Results 31 to 40 of about 2,683 (180)

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Studies on the Hemicellulases Part I

Nippon Nōgeikagaku Kaishi, 1970
(1) Asp. niger van Tieghemの麩麹培養抽出液のヘミセルラーゼをSE-Sephadex, DEAE-SephadexおよびSephadex G-100またはG-75のカラムクロマトグラフィーにより精製した結果, 4種のヘミセルラーゼ区分(H-I, H-II, H-III, H-IV)とキシロビオースに作用する1区分(キシロシダーゼ)とを得た. (2) これらのうち, H-I, H-IIおよびH-IIIは超遠心分析ならびに電気泳動分析の結果,単一物質にまで精製されたことが明らかになった.これら3種の酵素はいずれも“いなわら”および大豆種皮のアラビノキシランに作用するが,大豆種皮のガラクトマンナンに作用しないことからキシラナーゼに属するものとみなされる ...
FUKUMOTO, Juichiro, TSUJISAKA, Yoshio, TAKENISHI, Shigeyuki   +2 more
openaire   +3 more sources

Effect of Enzymes of Microbial Origin on in vitro Digestibilities of Dry Matter and Crude Protein in Maize

The Journal of Poultry Science, 2003
The effects of supplementation of cellulase, xylanase, pectinase, hemicellulase, glucanase, phytase and protease of microbial origins on digestibilities of crude protein (CP) and dry matter (DM) of maize in vitro were examined in the present study ...
Fuad Saleh, Akira Ohtsuka, Tsuneo Tanaka, Kunioki Hayashi   +3 more
doaj   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Optimization of extraction technology of Iota carrageenan by ultrasonic wave combined with enzyme

Shipin yu jixie
Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology.
XIE Limei, CHEN Jing, ZHENG Huixin, GUO Shaoli, ZHANG Ningning   +4 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Effects of enzymatic treatment of sisal fibres on tensile strength and morphology

Scientific African, 2019
This study explored the use of enzymes as an alternative method of hydrolysing cementing layers in sisal fibres. Sisal fibres were treated with sodium hydroxide (NaOH) and hemicellulase enzyme and the effects of treatment on the morphology and tensile ...
Pinkie E. Zwane, Thabile Ndlovu, Thulisile T. Mkhonta, Mike T. Masarirambi, Justice M. Thwala   +4 more
doaj   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source