Papain is a cysteine endopeptidase of vegetal origin (papaya (Carica papaya L.) with diverse applications in food technology. In this review we have focused our attention on its application the production bio-peptides by hydrolysis proteins from fish residues. This way, residual material, that can become contaminant if dumped without control, converted into highly interesting products. The main...

Glycyrrhiza glabra residue (GGR) was efficiently subjected to concentrated phosphoric acid (PA) pretreatment with/without surfactant assistance, and promising results were obtained following separate enzymatic hydrolysis and fermentation (SHF) of the biomass. Pretreatment was carried out using 85 % PA either at 50 or 85 °C with 12.5 % solid loading for 30 min. In parallel experiments, ...

co(ii) and cu(ii) promoted base hydrolysis of 2-cyano, 1, lo-phenanthroline was studied. at 298.2°k, cu(ii) reaction is more efficient (by a factor of 20) than either co(ll) and its analogues ni(ii) in promoting base hydrolysis.

Background: Cellulose is hydrolyzed to sugar monomers by the synergistic action of multiple cellulase enzymes: endo-β-1,4-glucanase, exo-β-1,4 cellobiohydrolase, and β-glucosidase. Realistic modeling of this process for various substrates, enzyme combinations, and operating conditions poses severe challenges. A mechanistic hydrolysis model was developed using stochastic molecular modeling appro...

the purpose of this study was to determ the degree, level and capacity indices of agricultural mechanization in sarab region (n: 37º45', e: 47º30') in eastern azarbayjan province, comprising about 65,164 hectares of farming land. the number of tractors, types of machines, and degree, level, and capacity of mechanization were calculated as the method of study. data showed that the average level ...

Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH red...

Native granular starches (corn, cassava,mung bean, and sago) were hydrolyzed using amixture of alpha-amylase and glucoamylase at 35 ◦C for 24h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enz...