Pectin rich fruit juices need enzymatic treatment for clarification. As fruits are rich in pectin, pectinolytic treatment can efficiently reduce viscosity resulting in clarified fruit juice. Enzymatic treatment of mango pulp results in 80% recovery of total juice present in the fruit. Use of pectin degrading polygalacturonases increases both fruit juice extraction and clarification. Polygalactu...

nineteen bread wheat genotypes were selected to examine the effect of glycine betaine (gb, 100 mm) on various photosynthetic gas exchange parameters under drought stress and to study the relationship of these parameters with non-enzymatic antioxidants. drought stress caused a significant decline in net co2 assimilation rate (pn), stomatal conductance (gs), intercellular co2 concentration (ci) a...

for the first time in the present study the effects of vanillin, vanillyl alcohol, vanillic acid, as well as the newly synthesized vanillin derivative, bis-vanillin, were investigated on the oxidation of dopamine hydrochloride by mushroom tyrosinase. among them, vanillin and bis-vanillin act as activators, while vanillyl alcohol and vanillic acid exhibited inhibitory effects, the ic50 values be...

introduction: α-amylase is a major form of amylase found in humans and other mammals. it is the special key enzyme involved in carbohydrates breakdown. inhibition of this enzyme could be used in treatment of diabetes. in this study, the effect of ten iranian macrolichens on alpha amylase were tested. methods: different concentrations of the extracts (25, 50 and 75 mg/ml) were incubated with enz...

Oral administration of 25 and 50 mg of aflatoxin in 0.2 mL olive oil/animal/day for 30 days caused dose-dependent and significantly higher lipid peroxidation in the kidney of aflatoxin-treated mice than in the controls. The levels of non-enzymatic antioxidant such as glutathione as well as the enzymatic antioxidants such as superoxide dismutase, glutathione peroxidase and catalase were signific...

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol...