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  • protein
  • A mutant of the periplasmic maltose-binding protein (MBP) with altered transport properties was studied. (rcsb.org)
  • A change of residue 230 from tryptophan to arginine results in dominant-negative MBP: expression of this protein against a wild-type background causes inhibition of maltose transport. (rcsb.org)
  • mutant
  • It is concluded that dominant-negative inhibition of maltose transport must result from the formation of a non-productive complex between liganded-bound mutant MBP and wild-type MalFGK2. (rcsb.org)
  • maltodextrin
  • All the gene involved in the transport of maltose/maltodextrin, including malE, are clustered in the malB region of E. coli and organized in two divergent operons: malE-malF-malG and malK-lamB. (wikipedia.org)
  • maltodextrins
  • The two domains are separated by a deep groove that contains the maltose/maltodextrins binding site. (wikipedia.org)
  • The malE gene, coding for MBP, belongs to the Mal regulon of E. coli, which consists of ten genes whose products are geared for the efficient uptake and utilization of maltose and maltodextrins. (wikipedia.org)
  • anomeric
  • The anomeric carbon (C1) of the second glucose molecule, which is not involved in a glycosidic bond, could be either an α- or β-anomer depending on the bond direction of the attached hydroxyl group relative to the CH 2OH substituent of the same ring, resulting in either α-maltose or β-maltose. (wikipedia.org)
  • Maltose in aqueous solution exhibits mutarotation, because the α and β isomers that are formed by the different conformations of the anomeric carbon have different specific rotations, and in aqueous solutions, these two forms are in equilibrium. (wikipedia.org)
  • A maltose that has α-configuration at the reducing end anomeric centre. (ebi.ac.uk)
  • product
  • High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy: at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. (wikipedia.org)
  • At the same time, maltose is not as hygroscopic (moisture-loving) as glucose, which means the end product made with it will not get sticky as quickly - a useful property when the product is meant to be crispy rather than chewy/moist. (healthcastle.com)
  • structures
  • Comparison of the structures of the liganded and unliganded forms of MBP has shown that the binding of maltose induces a major conformational change that closes the groove by a rigid motion of the two domains around the linking polypeptide hinge. (wikipedia.org)
  • Despite the similarities of their structures, cellobiose and maltose are dramatically different biologically. (orthomolecular.org)
  • The TM helices of MalF and MalG assemble into two crescent shaped structures with their concave surfaces facing each other and enclosing the maltose. (ebi.ac.uk)