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. , Bing , L. & Yong , K. ( 2013 ): Effects of combination of SE and MW irradiation (SE-MI) pretreatment on enzymatic hydrolysis, sugar yield and structural properties of corn stover . Ind. Crop. Prod. , 42 , 402 – 408

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Wróblewska, B. & Karamać, M. (2003): Hydroliza enzymatyczna jako proces wpływjący na zmianę wlaściwości immunoreaktywnych kazeinianu sodu. (Enzymatic hydrolysis as a process influencing changes in immunoreactive properties of sodium caseinate.) Biuletyn

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1983 75 1011 1018 Singh, J. & Garg, A.P. (1996): Enzymatic hydrolysis of partially delignified

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507 514 Achouri, A., Zhang, W. & Shiying, X. (1998): Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of

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Journal of Thermal Analysis and Calorimetry
Authors: R. Briones-Martínez, M. Juárez-Juárez, M. Oliver-Salvador, and M. Cortés-Vázquez

Abstract  

DSC was used to study the extent of denaturation of hemisphaericin and mexicain hydrolysates from corn gluten, soybean and sunflower meals. It was observed that the defatted meals studied exhibited only one broad peak transition. The data obtained demonstrated that the partial protein denaturation found with hemisphaericin or mexicain is correlated to modifications of functional properties. The two enzymes display different modes of action, according to the protein source.

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Acta Chromatographica
Authors: Yun Zhou, Guifeng Huang, Xiaolan Li, Feng Chen, Hong Liu, Ying Yang, Zhong Fan, Jinghui Jiang, and Jun Yang

]. However, because the reference glycosides are not commercially available, indirect methods have more often been applied for the determination of glycosidically bound aroma compounds in plant [ 10 ]. Indirect methods included acidic and enzymatic hydrolysis

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Abstract  

The extraction of Penicillin G (Pen G) and its conversion to 6-aminopenicillin acid (6-APA) and phenylacetic acid (PAA) was performed by means of Penicillin G Amidase immobilised in the emulsion liquid membranes. Using various surfactants as emulsifiers and an appropriate carrier it is possible to obtain different extraction rates of Pen G as well as back transfer rates of the hydrolysis products. The surfactants with polyoxyethylene chain facilitate the back transfer through the membrane phase, whereas the more hydrophobic surfactants, e.g., Paranox 100, tend to accumulate Pen G hydrolysis products in the internal aqueous phase.

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6 29 Gonzales-Tello, P., Camacho, F., Jurado, E., Paez, M. & Guadk, E. (1994): Enzymatic hydrolysis of whey proteins: I. Kinetic model. Biotechnol. Bioengng. , 44 , 523

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): Functional properties of acetylated and succinylated cowpea protein concentrate and effect of enzymatic hydrolysis on solubility. Int. J. Fd Sci. Nutr., 62 , 310–317. Mbome L.I. Functional

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