Alpha Amylase
Mostrando 25-36 de 307 artigos, teses e dissertações.
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25. Performance, energy increment and digestibility of nutrients in broiler chickens diets containing exogenous enzymes / Desempenho, incremento de energia e digestibilidade de nutrientes em rações de frangos de corte contendo enzimas exógenas
Essa pesquisa avaliou o efeito da suplementação de dois complexos enzimáticos sobre o desempenho, incremento de energia e digestibilidade da matéria seca (MS), proteína (PB), aminoácidos (AAs) e extrato etéreo (EE) por 3 metodologias (coleta total de fezes, coleta com indicador e coleta ileal) em rações de frangos. No ensaio de desempenho foram util
Publicado em: 2009
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26. Enzimas de organismos aquÃticos e suas aplicaÃÃes fisiolÃgicas
In the last years, there has been a general increase in human demand for fishery products, followed by a significant increase in the world production of aquatic organisms. The growth of fishery industry generates, as consequence, large amounts of wastes and by-products rich in biomolecules, which are discharged into envioronment. Fishery wastes can be used i
Publicado em: 2009
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27. Milhos com diferentes texturas de endosperma e adiÃÃo de alfa-amilase na raÃÃo de leitÃes / The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs
Duas variedades comerciais de milho de diferentes texturas foram cultivadas para determinaÃÃo das caracterÃsticas fÃsicas, quÃmicas e microscÃpicas dos grÃos. Foram estudados os efeitos das duas variedades e adiÃÃo de amilase no metabolismo e desempenho de leitÃes. No ensaio de metabolismo, 12 leitÃes machos castrados foram alojados individualment
Publicado em: 2009
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28. Estudo do perfil salivar e sérico em gestantes e não-gestantes
Aim: assess saliva and serum profile along pregnancy trimesters and follicular and luteal phases in non-pregnant. Methodology: the studied group included 50 women: 30 pregnant and 20 non-pregnant who visited the University Hospital of Brasília for treatment. The participants filled a questionnaire and underwent a dental examination in order to obtain data c
Publicado em: 2008
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29. Mastication and swallowing: influence of fluid addition to foods
INTRODUCTION: The production of sufficient saliva is indispensable for good chewing. Recent research has demonstrated that salivary flow rate has little influence on the swallowing threshold. OBJECTIVES: The hypothesis examined in the present study was that adding fluids to foods will influence chewing physiology. Materials and METHODS: Twenty subjects chewe
Journal of Applied Oral Science. Publicado em: 2007-02
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30. Análise de biomarcadores salivares e plasmáticos após realização de um esforço submáximo em mulheres com hipotireoidismo subclínico tratadas com L-tiroxina sódica
Patients with subclinical hypothyroidism treated with sodium L-thyroxine realized test of physical effort in cycle ergometer to investigate the alterations in the concentrations of blood lactate; total protein, immunoglobulin A, nitric oxide, alpha-amylase activity, present in the saliva; and tolerance to the physical effort. We selected eight female volunte
Publicado em: 2007
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31. Estudo da produção de enzimas amiloliticas pelo fungo Metarhizium. / Study of the amylolytic enzymes production by Metarhizium anisopilae using chaff and rice bran as substrates.
The fungus Metharhizium anisopliae has been used as biocontrol agent, actuating on insects in different areas of Brazil, with main application in sugarcane farmings. Such a biocontrol process involves the adhesion of the fungus spores to the surface of the insect, destruction of the same through the mechanical pressure of the hyphal, as well the processes of
Publicado em: 2007
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32. Alfa e beta-amilase no metabolismo do amido durante o amadurecimento da banana: clonagem, expressão e caracterização molecular / Alpha and beta-amylase in the starch metabolism during banana ripening: cloning, expression and molecular characterization.
The starch breakdown in plants is accomplished by several enzymes and pathways and it is the main feature of the ripening in climacteric fruits, such as banana. The function of the hydrolytic enzymes, alpha-amylase and beta-amylase, in the starch-to-sugar metabolism during banana ripening, was evaluated through the determination of the profiles of transcript
Publicado em: 2006
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33. Cassava and corn starch in maltodextrin production
Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn st
Química Nova. Publicado em: 2005-08
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34. Caracterização físico-química e purificação de enzimas amilolíticas de mandioca (Manihot esculenta Crantz) cv. Zolhudinha / Characterization physical-chemistry and purification of amylolytic enzymes from cassava (Manihot esculenta Crantz) cv.Zolhudinha
Cassava (Manihot esculenta Crantz) is a root from a native plant, cultivated in South América, that is hightly perish on the post-harvest time. The mechanisms of the root deterioration are due to enzymatic and oxidative reactions as well as the microbiological attack. In this work were studied roots of Zolhudinha variety, EMBRAPA - IM 158, cultivated in Ama
Publicado em: 2005
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35. Alpha amylase from a fungal culture grown on oil cakes and its properties
Fermentação no Estado Sólido foi empregada na produção de alfa-amilase usando Aspergillus niger. Diferentes tipos de torta foram utilizadas, como torta de óleo de coco (COC), torta de de óleo de amendoim (GOC) torta de óleo de sesamo (SOC), torta de palma (PKC) e torta de óleo de oliva (OOC) foram selecionadas para serem usadas como substratos para
Braz. arch. biol. technol.. Publicado em: 2004-06
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36. Production, partial purification, caracterization and application of thermo-stable alpha-amylase produced by bacterium. / Produção, purificação parcial, caracterização e aplicações de alfa-amilase termoestavel produzida por bacterias.
Os produtos da hidrólise do amido são, certamente, os ingredientes mais versáteis utilizados nas indústrias de alimentos, reconhecidos tanto pelas suas características tecnológicas e nutricionais quanto pela variedade de produtos deles obtidos. Dentre estes produtos, encontram-se os xaropes de açúcares e seus derivados, empregados tanto em processos
Publicado em: 2004