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Journal articles on the topic 'Chemical or enzymatic modification'

Author: Grafiati

Published: 8 June 2024

Last updated: 31 July 2025

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1

Kaiser, E. T., D. S. Lawrence, and S. E. Rokita. "The Chemical Modification of Enzymatic Specificity." Annual Review of Biochemistry 54, no. 1 (1985): 565–95. http://dx.doi.org/10.1146/annurev.bi.54.070185.003025.

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2

Delbeke, E. I. P., M. Movsisyan, K. M. Van Geem, and C. V. Stevens. "Chemical and enzymatic modification of sophorolipids." Green Chemistry 18, no. 1 (2016): 76–104. http://dx.doi.org/10.1039/c5gc02187a.

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3

Cumpstey, Ian. "Chemical Modification of Polysaccharides." ISRN Organic Chemistry 2013 (September 10, 2013): 1–27. http://dx.doi.org/10.1155/2013/417672.

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This review covers methods for modifying the structures of polysaccharides. The introduction of hydrophobic, acidic, basic, or other functionality into polysaccharide structures can alter the properties of materials based on these substances. The development of chemical methods to achieve this aim is an ongoing area of research that is expected to become more important as the emphasis on using renewable starting materials and sustainable processes increases in the future. The methods covered in this review include ester and ether formation using saccharide oxygen nucleophiles, including enzyma

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4

Choton, Skarma, Julie D. Bandral, Jagmohan Singh, et al. "Enzymatic Modification of Starch: A Review." Saudi Journal of Medical and Pharmaceutical Sciences 10, no. 01 (2024): 1–8. http://dx.doi.org/10.36348/sjmps.2024.v10i01.001.

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Starch is the most abundant naturally occurring carbohydrate reserve in plants and is found in cereals, roots, tubers, legumes and some immature fruits like bananas or mangos. Starch is usually employed as a food additive, such as a thickening, stabilizer, or texture enhancer to improve some of the products quality characteristics, pharmaceutical and among other. The application of native starch is often restricted owing to its constricted solubility, weak functional attributes and limited tolerance to a wide array of processing conditions. Its low resistance to shear, high retrogradation, and

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5

Bensaad, Dhiya Eddine, Mohammed Saleh, Khalid Ismail, Youngseung Lee, and George Ondier. "Chemical Modifications of Starch; A Prospective for Sweet Potato Starch." Jordan Journal of Agricultural Sciences 18, no. 4 (2022): 293–308. http://dx.doi.org/10.35516/jjas.v18i4.802.

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The current review presents the potential chemical modifications and applications of sweet potato starch in food and non-food industries. Native starch in general and particularly sweet potato starch characteristics have several functional features and applications in biomedicine as well as in the food industry. Modified starch is expected to enhance such characteristics as discussed in this review. For instance, due to the polymeric and branching nature of starch; the starch is usually less soluble, absorbs less water and oil, and shows a strong ability to bind to iodine. Also, native starche

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Krause, W., E. Ludwig, and I. Rademacher. "Enzymatic and chemical modification of animal blood." Food / Nahrung 30, no. 3-4 (1986): 299–302. http://dx.doi.org/10.1002/food.19860300325.

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7

He, Ruidi, Songnan Li, Gongqi Zhao, Ligong Zhai, Peng Qin, and Liping Yang. "Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review." Polymers 15, no. 13 (2023): 2935. http://dx.doi.org/10.3390/polym15132935.

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Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, rad

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Ba, Jin, Yang Gao, Qing Hua Xu, and Meng Hua Qin. "Research Development of Modification of Galactomannan Gums from Plant Resources." Advanced Materials Research 482-484 (February 2012): 1628–31. http://dx.doi.org/10.4028/www.scientific.net/amr.482-484.1628.

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As a group of environmental-friendly chemicals, galactomannan gums acquired from plant resources demonstrates some distinguishing features such as convenient preparation processes, unique physical-chemical characteristics and bio-chemical properties. Moreover, these attributes can be further improved through modification of chemical and bio-chemical approaches. Therefore, they are found more and more applications in many major industries. This paper introduced the research development in the field of galactomannan gums, including their structure analysis and characterization, chemical and enzy

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9

Amaraweera, Sumedha M., Chamila Gunathilake, Oneesha H. P. Gunawardene, et al. "Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review." Molecules 26, no. 22 (2021): 6880. http://dx.doi.org/10.3390/molecules26226880.

