Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl
Preferences help
Polish version English version Language
enabled [disable] Abstract
Number of results

Results found: 2

Number of results on page
first rewind previous Page / 1 next fast forward last

Search results

help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1

Immunotechnology of enzymes and antibodies

100%
Wroblewska B., Kostyra K. H., Kostyra H.
Biotechnologia
|
2001
|
issue 3
86-96
EN
In this article, the special catalytic proteins-called abzymes and synzymes are presented. Abzymes are defined as antibodies with catalytic properties. Similarly, synzymes are semisynthetic amino acid copolymers, also having catalytic properties. The production of these two kinds of catalytic proteins is different. Abzymes are made by the immunological methods using specific organic haptens. Synzymes can be the products of, among others, mutagenesis and are produced by genetic engineering. It has been also suggested that the products of synzym hydrolysis could be a source of haptens for the production of abzymes. In conclusion it was stated that a new specialization in biotechnology could emerge. We called it ?immunotechnology?. To these two groups of immuno-products the plastic antibodies, which are the molecular imprinting of determinants of the natural antibodies on polymer template, can be added. So, they are completely synthetic products. They are characterised by strong chemical and physical stability under drastic environmental conditions.
2

Changes of immunoreactive properties of cow milk proteins as a result of technological processing

100%
Wroblewska B., Jedrychowski J. L., Jedrychowski L.
Biotechnologia
|
2001
|
issue 3
189-201
EN
Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity. Such severe conditions (90oC/15 min) reduced immunoreactivity of alpha-la and beta-lg to 12,72% and 18,74%, respectively. Ultrasonic and microwave processes proved much more effective than severe pasteurization. Ultrasonics in a temperature of 50oC for 1 hour reduced alpha-la and beta-lg to 0,88% and 6,42%, respectively. Microwaving in a temperature of 98 0C for 2 min. reduced alpha-la and beta-lg to 1,37% and 12,86%, respectively. Lactic acid fermentation decreased milk immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of both whey proteins was only slightly attenuated.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.