- hydrolysis, see Brønsted–Lowry acid–base theory. Acid–base-catalysed
hydrolyses are very common; one
example is the
hydrolysis of
amides or esters. Their...
-
Luciferase is a
generic term for the
class of
oxidative enzymes that
produce bioluminescence, and is
usually distinguished from a photoprotein. The name...
- 5-oxo-L-proline
amidohydrolase (ATP-
hydrolysing).
Other names in
common use
include pyroglutamase (ATP-
hydrolysing), oxoprolinase, pyroglutamase, 5-oxoprolinase...
-
recovery from
acute enteritis, and
exocrine pancreatic insufficiency.
Hydrolysing a
usually indigestible protein can
provide an
additional source of digestible...
- Type II
topoisomerases are
topoisomerases that cut both
strands of the DNA
helix simultaneously in
order to
manage DNA
tangles and supercoils. They use...
-
Asparagine synthase (glutamine-
hydrolysing) (EC 6.3.5.4,
asparagine synthetase (glutamine-
hydrolysing), glutamine-dependent
asparagine synthetase, asparagine...
-
Porphobilinogen deaminase (hydroxymethylbilane synthase, or
uroporphyrinogen I synthase) is an
enzyme (EC 2.5.1.61) that in
humans is
encoded by the HMBS...
- N-acetylphosphatidylethanolamine-
hydrolysing phospholipase D (EC 3.1.4.54, NAPE-PLD, anandamide-generating
phospholipase D, N-acyl phosphatidylethanolamine...
- starch.
These are not
absorbed intact by the gut, but are
significantly hydrolysed by
intestinal enzymes and then
fermented by
intestinal microbiota. Mortensen...
- 1831,
Berzelius obtained products having a meat
bouillon taste when
hydrolysing proteins with
hydrochloric acid.
Julius Maggi produced acid-catalyzed...
