko aktivnost in stabilnost pululanaze pri različnih temperaturah (4–80 °C) ter vrednostih pH (4,5–10), poleg tega so določali tudi vpliv kovinskih ionov in drugih kemikalij (detergentov in denaturantov) na katalitične lastnosti. Maksimalna katalitična aktivnost je bila opažena pri 40 °C in pH med 6 in 7. Encim je v alkalnem manj stabilen in ima manjšo katalitično aktivnost, pri nizkih vrednostih pH pa pululanaza popolnoma izgubi katalitično aktivnost. Pri 4 °C lahko Pul<sub>M</sub> razgrajuje substrat s 50 % učinkovitostjo. Poskusi so pokazali tudi izjemno stabilnost encima pri optimalni temperaturi, saj se je aktivnost po štiridesetih dneh na 40 °C zmanjšala za samo 15 %. Ključno vlogo pri ohranjanju encimske aktivnosti ima Ca<sup>2+</sup>, ki stabilizira tridimenzionalno proteinsko strukturo. Dodatek detergentov in denaturantov ni ključno vplival na encimsko aktivnost, se je pa aktivnost povišala ob dodatku reducentov [1]. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>V nadaljnjih poskusih so preverjali encimsko aktivnost in stabilnost pululanaze pri različnih temperaturah (4–80 °C) ter vrednostih pH (4,5–10), poleg tega so določali tudi vpliv kovinskih ionov in drugih kemikalij (detergentov in denaturantov) na katalitične lastnosti. Maksimalna katalitična aktivnost je bila opažena pri 40 °C in pH med 6 in 7. Encim je v alkalnem manj stabilen in ima manjšo katalitično aktivnost, pri nizkih vrednostih pH pa pululanaza popolnoma izgubi katalitično aktivnost. Pri 4 °C lahko Pul<sub>M</sub> razgrajuje substrat s 50 % učinkovitostjo. Poskusi so pokazali tudi izjemno stabilnost encima pri optimalni temperaturi, saj se je aktivnost po štiridesetih dneh na 40 °C zmanjšala za samo 15 %. Ključno vlogo pri ohranjanju encimske aktivnosti ima Ca<sup>2+</sup>, ki stabilizira tridimenzionalno proteinsko strukturo. Dodatek detergentov in denaturantov ni ključno vplival na encimsko aktivnost, se je pa aktivnost povišala ob dodatku reducentov [1]. </div></td></tr>
</table>
Martina Lokar
https://wiki.fkkt.uni-lj.si/index.php?title=Pri_nizkih_temperaturah_aktivna_pululanaza_tipa_I_iz_metagenoma_vro%C4%8Dih_vrelcev_omogo%C4%8Da_u%C4%8Dinkovito_klestenje_in_proizvodnjo_odpornega_%C5%A1kroba&diff=18643&oldid=prev
Martina Lokar at 13:56, 30 April 2021
2021-04-30T13:56:01Z
<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:56, 30 April 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l10">Line 10:</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Analiza kinetičnih lastnosti encima===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Analiza kinetičnih lastnosti encima===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Hidrolitično aktivnost pululanaze <del style="font-weight: bold; text-decoration: none;">PulM </del>pri razgradnji substrata pululana so izmerili tako, da so s pomočjo reagenta DNS (dinitrosalicilna kislina) spremljali delež reducirajočih koncev v raztopini. Pululan je linearni polisaharid, zgrajen iz maltotrioznih podenot, povezanih z α-1,6-glikozidnimi vezmi, ki jih med inkubacijo PulM cepi [1,5]. </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Hidrolitično aktivnost pululanaze <ins style="font-weight: bold; text-decoration: none;">Pul<sub>M</sub> </ins>pri razgradnji substrata pululana so izmerili tako, da so s pomočjo reagenta DNS (dinitrosalicilna kislina) spremljali delež reducirajočih koncev v raztopini. Pululan je linearni polisaharid, zgrajen iz maltotrioznih podenot, povezanih z α-1,6-glikozidnimi vezmi, ki jih med inkubacijo PulM cepi [1,5]. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>V nadaljnjih poskusih so preverjali encimsko aktivnost in stabilnost pululanaze pri različnih temperaturah (4–80 °C) ter vrednostih pH (4,5–10), poleg tega so določali tudi vpliv kovinskih ionov in drugih kemikalij (detergentov in denaturantov) na katalitične lastnosti. Maksimalna katalitična aktivnost je bila opažena pri 40 °C in pH med 6 in 7. Encim je v alkalnem manj stabilen in ima manjšo katalitično aktivnost, pri nizkih vrednostih pH pa pululanaza popolnoma izgubi katalitično aktivnost. Pri 4 °C lahko Pul<sub>M</sub> razgrajuje substrat s 50 % učinkovitostjo. Poskusi so pokazali tudi izjemno stabilnost encima pri optimalni temperaturi, saj se je aktivnost po štiridesetih dneh na 40 °C zmanjšala za samo 15 %. Ključno vlogo pri ohranjanju encimske aktivnosti ima Ca<sup>2+</sup>, ki stabilizira tridimenzionalno proteinsko strukturo. Dodatek detergentov in denaturantov ni ključno vplival na encimsko aktivnost, se je pa aktivnost povišala ob dodatku reducentov [1]. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>V nadaljnjih poskusih so preverjali encimsko aktivnost in stabilnost pululanaze pri različnih temperaturah (4–80 °C) ter vrednostih pH (4,5–10), poleg tega so določali tudi vpliv kovinskih ionov in drugih kemikalij (detergentov in denaturantov) na katalitične lastnosti. Maksimalna katalitična aktivnost je bila opažena pri 40 °C in pH med 6 in 7. Encim je v alkalnem manj stabilen in ima manjšo katalitično aktivnost, pri nizkih vrednostih pH pa pululanaza popolnoma izgubi katalitično aktivnost. Pri 4 °C lahko Pul<sub>M</sub> razgrajuje substrat s 50 % učinkovitostjo. Poskusi so pokazali tudi izjemno stabilnost encima pri optimalni temperaturi, saj se je aktivnost po štiridesetih dneh na 40 °C zmanjšala za samo 15 %. Ključno vlogo pri ohranjanju encimske aktivnosti ima Ca<sup>2+</sup>, ki stabilizira tridimenzionalno proteinsko strukturo. Dodatek detergentov in denaturantov ni ključno vplival na encimsko aktivnost, se je pa aktivnost povišala ob dodatku reducentov [1]. </div></td></tr>
</table>
Martina Lokar