Enzyme Kinetics
Mostrando 1-12 de 1004 artigos, teses e dissertações.
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1. 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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2. POLYPHENOL OXIDASE AND PEROXIDASE ENZYME ASSAYS IN SWEET POTATO CULTIVARS HARVESTED AT DIFFERENT TIMES
RESUMO Ensaios enzimáticos são baseados em metodologias descritas na literatura. Entretanto, a cinética enzimática deve ser ajustada para resultados mais confiáveis. Objetivou-se ajustar os ensaios testando diferentes volumes de extrato de polifenoloxidase (PPO) e peroxidase (POD) e tempos de reação em cultivares de batata-doce colhidas em diferentes
Rev. Caatinga. Publicado em: 18/07/2019
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3. 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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4. 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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5. Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry
ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of two isoenzymes with different thermal stability, following tw
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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6. 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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7. Advances in enzyme bioelectrochemistry
ABSTRACT Bioelectrochemistry can be defined as a branch of Chemical Science concerned with electron-proton transfer and transport involving biomolecules, as well as electrode reactions of redox enzymes. The bioelectrochemical reactions and system have direct impact in biotechnological development, in medical devices designing, in the behavior of DNA-protein
An. Acad. Bras. Ciênc.. Publicado em: 2018
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8. PEROXIDASE FROM SOYBEAN MEAL: OBTENTION, PURIFICATION AND APPLICATION IN REDUCTION OF DEOXYNIVALENOL LEVELS
This study established the conditions for the extraction of the enzyme peroxidase (PO) from soybean meal (SBM). An experimental design methodology was carried out in order to evaluate the effects of stirring rate time, pH and extracting solvent volume on the enzyme extraction. By using 5 g SBM and 50 mL phosphate buffer 10 mmol L-1 pH 4.7, 60 min stirring ra
Quím. Nova. Publicado em: 2017-09
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9. 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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10. α-Glucosidase and pancreatic lipase inhibitory activities and glucose uptake stimulatory effect of phenolic compounds from Dendrobium formosum
ABSTRACT A methanol extract from the whole plant of Dendrobium formosum Roxb. ex Lindl., Orchidaceae, showed inhibitory potential against α-glucosidase and pancreatic lipase enzymes. Chromatographic separation of the extract resulted in the isolation of twelve phenolic compounds. The structures of these compounds were determined through analysis of NMR and
Rev. bras. farmacogn.. Publicado em: 2017-08
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11. 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
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12. Efficient production of pullulan by Aureobasidium pullulans grown on mixtures of potato starch hydrolysate and sucrose
Abstract Pullulan is a natural exopolysaccharide with many useful characteristics. However, pullulan is more costly than other exopolysaccharides, which limits its effective application. The purpose of this study was to adopt a novel mixed-sugar strategy for maximizing pullulan production, mainly using potato starch hydrolysate as a low-cost substrate for li
Braz. J. Microbiol.. Publicado em: 2017-03