Pectic Enzymes
Mostrando 1-12 de 43 artigos, teses e dissertações.
-
1. Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature
Abstract Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of enzymes that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. This work showed that the firmness of the fruit decreased sharply on the firs
Food Sci. Technol. Publicado em: 18/12/2017
-
2. Draft genome sequence of pectic polysaccharide-degrading moderate thermophilic bacterium Geobacillus thermodenitrificans DSM 101594
Abstract Geobacillus thermodenitrificans DSM 101594 was isolated as a producer of extracellular thermostable pectic polysaccharide degrading enzymes. The completely sequenced genome was 3.6 Mb in length with GC content of 48.86%. A number of genes encoding enzymatic active against the high molecular weight polysaccharides of potential biotechnological import
Braz. J. Microbiol.. Publicado em: 2017-03
-
3. Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinase
Braz. J. Microbiol.. Publicado em: 2015-09
-
4. Identificação molecular e produção de pectinases por isolados de Cladosporium cladosporioides (Fres.) de Vries / Molecular identification and production pectinase by isolates Cladosporium cladosporioides (Fres.) de Vries
The enzymes market has grown considerably in recent years. These enzymes play an important role in various industries, mainly in the food industry. Special attention has been given to the search for alternatives that reduce production costs and developing processes that will not harm the environment. Disposal of waste is a major problem faced by many agribus
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/08/2011
-
5. Identificação de genes de Burkholderia sp. associados ao controle biológico de Pectobacterium carotovora. / Identification of genes of Burkhoderia sp. associated with biological control of Pectobacterium carotovora.
A bacteria Pectobacterium carotovora causa danos a diferentes hospedeiros por meio da produção de enzimas pectinolíticas que degradam o pectato de cálcio da lamela media próximo a parede celular, causando extravasamento do conteúdo celular, sintomas da podridão mole. Bactérias do gênero Burkholderia tem se mostrado capazes em controlar a podridão m
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/02/2011
-
6. Biotechnological potential of alternative carbon sources for production of pectinases by Rhizopus microsporus var. rhizopodiformis
Fungi collected from Brazilian soil and decomposing plants were screened for pectinase production. R. microsporus var. rhizopodiformis was the best producer and was selected to evaluate the pectic enzyme production under several nutritional and environmental conditions. The pectinase production was studied at 40ºC, under 28 carbon sources-supplemented mediu
Brazilian Archives of Biology and Technology. Publicado em: 2011-02
-
7. Use of response surface methodology to optimization of extraction of enzymes from pineapple pulp.
The enzymatic reactions are very important for food. They are responsíble for the formation of highly desirable cornpound, but can cause disorders and undesirable consequences. The physiological behaviour of vegetables and fruits is already known, so that most of its deterioration changes in flavour, colour and nutritional value are caused by enzymes of the
Pineapple News. Publicado em: 2011
-
8. Seleção de linhagens de leveduras pectinolíticas para fermentação de sementes de cacau (Theobroma cacao) / Selection of pectinolytic yeast strains for fermentation of cocoa beans (Theobroma cacao)
A qualidade das matérias-primas do chocolate depende de uma fermentação eficiente das sementes de cacau, já que é nesta etapa que ocorrem transformações bioquímicas como a liberação de aminoácidos e açúcares redutores que durante a torração irão formar os precursores do sabor do chocolate. O processo fermentativo ocorre espontaneamente e a po
Publicado em: 2011
-
9. Enzimas pectinolíticas : seleção de linhagens fúngicas produtoras, caracterização e aplicação em processos da indústria de alimentos
In this work, fungus samples isolated from decomposing vegetables were tested with respect to their capacity of producing pectinases to be applied to the enzymatic treatment of apple and bilberry juices. Taking in account the secretion of endo-polygalacturonase (endo-PG), two isolates which were identified and named Aspergillus niger LB23 e Aspergillus fumig
Publicado em: 2010
-
10. Influence of the enzymes α-galactosidase and poligalacturonase in the Dalbergia nigra seed germination (Leguminoseae-Papilonoidea) / Influência das enzimas α-galactosidase e poligalacturonase na germinação de sementes de Dalbergia nigra (Leguminoseae- Papilonoidea)
This work aimed to study the enzymes α-galactosidase and polygalacturonase and to verify the composition and the alteration of the cell wall sugars and the pectic component in the teguments of D. nigra seeds during the germination. The seeds were submitted to water imbibition for 168 hours. Samples of seeds were taken for the biochemical and kinetic cha
Publicado em: 2008
-
11. Pectinases: aplicações industriais e perspectivas
Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, whi
Química Nova. Publicado em: 2007-04
-
12. Extração liquido-liquido de pectinase microbiana
Pectinolíticas enzymes degrade molecules of pectic substances and are used to clear juices and wines. Among them we stand out poligalacturonase (PG), pectinesterase (PE) and pectinlyase (PL). These enzymes have been produced by submerged fermentation using Aspergillus niger NRRL-3122, Humicola grisea CCT-2664, Penicillium italicum IZ-1584 and Pichia canaden
Publicado em: 2002