11 results about "Cell wall degradation" patented technology

This RNA extraction method comprises: (1) adding an alkali metal salt and a cell wall-degrading enzyme to a sample to prepare a reaction solution containing the alkali metal salt and the cell wall-degrading enzyme, the final concentration of the alkali metal salt being 50 mM to 150 mM; (2-1) incubating the reaction solution to degrade the cell walls of microorganisms contained in the reaction solution; and (3) extracting RNA from the reaction solution after the incubation. This reagent set for RNA extraction contains: an alkali metal salt solution in which the concentration of the alkali metal salt is 50 mM or more; and a cell wall degrading enzyme.

The invention belongs to the technical field of genes, and particularly relates to a marker for identifying storage and preservation effects of strawberries as well as a screening method and application of the marker. The expression quantity of various cell wall degradation related genes in strawberry fruits treated by a storage method is measured, fruit preservation physiological indexes are combined, and comprehensive sorting is performed by homogenizing data through an assignment method; and analyzing the correlation between gene expression and assignment scores of fruit preservation physiological indexes in different treatments, and screening out genes with remarkable correlation as strawberry preservation markers. The marker disclosed by the invention can be used for quickly and accurately evaluating and predicting the quality and the fresh-keeping effect of the picked strawberries.

The invention discloses a fresh-keeping storage method of plum fruits, which is characterized in that a compact network structure of a shellac-pullulan-gellan gum basic composition effectively obstructs invasion of external microorganisms, and significantly slows down loss of water in the fruits, so that the plump appearance and hardness of the fruits are maintained, and the fruit quality is improved. The siRNA and the AVG wrapped by the lipidosome accurately interfere with the ripening and senescence process in the fruit from the molecular level, the siRNA specifically silences the gene expression of cell wall degradation key enzyme and delays the softening process of the fruit, and the AVG effectively blocks the biosynthesis pathway of ethylene and inhibits the start of an after-ripening signal, so that the ripening and senescence process of the fruit is delayed. The external formed physical film provides a stable microenvironment for internal bioactive molecules, protects the internal bioactive molecules from being degraded and prolongs the action time, and the internal molecular regulation delays the disintegration of cell structures, so that the external film can be attached more enduringly and exerts a barrier function, and the maintenance of the fruit quality is realized under a refrigeration condition.

The invention provides a dogwood health wine soaking process based on model prediction optimization, and relates to the technical field of dogwood health wine soaking processes, and the dogwood health wine soaking process comprises the following steps: calculating a comprehensive cell wall degradation index, grading raw materials, and coding the graded raw materials into raw material quality grade values; establishing a first-order dissolution kinetic model, and performing parameter optimization in combination with a golden section search algorithm to obtain an optimal infusion temperature and an optimal infusion time; weighing the medicinal materials according to a preset ratio, mixing the medicinal materials with the base liquor, and starting to soak; arranging a two-parameter collaborative monitoring system in the soaking container; constructing a random forest model, predicting the dissolution completion degree and the predicted residual equilibrium time, performing dynamic regulation and control, and ending the dynamic regulation and control process when the prediction result meets the requirement to obtain an immersion liquid; and taking out the soaking liquid from the soaking container, and separating and purifying by adopting a secondary filtering process to obtain the dogwood health wine product. The technical defects that a traditional process depends on experience, parameters are solidified, and the monitoring means is single can be overcome.

Due to the constituent components of the cell walls of filamentous fungi, the texture when eating a filamentous fungus body resembles a paper-like texture, and applications other than meat analogs are limited. Additionally, filamentous fungus bodies have characteristics of absorbing water but also readily releasing water, and having no binding property between mycelia, and thus even when a crushing treatment is performed, it has been difficult to process the result into foodstuffs that have a feeling of unity due only to a filamentous fungus culture product, or into foodstuffs that have uniform and smooth paste-like physical properties. This edible filamentous fungus body having an adjusted texture can be provided by treating a filamentous fungus body with a cell wall degrading enzyme.

The invention discloses a high-temperature treatment method for promoting coloring of bagged peaches after picking and keeping hardness, and belongs to the technical field of treatment of fruits after picking. The method aims to solve the problems of post-harvest color difference caused by omission of a bag picking link and easy softening caused by accelerated synthesis of ethylene in the existing bagged peaches, and avoids the risk of chemical reagent residues. According to the technical scheme, the method comprises the following steps: pre-treating bagged peach fruits which are 70-80% in maturity after harvesting and are free of damage, continuously treating the bagged peach fruits in a constant-temperature environment with the temperature of 30-35 DEG C and the relative humidity of 85-90% for 6-9 days, and finally transferring the bagged peach fruits into a low-temperature warehouse with the temperature of 0-2 DEG C for storage for 7-8 days. The core principle is that ethylene synthesis key enzyme activity is inhibited through specific high temperature, ethylene generation is reduced, accumulation of pigments such as anthocyanin is promoted to improve coloring, cell wall degradation is slowed down to maintain hardness, and quality stability is further maintained through subsequent low-temperature storage. The method adopts pure physical temperature regulation and control, is simple and convenient to operate, low in cost and suitable for large-scale popularization, can synchronously improve the appearance color and texture quality of the bagged peaches after being picked, prolongs the storage period and shelf life, and remarkably improves the commodity value and market competitiveness of the fruits.

The present invention relates to a composition comprising at least one antifungal compound with cell membrane interacting properties and at least one cell wall degrading enzyme, optionally wherein the at least one antifungal compound with cell membrane interacting properties is a polypeptide, optionally an antibody or fragment thereof such as a heavy chain variable domain of a heavy chain antibody (VHH) or a functional fragment thereof, which antibody or fragment thereof is capable of binding to a fungus. The invention relates to cell wall degrading enzymes, more specifically cell wall degrading enzymes according to SEQ ID NOs: 100 to 130 or mixtures thereof, and compositions or combinations thereof further comprising at least one antifungal compound with cell membrane interacting properties. The invention further relates to methods of producing, methods of using and the use of the compositions and combinations disclosed herein. The application further relates to transgenic plants, or methods for producing the same, comprising one or more of a polynucleotide according to the invention.

This invention relates to a preparation process for tomato sauce, belonging to the field of food processing technology. Addressing the problems of low cell wall degradation efficiency and severe damage to heat-sensitive components in existing technologies, this invention provides a preparation process: adjusting the pH of tomato pulp to 4.40-4.55; adding pectinase followed by cellulase at 40-50℃ for stepwise enzymatic hydrolysis; rapidly heating to 80-90℃ at a rate of 4.8-5.2℃ / min and maintaining this temperature for 100-120 seconds to inactivate the enzymes; adjusting the pH to 4.25-4.35; vacuum concentrating until the soluble solids content reaches 25-30%; and then homogenizing, filling, and sterilizing to obtain the finished product. This invention, through the synergistic effect of stepwise enzymatic hydrolysis and precise enzyme inactivation, significantly improves cell wall degradation efficiency and the retention rate of heat-sensitive components, while inhibiting the generation of cooked flavor, making it suitable for the industrial production of tomato sauce.

This invention provides an AP2 transcription factor that promotes hemicellulose degradation. DkAP2 The DkAP2 The nucleotide sequence is shown in SEQ ID NO.1. This invention also provides the above-mentioned AP2 transcription factor. DkAP2 Application in promoting hemicellulose degradation. This invention is the first to isolate and identify the AP2 transcription factor from persimmon that can positively promote hemicellulose degradation. DkAP2 Overexpression of this gene in persimmon fruit can promote the degradation of hemicellulose in the cell wall, achieving precise regulation of the softening process of persimmon fruit. Overexpression of this gene in tobacco leaves can also induce cell wall degradation and soften the leaves, proving that its function is conserved across species. It can also be further applied to plants from lignocellulose biomass sources to effectively improve the degradation efficiency of hemicellulose, providing a new, efficient, and environmentally friendly molecular regulation method for biofuel production, livestock feed processing, and the paper industry.

This invention belongs to the fields of plant molecular biotechnology and genetic engineering, specifically relating to the application of an expression promoter of transcription factor DkAS1 in regulating the ripening and softening of persimmon fruit. The amino acid sequence of DkAS1 is shown in SEQ ID NO.1. This invention utilizes biotechnology to isolate the gene encoding the transcription factor DkAS1 in persimmon fruit and discovers... DkAS1 It is induced by gibberellin treatment and can inhibit cell wall degradation, ethylene and abscisic acid synthesis, and participate in the regulation of the postharvest softening process of persimmon fruit.

This invention discloses a method for preparing controllable degradable archaeological-style wood, comprising the following steps: Step 1, pre-treatment of the wood substrate by low-temperature plasma etching activation; Step 2, impregnation with a composite enzyme degradation solution using a vacuum pressure method; Step 3, segmented temperature-pressure synergistic directional degradation; Step 4, injection of inorganic nanoparticles into the degraded wood for structural fine-tuning; Step 5, impregnation of the wood with a temperature-sensitive polymer solution, utilizing the phase transition principle to block cell wall degradation sites; Step 6, gradient vacuum drying and surface aging treatment. This invention solves the problems of uneven degradation, process loss of control, and low simulation degree of traditional methods. The prepared archaeological-style wood exhibits stable properties, uniform degradation, and a microstructure that highly replicates real cultural relics.