Results 41 to 50 of about 1,215 (152)

Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration

Food Chemistry Advances, 2023
In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated.
Parisa Azhdari, Negin Seif Zadeh, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi   +3 more
doaj   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Characterization of a Robust and pH-Stable Tannase from Mangrove-Derived Yeast Rhodosporidium diobovatum Q95

Marine Drugs, 2020
Tannase plays a crucial role in many fields, such as the pharmaceutical industry, beverage processing, and brewing. Although many tannases derived from bacteria and fungi have been thoroughly studied, those with good pH stabilities are still less ...
Jie Pan, Ni-Na Wang, Xue-Jing Yin, Xiao-Ling Liang, Zhi-Peng Wang   +4 more
doaj   +1 more source

(−)-Epicatechin-Enriched Extract from Camellia sinensis Improves Regulation of Muscle Mass and Function: Results from a Randomized Controlled Trial

Antioxidants, 2021
Loss of skeletal muscle mass and function with age represents an important source of frailty and functional decline in the elderly. Antioxidants from botanical extracts have been shown to enhance the development, mass, and strength of skeletal muscle by ...
Hyeyeong Seo, Seok-Hee Lee, Yooheon Park, Hee-Seok Lee, Jeong Sup Hong, Cho Young Lim, Dong Hyeon Kim, Sung-Soo Park, Hyung Joo Suh, Ki-Bae Hong   +9 more
doaj   +1 more source

Purification and Some Properties of Yeast Tannase

Agricultural and Biological Chemistry, 1976
Tannase (tannin acyl hydrolase, EC 3.1.1.20) was purified from the culture broth of Candida sp. by rivanol fractionation and chromatography of columns of ECTEOLA-cellulose, Sepharose 6B and Sephadex G–200. The purified tannase was homogeneous on SDS-polyacrylamide gel electrophoresis. The stable pH range of the enzyme was 3.5 to 7.5. The optimum pH was
Kenji AOKI, Ryu SHINKE, Hiroshi NISHIRA
openaire   +2 more sources

The Rhus chinensis Genome Provides Insights Into Tannin, Flavonoid Biosynthesis, and Glandular Trichome Development

Plant Biotechnology Journal, Volume 24, Issue 3, Page 988-1013, March 2026.
ABSTRACT The “salt tree”, Rhus chinensis, holds significant economic and medicinal value due to its ability to produce Galla chinensis (Chinese gall/gallnut), a plant‐derived medicinal material used in both traditional Chinese and modern medicine that is rich in tannins and flavonoids. It is also renowned for its remarkable stress tolerance.
Zhaogeng Lu, Helin Zou, Jiawen Cui, Tongfei Wang, Lingyu Ma, Shixiong Ren, Yiwei Cao, Xi Zhang, Zixi Chen, Hongyan Bao, Ling Zhu, Yaning Cui, Ruili Li, Xiuyan Yang, Qikun Zhang, Zhili Wang, Wangxiang Zhang, Li Wang, Jinxing Lin, Biao Jin   +19 more
wiley   +1 more source

Chemical composition and molecular weight of yeast tannase. [PDF]

Agricultural and Biological Chemistry, 1976
The molecular weight of the yeast tannase [E.C. 3.1.1.20, tannin acyl-hydrolase] of Candida sp. was determined to be 250,000 by gel filtration on Sephadex G–200. The enzyme was dissociable into two identical subunits with molecular weight of 120,000 on SDS-polyacrylamide gel electrophoresis. The amino acid analysis revealed that the enzyme consisted of
Kenji Aoki, Ryu Shinke, Hiroshi Nishira
openaire   +2 more sources

From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves

Cereal Chemistry, Volume 103, Issue 1, Page 59-71, January/February 2026.
ABSTRACT Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid‐state fermentation with Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis to modify the composition and functional ...
Cristiane Grella Miranda, Chenghao Li, Paula Speranza, Anielle de Oliveira, Luciana Alves de Oliveira, Takuji Tanaka, Michael T. Nickerson, Ana Carla Kawazoe Sato   +7 more
wiley   +1 more source

Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts

Ultrasonics Sonochemistry, 2023
The aims of this research were to optimize the ultrasonic-assisted enzymatic extraction of polyphenols under Miang and tannase treatment conditions for the improvement of antioxidant activity of Miang extracts via response surface methodology.
Nalapat Leangnim, Kridsada Unban, Patcharapong Thangsunan, Suriya Tateing, Chartchai Khanongnuch, Apinun Kanpiengjai   +5 more
doaj   +1 more source

Acidophilic Tannase from Marine Aspergillus awamori BTMFW032

Journal of Microbiology and Biotechnology, 2010
Aspergillus awamori BTMFW032, isolated from sea water, produced tannase as extracellular enzyme under submerged culture conditions. Enzyme with a specific activity of 2761.89 IU/mg protein, a final yield of 0.51 %, and a purification fold of 6.32 was obtained after purification to homogeneity by ultrafiltration and gel filtration.
P S, Beena, M B, Soorej, K K, Elyas, G Bhat, Sarita, M, Chandrasekaran   +4 more
openaire   +2 more sources