Now showing items 31-36 of 36
An investigation of the impact of immobilisation on the activity of dihydrodipicolinate synthase
(University of Canterbury. Biological Sciences, 2007)
The homotetrameric enzyme dihydrodipicolinate synthase (DHDPS, E.C. 188.8.131.52) from Escherichia coli was used as a model for probing oligomeric structure in enzymes. Dimeric mutants of this enzyme have been found in ...
Amyloid Fibrils in Bionanomaterials
(University of Canterbury. Biological Sciences, 2008)
Amyloid fibrils are a type of protein nanofibres that form when a normally soluble protein aggregates in a regular fashion via self-association. Their organised and repetitive β-sheet structure is thought to be a generic ...
Modulation of intracellular GSH in THP-1 cells during oxidative stress induced by AAPH
(University of Canterbury. School of Biological Sciences, 2006)
The human monocyte-derived THP-1 cell line was incubated with 10mM AAPH in Earle’s Balanced Salt Solution at 37°C for up to 24 hours. Protein hydroperoxide formation occurred after an 8 hour lag phase which corresponded ...
7,8-dihydroneopterin inhibition of oxidised low density lipoprotein-induced cellular death
(University of Canterbury. Zoology, 2003)
The death of monocyte and macrophage cells in the atherosclerotic plaque is thought to be due principally to the toxicity of oxidised LDL (oxLDL). This makes an important contribution to the development of the lipid core ...
Investigating the catalytic and regulatory mechanisms of dihydrodipicolinate synthase.
(University of Canterbury. Biochemistry, 2003)
Dihydrodipicolinate synthase (DHDPS, E.C. 184.108.40.206) catalyses the branchpoint reaction of lysine biosynthesis in plants and microbes-the condensation of (S)-aspartate-β-semialdehyde ((S)-ASA) and pyruvate. In an attempt ...
Enzymatic protein crosslinking in wheat-based foods.
(University of Canterbury, 2002)
This research investigated the use of the enzymes transglutaminase (TGA) and glucose oxidase in bread and croissants, in order to enhance their functional properties and baking perfmmance. The means by which these enzymes ...