Results 21 to 30 of about 5,377 (167)

PRODUCTION OF CLOUDY APPLE DRINKS USING PECTINASES [PDF]

Journal of Food and Dairy Sciences, 2009
Apple fruits (Malus spp < /em>., Anna cultivar)which collected from Racheed (El-Behara governorate) in Egypt were processed to produce cloudy apple juices using commercial pectinases.
H. Buckenhueskes, H. T. Omran, G. A. Mostafa, Nancy I. Fahem   +3 more
doaj   +1 more source

W361R mutation in GaaR, the regulator of D‐galacturonic acid‐responsive genes, leads to constitutive production of pectinases in Aspergillus niger

MicrobiologyOpen, 2019
Polysaccharides present in plant biomass, such as pectin, are the main carbon source for filamentous fungi. Aspergillus niger naturally secretes pectinases to degrade pectin and utilize the released monomers, mainly D‐galacturonic acid.
Ebru Alazi, Jing Niu, Simon B. Otto, Mark Arentshorst, Thi T. M. Pham, Adrian Tsang, Arthur F. J. Ram   +6 more
doaj   +1 more source

Comparison of pectolytic and proteolytic activities of six clarifying commercial preparations. Incidence of secondary enzymatic activities on proteins in Champagne musts

OENO One, 1996
In order ta estimate c1arifying aptitude and the effects of prefermentation treatment by commercial pectinases, polygalacturonase (PG), pectin Iyase (PL), pectinmethylesterase (PME) and proteolytic activities of six pectinases samples were studied.
Laurent Berthier, Richard Marchal, Alain Maujean   +2 more
doaj   +1 more source

Systems Biology Applied to the Study of Papaya Fruit Ripening: The Influence of Ethylene on Pulp Softening

Cells, 2021
Papaya is a fleshy fruit that undergoes fast ethylene-induced modifications. The fruit becomes edible, but the fast pulp softening is the main factor that limits the post-harvest period.
Caroline Giacomelli Soares, Samira Bernardino Ramos do Prado, Sónia C. S. Andrade, João Paulo Fabi   +3 more
doaj   +1 more source

Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice Determinação da atividade da pectina metilesterase por diferentes métodos e inativação térmica da PME exógena no suco de manga

Ciência e Agrotecnologia, 2011
Pectin methylesterase (PME) hydrolyzes methyl ester groups in pectin chains to form carboxylic groups, releasing methanol and H3O+. The aim of this study was to determine PME activity in samples of pectinases by UV-VIS spectroscopy, to measure the acid ...
Samantha Lemke Gonzalez, Regina Cristina Aparecida Lima, Eliana Beleski Borba Carneiro, Mareci Mendes de Almeida, Neiva Deliberali Rosso   +4 more
doaj   +1 more source

Regulatory Mechanisms of a Highly Pectinolytic Mutant of Penicillium occitanis and Functional Analysis of a Candidate Gene in the Plant Pathogen Fusarium oxysporum

Frontiers in Microbiology, 2017
Penicillium occitanis is a model system for enzymatic regulation. A mutant strain exhibiting constitutive overproduction of different pectinolytic enzymes both under inducing (pectin) or repressing conditions (glucose) was previously isolated after ...
Gustavo Bravo-Ruiz, Azza Hadj Sassi, Marina Marcet-Houben, Marina Marcet-Houben, Antonio Di Pietro, Ali Gargouri, Toni Gabaldon, Toni Gabaldon, Toni Gabaldon, M. Isabel G. Roncero   +9 more
doaj   +1 more source

Abundance and genetic diversity of microbial polygalacturonase and pectate lyase in the sheep rumen ecosystem. [PDF]

PLoS ONE, 2012
Efficient degradation of pectin in the rumen is necessary for plant-based feed utilization. The objective of this study was to characterize the diversity, abundance, and functions of pectinases from microorganisms in the sheep rumen.A total of 103 unique
Peng Yuan, Kun Meng, Yaru Wang, Huiying Luo, Huoqing Huang, Pengjun Shi, Yingguo Bai, Peilong Yang, Bin Yao   +8 more
doaj   +1 more source

Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

Dyna, 2022
Copoazú is a fruit originated from Colombian Amazon belonging to Theobroma genus, which includes species such as cacao raw material for chocolate. Both species presented similar processing stages, with different process parameters due to the physical ...
Jenifer Criollo nuñez, Angélica Piedad Sandoval-Aldana, Dagoberto Criollo-Cruz, Martha del Pilar López-Hernández   +3 more
doaj   +1 more source

Extracellular enzymes of Fusarium graminearum isolates

Brazilian Archives of Biology and Technology, 2010
Fusarium graminearum isolates from three different agroecological regions in Argentina were examined according to the production of different extracellular enzyme activities of potential biotechnological interest: pectinases (PGase: polygalacturonase and
Gisele Eleonora Kikot, Roque Alberto Hours, Teresa María Alconada   +2 more
doaj   +1 more source

Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger

Czech Journal of Food Sciences, 2018
Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperature ...
Valeria BORSZCZ, Taísa Renata PIOTROSKI BOSCATO, Karine CENCE, Jamile ZENI, Rogério Luis CANSIAN, Geciane TONIAZZO BACKES, Eunice VALDUGA   +6 more
doaj   +1 more source