Journal ArticleDOI
Purification and characterization of an alkaline pectin lyase from Aspergillus flavus
TLDR
An alkaline pectin lyase secreted by Aspergillus flavus MTCC 7589 was purified to electrophoretic homogeneity using ammonium sulphate fractionation, anion exchange chromatography on DEAE cellulose and gel filtration chromatography in order to show efficacy in retting of Crotalaria juncea fibers.About:
This article is published in Process Biochemistry.The article was published on 2008-05-01. It has received 67 citations till now. The article focuses on the topics: Pectin lyase & Ammonium.read more
Citations
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Journal ArticleDOI
Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy
TL;DR: In this article, three methods to reduce methanol production were compared: fermentation material, boil and storage container, and the boil treatment showed the best result, reducing methanols from 1.77 to 0.21
Recent developments of industrıal enzyme production in food biotechnology
TL;DR: In this paper, a review of enzymes in the food industry is presented, which is aimed to give information about researches and current developments related to biotechnological production of enzymes which are widely used in food industry.
Book ChapterDOI
Fungal Pectinases: Production and Applications in Food Industries
Hamizah Suhaimi,Daniel Joe Dailin,Roslinda Abd Malek,Siti Zulaiha Hanapi,Kugan Kumar Ambehabati,Ho Chin Keat,Shanmuga Prakasham,Elsayed A. Elsayed,Mailin Misson,Hesham El Enshasy +9 more
TL;DR: Pectinases are an important structural part of main cell walls of plant whereby pectinase are a large group of enzymes that break down Pectin into simpler molecules as discussed by the authors.
Journal ArticleDOI
Partial purification and Characterization of Two Pectinases (Polygalacturonase and Pectin lyase) from Papaya Pericarp (Carica papaya cv. solo 8)
Adingra Kouassi Martial Didier,Konan Kouassi Hubert,Kouadio Eugène Jean Parfait,Yapi Jocelyn Constant,Tano Kablan +4 more
TL;DR: Pectinases are responsible for the degradation of the long and complex molecules called pectin that occur as structural polysaccharides in middle lamella and primary cell wall of higher plant.
Book ChapterDOI
PCR Amplification, Sequencing, and In Silico Characterization of Pectin Lyase Genes from Aspergillus flavus NIICC8142
TL;DR: The genomic sequences of Aspergillus flavus NRRL 3357 revealed seven pectin lyase (pnl) genes, which were used to design gene-specific primers and these genes were amplified through polymerase chain reaction (PCR) from five strains of A. flavus.
References
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Journal Article
Protein Measurement with the Folin Phenol Reagent
TL;DR: Procedures are described for measuring protein in solution or after precipitation with acids or other agents, and for the determination of as little as 0.2 gamma of protein.
Journal ArticleDOI
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
Journal Article
Cleavage of structural proteins during the assemble of the head of bacterio-phage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.
Journal ArticleDOI
The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis
Klaus Weber,Mary Osborn +1 more
TL;DR: The results show that the polyacrylamide gel electrophoresis method can be used with great confidence to determine the molecular weights of polypeptide chains for a wide variety of proteins.
Book
Microbiology : A Laboratory Manual
TL;DR: In this article, basic laboratory techniques for isolation, cultivation, and cultural characterisation of microorganisms are described, including basic techniques for isolating, culturing, and characterizing microorganisms.