BMC Microbiology, 2022 Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme ...
Setegn Haile +2 more
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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
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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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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
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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.
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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
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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.
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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 +2 more
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