The fungus Penicillium purpurogenum was found to produce intracellular ß-glucosidase. Maximum activity of ß-glucosidase was observed on sucrose. Various cultural parameters of cultivation of P. purpurogenum for production of ß-glucosidase were optimized. Maximum enzyme content was observed after 96 hours of cultivation at 30°C. Addition of amino acids histidine and cysteine induced ß-glucosidas...

Andean lupin (L. mutabilis) seeds, appreciated for their high protein and unsaturated lipid content, must undergo water debittering to eliminate alkaloids. The aim of this research was investigate the effects further technological treatments such as extrusion spray-drying (with two different coating agents, gum Arabic maltodextrin, at 6% w/w) on antioxidants three ecotypes. Tocopherols (mainly ...

nowadays, food industries by- product is one of the best choice for functional and novel food products. bitter compound is the main problem to use lemon juice by-product.in this study, press peel and clarifier pulp residues were used to produce marmalade and drink.the vacuum method was proved to be the best debittering process.this pulp contains considerable amount of pectin and acid which appr...

Plastein is a protease-induced peptide aggregate with prospective application in enhancing the nutritional quality of proteins and debittering protein hydrolysates. These properties are yet to be applied in product development possibly due to economic considerations (production cost vs. product yields). This paper reviews currently proposed mechanisms of plastein formation including condensatio...

The demand of fruit juices is increasing day by day as a result of increasing health awareness among the people. Most of juice extraction processes are not producing satisfactory quantity and quality of juices. Enzymatic extraction of juices results in higher yield. The enzymes used are mainly pectinase, cellulase, hemicellase etc. Apart from promoting juice extraction, enzyme addition increase...