Results 51 to 60 of about 2,348,462 (272)

Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria

Shipin gongye ke-ji
Objective: To select novel strains that could degrade pectin at low temperature from marine sediment samples and discover pectinase with potential industrial value.
Ziqi ZHAO, Yeyu LIU, Shuang YU, Xuemei CHI, Shuhan JIN, Ligong CHEN, Qingfang ZHANG, Xiaohui WANG   +7 more
doaj   +1 more source

Alkaline thermostable pectinase enzyme from Aspergillus niger strain MCAS2 isolated from Manaslu Conservation Area, Gorkha, Nepal

SpringerPlus, 2015
Pectinase enzymes are one of the commercially important enzymes having great potential in various industries especially in food industry. Pectinases accounts for 25 % of global food enzymes produced and their market is increasing day by day.
Bhim Prakash Khatri, T. Bhattarai, Sangita Shrestha, Jyoti Maharjan   +3 more
semanticscholar   +1 more source

Engineering Microbial Particles for Next‐Generation Biomedical Platforms

Advanced Science, EarlyView.
Microbe‐derived particles (MDPs), which include extracellular vesicles, outer membrane vesicles, inclusion bodies, polysaccharide particles, and virus‐like particles, represent a rapidly expanding category of bioinspired nanomaterials. With their natural origin, intrinsic biocompatibility, and highly programmable functionality, MDPs serve as a ...
Yuting Li, Yunjie Lu, Ziyan Huang, Jianjiang Chen, Yanbin Liu, Lei Qin, Chao Wang, Yumin Wu   +7 more
wiley   +1 more source

Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing

Journal of Horticultural Sciences, 2015
An investigation was undertaken to study the effect of pre-press maceration treatment with cell-wall degrading enzyme, pectinase, on antioxidant composition of ber juice, during 2011-2012.
V S Khandare, D P Waskar, B M Kalalbandi, T J Pawar   +3 more
doaj   +1 more source

Succession of physiological stages hallmarks the transcriptomic response of the fungus Aspergillus niger to lignocellulose. [PDF]

, 2020
BackgroundUnderstanding how fungi degrade lignocellulose is a cornerstone of improving renewables-based biotechnology, in particular for the production of hydrolytic enzymes.
Archer, David B, Arvas, Mikko, Barry, Kerrie W, Blythe, Martin J, Chan, Leanne Jade G, Daly, Paul, Delmas, Stéphane, Gaddipati, Sanyasi, Grigoriev, Igor V, Ibbett, Roger, Kokolski, Matt, Lindquist, Erika, Lipzen, Anna, Ngan, Chew Yee, Petzold, Christopher J, Pullan, Steven T, Raulo, Roxane, Simmons, Blake A, Singan, Vasanth R, Tucker, Gregory A, van Munster, Jolanda M   +20 more
core  

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source

Immobilization of Pectinolytic Enzymes on Nylon 6/6 Carriers

Applied Sciences, 2021
Pectinolytic enzymes are an important tool for sustainable food production, with a wide range of applications in food processing technologies as well as the extraction of bioactive compounds from pectin-rich raw materials.
Sana Ben-Othman, Toonika Rinken
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, Fu, Jiajia, Gübitz, Georg M., Nyanhongo, Gibson S., Paulo, Artur Cavaco, Prasetyo, E. N., Silva, Carla Manuela Pereira Marinho da, Yu, Chongwen   +7 more
core   +1 more source

Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes [PDF]

The Open Biotechnology Journal, 2009
Pectinases are a big group of enzymes that break down pectic polysaccharides of plant tissues into simpler molecules like galacturonic acids. It has long been used to increase yields and clarity of fruit juices. Since pectic substances are a very complex macromolecule group, various pectinolytic enzymes are required to degrade it completely.
Danielle Biscaro Pedrolli, Alexandre Costa Monteiro, Eleni Gomes, Eleonora Cano Carmona   +3 more
openaire   +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