Sentence examples for enzyme performance from inspiring English sources

However, few reports refer on the influence of GQDs on enzyme performance.

Their unique ionic nature is important in affecting the enzyme performance, and the Hofmeister effects provide a reasonable explanation for this.

A theoretical analysis on comparing the enzyme performance in a single-step desymmetrization, single-step kinetic resolution, and two-step desymmetrization (i.e. a single-step desymmetrization followed by a sequent kinetic resolution) is reported.

The results of this study demonstrate that sequence editing in truncation/splicing of C-terminal non-conserved region/residues could improve enzyme performance and is a potentially simple and efficient protein engineering strategy for the important industrial enzymes.

To implement a protein engineering strategy for the improvement of enzyme performance on biomass, a straightforward, robust high-throughput method was devised and tested with recombinant GH11 xylanase as acting on wheat straw.

The reaction kinetic model agreed with Ping Pong mechanism, and the apparent kinetic constant V′m/K2 ratio related to enzyme performance was 2.4 times higher in the ultrasound-assisted reaction than in the mechanical-mixing reaction.

Moreover, to design an enzyme for an industrial application it is generally necessary to realize enzyme evolution to improve enzyme performances, for instance thermostability, activity or selectivity.

Improvement of enzyme performances in nonylphenol degradation rate was achieved through immobilization on glass beads.

Improvement of enzyme performances in NP removal was achieved through immobilization on glass beads.

Enzyme immobilization has widened the scope of laccase application allowing not only reusing of the biocatalyst, with a benefit in terms of costs, but especially improving enzyme performances, leading to higher activity and stability at extreme pHs, elevated temperatures, or in organic solvents and improved thermostability.

Therefore, samples of Austrian wine and grape juice were prepared to perform assays with the aim of evaluating these enzymes' performance on different natural substrates under varying conditions (pH, sugar content) and in comparison to fungal glycosidases.