Search Results - "Jiao, Linshu"

Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips by Jiao, Linshu, Chi, Huibing, Lu, Zhaoxin, Zhang, Chong, Chia, Shir Reen, Show, Pau Loke, Tao, Yang, Lu, Fengxia

“…l-Asparaginases have the potential to inhibit the formation of acrylamide, a harmful toxin formed during high temperature processing of food. A novel bacterium…”
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Improvement of the activity of l-asparaginase I improvement of the catalytic activity of l-asparaginase I from Bacillus megaterium H-1 by in vitro directed evolution by Lu, Xiaohong, Chen, Juhua, Jiao, Linshu, Zhong, Lei, Lu, Zhaoxin, Zhang, Chong, Lu, Fengxia

“…Directed evolution methodologies have been used as promising strategies for improving the catalytic properties of many existing enzymes. In the presented work,…”
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Enhancing the Catalytic Activity of Type II L-Asparaginase from Bacillus licheniformis through Semi-Rational Design by Zhou, Yawen, Jiao, Linshu, Shen, Juan, Chi, Huibing, Lu, Zhaoxin, Liu, Huawei, Lu, Fengxia, Zhu, Ping

“…Low catalytic activity is a key factor limiting the widespread application of type II L-asparaginase (ASNase) in the food and pharmaceutical industries. In…”
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Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution by Jiao, Linshu, Chi, Huibing, Xia, Bingjie, Lu, Zhaoxin, Bie, Xiaomei, Zhao, Haizhen, Lu, Fengxia, Chen, Meirong

“…To extend the application range of L-asparaginase in food pre-processing, the thermostability improvement of the enzyme is essential. Herein, two non-conserved…”
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Characterization of a Novel L-Asparaginase from Mycobacterium gordonae with Acrylamide Mitigation Potential by Chi, Huibing, Chen, Meirong, Jiao, Linshu, Lu, Zhaoxin, Bie, Xiaomei, Zhao, Haizhen, Lu, Fengxia

“…L-asparaginase (E.C.3.5.1.1) is a well-known agent that prevents the formation of acrylamide both in the food industry and against childhood acute…”
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Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans by Zhang, Yongzhu, Wei, Ruicheng, Azi, Fidelis, Jiao, Linshu, Wang, Heye, He, Tao, Liu, Xianjin, Wang, Ran, Lu, Baiyi

“…Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of…”
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Prediction models for monitoring selenium and its associated heavy-metal accumulation in four kinds of agro-foods in seleniferous area by Jiao, Linshu, Zhang, Liuquan, Zhang, Yongzhu, Wang, Ran, Liu, Xianjin, Lu, Baiyi

“…Se-rich agro-foods are effective Se supplements for Se-deficient people, but the associated metals have potential risks to human health. Factors affecting the…”
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Transcriptome analysis provides new insight into the distribution and transport of selenium and its associated metals in selenium-rich rice by Jiao, Linshu, Zhang, Liuquan, Zhang, Yongzhu, Wang, Ran, Lu, Baiyi, Liu, Xianjin

“…Selenium is an essential trace element for humans and obtained from diary diets. The consumption of selenium-rich agricultural food is an efficient way to…”
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Coarse cereals modulating chronic low-grade inflammation: review by Zhang, Yongzhu, Capanoglu, Esra, Jiao, Linshu, Yin, Liqing, Liu, Xianjin, Wang, Ran, Xiao, Jianbo, Lu, Baiyi

“…Chronic low-grade inflammation (CLGI) is closely associated with various chronic diseases. Researchers have paid attention to the comprehensive application and…”
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Structures of l-asparaginase from Bacillus licheniformis Reveal an Essential Residue for its Substrate Stereoselectivity by Ran, Tingting, Jiao, Linshu, Wang, Weiwu, Chen, Juhua, Chi, Huibing, Lu, Zhaoxin, Zhang, Chong, Xu, Dongqing, Lu, Fengxia

“…l-Asparaginase, which catalyzes the hydrolysis of l-asparagine, is an important enzyme in both the clinical and food industry. Exploration of efficient…”
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Thermostability Improvement of L-Asparaginase from IAcinetobacter soli/I via Consensus-Designed Cysteine Residue Substitution by Jiao, Linshu, Chi, Huibing, Xia, Bingjie, Lu, Zhaoxin, Bie, Xiaomei, Zhao, Haizhen, Lu, Fengxia, Chen, Meirong

“…To extend the application range of L-asparaginase in food pre-processing, the thermostability improvement of the enzyme is essential. Herein, two non-conserved…”
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