Efeito Da Associação De Pectinase, Invertase E Glicose Isomerase Na Qualidade Do Suco De Banana

Cardoso, Marisa Helena; Jackix, Marisa N.H.; Menezes, Hilary Castle de; Gonçalves, Elisabeth Borges; Marques, Simone V.B.

doi:10.1590/s0101-20611998000300005

Cited by 6 publications

(5 citation statements)

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“…On the other hand, several authors recommend previous enzymatic hydrolysis over these processes in juices and fruit pulps to reduce viscosity, improve permeate flux, and reduce fouling (Hashizume and Lattimer, 1973/74;Wosiacki et al, 1992;Sreenath et al, 1994;Brasil et al, 1996;Cardoso et al, 1998;Sakho et al, 1998;Pelegrine et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L. Merril) by micro- and ultra-filtration

Carvalho¹,

Castro

Silva³

2008

Journal of Food Engineering

126

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Section: Introductionmentioning

confidence: 99%

A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L. Merril) by micro- and ultra-filtration

Carvalho¹,

Castro

Silva³

2008

Journal of Food Engineering

126

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“…Glucose isomerase plays an important role in the food industry such as in the production of fructose-rich corn syrup [197]. The cloned gene xylA of Thermus themophilus is introduced to Saccharomyces cerevisiae to be expressed under the control of the yeast PGK1 promoter [205,206].…”

Section: Glucose Isomerasementioning

confidence: 99%

Enzymes and Phytohormones from Micromonospora

Abdulkhair¹,

Alghuthaymi²

2016

Actinobacteria - Basics and Biotechnological Applications

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Actinobacteria produce diverse and huge amounts of enzymes that are widely used in different industrial purposes. Specific properties of enzymes allow to run the reactions under milder conditions with improved yield and reduced wastes. Further redesign for natural enzymes is very essential because they are often not suitable for biocatalytic processes. Recently, new microbial natural and creating enzymes are discovered synchronous with the late advanced technologies of genomics, metagenomics, proteomics, efficient expression systems and emerging recombinant DNA. The ongoing development of enzyme biotechnology aids in the improvement of the industrial biocatalysis field. Thermophilic actinobacteria produce thermostable enzymes that are widely used in industrial processes. In contrast, psychrophilic actinobacteria grow well at low temperatures and subsequently their enzymes are more effective at low temperatures. The advanced DNA sequencing technique allows determining and identifying the sequences and functions of all the genes that synthesize proteins that are widely use in the industry. Recombinant strains can be obtained by using certain biotechnological tools to potentially increase enzymes production on a large scale. The ongoing development in this field will lead to the improvement of different industrial purposes such as food, chemicals, textiles, leather, pharmaceuticals, and so on.

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“…20min. When Cardoso et al (1998) added invertases to banana juice to assess its sweetness potential, they reported an increase in juice viscosity besides an increase in sweetness. Alternaria sp isolates from soybean seed were inoculated in a semi-solid culture and the microorganism accumulated large amounts of extracellular invertase, which was produced constitutively without the need for an inductor.…”

Section: Invertasementioning

confidence: 99%