Effect of novel cutinase CcCut1 in degrading potato suberin and berry cutin

INIS

• hydrolysis 100%
• potatoes 100%
• berries 100%
• residues 50%
• solids 50%
• microscopy 50%
• comparative evaluations 25%
• enzymes 25%
• chains 25%
• polymers 25%
• carbon 13 25%
• industry 25%
• microstructure 25%
• molecular weight 25%
• fatty acids 25%
• nmr 25%
• exploitation 25%
• epoxides 25%
• by-products 25%
• catalysis 25%
• polyesters 25%
• dicarboxylic acids 25%
• hydroxy acids 25%

Keyphrases

• Berries 100%
• Cutinase 100%
• Potato 100%
• Suberin 100%
• Methanolysis 28%
• Chloroform 28%
• Hydrolysis Resistance 28%
• Blackcurrant 28%
• Microstructure 14%
• Fourier Transform Infrared Spectroscopy (FT-IR) 14%
• Epoxy 14%
• Gas Chromatography-mass Spectrometry 14%
• Confocal Microscopy 14%
• Spectroscopic Analysis 14%
• Light Microscopy 14%
• Polyester 14%
• Solid State 14%
• Dicarboxylic Acids 14%
• Soluble Materials 14%
• Agricultural Industry 14%
• TMS Derivatives 14%
• 13C CPMAS NMR 14%
• Dioic Acid 14%
• Hydroxy Acids 14%
• Mode of Action 14%
• Coprinus Cinereus 14%
• Hydroxy Fatty Acids 14%
• Gravimetrical 14%
• Spectroscopic Microscopy 14%
• Product Exploitation 14%

Chemistry

• Suberin 100%
• Cutin 100%
• Hydrolysis 57%
• Enzymatic Hydrolysis 57%
• Methanolysis 28%
• Catalysis 14%
• Fourier Transform Infrared Spectroscopy 14%
• Gas Chromatography Mass Spectrometry (GCMS) 14%
• Molecular Mass 14%
• Spectroscopic Analysis 14%
• Hydroxy Fatty Acid 14%
• NMR Spectroscopy 14%
• Confocal Microscopy 14%
• Dicarboxylic Acid 14%
• Light Microscopy 14%