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Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, phy

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10

Delbeke, E. I. P., M. Movsisyan, K. M. Van Geem, and C. V. Stevens. "ChemInform Abstract: Chemical and Enzymatic Modification of Sophorolipids." ChemInform 47, no. 8 (2016): no. http://dx.doi.org/10.1002/chin.201608268.

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11

Makarov, Alexey A., Roy Helmy, Leo Joyce, et al. "Use of hydrostatic pressure for modulation of protein chemical modification and enzymatic selectivity." Organic & Biomolecular Chemistry 14, no. 19 (2016): 4448–55. http://dx.doi.org/10.1039/c6ob00550k.

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12

Radha, C., and V. Prakash. "Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification." Food Science and Technology International 15, no. 5 (2009): 453–63. http://dx.doi.org/10.1177/1082013209350347.

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Heat processing of soybeans alters its structural behavior, solubility, and in turn the functional properties. Heat-processed soy flour was prepared by autoclaving the defatted soy flour at 121 °C at 15 psi. The effect of enzymatic modification on the structural changes and functional properties of heat-processed soy flour was investigated. The combination of heat processing and enzymatic modification was carried out in two ways: (1) enzymatic modification followed by autoclaving and (2) autoclaving followed by enzymatic modification. Defatted soy flour (control), autoclaved soy flour, enzyme-

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13

Devabattini Sharika, Hemalatha Ganapathyswamy, S. Kanchana, M.L. Mini, and M. Jeya Bharathi. "Techniques to improve the functional properties of whey proteins." International Journal of Biological and Pharmaceutical Sciences Archive 7, no. 1 (2024): 001–16. http://dx.doi.org/10.53771/ijbpsa.2024.7.1.0121.

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Whey protein (WP) is a high-quality protein found in milk with a high nutritional value and also distinct physiological functions. Whey protein in its natural state is extremely unstable and hence, many modification techniques have been designed to enhance WP stability for diverse food applications, each with a unique set of characteristics. This paper reviews physical, enzymatic, and chemical methods for modifying whey protein, as well as innovative strategies. The traditional physical methods include thermal processing, texturization, freeze modification, high moisture extrusion, while the e

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Glusac, Jovana, and Ayelet Fishman. "Enzymatic and chemical modification of zein for food application." Trends in Food Science & Technology 112 (June 2021): 507–17. http://dx.doi.org/10.1016/j.tifs.2021.04.024.

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15

Joshi, Amit, Swaroopa G. Paratkar, and Bhaskar N. Thorat. "Modification of lecithin by physical, chemical and enzymatic methods." European Journal of Lipid Science and Technology 108, no. 4 (2006): 363–73. http://dx.doi.org/10.1002/ejlt.200600016.

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16

Sadana, Ajit, and James P. Henley. "Effects of chemical modification on enzymatic activities and stabilities." Biotechnology and Bioengineering 28, no. 2 (1986): 256–68. http://dx.doi.org/10.1002/bit.260280216.

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Dolas, K. A., R. C. Ranveer, A. R. Tapre, A. S. Nandane, and A. K. Sahoo. "Effect of starch modification on physico-chemical, functional and structural characterization of cassava starch (Manihot esculenta Crantz)." Food Research 4, no. 4 (2020): 1265–71. http://dx.doi.org/10.26656/fr.2017.4(4).075.

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Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polyg

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Nazari, Simin, and Amira Abdelrasoul. "Impact of Membrane Modification and Surface Immobilization Techniques on the Hemocompatibility of Hemodialysis Membranes: A Critical Review." Membranes 12, no. 11 (2022): 1063. http://dx.doi.org/10.3390/membranes12111063.

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Despite significant research efforts, hemodialysis patients have poor survival rates and low quality of life. Ultrafiltration (UF) membranes are the core of hemodialysis treatment, acting as a barrier for metabolic waste removal and supplying vital nutrients. So, developing a durable and suitable membrane that may be employed for therapeutic purposes is crucial. Surface modificationis a useful solution to boostmembrane characteristics like roughness, charge neutrality, wettability, hemocompatibility, and functionality, which are important in dialysis efficiency. The modification techniques can

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19

Arnold, Nathanael D., Wolfram M. Brück, Daniel Garbe, and Thomas B. Brück. "Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products." Marine Drugs 18, no. 2 (2020): 93. http://dx.doi.org/10.3390/md18020093.

