Results 31 to 40 of about 1,969,969 (271)
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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Journal of the Brazilian Chemical Society, 2023 This work aims to optimize the process of extracting pigments from the peel of Amazonian fruits (bacupari, peach palm, and tucumã) using the enzyme pectinase.
P. Miranda +8 more
semanticscholar +1 more source
Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review [PDF]
, 2014 Regulatory, safety, and environmental issues have prompted the development of aqueousenzymatic extraction (AEE) for extracting components from oil-bearing materials.
Gordon, Mike +2 more
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Biochemical characterization of pectinase activity from the digestive midgut fluid of larvae and adult of the Colorado potato beetle, Leptinotarsa decemlineata (Col: Chrysomelidae) [PDF]
Arthropods, 2015 The study of pectinase enzyme in potato leaf beetle that is the most important pest of potatoes consider as an effective way to develop control methods because this enzyme is important in degrading plant cell wall.
Razieh Karimi +2 more
doaj
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
doaj +1 more source
Bamboo fibre processing: insights into hemicellulase and cellulase substrate accessibility [PDF]
, 2012 A biological approach for degumming bamboo substrates has been assessed. The ability of various commercially available enzymes, including cellulase, xylanase, pectinase and mannanase, to hydrolyze bamboo powders was investigated.
Cardinale, Massimiliano +7 more
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Molecules, 2022 Enzymes that degrade pectin are called pectinases. Pectinases of microbial origin are used in juice clarification as the process is cost-effective. This study screened a pectinase-producing bacterium isolated from soil and identified as Bacillus subtilis
Yahya S. Alqahtani +8 more
semanticscholar +1 more source
Modification of Cell Wall Degrading Enzymes from Soursop (Annona muricata) Fruit Deterioration for Improved Commercial Development of Clarified Soursop Juice (A Review [PDF]
, 2015 The soursop fruit and the entire soursop plant is associated with a lot of health benefits which includes the killing of cancer cells in cancer patients.
Ajayi, A. A. +2 more
core +1 more source
Utilization of orange bagasse and molokhia stalk for production of pectinase enzyme [PDF]
Brazilian Journal of Chemical Engineering, 2013 Studies were conducted on the production and extraction of exo-polygalacturonase (PG) in solid-state fermentation (SSF) using orange bagasse (Ob) and molokhia stalks (Ms) as a new solid support by Penicillium pinophlilum Hedg 3503 NRRL. The parameters affecting PG production under SSF were optimized.
Ahmed, S. A., Mostafa, F. A.
openaire +3 more sources
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
doaj +1 more source