Journal ArticleDOI
Studies on pH and thermal deactivation of pectolytic enzymes from Aspergillus niger
TLDR
The addition of protein doubled the half-life times of partially purified PMG, PG I and PG II and the interaction effect of pectolytic enzymes on deactivation was found to be significant.About:
This article is published in Biochemical Engineering Journal.The article was published on 2003-10-01. It has received 108 citations till now.read more
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Purified dextransucrase from Pediococcus pentosaceus CRAG3 as food additive.
Rishikesh Shukla,Arun Goyal +1 more
TL;DR: The solidification of sucrose supplemented milk by purified dextransucrase due to dextran synthesis displayed its application as additive for improving the texture of dairy products.
Bovine Serum Albumin a Potential Thermostabilizer: a Study on α -Amylase
TL;DR: Bovine serum albumin (BSA) as a modifier was used with glutaraldehyde as a binder to study the activity and thermal stability of α-amylase and the rate of thermal inactivation was found to be significantly reduced on modification with BSA.
Journal ArticleDOI
Yellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarification
Juliene da Câmara Rocha,Jaciara da Silva Araújo,Wilza Kimilly Vital de Paiva,Ellane Sabryna Sena Ribeiro,Carlos Eduardo de Araújo Padilha,Cristiane Fernandes de Assis,Everaldo Silvino dos Santos,Gorete Ribeiro de Macedo,Francisco Canindé de Sousa Júnior +8 more
TL;DR: The feasibility of using tropical fruit residues from industries for pectinases synthesis and showed their application in the food industry is demonstrated.
Journal ArticleDOI
Optimization of process conditions and evaluation of pH & thermal stability of recombinant l-Asparaginase II of Erwinia carotovora subsp. atroseptica SCRI 1043 in E. coli
TL;DR: Recombinant l -asparaginase II of Erwinia carotovora subsp.
Journal ArticleDOI
Characteristics of a high maltose-forming, acid-stable, and Ca(2+)-independent α-amylase of the acidophilic Bacillus acidicola.
TL;DR: The purified acidic α-amylase of Bacillus acidicola is a monomer of 66.0 kDa, optimally active at pH 4.0 and 60 °C, and therefore, the enzyme finds application in raw starch saccharification at sub-gelatinization temperatures that saves energy needed for gelatinization of raw starch at 105-°C.
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
The Activated Complex in Chemical Reactions
TL;DR: In this paper, the probability of the activated state is calculated using ordinary statistical mechanics, and the probability multiplied by the rate of decomposition gives the specific rate of reaction, and necessary conditions for general statistical treatment to reduce to the usual kinetic treatment are given.
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Applications of pectinases in the commercial sector: a review.
TL;DR: This review discusses various types of pectinases and their applications in the commercial sector.