Results 11 to 20 of about 1,969,969 (271)
Isolation, Purification and Characterization of Pectinase Enzyme from Streptomyces Thermocarboxydus [PDF]
Journal of Biotechnology & Bioresearch, 2019 Pectinases, commonly referred to as pectic enzymes, are an important class of enzymes for their uses in industries like wine, paper, and food for the processing of fruits, vegetables, tea, coffee, and can be extracted from actinomycetes, a group of bacteria popular for research for such products as the penicillin and pectinases.
Bharadwaj Priyanka S
openaire +2 more sources
Pectinase from Microorganisms and Its Industrial Applications
The Scientific World Journal, 2022 The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast.
Setegn Haile, Abate Ayele
doaj +2 more sources
BMC Microbiology, 2022 Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme ...
Setegn Haile +2 more
doaj +2 more sources
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 73.3Â % recovery through ammonium sulphate precipitation, gel filtration, and ion exchange chromatography. Ion exchange chromatography combined with sodium dodecyl sulphate gel electrophoresis (SDS-PAGE) revealed that the enzyme was monomeric with a molecular ...
Amid, Mehrnoush +2 more
openaire +2 more sources
Purification of pectinase from mango (Mangifera indica L. cv. Chokanan) waste using an aqueous organic phase system: a potential low cost source of the enzyme [PDF]
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2013 As a novel method of purification, an aqueous organic phase system (AOPS) was employed to purify pectinase from mango waste. The effect of different parameters, such as the alcohol concentration (ethanol, 1-propanol, and 2-propanol), the salt type and ...
Abdul Manap, Mohd Yazid +2 more
core +2 more sources
Ministry of Science and Technology, Vietnam, 2023 Red dragon (Hylocereus polyrhizus) has been one of the main cash crops of Vinh Phuc province in recent years. In addition to its consumption as a fresh fruit, dragon can be processed into a variety of commercial products.
Thi Hanh Nguyen, T. Vu, Van Hung Nguyen
semanticscholar +1 more source
RSC Advances, 2023 With the development of science and technology, efficient, fast and green methods are increasingly being pursued. The production of nanocellulose by green methods, such as bio-enzymes-assisted ultrasound treatment, has been the focus of many studies ...
Xiaoxiao Wu +7 more
semanticscholar +1 more source
Waste and Biomass Valorization, 2022 Enzyme cost and stability are the main problems facing industrial applications. Consequently, Aspergillus nigerNRC1ami was isolated from rotten orange and recorded a promising pectinase activity (13.8 U/ml).
M. Esawy, A. Gamal, Zeinat Kamel
semanticscholar +1 more source
Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization [PDF]
3 Biotech, 2016 Jamun fruit comprises of seed and thick pulp. The pectin–protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield.
Payel Ghosh +2 more
core +2 more sources
Food Technology and Biotechnology, 2020 Research background. Pectinase enzyme has become a valuable compound in beverage industry. One of the most significant concepts to overcome the drawbacks of using industrial enzymes is their immobilization.
Marjan Nouri, Faramarz Khodaiyan
doaj +1 more source