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Chitin is one of the most abundant biomolecules on earth, occurring in crustacean shells and cell walls of fungi. While the polysaccharide is threatening to pollute coastal ecosystems in the form of accumulating shell-waste, it has the potential to be converted into highly profitable derivatives with applications in medicine, biotechnology, and wastewater treatment, among others. Traditionally this is still mostly done by the employment of aggressive chemicals, yielding low quality while producing toxic by-products. In the last decades, the enzymatic conversion of chitin has been on the rise,

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Djordjevic, Dragan, Zivomir Petronijevic, and Dragan Cvetkovic. "Polyester fabric modification by some lipases." Chemical Industry and Chemical Engineering Quarterly 11, no. 4 (2005): 183–88. http://dx.doi.org/10.2298/ciceq0504183d.

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In this paper, we investigated the enzymatic treatment of polyester fabric. The results show that enzymatic treatment with different Upases causes adequate effects, especially, referring to water penetration, absorption and the mechanical parameters of the processed fabric (strength, elongation, wear resistance). The results of scanning electron microscopy contributed to the structural and morphological understanding of the polyester fiber surface in the treated regime. After enzyme treatment, some changes on the fiber surface were noticed. These results confirmed that the enzymes influenced t

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21

LONGO, MARÍA ASUNCIÓN, ISABELLE MEYNIAL, and DIDIER COMBES. "Chemical and Enzymatic Glycosylation of Enzymes. Modification of Their Properties." Annals of the New York Academy of Sciences 750, no. 1 Enzyme Engine (1995): 125–29. http://dx.doi.org/10.1111/j.1749-6632.1995.tb19940.x.

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22

Changqing, Miao, Ma Gang, Jiang Kun, and Zhu Lijie. "Cycloastragenol: A Review of Preparation Methods, Structural modifications and Pharmacological Activities." Pharmaceutical and Chemical Journal 9, no. 4 (2022): 1–12. https://doi.org/10.5281/zenodo.13972839.

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Cycloastragenol (CAG), a telomerase activator, is a tetracyclic triterpenoid isolated from <em>Astragalus membranaceus</em>. CAG can be prepared by hydrolysis of astragaloside IV (ASI) using three methods: acid hydrolysis, enzymatic hydrolysis and Smith degradation. In addition, the structure of CAG has been modified by chemical modification and microbial transformation, and many modification products have been obtained. According to the study, CAG was shown to possess several biological activities, including anti-aging, anti-cancer, anti-inflammatory, anti-osteoporosis, and anti-neurodegenera

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23

Kim, Joohwan, and Gina Lee. "Metabolic Control of m6A RNA Modification." Metabolites 11, no. 2 (2021): 80. http://dx.doi.org/10.3390/metabo11020080.

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Nutrients and metabolic pathways regulate cell growth and cell fate decisions via epigenetic modification of DNA and histones. Another key genetic material, RNA, also contains diverse chemical modifications. Among these, N6-methyladenosine (m6A) is the most prevalent and evolutionarily conserved RNA modification. It functions in various aspects of developmental and disease states, by controlling RNA metabolism, such as stability and translation. Similar to other epigenetic processes, m6A modification is regulated by specific enzymes, including writers (methyltransferases), erasers (demethylase

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24

Martin, Brent R. "Chemical approaches for profiling dynamic palmitoylation." Biochemical Society Transactions 41, no. 1 (2013): 43–49. http://dx.doi.org/10.1042/bst20120271.

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Protein palmitoylation is a critical post-translational modification important for membrane compartmentalization, trafficking and regulation of many key signalling proteins. Recent non-radioactive chemo-proteomic labelling methods have enabled a new focus on this emerging regulatory modification. Palmitoylated proteins can now be profiled in complex biological systems by MS for direct annotation and quantification. Based on these analyses, palmitoylation is clearly widespread and broadly influences the function of many cellular pathways. The recent introduction of selective chemical labelling

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25

Stanic-Vucinic, Dragana, та Tanja Cirkovic-Velickovic. "The modifications of bovine β-lactoglobulin: Effects on its structural and functional properties". Journal of the Serbian Chemical Society 78, № 3 (2013): 445–61. http://dx.doi.org/10.2298/jsc120810155s.

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Beta-lactoglobulin (BLG) is the main whey protein and it is frequently used additive in wide range of food products due to its excellent techno-functional properties, high nutritional value and low cost. It is also considered as acid-resistant drug carrier for delivery of pharmaceutical and nutraceutical agents. However, BLG is the main allergen of milk. A variety of methods have been explored for modification of BLG in attempt to improve its functional properties and to decrease its allergenicity. Due to its compact globular structure BLG is relatively resistant to modifications, especially u

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Gromov, Danil, Anna Borisova, and Vladimir Bakharev. "Food Allergens and Methods for Producing Hypoallergenic Foods." Food Processing: Techniques and Technology 51, no. 2 (2021): 232–47. http://dx.doi.org/10.21603/2074-9414-2021-2-232-247.

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Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of fo

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FRANCIS, ANISHA, R. N. SHUKLA, KADAM SHAHAJI MUNJAJI, and AJAY KUMAR SINGH. "ISOLATION, MODIFICATION AND UTILIZATION OF STARCH FROM GREEN BANANA PEEL AS A FRUIT WASTE." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 25, no. 02 (2023): 355–59. http://dx.doi.org/10.53550/ajmbes.2023.v25i02.028.

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–Green Banana peels obtained from the production of banana chips are still used. Because it is only used as animal feed, it is relatively inexpensive. The pharmaceutical business, as well as a number of food and non-food companies, can all greatly benefit from research into the potential benefits of using banana peel as a source of starch. Starch was extracted from the banana peel using alkaline, sedimentation, centrifugation and enzymatic procedures. Physical, chemical and enzymatic methods were utilized to modify the native starch. Measurements were made of the native and modified starches’

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Stephanie Yen Nee Kew. "Green revolution: Chemical modifications of starch-based materials for sustainable plastic synthesis." World Journal of Advanced Research and Reviews 22, no. 3 (2024): 090–100. http://dx.doi.org/10.30574/wjarr.2024.22.3.1674.

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The pursuit of sustainable alternatives has become even more significant given the pressing global crisis associated with conventional petroleum-based plastics. Among the most promising polysaccharides, starch-based synthesized plastics have garnered a lot of attention owing to their abundance, cost-efficiency, and ability to offer a viable solution that complies with the tenets of the Green Revolution. However, their intrinsic shortcomings, such as low thermal stability and tensile strength, have underscored the need for the discovery of various modification strategies. In light of this, the

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Stephanie, Yen Nee Kew. "Green revolution: Chemical modifications of starch-based materials for sustainable plastic synthesis." World Journal of Advanced Research and Reviews 22, no. 3 (2024): 090–100. https://doi.org/10.5281/zenodo.14723586.

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The pursuit of sustainable alternatives has become even more significant given the pressing global crisis associated with conventional petroleum-based plastics. Among the most promising polysaccharides, starch-based synthesized plastics have garnered a lot of attention owing to their abundance, cost-efficiency, and ability to offer a viable solution that complies with the tenets of the Green Revolution. However, their intrinsic shortcomings, such as low thermal stability and tensile strength, have underscored the need for the discovery of various modification strategies. In light of this, the

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HARA, Setsuko, Hiroyuki HASUO, Makoto NAKASATO, Yuzo HIGAKI, and Yoichiro TOTANI. "Modification of Soybean Phospholipids by Enzymatic Transacylation." Journal of Oleo Science 51, no. 6 (2002): 417–21. http://dx.doi.org/10.5650/jos.51.417.

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31

Barac, Miroljub, Sladjana Stanojevic, Snezana Jovanovic, and Mirjana Pesic. "Soy protein modification: A review." Acta Periodica Technologica, no. 35 (2004): 3–16. http://dx.doi.org/10.2298/apt0435003b.

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Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their func

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32

Hu, Wenhua, Guolin Zhang, Yu Zhou, et al. "Recent development of analytical methods for disease-specific protein O-GlcNAcylation." RSC Advances 13, no. 1 (2023): 264–80. http://dx.doi.org/10.1039/d2ra07184c.

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The enzymatic modification of protein serine or threonine residues by N-acetylglucosamine, namely O-GlcNAcylation, is a ubiquitous post-translational modification that frequently occurs in the nucleus and cytoplasm.

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33

Marangoni, A. G., and D. Rousseau. "Chemical and enzymatic modification of butterfat and butterfat-canola oil blends." Food Research International 31, no. 8 (1998): 595–99. http://dx.doi.org/10.1016/s0963-9969(99)00033-2.

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Aminah, Nanik Siti, Mila Rosyda, and Alfinda Novi Kristanti. "Various ester derivatives from esterification reaction of secondary metabolite compounds: a review." MOJ Ecology & Environmental Sciences 5, no. 3 (2020): 141–51. http://dx.doi.org/10.15406/mojes.2020.05.00187.

