Chris Berndsen
@kcat-km.bsky.social
Professor of chemistry and biochemistry at JMU. All posts are opinions of author. Enzymes are cool
ORCID: 0000-0002-4285-4341
Google Scholar: https://scholar.google.com/citations?user=H5dU9y4AAAAJ&hl=en
ORCID: 0000-0002-4285-4341
Google Scholar: https://scholar.google.com/citations?user=H5dU9y4AAAAJ&hl=en
Hi I’d like to be added to the feed please. My Google scholar: scholar.google.com/citations?us...
Christopher E. Berndsen
James Madison University - Cited by 2,979 - enzymology - SAXS - amylase
scholar.google.com
January 25, 2025 at 10:30 PM
Hi I’d like to be added to the feed please. My Google scholar: scholar.google.com/citations?us...
The undergrads in the lab used a combination of plant biology, SAXS, AlphaFold3, sequence analysis, and wet-lab biochemistry. This project involved 15 undergraduates working over two decades and in two different labs. Persistence pays off! #chemsky 🧪
January 24, 2025 at 2:37 PM
The undergrads in the lab used a combination of plant biology, SAXS, AlphaFold3, sequence analysis, and wet-lab biochemistry. This project involved 15 undergraduates working over two decades and in two different labs. Persistence pays off! #chemsky 🧪
While BAM9 is inactive and cannot cleave starch, it stimulates the starch-cleaving activity of an alpha-amylase. We found that alpha-amylase forms a semi-inactive dimer, which is disrupted by BAM9, resulting in an active protein.
🧪 #chemsky
🧪 #chemsky
January 24, 2025 at 2:31 PM
While BAM9 is inactive and cannot cleave starch, it stimulates the starch-cleaving activity of an alpha-amylase. We found that alpha-amylase forms a semi-inactive dimer, which is disrupted by BAM9, resulting in an active protein.
🧪 #chemsky
🧪 #chemsky