Engineering the monomer composition of polyhydroxyalkanoates synthesized in Saccharomyces cerevisiae

Article Abstract:

Polyhydroxyalkanoates (PHA) polymers composed of monomers ranging from 4 to 14 carbon atoms in either the cytosol or the peroxisome of Saccharomyces cerevisiae by harnessing intermediates of fatty acid metabolism are synthesized. It was observed that the ability of the PHA polymers permitted the rational design and synthesis of polymers with desired material properties.

Food preparations, not elsewhere classified, All Other Miscellaneous Food Manufacturing, Brewers' Yeast, Analysis, Usage, Physiological aspects, Microbiological synthesis, Gas chromatography, Brewer's yeast, Saccharomyces cerevisiae, Chemical properties, Polyhydroxyalkanoates

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Alpha-amylase starch binding domains: Cooperative effects of binding to starch granules of multiple tandemly arranged domains

Article Abstract:

The importance of the modular arrangement of Lactobacillus amylovorus alpha-amylase starch binding domain (SBD) in relation to binding ability was investigated. An increased capacity of adsorption as a function of the number of modules suggested that each unit of the SBD might act in an additive or synergic way to optimize binding to raw starch.

Wet corn milling, Starch and Vegetable Fats and Oils Manufacturing, Starch & Natural Chemicals, Starch ex Corn Starch, Genetic aspects, Lactobacillus, Starch, Structure, Binding proteins, Report

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