Results 71 to 80 of about 7,909 (196)

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, KAUSHLESH K YADAV, SANJAY KUMAR, M MUTHUKUMAR   +3 more
doaj   +1 more source

Plate assay for differentiation of different pectinases.

Agricultural and Biological Chemistry, 1989
We have developed a simple plate assay for identifying pectinases on the basis of the differences in their substrate specificities, pH optima and cofactor ...
TSUYUMU, Shinji, ISHII, Shigetaka, NAKAMURA, Minoru   +2 more
openaire   +2 more sources

The Neuroprotective Effect of a Waste Byproduct Obtained From Pomegranate (Punica granatum)

Phytotherapy Research, Volume 40, Issue 7, Page 4588-4610, July 2026.
The Effect of a Waste Byproduct Obtained From Pomegranate on Neurodegeneration. ABSTRACT Pomegranate is an exceptional fruit that can have several beneficial effects on human health. The peel of pomegranate, a waste product, should be recovered as it still contains valuable constituents, including phenolic compounds, minerals and fibre. The recovery of
Jessica Maiuolo, Valeria Mazza, Rosamaria Caminiti, Francesca Oppedisano, Saverio Nucera, Salvatore Ragusa, Sara Ilari, Lucia Carmela Passacatini, Luigi Tucci, Giuseppe Trunfio, Vincenzo Mollace, Carolina Muscoli   +11 more
wiley   +1 more source

Distribution and Seasonal Dynamics of Manganese and Associated Elements in Leaves of Manganese‐Hyperaccumulating Ilex Species

Ecological Research, Volume 41, Issue 4, July 2026.
We investigated seasonal variations and tissue‐level distributions of Mn and associated elements in two Japanese Ilex species using time‐series leaf analyses and benchtop micro–X‐ray fluorescence imaging. Our results revealed strong temporal synchrony between Mn and Ca accumulation, species‐specific Mn–Zn relationships, and clear spatial partitioning ...
Uta Kamemura, Shin‐ichi Nakamura, Takafumi Mizuno   +2 more
wiley   +1 more source

Monosaccharides and Ethanol Production from Superfine Ground Sugarcane Bagasse Using Enzyme Cocktail

BioResources, 2014
In this work, the effect of particle size on the enzymatic hydrolysis of milled and sieved sugarcane bagasse (SCB) was studied. The enzymatic hydrolysis and fermentability of superfine ground SCB (SGP400) using an enzyme cocktail strategy were also ...
Jingbo Li, Pengfei Zhou, Hongmei Liu, Jianghai Lin, Yingxue Gong, Wenjuan Xiao, Zehuan Liu   +6 more
doaj   +1 more source

Activity of Pectinases in Conidia and Germlings of Blumeria graminis and the Expression of Genes Encoding Pectinases.

Japanese Journal of Phytopathology, 1999
The production of pectinases and the expression of genes encoding pectinases by conidia and germlings of Blumeria graminis f. sp. tritici were investigated. By pectate plate assay, the activity of polygalacturonase was detected in homogenates from ungerminated conidia and germlings grown on an artificial substratum.
SUZUKI, Shunji, KOMIYA, Yukiko, MITSUI, Tomohiro, TSUYUMU, Shinji, KUNOH, Hitoshi   +4 more
openaire   +2 more sources

Artificial Intelligence–Assisted Design of Plant‐Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation‐Based Texturization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant proteins provide nutritional value and techno‐functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water‐retaining network of animal muscle. This review examines plant‐protein meat analogue design as a multi‐objective challenge requiring the simultaneous ...
Amir Amiri, Klaudia Masztalerz, Srishty Maggo, Anika Singh, Vladislav Korolev, Anubhav Pratap‐Singh   +5 more
wiley   +1 more source

Safety evaluation of a food enzyme containing endo‐polygalacturonase and pectin lyase activities from the non‐genetically modified Aspergillus luchuensis strain NZYM‐XA

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme containing endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) and pectin lyase (1,4‐6‐O‐methyl‐α‐d‐galacturonan lyase; EC 4.2.2.10) activities is produced with the non‐genetically modified microorganism Aspergillus luchuensis strain NZYM‐XA by Novozymes A/S.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Pier Sandro Cocconcelli, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Criado, Francesco Pesce, Yi Liu   +21 more
wiley   +1 more source

Safety evaluation of the food enzyme pectin lyase from the non‐genetically modified Aspergillus luchuensis strain CBS 141530

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme pectin lyase (1,4‐6‐O‐methyl‐α‐D‐galacturonan lyase; EC 4.2.2.10) is produced with the non‐genetically modified Aspergillus luchuensis strain CBS 141530 by Solyve. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 12 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu   +19 more
wiley   +1 more source

Sustainable production with obtaining glucosamine from crab exoskeletons

Ciência Rural
: Two chemical treatments, five enzymatic (pectinase, lipase, hemicellulase, hemicellulose-cellulase or lipase-pectinase) and one microbiological (Bacillus subtilis) treatment were evaluated to obtain glucosamine hydrochloride (Gluc-HCl) from the chitin
Jorge Montiel-Montoya, Maribel Valdez-Morales, Cesar Reyes, Hebert Jair Barrales-Cureño   +3 more
doaj   +1 more source