Results 121 to 130 of about 84,224 (310)
Archives of Razi Institute, 2012 The aim of this study was production and partial purification of α-amylase enzyme by Bacillus licheniformis. B. Licheniformis was allowed to grow in broth culture for purpose of inducing α-amylase enzyme. Optimal conditions for amylase production by B. Licheniformis are incubation period of 120 h, temperature of 37 °C and pH 7.0.
Sadeghi, A. +3 more
openaire +2 more sources
Food Chemistry International, EarlyView.Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
Brazilian Archives of Biology and Technology, 2018 The aim of this study is the production, purification, and characterisation of thermostable raw starch hydrolyzing α-amylase produced by Bacillus mojavensis SO-10.
Sadin Ozdemir +3 more
doaj +1 more source
The relationship between percent change in salivary α-amylase activity and fitness level (VO2peak and anaerobic threshold) following maximal cycling exercise in moderately trained male individuals [PDF]
, 2014 PURPOSE: Salivary α-amylase has been proposed as a biomaker for autonomic nervous system activity as well as mucosal immune function given that its realase into saliva is elicited by the stimulation of the salivary glands by sympathetic and ...
Yasuda, Nobuo
core +1 more source
Utilisation of wheat bran as a substrate for bioethanol production using recombinant cellulases and amylolytic yeast [PDF]
, 2015 Wheat bran, generated from the milling of wheat, represents a promising feedstock for the production of bioethanol. This substrate consists of three main components: starch, hemicellulose and cellulose.
Basaglia, Marina +6 more
core +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Protein-Polyelectrolyte Complexes and Micellar Assemblies. [PDF]
, 2019 In this review, we highlight the recent progress in our understanding of the structure, properties and applications of protein-polyelectrolyte complexes in both bulk and micellar assemblies. Protein-polyelectrolyte complexes form the basis of the genetic
Gao, Shang +2 more
core +2 more sources
Characterization of a DNA fragment carrying the raw starch-digesting α-amylase and salt-dependent α-amylase genes from Bacillus circulans F-2 [PDF]
FEMS Microbiology Letters, 1995 A 5.4 kb HindIII DNA fragment carrying the gene encoding raw starch-digesting alpha-amylase (RSDA), has been previously cloned from Bacillus circulans F-2 and expressed in Escherichia coli [Kim et al. (1990) Biochim. Biophys. Acta 1048, 2233-2238]. Interestingly, when the cell extract of E.
openaire +2 more sources
Food Biomacromolecules, EarlyView.Tomato variety and processing impact lycopene bioaccessibility. Tomato emulsions with high pectin content decreased the in vitro lipid digestion and negatively affected lycopene bioaccessibility. High pressure homogenization may enhance the release of lycopene into emulsion oil droplets, but it may also reduce the transfer of lycopene into the micellar
Grethe Iren A. Borge +6 more
wiley +1 more source
Guidelines for the preparation of hydrogels with protective function
Food Biomacromolecules, EarlyView.Abstract As three dimensional network structure functional materials, protective hydrogels, with their excellent biocompatibility, high water content, and the ability to provide physical barriers and regulate the environment for active substances/cells, have shown broad prospects in fields such as drug delivery, tissue engineering, and food ...
Xiao‐Lin Yu +4 more
wiley +1 more source