Enzymatic Hydrolysis
Mostrando 25-36 de 662 artigos, teses e dissertações.
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25. Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens
Abstract This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme®). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generat
Food Sci. Technol. Publicado em: 26/07/2018
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26. Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology
Abstract The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp
Food Sci. Technol. Publicado em: 11/06/2018
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27. Improved antimelanogenesis and antioxidant effects of polysaccharide from Cuscuta chinensis Lam seeds after enzymatic hydrolysis
Cuscuta chinensis polysaccharide (CPS) was extracted using hot water and enzymatically hydrolyzed C. chinensis polysaccharide (ECPS) was produced by the mannase enzymatic hydrolysis process. The purpose of this research was to investigate the antimelanogenic activity of ECPS and CPS in B16F10 melanoma cells. The in vitro antioxidant activity was assessed by
Braz J Med Biol Res. Publicado em: 28/05/2018
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28. Optimal conditions for obtaining collagen from chicken feet and its characterization
Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collage
Food Sci. Technol. Publicado em: 16/04/2018
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29. FATTY ACID ETHYL ESTERS FROM MICROALGAE OF Scenedesmus ecornis BY ENZYMATIC AND ACID CATALYSIS
Microalgae are an indispensable food source for the various growth stages of mollusks, crustaceans, and several fish species. Using a microalgae biomass present in the Amazonian ecosystem (Macapá-AP), we study extraction methods for fatty acid such as solvent extraction (magnetic stirring and/or Soxhlet) and/or hydrolysis (acid and/or enzymatic catalysis) f
Quím. Nova. Publicado em: 2018-01
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30. Pretreatments and enzymatic hydrolysis of sugarcane bagasse aiming at the enhancement of the yield of glucose and xylose
ABSTRACT This work studied the enzymatic hydrolysis of sugarcane bagasse aiming at the production of glucose and xylose. The bagasse was subjected to two different pretreatments: combined acid and alkalinepretreatment and hydrogen peroxidepretreatment. The enzymatic hydrolysis was optimized and a kinetic study was carried out in a stirred tank reactor (STR)
Braz. J. Chem. Eng.. Publicado em: 2017-10
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31. DESAFIOS RELACIONADOS À PRODUÇÃO E APLICAÇÃO DAS ENZIMAS CELULOLÍTICAS NA HIDRÓLISE DA BIOMASSA LIGNOCELULÓSICA
The second generation (2G) ethanol obtained from lignocellulosic biomass has been considered as a potential alternative source of energy for the transportation sector. However, the technologies to convert lignocellulose into fermentable sugars still face several challenges. One of the major challenges of this process is related to the cost of the cellulolyti
Quím. Nova. Publicado em: 2017-09
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32. THE FUNGAL ABILITY FOR BIOBLEACHING/BIOPULPING/BIOREMEDIATION OF LIGNIN-LIKE COMPOUNDS OF AGRO-INDUSTRIAL RAW MATERIAL
Lignin is present in plant cell secondary wall, associated to carbohydrates preventing their efficient hydrolysis, and cellulose pulp manufacture basically consists in breaking down the middle lamella of plant cells, individualizing fibers such as cellulose from the other biopolymers. Different levels of lignocellulose are found in plant residues and they ca
Quím. Nova. Publicado em: 2017-09
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33. Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
Abstract Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions—which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min—an oil yield o
Food Sci. Technol. Publicado em: 20/07/2017
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34. Optimization and application of spray-drying process on oyster cooking soup byproduct
Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temp
Food Sci. Technol. Publicado em: 20/07/2017
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35. Reforestation of a Degraded Area with Eucalyptus and Sesbania: Microbial Activity and Chemical Soil Properties
ABSTRACT Mining activities generally affect soil quality, degrading it and creating the need for consistent environmental recovery efforts. This study evaluates the influence of monospecific and mixed stands of Sesbania virgata (S) and Eucalyptus camaldulensis (E) on the chemical properties and microbial activity of the soil in a degraded area by clay extrac
Rev. Bras. Ciênc. Solo. Publicado em: 10/07/2017
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36. Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range orde
Food Sci. Technol. Publicado em: 08/05/2017