Results 41 to 50 of about 1,969,969 (262)

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

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

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

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

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

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

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

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