Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology [PDF]
, 2015 Fish protein hydrolysate was recovered from tilapia by-product (TB) through enzymatic hydrolysis using alcalase enzyme. Hydrolysis reaction of TB was monitored according to the degree of hydrolysis (DH) by employing O-phtaldialdehyde (OPA) method ...
Abdullah, Norhafizah +3 more
core
GeAl2‐2xFe2xO3(OH)4 Nanotubes: New Electrocatalyst for Oxygen Evolution Reaction
Advanced Functional Materials, EarlyView.Fe‐doped imogolite nanotubes are synthesized via a one‐step hydrothermal method with varying Fe substitution ratios x. Structural and spectroscopic analyses confirm homogeneous Fe incorporation while preserving tubular shape. Optimal doping at x = 0.05 enhances optical absorption, narrows band gap, reduces charge transfer resistance, and significantly ...
Yassine Naciri +12 more
wiley +1 more source
Prediction of polyvinyl alcohol (PVOH) properties synthesized at various conditions by artificial neural networks technique [PDF]
Iranian Journal of Chemical Engineering, 2017 In this research samples of PVOH were synthesized at various reaction conditions (temperature, time, and amount of catalyst). First at 25˚C and 45˚C and constant catalyst weight samples of PVOH were prepared with different degree of hydrolysis at various
M.R zeynali +4 more
doaj
Hypoallergenic hydrolysates of whey proteins with average degree of hydrolysis [PDF]
AIP Conference Proceedings, 2022 openaire +1 more source
Tailoring the Properties of Functional Materials With N‐Oxides
Advanced Functional Materials, EarlyView.The properties of materials bearing N‐oxide groups are often dominated by the polar N+─O− bond. It provides hydrophilicity, selective ion‐binding, electric conductivity, or antifouling properties. Many of the underlying mechanisms have only recently been discovered, and the interest in N‐oxide materials is rapidly growing.
Timo Friedrich +5 more
wiley +1 more source
Characteristics of catfish (Clarias sp.) smart flavor with enzymatic hydrolysis using calotropin
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringSavory flavor generally comes from Monosodium Glutamate (MSG), but increased consumption of MSG can have side effects on health. Catfish, which contains 17.7% protein, has the potential to impart a savory flavor.
Yuli Witono +3 more
doaj +1 more source
Performance of three commercial lipases in a model enzyme modified cheese system : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1999 The effects of Amano 'R' (from Penicillium roqueforti), Palatase (from Mucor miehei) and kid lipase (from kid goat) activity on hydrolysis of triglycerides in a constant enzyme modified cheese (EMC) base have been investigated.
Gunaratne, Jagath Thusitha Kumara
core
Application of hydrophobic fluorinated silicon oxide nanoparticle coating on electrodynamic screen (EDS) films for enhancing self-cleaning function of solar collectors [PDF]
, 2020 Optical surfaces, which are exposed to outdoor environmental conditions, are susceptible to dust deposition. Sunlight incident on the surface of photovoltaic (PV) modules is attenuated by the dust layer accumulation on the front surface of the modules ...
Guo, Yuchun
core
Peptide Sequencing With Single Acid Resolution Using a Sub‐Nanometer Diameter Pore
Advanced Functional Materials, EarlyView.To sequence a single molecule of Aβ1−42–sodium dodecyl sulfate (SDS), the aggregate is forced through a sub‐nanopore 0.4 nm in diameter spanning a 4.0 nm thick membrane. The figure is a visual molecular dynamics (VMD) snapshot depicting the translocation of Aβ1−42–SDS through the pore; only the peptide, the SDS, the Na+ (yellow/green) and Cl− (cyan ...
Apurba Paul +8 more
wiley +1 more source