Enzymatic Kinetics
Mostrando 1-12 de 198 artigos, teses e dissertações.
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1. IMIDAZOL E CATÁLISE: UM PAR PERFEITO
The imidazole (IMZ) ring presents several chemical properties that turns it into a versatile acid-basic/nucleophilic catalyst. The discovery of the biological properties of histidine (amino acid with IMZ ring) instigates the study of this class of compounds. It is found in nature in several enzymes such as chymotrypsin and RNAses due to these properties. Thi
Quím. Nova. Publicado em: 2021-03
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2. ANALYTICAL EXPRESSIONS FOR THE CONCENTRATION AND CURRENT IN THE REDUCTION OF HYDROGEN PEROXIDE AT A METAL-DISPERSED CONDUCTING POLYMER FILM
A mathematical model describing the reduction of Hydrogen peroxide (H2O2) to water in a metal dispersed conducting polymer film is discussed. The model is based on a system of reaction-diffusion equations containing a non-linear term related to Michaelis-Menten kinetics of the enzymatic reaction. The approximate analytical expressions corresponding to the co
Quím. Nova. Publicado em: 2020-01
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3. LIPIDS AS COMPETITIVE INHIBITORS OF SUBTILISIN CARLSBERG IN THE ENZYMATIC HYDROLYSIS OF PROTEINS IN RED TILAPIA (Oreochromis sp.) VISCERA: INSIGHTS FROM KINETIC MODELS AND A MOLECULAR DOCKING STUDY
Abstract Protein hydrolysis can improve food’s nutritional, techno-functional and biological properties, which can increase the possibilities of application in industry. The objective of this research article was to study the effect of lipids on the enzymatic kinetics of red tilapia viscera (RTV) hydrolysis with subtilisin Carlsberg. The RTV were hydrolyze
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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4. Human Metabolism of the Anabolic Steroid Methasterone: Detection and Kinetic Excretion of New Phase I Urinary Metabolites and Investigation of Phase II Metabolism by GC-MS and UPLC-MS/MS
Methasterone is a designer anabolic steroid that is prohibited for athletes and is monitored by anti-doping laboratories. In this work, our objective is to discover new human phase I metabolites, define their excretion kinetics for 30 days and analyze their phase II metabolism (sulfate, cysteine and N-acetylcysteine conjugates). Urine samples from four volun
J. Braz. Chem. Soc.. Publicado em: 23/05/2019
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5. Commercial and non-commercial pectinase and cellulase on the enzymatic hydrolysis efficacy of rice husk and Tifton 85 hay
ABSTRACT. The aim of this study was to evaluate the action of commercial and non-commercial cellulase and pectinase on rice husk and Tifton 85 hay hydrolyses. The hydrolysis kinetics of the substrates with commercial cellulase and pectinase were evaluated and the hydrolysis at different temperature and agitation conditions was maximized using experimental de
Acta Sci., Anim. Sci.. Publicado em: 29/04/2019
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6. Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator
Abstract: The present work investigated what the appropriate methods of hydrolysis of pectin for reducing compounds (RCs) production, employed as a substrate for cell growth of Cupriavidus necator. This microorganism has great importance industrial, because besides potential single cell protein (SCP), is the most studied microorganism for production of polyh
An. Acad. Bras. Ciênc.. Publicado em: 25/04/2019
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7. Cultivar affects the color change kinetics of sugarcane juice
Abstract This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments
Food Sci. Technol. Publicado em: 04/10/2018
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8. Kinetics and Thermodynamics of Thermal Inactivation of β-Galactosidase from Aspergillus oryzae
ABSTRACT For optimization of biochemical processes in food and pharmaceutical industries, the evaluation of enzyme inactivation kinetic models is necessary to allow their adequate use. Kinetic studies of thermal inactivation of β-galactosidase from Aspergillus oryzae were conducted in order to critically evaluate mathematical equations presented in the lite
Braz. arch. biol. technol.. Publicado em: 13/09/2018
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9. Modelamiento de la respiración del mango (Mangifera indica l.) usando el método de sistema cerrado a diferentes temperaturas
Abstract Measuring the respiration rate of fresh products is essential to design correct of packaging systems. For such effect, rates of consumption of O2 and production of CO2, usually are taken are initial data of system comportment. The aim of this work, was modelling the respiration of whole mango (Mangifera indica L.), variety Tommy Atkins using a clos
Rev. Bras. Frutic.. Publicado em: 25/06/2018
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10. EQUILÍBRIO QUÍMICO E CINÉTICA ENZIMÁTICA DA INTERAÇÃO DE α-AMILASE COM COMPOSTOS FENÓLICOS ENCONTRADOS EM CERVEJA
α-amylase is a key enzyme in the production of beer due to the breakdown of starch into fermentable sugars. During the preparation of the brewing mash, the enzyme can be affected by polyphenols present in the mixture. Our aim was to evaluate the kinetics and equilibrium of the interaction of α-amylase with some polyphenols (chlorogenic, caffeic, ferulic ac
Quím. Nova. Publicado em: 2017-08
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11. The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems
Abstract Under the conditions of weak basis and the reaction temperature range of 110-150 °C, lysine, arginine and histidine were reacted with L-ascorbic acid at equal amount for 30-150 min, respectively and the formation of browning products was monitored with UV–vis spectrometry. The kinetic characteristics of their non-enzymatic browning reaction were
Food Sci. Technol. Publicado em: 20/07/2017
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12. Purification and characterization of polyphenol oxidase from purslane
Abstract The polyphenol oxidase (PPO) is an enzyme that is responsible for the enzymatic browning of fruits and vegetables. This is generally undesired process and need to be prevented in food technology. PPO from purslane was purified, characterised and the kinetic parameters for three substrates namely, catechol, L-Dopa and 4-methylcatechol were determined
Food Sci. Technol. Publicado em: 20/03/2017