Engineering of L-amino acid deaminases for the production of α-keto acids from L-amino acids
نویسندگان
چکیده
منابع مشابه
conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Fatty Acid Production from Amino Acids and -Keto Acids by Brevibacterium linens BL2†
Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the beneficial flavor profile. Catabolism of amino acids, such as branched-chain amino acids, by bacteria via aminotransferase reactions and -keto acids is one mechanism to generate these flavorful compounds; however, metabolism of -keto acids ...
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ژورنال
عنوان ژورنال: Bioengineered
سال: 2019
ISSN: 2165-5979,2165-5987
DOI: 10.1080/21655979.2019.1595990