Results 41 to 50 of about 1,969,969 (271)

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.
doaj   +1 more source

Studies in preparation of banana wine (fruit wine) [PDF]

, 2011
Banana is a tropical fruit, which is grown abundantly in India. It is mainly composed of soluble sugars, starch and other polysaccharides. The juice was extracted from the normal ripe fruits with the help of pectinase enzyme.
Lambert Rodrigues, Pramod Khartmol, Surajbhan Sevda   +2 more
core   +2 more sources

Isolation, Production and Characterization of Pectinase Enzyme from Fungal Sources: A Review

Journal of Advanced Zoology, 2023
Pectin, a plant cell wall polysaccharide, is broken down by the de-esterification, hydrolysis and trans-elimination procedure using the pectinase enzyme. They are also known as pectic enzymes and include the commercial pectinases pectolyase, polygalacturonase, and pectozyme, which have all undergone extensive research.
null Sweata Dey, null Ayantika Laha, null Manisha Maity   +2 more
openaire   +1 more source

Pectinases in Leaf Degradation by Aquatic Hyphomycetes: the Enzymes and Leaf Maceration [PDF]

Microbiology, 1982
SUMMARY: All seven species of aquatic hyphomycetes tested produced both polygalacturonases and pectin lyases. The polygalacturonases were constitutive, whereas the pectin lyases were induced on pectic substrates at pH 6.5 and above. Some species could grow on pectic substrates at both pH 5 and pH 7; other species at pH 7 only. Tricladium splendens grew
A.-C. Chamier, P. A. Dixon
openaire   +1 more source

Optimization of Cultural Conditions for Pectinase Production by Streptomyces sp. and Characterization of Partially Purified Enzymes

Microbial Physiology, 2022
The cultural parameters of Streptomyces sp. for pectinase production were optimized using the Box-Behnken design. The maximum pectinase production was obtained after 58 h at 35°C and pH 7 upon submerged fermentation in yeast extract-containing media. The
Sarita Shrestha, C. Chio, J. Khatiwada, Aristide Laurel Mokale Kognou, Xuantong Chen, W. Qin   +5 more
semanticscholar   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source

Ultrafiltration Fibers like Bioreactors [PDF]

, 2001
A polysulfone ultrafiltration membrane with pectinase physically immobilized on it by a dynamic formation method was used to examine the potential of these reactive membranes in applications involving solutions containing pectin.
Carrin, Maria Elena, Ceci, Liliana Noemí, Lozano, Jorge Enrique   +2 more
core  

The Draft Genome of the Invasive Walking Stick, Medauroidea extradendata, Reveals Extensive Lineage-Specific Gene Family Expansions of Cell Wall Degrading Enzymes in Phasmatodea. [PDF]

, 2018
Plant cell wall components are the most abundant macromolecules on Earth. The study of the breakdown of these molecules is thus a central question in biology.
Brand, Philipp, Johnson, Brian R, Lin, Wei   +2 more
core   +2 more sources

Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes

, 2018
The polygalacturonase (PGU), hemicellulase (mannanase) and protease enzyme activities in commercial macerating, pectinase-enzyme preparations commonly used by wineries in Ontario (Scottzyme Color X and Color Pro) were measured under various simulated ...
A. Reynolds, A. Knox, F. D. Profio
semanticscholar   +1 more source

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source