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Bioscouring of cotton with pectinase enzyme
Journal of the Society of Dyers and Colourists, 1998We have studied bioscouring of cotton using pectinase enzyme, together with multiple mixed surfactants and D‐limonene as scouring assistants. The effectiveness of the bioscouring was evaluated by means of wetness testing, weight‐loss measurement of cotton substrate and analyses of the amounts of pectic substance and cotton wax remaining in the ...
K Sawada, S Tokino, M Ueda, X Y Wang
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Hydrolysis of grapefruit peel waste with cellulase and pectinase enzymes
Bioresource Technology, 2007Approximately 1 million metric tons of grapefruit were processed in the 2003/04 season resulting in 500,000 metric tons of peel waste. Grapefruit peel waste is usually dried, pelletized, and sold as a low-value cattle feed. This study tested different loadings of commercial cellulase and pectinase enzymes and pH levels to hydrolyze grapefruit peel ...
Mark R, Wilkins +3 more
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Hydrolysis of orange peel with pectinase and cellulase enzymes
Biotechnology Letters, 1992Hydrolysis of polysaccharides in comminuted orange peel by commercial cellulase and pectinase enzymes has been investigated. High levels of conversion to monomeric sugars were observed after treatment with pectinase enzyme, but cellulase enzyme achieved only limited solubilization. The combination of cellulase and pectinase enzymes appears to be a most
K. Grohmann, E. A. Baldwin
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Clarification of apple, grape and pear juices by co-immobilized amylase, pectinase and cellulase.
Food Chemistry, 2022In this study, the use of co-immobilized amylase, pectinase and cellulase enzymes for clarification of apple, grape and pear juices were investigated.
G. Ozyilmaz, Ecenur Gunay
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Bioscouring of cotton with pectinase enzyme in a non‐aqueous system
Journal of the Society of Dyers and Colourists, 1998We have studied bioscouring of cotton using pectinase enzyme in a reverse micellar system. The effectiveness of the bioscouring was evaluated by measuring the weight loss of cotton substrate, analysing the pectin and cotton wax remaining and by wetness testing.
K Sawada, S Tokino, M Ueda
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Tối ưu hoá quá trình thuỷ phân Pectin dịch ép chanh dây bằng Enzyme Pectinase
Journal of Science & TechnologyChanh dây là loại trái cây nhiệt đới giàu chất chống oxy hóa, thường bị dư thừa trong mùa thu hoạch do thời gian chín tập trung và điều kiện bảo quản kém. Nhằm tận dụng nguồn nguyên liệu này, nghiên cứu tiến hành khảo sát ảnh hưởng của nhiệt độ (35–55°C),
Trần Thị Phương Kiều +5 more
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Quality of soursop juice after pectinase enzyme treatment
Food Chemistry, 1994Abstract A pectinase enzyme was used at 0-0.1% concentrations to help in the extraction of soursop juice. The incubation times were from 1–3 h. The juices obtained were evaluated for yield, titratable acidity, pH, ascorbic acid, total soluble solids, viscosity, turbidity and sugar contents.
Yusof, Saimah, lbrahim, Nurzarina
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Food Research International, 2022
Foodborne diseases caused by foodborne pathogens lead to serious harm to food safety and human health. This work fabricated an enzyme-responsive packaging film based on porous poly (lactic acid) (PLA) nanofibers modified by positively charged ...
Tiantian Min +6 more
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Foodborne diseases caused by foodborne pathogens lead to serious harm to food safety and human health. This work fabricated an enzyme-responsive packaging film based on porous poly (lactic acid) (PLA) nanofibers modified by positively charged ...
Tiantian Min +6 more
semanticscholar +1 more source