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Secondary metabolite compounds have a very diverse structure that is widely used as a source of new drug discovery because they have a variety of bioactivity. But in its development, there are several problems related to these compounds including low bioavailability, low solubility and instability in the metabolic process. Modification of the structure of secondary metabolites is used to answer all these problems. One of the processed was by synthesising the ester derivative compounds through the chemical and enzymatic esterification reaction. Esters derivatives of secondary metabolite compoun

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35

Toprak, Tuba, and Pervin Anis. "The Effect of Enzymatic Modification on the Dyeability of Polyester Fabric with Reactive Dye." AATCC Journal of Research 7, no. 6 (2020): 41–47. http://dx.doi.org/10.14504/ajr.7.6.6.

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The inert chemical structure of poly(ethylene) terephthalate (PET) prevents its dyeability with reactive dyes. In this study, the reactive dyeability of polyester fabrics after enzymatic surface modification with different lipases and cutinase was investigated. The reason for the hydrophilicity of the fiber after enzymatic treatment was thought to be functional groups produced after this process, but their peak intensities in Fourier transform infrared spectroscopy (FTIR) were low and shaded by other functional groups. Scanning electron microscopy (SEM) showed that the enzymatic treatment did

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36

Sawada, K., H. Urakawa, and M. Ueda. "Modification of Polylactic Acid Fiber with Enzymatic Treatment." Textile Research Journal 77, no. 11 (2007): 901–5. http://dx.doi.org/10.1177/0040517507082331.

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De Simone, Giovanna, Alessandra di Masi, and Paolo Ascenzi. "Serum Albumin: A Multifaced Enzyme." International Journal of Molecular Sciences 22, no. 18 (2021): 10086. http://dx.doi.org/10.3390/ijms221810086.

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Human serum albumin (HSA) is the most abundant protein in plasma, contributing actively to oncotic pressure maintenance and fluid distribution between body compartments. HSA acts as the main carrier of fatty acids, recognizes metal ions, affects pharmacokinetics of many drugs, provides the metabolic modification of some ligands, renders potential toxins harmless, accounts for most of the anti-oxidant capacity of human plasma, and displays esterase, enolase, glucuronidase, and peroxidase (pseudo)-enzymatic activities. HSA-based catalysis is physiologically relevant, affecting the metabolism of

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Espinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems." Foods 10, no. 1 (2021): 118. http://dx.doi.org/10.3390/foods10010118.

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types

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Espinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems." Foods 10, no. 1 (2021): 118. http://dx.doi.org/10.3390/foods10010118.

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types

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40

Kulikov, D. S., and A. A. Korolev. "Aspects of enzymatic modification of plant proteins." Food systems 8, no. 1 (2025): 22–28. https://doi.org/10.21323/2618-9771-2025-8-1-22-28.

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Due to the constant increase in population and the growing demand for food products with a high content of biologically valuable protein, there is a growing interest in obtaining such products from sources alternative to animal raw materials. The production of proteins from plant raw materials with high biological value is a promising area for research. Plant proteins have relatively low digestibility and have functional and technological properties that limit their use in food products. To increase digestibility and change the functional and technological properties, plant proteins are modifi

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Fechter, M. H., A. E. Stutz, and A. Tauss. "Chemical and Chemo-Enzymatic Approaches to Unnatural Ketoses and Glycosidase Inhibitors with Basic Nitrogen in the Sugar Ring." Current Organic Chemistry 3, no. 3 (1999): 269–85. http://dx.doi.org/10.2174/1385272803666220202194028.

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Abstract: The intramolecular reductive amination of the carbonyl group in a y- or 8-aminoaldose or -ketose was employed as the first synthetic access to iminoalditols. Over the past thirty years, this approach has remained one of the most important methods for the synthesis of highly functionalized monocyclic as well as bicyclic alkaloidal carbohydrate mimics from sugars. Such compounds have been found to exhibit exciting biological properties. Because aminoaldehydes and aminoketones are key intermediates, preparative approaches to these compounds have been devised based on a variety of chemic

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42

Compart, Julia, Aakanksha Singh, Joerg Fettke, and Ardha Apriyanto. "Customizing Starch Properties: A Review of Starch Modifications and Their Applications." Polymers 15, no. 16 (2023): 3491. http://dx.doi.org/10.3390/polym15163491.

