Results 41 to 50 of about 8,568 (228)
Journal of Food Innovation, Nutrition, and Environmental SciencesThis study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish.
Tan Ping Foon +3 more
doaj +1 more source
Influence of protein-phenolic complex on the antioxidant capacity of flaxseed (Linum usitatissimum L.) products [PDF]
, 2017 The impact of the naturally present phenolic compounds and/or proteins on the antioxidant capacity of flaxseed products (phenolic fraction, protein concentrates, and hydrolysates) before and after simulated gastrointestinal digestion was studied.
Amigo, Lourdes +6 more
core +1 more source
Effect of a Proteolytic Enzyme Preparation (Alcalase) on Whey Proteins
Journal of Dairy Science, 1988 Abstract When acid whey samples were adjusted to pH 7.5 and incubated with a commercial proteolytic enzyme preparation (alcalase), the turbidity of the solution gradually increased until a soft coagulum, composed of small-sized aggregates, formed after about 1h.
C. Pallavicini, E. Pagliarini, C. Peri
openaire +2 more sources
EFSA Journal, 2023 The food enzyme subtilisin (serine endopeptidase, EC 3.4.21.62) is produced with the non‐genetically modified Bacillus paralicheniformis strain DP‐Dzx96 by Genencor International B.V.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +22 more
doaj +1 more source
Frontiers in Sustainable Food Systems, 2020 This study aimed at effective fractionation of Hermetia illucens into lipid and protein, considering the insects' anatomy. A hybrid approach was developed, separating the exoskeleton by mechanical pressing and fractionating the slurry by sonication and ...
Domenico Azzollini +3 more
doaj +1 more source
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review [PDF]
, 2013 Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 1010-1012 ton. It is produced by arthropods (insects and crustaceans), molluscs and fungi.
Gortari, Maria Cecilia +1 more
core +4 more sources
Angewandte Chemie International Edition, EarlyView.This review highlights recent advances in integrating biocatalysis and chemocatalysis in continuous flow to create streamlined, sustainable processes. It examines chemo‐enzymatic cascades combining at least one enzymatic and one chemical step, discusses challenges such as enzyme immobilization, leaching, and reactor clogging, and presents solutions ...
Petros Siasiaridis +2 more
wiley +1 more source
Chemically stabilized subtilisins in peptide synthesis [PDF]
, 2008 We have stabilized alcalaseTM and subtilisin Carlsberg (SC) against heat by chemical modification with ethylene glycol bis-succinimidyl succinate (EGNHS), a procedure not previously reported for subtilisins.
Colleary, Sandra, Ó Fágáin, Ciarán
core
The Effects of Enzyme Pretreatment Extraction on Lipid Recovery With Normal Phase HPLC
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT With the increasing interest in the commercialization of microalgal fermentation‐based products, sustainable and efficient oil extraction methods have been developed for manufacturing and analytical testing. Due to the variability and resilience of micro‐algae cell walls, traditional lipid extraction methods such as Folch and Bligh and Dyer ...
Zhehan Jiang +4 more
wiley +1 more source
EFFECT OF PRETREATMENTS ON SESAME CAKE PROTEIN HYDROLYSIS BY ALCALASE
Latin American Applied Research - An international journal, 2015 In the present work, the effects of pretreatments on hydrolysis of sesame cake protein and enzyme stability were investigated. Heat, microwave and sonic pretreatments were applied to sesame cake protein as pretreatments before the enzymatic hydrolysis reaction. The sesame cake protein was hydrolyzed by Alcalase enzyme.
Demirhan, E., Apar, D. Kilic, Ozbek, B.
openaire +4 more sources