T.S. Chandra

Bio: T.S. Chandra is an academic researcher from Indian Institute of Technology Madras. The author has contributed to research in topics: Eleusine & Xylanase. The author has an hindex of 27, co-authored 67 publications receiving 2395 citations. Previous affiliations of T.S. Chandra include Indian Institutes of Technology & Indian Institute of Science.

Effect of Fermentation on the Primary Nutrients in Finger Millet (Eleusine coracana)

Abstract: The effect of fermentation using endogenous grain microflora at 30 °C on the primary nutrients in finger millet (Eleusine coracana) is reported. The fermentation decreases the starch and long-chain fatty acid content. The pH drops by 2.1 units, leading to an increase of about 6.5 and 3.7 times in lactic and acetic acid contents, respectively. These are the major organic acids produced during fermentation. The total fat content decreased by about 42.9%, which favorably agrees with total loss in long-chain fatty acid content. The total microbial flora increased rapidly during the first 24 h of fermentation. Controlled fermentation using a mixed-culture inoculum taken from 18 and 48 h fermented millet decreased the fermentation time markedly as measured in terms of pH and titratable acidity. Keywords: Finger millet; Eleucine coracana; natural fermentation; primary nutrients; biochemical changes; carbohydrates; fatty acids

Xylanases, xylanase families and extremophilic xylanases

Abstract: Xylanases are hydrolytic enzymes which randomly cleave the β 1,4 backbone of the complex plant cell wall polysaccharide xylan. Diverse forms of these enzymes exist, displaying varying folds, mechanisms of action, substrate specificities, hydrolytic activities (yields, rates and products) and physicochemical characteristics. Research has mainly focused on only two of the xylanase containing glycoside hydrolase families, namely families 10 and 11, yet enzymes with xylanase activity belonging to families 5, 7, 8 and 43 have also been identified and studied, albeit to a lesser extent. Driven by industrial demands for enzymes that can operate under process conditions, a number of extremophilic xylanases have been isolated, in particular those from thermophiles, alkaliphiles and acidiphiles, while little attention has been paid to cold-adapted xylanases. Here, the diverse physicochemical and functional characteristics, as well as the folds and mechanisms of action of all six xylanase containing families will be discussed. The adaptation strategies of the extremophilic xylanases isolated to date and the potential industrial applications of these enzymes will also be presented.

Microbial xylanases and their industrial applications: a review.

Abstract: Despite an increased knowledge of microbial xylanolytic systems in the past few years, further studies are required to achieve a complete understanding of the mechanism of xylan degradation by microorganisms and their enzymes. The enzyme system used by microbes for the metabolism of xylan is the most important tool for investigating the use of the second most abundant polysaccharide (xylan) in nature. Recent studies on microbial xylanolytic systems have generally focussed on induction of enzyme production under different conditions, purification, characterization, molecular cloning and expression, and use of enzyme predominantly for pulp bleaching. Rationale approaches to achieve these goals require a detailed knowledge of the regulatory mechanism governing enzyme production. This review will focus on complex xylan structure and the microbial enzyme complex involved in its complete breakdown, studies on xylanase regulation and production and their potential industrial applications, with special reference to biobleaching.

A review on nanofluids: preparation, stability mechanisms, and applications

Abstract: Nanofluids, the fluid suspensions of nanomaterials, have shown many interesting properties, and the distinctive features offer unprecedented potential for many applications. This paper summarizes the recent progress on the study of nanofluids, such as the preparation methods, the evaluation methods for the stability of nanofluids, and the ways to enhance the stability for nanofluids, the stability mechanisms of nanofluids, and presents the broad range of current and future applications in various fields including energy and mechanical and biomedical fields. At last, the paper identifies the opportunities for future research.

Phenolics in food and nutraceuticals

Abstract: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.