Deen Dayal Upadhyay Gorakhpur University

About: Deen Dayal Upadhyay Gorakhpur University is a education organization based out in Gorakhpur, Uttar Pradesh, India. It is known for research contribution in the topics: Thermal decomposition & Lymnaea acuminata. The organization has 1032 authors who have published 1591 publications receiving 21734 citations. The organization is also known as: Gorakhpur University.

Molecular Biology of Microbial Pectate Lyase: A Review

Abstract: Pectate lyase represents an important member of pectinase group of enzymes responsible for the pathogenesis and softening of plant tissues. It also has role in fruit juice clarification and in retting of natural fibers. The biochemical characterization of pectate lyases from diverse microbial sources and plants along with an insight to the protein structure has been dealt earlier but there is a lack of exclusive review on the molecular biology of pectate lyases. This review tries to fill the gap by highlighting the various aspects of molecular biology of microbial pectate lyases especially the cloning and expression of pectate lyase genes from diverse sources attempted so far. The topics covered in this review are a brief description about enzymes associated with degradation of pectin, its classification, applications, updated information about the biochemical characterization of microbial pectate lyases and cloning and expression of microbial pectate lyase genes.

Phase Equilibria, Crystallization, and Microstructural Studies of Naphthalen-2-ol + 1,3-Dinitrobenzene†

Abstract: Phase diagrams of naphthalen-2-ol + 1,3-dinitrobenzene have been investigated by the thaw melt method. The results show the formation of a simple eutectic mixture. Enthalpy of fusion values of pure components and the eutectic mixture were obtained from DSC studies. Linear velocity of solidification of pure components and the eutectic mixture was determined at different undercooling rates. The values of the linear velocity of crystallization indicate the nonideal nature of the eutectic mixture in the melt. The anisotropic and isotropic crystallizations of naphthalen-2-ol, 1,3-dinitrobenzene, and the eutectic mixture were studied. The flexural strengths of the pure components, hypo- and hypereutectics, and eutectic mixture were determined.

Essential oil and oleoresins of cardamom (amomum subulatum roxb.) as natural food preservatives for sweet orange (citrus sinensis) juice

Abstract: The essential oil and oleoresins (methanol, acetone, isooctane and carbon tetrachloride) of large cardamom have been used as natural food preservatives for juice of sweet orange (Citrus sinensis). The titrable acidity, ascorbic acid, pH, total and reducing sugar, percent weight loss and microbial count were studied. Essential oil and oleoresins have a significant effect on shelf life of juice. However, cardamom oil and oleoresin (acetone) were found to be superior. PRACTICAL APPLICATIONS Essential oils and oleoresins of spices are considered as luxurious items because of their uses in aromatherapy, food and pharmaceutical industries. Moreover, they also possess antioxidant and antimicrobial efficiency. All fruit juices undergo varying degrees of deterioration during storage. Deterioration may be due to losses in organoleptic, nutritional value and aesthetic appeal. Essential oil and oleoresins extracted from large cardamom are used in the preservation of orange juice, and are better and safer than synthetic preservatives.