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Purification and characterisation of thermo-alkaline pectinase enzyme from Hylocereus polyrhizus [PDF]

European Food Research and Technology, 2014
The thermo-alkaline pectinase enzyme from Hylocereus polyrhizus was purified 232.3-fold with a 73.3 % recovery through ammonium sulphate precipitation, gel filtration, and ion exchange chromatography.
Mehrnoush Amid
exaly   +2 more sources

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Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice

Journal of Food Science, 2022
Maizura Murad
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Green synthesis of chitosan magnetic nanoparticles and their application with poly-aldehyde kefiran cross-linker to immobilize pectinase enzyme

Biocatalysis and Agricultural Biotechnology, 2020
Marjan nouri, Faramarz Khodaiyan
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Continuous clarification of grape juice using a packed bed bioreactor including pectinase enzyme immobilized on glass beads

Food Bioscience, 2021
Seyed Saeid Hosseini, Seyedeh Zahra Azimi, Faramarz Khodaiyan   +2 more
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Efficient immobilization of pectinase on trichlorotriazine-functionalized polyethylene glycol-grafted magnetic nanoparticles: A stable and robust nanobiocatalyst for fruit juice clarification

Food Chemistry, 2020
Asghar Taheri-Kafrani, Asieh Soozanipour
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Thermodynamic and kinetic studies on pectinase extracted from : Free and immobilized enzyme entrapped in alginate beads

International Journal of Biological Macromolecules, 2018
Tatiana Souza Porto, Osmar Soares da Silva, Rodrigo Lira de Oliveira   +2 more
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Efficient saccharification of agave biomass using produced low-cost enzyme cocktail with hyperactive pectinase activity

Bioresource Technology, 2019
Fuliang Cao, Yongcan Jin, Jiahong Wang
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Concurrent production of cellulase, xylanase, pectinase and immobilization by combined Cross-linked enzyme aggregate strategy- advancing tri-enzyme biocatalysis

Bioresource Technology Reports, 2022
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