Results 21 to 30 of about 815,546 (171)
Journal of Genetic Engineering and Biotechnology, 2023 Background Pectinase is helpful in food and beverage industries, particularly in the preparation of fruit juice, the extraction of vegetable oil, and the fermentation of coffee.
Mohd Taufiq Mat Jalil +3 more
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Isolation, Production and Characterization of Pectinase Enzyme from Fungal Sources: A Review
, 2023 Pectin, a plant cell wall polysaccharide, is broken down by the de-esterification, hydrolysis and trans-elimination procedure using the pectinase enzyme.
Manisha Maity, Ayantika Laha, Sweata Dey
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Production and characterization of pectinase enzyme from rhizopus oryzae [PDF]
, 2017 The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity.
Chowdhury, Taminur Islam +7 more
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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
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PRELIMINARY STUDIES ON THE ENZYMATIC TREATMENT OF COTTONSEED FOR HIGHER OIL YIELD [PDF]
Journal of Soil Sciences and Agricultural Engineering, 2002 Enzymatic pretreatment of oilseeds prior to oil extraction is an alternative to the thermal/hydrothermal treatment carried out in the industry to degrade the cell walls.
S. Omar, Elham Yousef, Fakhriya Taha,
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Enzymatic properties of oyster mushroom (Pleurotus florida) exudate
The Indian Journal of Agricultural Sciences, 2014 Pleurotus florida Mont. exudate, appearing as reddish- brown droplets of fluid was characterized for enzymatic properties. Oyster mushroom exudate grown on mango peel residue and wheat straw in 10:1 ratio at 25±1°C possessed high antioxidant value (920 ...
NEELIMA GARG +3 more
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Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology [PDF]
, 2013 Today pectinases (EC 3.2.1.15) have become an integral part of the food and feed industry and plant peel could be a potential source of pectinase. Thus, the main objective of the study was the optimization of pectinase extraction from mango (Mangifera ...
Abd. Manap, Mohd. Yazid, Mehrnoush, Amid
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Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ, 2019 Powdered pectinase is easy to transport and store. Therefore, the study used pectinase enzyme 194 UI mL from Aspergillus niger to produce powdered enzyme preparation by spray drying (10% maltodextrin (w/v), drying
Đỗ Thị Hiền +1 more
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The influence of molecular weight of polyethylene glycol on separation and purification of pectinases from Penicillium cyclopium in aqueous two-phase system [PDF]
Acta Periodica Technologica, 2008 In this study the possibility of the partitioning and purification of pectinases from Penicillium cyclopium by their partitioning in polymer/polymer and polymer/salt aqueous two-phase systems was investigated.
Prodanović Jelena M., Antov Mirjana G.
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Caracterização de uma pectinase comercial e sua utilização no processo de purga da indústria têxtil [PDF]
, 2012 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Química, Florianópolis, 2010Neste trabalho uma pectinase alcalina comercial (E.C.
Pimentel, Aline
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