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Molecular engineering of organophosphate hydrolysis activity from a weak promiscuous lactonase template

Rapid evolution of enzymes provides unique molecular insights into the remarkable adaptability of proteins and helps to elucidate the relationship between amino acid sequence, structure, and function. We interrogated the evolution of the phosphotriesterase from Pseudomonas diminuta (PdPTE), which hydrolyzes synthetic organophosphates with remarkable catalytic efficiency. PTE is thought to be an evolutionarily “young” enzyme, and it has been postulated that it has evolved from members of the phosphotriesterase-like lactonase (PLL) family that show promiscuous organophosphate-degrading activity. Starting from a weakly promiscuous PLL scaffold (Dr0930 from Deinococcus radiodurans), we designed an extremely efficient organophosphate hydrolase (OPH) with broad substrate specificity using rational and random mutagenesis in combination with in vitro activity screening. The OPH activity for seven organophosphate substrates was simultaneously enhanced by up to 5 orders of magnitude, achieving absolute values of catalytic efficiencies up to 10 6 M-1 s-1. Structural and computational analyses identified the molecular basis for the enhanced OPH activity of the engineered PLL variants and demonstrated that OPH catalysis in PdPTE and the engineered PLL differ significantly in the mode of substrate binding.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature.3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article£¬once mentioned of 3301-94-8, Application In Synthesis of 6-Butyltetrahydro-2H-pyran-2-one

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography?evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography?mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese

In this study, a white-brined cheese made from goat milk (from the Greek native breed Capra prisca) was manufactured using the technology based on Feta cheese-making. The composition, proteolysis, volatiles and sensory properties of this cheese were studied at different ripening days. No significant differences were found for the main physicochemical parameters of the cheese during ripening and storage. Retinol and alpha-tocopherol, the fat-soluble vitamins decreased after 60 d of ripening. Proteolysis, as assessed by measuring the levels of soluble nitrogen, increased with time. Free fatty acids were the most abundant group of chemical compounds found in the cheese. Most of the volatiles (apart from free fatty acids) reached their highest levels after 60 days of ripening. The cheese received satisfactory scores during organoleptic evaluation.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

In an article, published in an article, once mentioned the application of 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one,molecular formula is C9H16O2, is a conventional compound. this article was the specific content is as follows.Recommanded Product: 3301-94-8

Active site loop conformation regulates promiscuous activity in a lactonase from Geobacillus kaustophilus HTA426

Enzyme promiscuity is a prerequisite for fast divergent evolution of biocatalysts. A phosphotriesterase-like lactonase (PLL) from Geobacillus kaustophilus HTA426 (GkaP) exhibits main lactonase and promiscuous phosphotriesterase activities. To understand its catalytic and evolutionary mechanisms, we investigated a “hot spot” in the active site by saturation mutagenesis as well as X-ray crystallographic analyses. We found that position 99 in the active site was involved in substrate discrimination. One mutant, Y99L, exhibited 11-fold improvement over wild-type in reactivity (kcat/Km) toward the phosphotriesterase substrate ethyl-paraoxon, but showed 15-fold decrease toward the lactonase substrate delta-decanolactone, resulting in a 157-fold inversion of the substrate specificity. Structural analysis of Y99L revealed that the mutation causes a ?6.6 A outward shift of adjacent loop 7, which may cause increased flexibility of the active site and facilitate accommodation and/or catalysis of organophosphate substrate. This study provides for the PLL family an example of how the evolutionary route from promiscuity to specificity can derive from very few mutations, which promotes alteration in the conformational adjustment of the active site loops, in turn draws the capacity of substrate binding and activity.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

In an article, published in an article, once mentioned the application of 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one,molecular formula is C9H16O2, is a conventional compound. this article was the specific content is as follows.Product Details of 3301-94-8

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage

Lactobacillus helveticus H9 is a probiotic bacterium originating from traditional Tibetan kurut. It has high angiotensin-converting enzyme-inhibitory (ACEI) and antihypertensive activities. We aimed to evaluate the effects of L. helveticus H9 supplementation in yogurt fermentation and storage. We monitored changes of multiple parameters over 28 d of storage at 4C; namely, pH, titratable acidity, free amino groups, ACEI activity, physical properties, volatile flavor compounds, and sensory quality. Supplementation of L. helveticus H9 enhanced fermented milk acidification and proteolysis, resulting in a shorter fermentation time. The H9 treatment significantly increased the ACEI activity of the fermented milks. Fifteen key volatile flavors were detected by solid-phase microextraction-gas chromatography-mass spectrometry across all samples. More alcohols, aldehydes, and nitrogenous compounds, especially acetoin and benzaldehyde, were detected in the H9-supplemented fermented milks. The human sensory scores for flavor and texture, but not appearance, were lower for the H9-supplemented fermented milks, particularly beyond 2 wk of cold storage. Our results will be of interest to the dairy industry for developing novel functional dairy products.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

Children learn through play, and they learn more than adults might expect. Science experiments are a great way to spark their curiosity, get their minds active, and encourage them to do something that doesn¡¯t involve a screen. 3301-94-8, C9H16O2. A document type is Article, introducing its new discovery., SDS of cas: 3301-94-8