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Starch has been a convenient, economically important polymer with substantial applications in the food and processing industry. However, native starches present restricted applications, which hinder their industrial usage. Therefore, modification of starch is carried out to augment the positive characteristics and eliminate the limitations of the native starches. Modifications of starch can result in generating novel polymers with numerous functional and value-added properties that suit the needs of the industry. Here, we summarize the possible starch modifications in planta and outside the pl

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Jiao, Xu, Fei Li, Jing Zhao, et al. "The Preparation and Potential Bioactivities of Modified Pectins: A Review." Foods 12, no. 5 (2023): 1016. http://dx.doi.org/10.3390/foods12051016.

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Pectins are complex polysaccharides that are widely found in plant cells and have a variety of bioactivities. However, the high molecular weights (Mw) and complex structures of natural pectins mean that they are difficult for organisms to absorb and utilize, limiting their beneficial effects. The modification of pectins is considered to be an effective method for improving the structural characteristics and promoting the bioactivities of pectins, and even adding new bioactivities to natural pectins. This article reviews the modification methods, including chemical, physical, and enzymatic meth

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Pedersen, Lene, Karl Kaack, Merete N. Bergsøe, and Jens Adler-Nissen. "Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics." Journal of Food Science 70, no. 2 (2005): E152—E158. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07089.x.

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Dey, Ashim, and Nandan Sit. "Modification of foxtail millet starch by combining physical, chemical and enzymatic methods." International Journal of Biological Macromolecules 95 (February 2017): 314–20. http://dx.doi.org/10.1016/j.ijbiomac.2016.11.067.

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Shaikh, H. M., M. G. Adsul, D. V. Gokhale, and A. J. Varma. "Enhanced enzymatic hydrolysis of cellulose by partial modification of its chemical structure." Carbohydrate Polymers 86, no. 2 (2011): 962–68. http://dx.doi.org/10.1016/j.carbpol.2011.05.067.

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Prompiputtanapon, Kewalee, Waraporn Sorndech, and Sunanta Tongta. "Surface Modification of Tapioca Starch by Using the Chemical and Enzymatic Method." Starch - Stärke 72, no. 3-4 (2020): 1900133. http://dx.doi.org/10.1002/star.201900133.

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Kazuhito, Tomizawa, and Fan-Yan Wei. "Posttranscriptional modifications in mitochondrial tRNA and its implication in mitochondrial translation and disease." Journal of Biochemistry 168, no. 5 (2020): 435–44. http://dx.doi.org/10.1093/jb/mvaa098.

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Abstract A fundamental aspect of mitochondria is that they possess DNA and protein translation machinery. Mitochondrial DNA encodes 22 tRNAs that translate mitochondrial mRNAs to 13 polypeptides of respiratory complexes. Various chemical modifications have been identified in mitochondrial tRNAs via complex enzymatic processes. A growing body of evidence has demonstrated that these modifications are essential for translation by regulating tRNA stability, structure and mRNA binding, and can be dynamically regulated by the metabolic environment. Importantly, the hypomodification of mitochondrial

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Smith, Edward, Q. Zhang, B. Farrand, V. Kokol, and Jin Song Shen. "The Development of a Bio-Scouring Process for Raw Wool Using Protease." Advanced Materials Research 441 (January 2012): 10–15. http://dx.doi.org/10.4028/www.scientific.net/amr.441.10.

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The use of protease in the raw wool scouring process was investigated. Both native protease and an enlarged protease prepared by chemical modification were used. It was demonstrated that enzymatic treatment with protease in the scouring process (bio-scouring) can achieve cleaning of the fibre and modification of the cuticle layer leading to shrink-resistance. A reduction of lipid content was found and led to an improvement in dyeability of the fibre.

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Ozuna-Valencia, Karla Hazel, Francisco Rodríguez-Félix, Enrique Márquez-Ríos, et al. "Improving the Properties of Polysaccharide-Based Films by Incorporation of Polyphenols Through Free Radical Grafting: A Review." Polysaccharides 5, no. 4 (2024): 672–97. http://dx.doi.org/10.3390/polysaccharides5040043.

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The increasing demand for sustainable materials has propelled research into polysaccharide modifications for various applications, particularly in active packaging. This review aims to explore the incorporation of bioactive compounds such as polyphenols into polysaccharides, focusing on chemical modification through free radical grafting techniques. The methods examined include enzymatic, physical, and chemical grafting techniques, highlighting their effectiveness in enhancing the properties of polysaccharide-based films. Recent studies have demonstrated that free radical grafting can signific

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