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pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
supercritical CO2 microbubbles inactivation
2009/7/8
The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was inve...
Distribution of Flavonols and Enzymes Participating in the Metabolism in Onion Bulbs: Mechanism of Accumulation of Quercetin and Its Glucosides in the Abaxial Epidermis
metabolism of quercetin glucosides onion bulbs quercetin
2009/7/7
Onion bulbs contain quercetin, quercetin 4'-glucoside (Q4'G) and quercetin 3,4'-diglucoside (Q3,4'G), almost all of which are localized in the abaxial epidermis of scales. There is a question of wheth...
Involvement of Chlorophyll Degrading Enzymes with Chlorophyll Degradation in Stored Broccoli (Brassica oleracea L.) Florets
chlorophyll degradation chlorophyll degrading enzymes senescence
2009/7/7
Changes in chlorophyll (Chl) degrading enzyme activities were determined to clarify the pathway of Chl degradation in stored broccoli (Brassica oleracea L.) florets. Chl content in the florets decreas...
Pectic Enzymes Related with the Formation of Coagulum in Carrot Juice
carrot juice pectinesterase polygalacturonase
2009/7/7
This study was conducted to investigate the relationship between several blanching conditions and remaining enzyme activities, especially pectinesterase (PE) and polygalacturonase (PG), on the formati...
Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
early harvesting cooked rice sweetness
2009/6/18
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
amaranth fiour lipase hemicellulase
2009/6/18
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...
Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
phenolic acids flavonoids food protein/enzyme derivatization
2009/6/17
Secondary plant metabolites are important native food components, which are becoming more and more interesting due to their physiological effects on human beings. One of the largest groups of these co...
Optimisation of Composition of Media for the Production of Amylolytic Enzymes by Thermomyces lanuginosus ATCC 34626
Thermomyces lanuginosus glucoamylase α-amylase
2009/3/23
The composition of media for the production of amylolytic enzymes by Thermomyces lanuginosus was optimised in different ways. Effects of various carbon and nitrogen sources were investigated. Thermomy...
Improvement of Cell Wall Degrading Enzymes Production by Alginate Encapsulated Trichoderma spp.
Trichoderma spp. biocontrol chitinase
2009/3/19
Conidia of three Trichoderma isolates were formulated to make alginate pellets with or without 0.5 % chitin or dried fungal mycelium of Fusarium oxysporum as carbon source. The formulations were compa...