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

Application of the aroma extract dilution analysis (AEDA) on an extract/distillate from raw shiitake mushrooms revealed 32 odorants among which 3-(methylthio)propanal (cooked potato), 1-octen-3-one, and 1-octen-3-ol (both mushroom-like) showed the highest flavor dilution (FD) factors. An isotope enrichment experiment with raw shiitake tissue and either 13C18-linoleic acid or 2H4-1-octen-3-ol confirmed that both 1-octen-3-ol and 1-octen-3-one are direct degradation products of the fatty acid, but it could be proven for the first time that the ketone is not formed by an oxidation of the alcohol. After pan-frying, 42 odor-active compounds appeared among which 3-hydroxy-4,5-dimethylfuran-2(5H)-one (savory), 1,2,4,5-tetrathiane (burnt, sulfury), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel-like), phenylacetic acid (honey-like), 3-(methylthio)-propanal, and trans-4,5-epoxy-(E)-2-decenal (metallic) showed the highest FD factors. To get a deeper insight into their aroma contribution, 19 key odorants were quantitated in the raw shiitake and twenty-one in the pan-fried mushrooms by stable isotope dilution assays, and new methods for the quantitation of four sulfur compounds were developed. A calculation of odor activity values (OAV; ratio of concentration to odor threshold) showed that 1-octen-3-one was by far the most important odorant in raw shiitake. During pan-frying, in particular, four aroma compounds were significantly increased, i.e., 4-hydroxy-2,5-dimethylfuran-3(2H)-one, dimethyl trisulfide, 1,2,4,5-tetrathiane, and 1,2,3,5,6-pentathiepane. The overall aroma profile of pan-fried shiitake could very well be mimicked by an aroma recombinate consisting of 15 reference aroma compounds in the concentrations determined in the pan-fried mushrooms. Further results showed that the sulfur compounds were even higher in rehydrated dry shiitake as compared to the pan-fried mushrooms.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

Synthetic Route of 3301-94-8. Let¡¯s face it, organic chemistry can seem difficult to learn. Especially from a beginner¡¯s point of view. Like 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one. In a document type is Conference Paper, introducing its new discovery.

Some mutual interactions between lactones and other aroma constituents of food present in concentrations below their odor threshold

To investigate the contribution of subthreshold aroma constituents to the flavor of food, mutual interaction between saturated gamma- And delta lactones (C6- C1 2) and some minor odorants found in various food materials was investigated by sensory evaluation. By the triangle test, the detection odor threshold value of the mixture of (E)-2-hexenyl hexanoate and each of 4-octanolide, 5-hexanolide, 5-nonanolide and 5- decanolide at the ratio of 90:10 decreased significantly from 1 ppm to 0.1 ppm. The (Z)-3-hexenol and the mixture of (Z)-3- hexenol and saturated gamma and delta lactones (C6- C1 2) were evaluated by the same method. The odor intensity of the mixture of (Z)-3-hexenol and each of the following eight lactones such as 4- And 5-hexanolide, 4-octanolide, 4- And 5- nonanolides, 5-decanolide, and 4- And 5-undecanolides present in each concentration below their odor threshold was enhanced significantly. In addition, the odor intensity was enhanced significantly in the mixture of d-limonene + 4-hexanolide, vanillin + 5-hexanolide, and citronellol + both 4-, and 5- hexanolides. The effect of addition of 4-hexanolide on selfadaptation in concentration below its odor threshold to the model solution of some supra-threshold odorants was also studied. The presence of 4-hexanolide in the (E)-2-hexenyl hexanoate and (Z)-3-hexenoI suppressed self-adaptation and the prolongation of the odor sensation by mutural interaction between two odorants was indicated. Copyright

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

3301-94-8. Chemistry is an experimental science, and the best way to enjoy it and learn about it is performing experiments.Introducing a new discovery about 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2.

Detection of emerald ash borer infestations in living green ash by noninvasive electronic-nose analysis of wood volatiles

The emerald ash borer (EAB) has been the most destructive and costly nonnative insect to threaten the health of ash (Fraxinus) species in North America for at least the past 25 years. The development of methods for detecting visually-hidden EAB galleries at early stages of infestation would provide a useful tool to more effectively facilitate the planning and implementation of targeted EAB pest-suppression and management activities. We tested the efficacy of using a dual-technology electronic-nose (e-nose)/gas chromatograph device as a means for detection of EAB infestations in green ash trees in different EAB-decline classes by analysis of VOC emissions in sapwood. We found significant differences in VOC profiles for trees from the four decline classes. The VOC composition, quantities, and types of volatile metabolites present in headspace volatiles varied considerably across sample types, and resulted in distinct e-nose smellprint patterns that were characteristic of each unique chemical composition. In addition, specific VOC metabolites were identified as potential healthy and EAB-infestation biomarkers, indicative of the health states of individual trees. Few significant differences in major bark phenolic compounds were found between ash decline classes using LC-MS. The e-nose was effective in discriminating between uninfested and EAB-infested trees based on sapwood VOC emissions.

3301-94-8, The proportionality constant is the rate constant for the particular unimolecular reaction. the reaction rate is directly proportional to the concentration of the reactant. I hope my blog about 3301-94-8 is helpful to your research.

Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

3301-94-8. Chemistry is an experimental science, and the best way to enjoy it and learn about it is performing experiments.Introducing a new discovery about 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2.

Identification and characterisation of odorants in a squishy toy using gas chromatography-mass spectrometry/olfactometry after thermal extraction

Soft, squashable toys known as squishies have become increasingly popular amongst children. In this study, one such toy was evaluated sensorially by a trained panel and analytically using gas chromatography-mass spectrometry/olfactometry (GC-MS/O) after thermal extraction of the sample. Sensory analysis revealed the presence of an intense and unpleasant odour exhibited by the sample. The smell was dominated by almond- and inflatable swimming aid-like, as well as malty and glue-like notes, but also pleasant odours that were described as caramel-like and coconut-like. GC-MS/O analysis identified 2-butoxyethanol, cyclohexanone, gamma-nonalactone, and ethyl maltol as being the main causative substances for the overall odour of the product. The data additionally indicated that the pleasant smelling substances gamma-nonalactone (coconut-like smell) and ethyl maltol (caramel-like smell) were intentionally added by the manufacturer to mask the unpleasant odour of the solvents.

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Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics