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Thematische Bibliographien / ENZYMATICALLY HYDROLYZED / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „ENZYMATICALLY HYDROLYZED“

Autor: Grafiati

Veröffentlicht am 11. September 2023

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1

Zhang, Xia, Xiaohang Feng, Hui Zhang, and Yichang Wei. "Utilization of steam-exploded corn straw to produce biofuel butanol via fermentation with a newly selected strain of Clostridium acetobutylicum." BioResources 13, no. 3 (2018): 5805–17. http://dx.doi.org/10.15376/biores.13.3.5805-5817.

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The feasibility of utilizing corn straws to produce butanol via fermentation with Clostridium acetobutylicum was evaluated. The supernatant of enzymatically hydrolyzed supernatant of steam-exploded corn straws was used as the raw material. A bacterial strain was selected from Clostridium acetobutylicum zzu-02 and Clostridium beijerinckii zzu-01, which was capable of fermenting the enzymatically hydrolyzed supernatant of steam-exploded corn straw to produce butanol with high yield. The optimal fermentation conditions for the selected strain with enzymatically hydrolyzed supernatant of steam-exp

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2

Kashyap, M. C., Y. C. Agrawal, P. K. Ghosh, D. S. Jayas, B. C. Sarkar, and B. P. N. Singh. "Oil extraction rates of enzymatically hydrolyzed soybeans." Journal of Food Engineering 81, no. 3 (2007): 611–17. http://dx.doi.org/10.1016/j.jfoodeng.2006.12.018.

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3

Wang, Sen, Yayun Lai, Yalan Yu, Mingwei Di, and Junyou Shi. "Effect of enzymatically hydrolyzed lignin on the curing characteristics of epoxy resin/polyamine blends." BioResources 12, no. 4 (2017): 7793–806. http://dx.doi.org/10.15376/biores.12.4.7793-7806.

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Corn stalk enzymatically hydrolyzed lignin (EHL) was used to modify bisphenol A-type epoxy resin. The curing reaction processes of the epoxy resin/polyamine blends and the lignin/epoxy resin/polyamine blends were studied via isothermal differential scanning calorimetry (DSC), and the effect of enzymatically hydrolyzed lignin on the curing reaction of epoxy resin was also analyzed. The results showed that the curing kinetics for two blends were not in full compliance with the autocatalytic curing kinetic model, especially the lignin/epoxy resin/polyamine blends. The apparent activation energy o

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4

NAKANO, Taku, Masaharu SIMATANI, Yuji MURAKAMI, Norihumi SATO, and Tadashi IDOTA. "Digestibility and Absorption of Enzymatically Hydrolyzed Whey Protein." Nippon Eiyo Shokuryo Gakkaishi 47, no. 3 (1994): 195–201. http://dx.doi.org/10.4327/jsnfs.47.195.

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5

NAKANO, Taku, Masaharu SIMATANI, Yuji MURAKAMI, Norihumi SATO, and Tadashi IDOTA. "Utilization of Nitrogen in Enzymatically Hydrolyzed Whey Protein." Nippon Eiyo Shokuryo Gakkaishi 47, no. 3 (1994): 203–8. http://dx.doi.org/10.4327/jsnfs.47.203.

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6

Shi, Xiaolei, Rishu Guo, Brittany L. White, et al. "Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts." International Archives of Allergy and Immunology 162, no. 2 (2013): 123–30. http://dx.doi.org/10.1159/000351920.

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7

da Silva, Francielle Batista, Betânia Braz Romão, Vicelma Luiz Cardoso, Ubirajara Coutinho Filho, and Eloízio Júlio Ribeiro. "Production of ethanol from enzymatically hydrolyzed soybean molasses." Biochemical Engineering Journal 69 (December 2012): 61–68. http://dx.doi.org/10.1016/j.bej.2012.08.009.

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8

SUGIMOTO, Naoki, Junko FUKUDA, Kosuke TAKATORI, Takashi YAMADA, and Tamio MAITANI. "Identification of Principal Constituents in Enzymatically Hydrolyzed Coix Extract." Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) 42, no. 5 (2001): 309–15. http://dx.doi.org/10.3358/shokueishi.42.309.

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9

Penttilä, Paavo A., Anikó Várnai, Kirsi Leppänen, et al. "Changes in Submicrometer Structure of Enzymatically Hydrolyzed Microcrystalline Cellulose." Biomacromolecules 11, no. 4 (2010): 1111–17. http://dx.doi.org/10.1021/bm1001119.

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10

Rabelo, Sarita C., Rubens Maciel Filho, and Aline C. Costa. "Lime Pretreatment and Fermentation of Enzymatically Hydrolyzed Sugarcane Bagasse." Applied Biochemistry and Biotechnology 169, no. 5 (2013): 1696–712. http://dx.doi.org/10.1007/s12010-013-0097-2.

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11

Youn, So Jung, Gyung-Hee Cha, and Jung-Kue Shin. "Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein." Korean Journal of Food Science and Technology 47, no. 6 (2015): 751–56. http://dx.doi.org/10.9721/kjfst.2015.47.6.751.

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12

Mu, Tai-Hua, Oluwaseyi K. Abegunde, Hong-Nan Sun, Fu-Ming Deng, and Miao Zhang. "Physicochemical characterization of enzymatically hydrolyzed heat treated granular starches." Starch - Stärke 65, no. 11-12 (2013): 893–901. http://dx.doi.org/10.1002/star.201200272.

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13

Guo, Qi, Xinglong Hou, Wei Xu, and Junli Liu. "Efficient conversion of furfural to cyclopentanol over lignin activated carbon supported Ni–Co catalyst." RSC Advances 12, no. 19 (2022): 11843–52. http://dx.doi.org/10.1039/d2ra00016d.

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Ni3Co1/ELAC catalyst, prepared from enzymatically hydrolyzed lignin activated carbon as a carrier and a 3 : 1 ratio content of nickel and cobalt, can selectively convert furfural to cyclopentanol (CPL) in aqueous solution.

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14

Awad, Dina, A., Hamdi, A. Mohammed, Adham, M. Abdou, and Sobhy, A. El Sohaimy. "Potent Antibacterial Peptides from Enzymatically Hydrolyzed Hen Egg White Lysozyme." Benha Veterinary Medical Journal 35, no. 2 (2018): 150–56. http://dx.doi.org/10.21608/bvmj.2018.96127.

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15

Haske-Cornelius, O., T. Vu, C. Schmiedhofer, et al. "Cultivation of heterotrophic algae on enzymatically hydrolyzed municipal food waste." Algal Research 50 (September 2020): 101993. http://dx.doi.org/10.1016/j.algal.2020.101993.

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16

Youn, So Jung, Jinseon Kim, Hyung-Yong Cho, and Jung-Kue Shin. "Sensory Characteristics of Enzymatically Hydrolyzed Anchovy Protein by Descriptive Analysis." Food Engineering Progress 20, no. 2 (2016): 120–27. http://dx.doi.org/10.13050/foodengprog.2016.20.2.120.

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17

Çöpür, Yalçın, Ömer Özyürek, Ayhan Tozluoglu, and Selva Kütük. "Enzymatic digestibility of tomato, pepper, and eggplant stalks mixture." BioResources 7, no. 3 (2012): 3252–61. http://dx.doi.org/10.15376/biores.7.3.3252-3261.

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Turkey annually produces 26 million tons of vegetables and is the third-biggest vegetable producer. After harvest, the waste of vegetable stalks lacking of economic value is burnt or left in the fields, causing environmental pollution. The aim of this study was to examine bioethanol production of a mixture of tomato, pepper, and eggplant stalks using an alternative chemical, sodium borohydrate (NaBH4) in a chemical pretreatment step. Both steam-exploded (SE) and dry-milled (DM) stalks were chemically pretreated and enzymatically hydrolyzed in this study. Results showed that SE stalks had bette

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18

Masmur, Indra, Herliana Herliana, Bramwell Sitompul та Elvri Melliaty Sitinjak. "Bioethanol Manufacturing from α-Cellulose Waste of Empty Palm Oil Frugs (Elaeis guineensis jack) with Hydrolysis Concetration Variations HCl and Cellulase Enzyme". Indonesian Journal of Chemical Science and Technology (IJCST) 5, № 2 (2022): 98. http://dx.doi.org/10.24114/ijcst.v5i2.37455.

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This study uses raw materials containing lignocellulose, namely empty fruit bunches of oil palm. Oil palm empty fruit bunches were isolated to produce cellulose, hydrolyzed into simple sugars, fermented, and distilled. From the isolation of cellulose obtained α-cellulose of 19.9612 grams (26.6149%). Then it was hydrolyzed using HCl with a concentration variation of 15%; 20%; 25%; 30%; and enzymatically hydrolyzed using cellulase to produce simple sugars which were tested qualitatively with Benedict's reagent and Tollens reagent, then quantitatively tested by the Luff Schroll method. The higher

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19

Parker, Tory, Anna Andersen, and David Vollmer. "A Unique Enzymatically Hydrolyzed Whey Protein Positively Impacts Measures of Immunity." Current Developments in Nutrition 4, Supplement_2 (2020): 1533. http://dx.doi.org/10.1093/cdn/nzaa068_018.

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Abstract Objectives Milk proteins appear to have little direct impact on the immune system when consumed directly. The digestive system breaks them down into absorbable size and they provide nutritive value. However, it has been discovered that enzymatically hydrolyzed peptides can more directly influence the immune system, presumably before digestion completes their hydrolysis during gut immune system exposure. The term ‘bioactive centers’ will be used to describe these unique peptides. Methods After screening several different versions of enzyme hydrolyzed whey, a new bioactive center-contai

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20

Wang, Yong, Mouming Zhao, Keke Song, et al. "Separation of diacylglycerols from enzymatically hydrolyzed soybean oil by molecular distillation." Separation and Purification Technology 75, no. 2 (2010): 114–20. http://dx.doi.org/10.1016/j.seppur.2010.08.012.

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21

Kim, Jin Seon, and Jung-Kue Shin. "A Study of Salty Enhanceability of Enzymatically Hydrolyzed Isolated Soy Protein." Food Engineering Progress 21, no. 2 (2017): 138–42. http://dx.doi.org/10.13050/foodengprog.2017.21.2.138.

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22

Kim, Jinseon, and Jung-Kue Shin. "Sensory Characteristics of Enzymatically Hydrolyzed Isolated Soy Protein by Descriptive Analysis." Food Engineering Progress 23, no. 1 (2019): 39–46. http://dx.doi.org/10.13050/foodengprog.2019.23.1.39.

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23

Carrasco, C., H. M. Baudel, J. Sendelius, et al. "SO2-catalyzed steam pretreatment and fermentation of enzymatically hydrolyzed sugarcane bagasse." Enzyme and Microbial Technology 46, no. 2 (2010): 64–73. http://dx.doi.org/10.1016/j.enzmictec.2009.10.016.

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24

Fenske, Dominic, Katrin Dersch, Cornelia Lux, et al. "Enzymatically hydrolyzed low-density lipoprotein modulates inflammatory responses in endothelial cells." Thrombosis and Haemostasis 100, no. 12 (2008): 1146–54. http://dx.doi.org/10.1160/th08-03-0166.

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SummaryThere is evidence that low-density lipoprotein (LDL) is modified by hydrolytic enzymes,and that the product (E-LDL) induces selective production of interleukin 8 (IL-8) in endothelial cells. Since nuclear factor-kappaB (NF-κB) is a major regulator of IL-8 transcription, we studied its activation in endothelial cells treated with E-LDL. Unexpectedly,the modified lipoprotein not only failed to activate NF-κB, but completely blocked its activation by tumour necrosis factor-alpha (TNF-α) in EA.hy926-cells, as assessed by electrophoretic mobility shift assays and immunofluorescence. Inhibiti

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25

Kashif, Shaheen Amna, and Jae Kweon Park. "Enzymatically Hydrolyzed Water-Soluble Chitosan as a Potent Anti-Microbial Agent." Macromolecular Research 27, no. 6 (2019): 551–57. http://dx.doi.org/10.1007/s13233-019-7095-3.

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26

Castillo, J. J. "Preliminary evaluation of the ethanol production from enzymatically hydrolyzed sugarcane bagasse." World Journal of Microbiology & Biotechnology 8, no. 4 (1992): 425–27. http://dx.doi.org/10.1007/bf01198759.

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27

Li, Qin, Shitao Tang, Fayez Khalaf Mourad, Wenjie Zou, Lizhi Lu, and Zhaoxia Cai. "Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis." Food Hydrocolloids 101 (April 2020): 105521. http://dx.doi.org/10.1016/j.foodhyd.2019.105521.

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28

Kim, Ilgook, Muhammad Saif Ur Rehman, and Jong-In Han. "Fermentable sugar recovery and adsorption potential of enzymatically hydrolyzed rice straw." Journal of Cleaner Production 66 (March 2014): 555–61. http://dx.doi.org/10.1016/j.jclepro.2013.11.072.

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29

Pott, U., and B. Fuss. "Two-Color Double in Situ Hybridization Using Enzymatically Hydrolyzed Nonradioactive Riboprobes." Analytical Biochemistry 225, no. 1 (1995): 149–52. http://dx.doi.org/10.1006/abio.1995.1121.

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30

Ahmad, Ishtiaq, Zhouyi Xiong, Hanguo Xiong, et al. "Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration." Food Science and Human Wellness 12, no. 1 (2023): 69–78. http://dx.doi.org/10.1016/j.fshw.2022.07.024.

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31

Abdullah, Asadatun, Tati Nurhayati, and Farrell Alifarros Nugroho. "Antioxidant activity of trypsin and pepsin-hydrolyzed fish collagen." IOP Conference Series: Earth and Environmental Science 1033, no. 1 (2022): 012066. http://dx.doi.org/10.1088/1755-1315/1033/1/012066.

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Abstract Collagen is a type of structural protein that constructs skin, teeth, bones, and muscles. Collagen hydrolysate is a product resulting from the hydrolysis of polypeptides that can be carried out enzymatically and chemically. This study aimed to obtain collagen hydrolysate using different enzymes and to determine its antioxidant content. The stages of the research carried out were characterization of collagen, hydrolysis of collagen with different enzymes, and characterization of collagen hydrolysate. The collagen used has a protein content of 95.75% considered as high protein content.

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32

Jagelaviciute, Jolita, Loreta Basinskiene, Dalia Cizeikiene, and Michail Syrpas. "Technological Properties and Composition of Enzymatically Modified Cranberry Pomace." Foods 11, no. 15 (2022): 2321. http://dx.doi.org/10.3390/foods11152321.

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Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidop

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33

AKIYAMA, Takumi, Wakana SEKIGUCHI, Takeshi YAMAZAKI, and Hiroshi AKIYAMA. "Assessment of Three Methods for the Identification of Enzymatically Hydrolyzed Guar Gum." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 54, no. 1 (2013): 71–74. http://dx.doi.org/10.3358/shokueishi.54.71.

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34

Mahmood, Waleed, and Karzan T. Mahmood. "APPLICATION OF ENZYMATICALLY HYDROLYZED-LACTOSE MILK AND WHEY IN SOME DAIRY PRODUCTS." Mesopotamia Journal of Agriculture 45, no. 1 (2012): 329–40. http://dx.doi.org/10.33899/magrj.2012.161258.

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35

Liang, Xiaona, Hui Yang, Xue Luo, et al. "Assessment of the allergenicity and antigenicity potential of enzymatically hydrolyzed cow milk." Food Bioscience 45 (February 2022): 101453. http://dx.doi.org/10.1016/j.fbio.2021.101453.

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36

van der Zander, Kim, Michiel L. Bots, Annette AA Bak, Mettina MG Koning, and Peter W. de Leeuw. "Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects." American Journal of Clinical Nutrition 88, no. 6 (2008): 1697–702. http://dx.doi.org/10.3945/ajcn.2008.26003.

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37

Grohmann, Karel, Elizabeth A. Baldwin, and Béla S. Buslig. "Production of ethanol from enzymatically hydrolyzed orange peel by the yeastSaccharomyces cerevisiae." Applied Biochemistry and Biotechnology 45-46, no. 1 (1994): 315–27. http://dx.doi.org/10.1007/bf02941808.

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38

Kim, Jin Seon, So Jung Youn, Hyung-Yong Cho, and Jung-Kue Shin. "Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein in Cooking Application." Food Engineering Progress 20, no. 3 (2016): 253–58. http://dx.doi.org/10.13050/foodengprog.2016.20.3.253.

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39

Gao, Fei, Dong Li, Chong-hao Bi, Zhi-huai Mao, and Benu Adhikari. "Application of Various Drying Methods to Produce Enzymatically Hydrolyzed Porous Starch Granules." Drying Technology 31, no. 13-14 (2013): 1627–34. http://dx.doi.org/10.1080/07373937.2013.771651.

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40

Liu, Yuanyuan, Siyuan Wan, Jun Liu, Yuxiao Zou, and Sentai Liao. "Antioxidant Activity and Stability Study of Peptides from Enzymatically Hydrolyzed Male Silkmoth." Journal of Food Processing and Preservation 41, no. 1 (2016): e13081. http://dx.doi.org/10.1111/jfpp.13081.

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41

Nimalaratne, Chamila, Nandika Bandara, and Jianping Wu. "Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white." Food Chemistry 188 (December 2015): 467–72. http://dx.doi.org/10.1016/j.foodchem.2015.05.014.

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42

Wattanasiritham, Ladda, Chockchai Theerakulkait, Samanthi Wickramasekara, Claudia S. Maier, and Jan F. Stevens. "Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein." Food Chemistry 192 (February 2016): 156–62. http://dx.doi.org/10.1016/j.foodchem.2015.06.057.

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43

Deng, Zixiao, Ki Beom Jang, Sangita Jalukar, Xiangwei Du, and Sung Woo Kim. "Efficacy of Feed Additive Containing Bentonite and Enzymatically Hydrolyzed Yeast on Intestinal Health and Growth of Newly Weaned Pigs under Chronic Dietary Challenges of Fumonisin and Aflatoxin." Toxins 15, no. 7 (2023): 433. http://dx.doi.org/10.3390/toxins15070433.

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This study aimed to investigate the efficacy of a feed additive containing bentonite and enzymatically hydrolyzed yeast on the intestinal health and growth of newly weaned pigs under chronic dietary exposure to fumonisin and aflatoxin. Newly weaned pigs were randomly allotted to one of four possible treatments: a control diet of conventional corn; a diet of corn contaminated with fumonisin and aflatoxin; a diet of mycotoxin-contaminated corn with 0.2% of feed additive; and a diet of mycotoxin contaminated corn with 0.4% of feed additive. We observed lower average weight gain and average daily

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44

Skov, Kathrine, Mikkel Oxfeldt, Rebekka Thøgersen, Mette Hansen, and Hanne Christine Bertram. "Enzymatic Hydrolysis of a Collagen Hydrolysate Enhances Postprandial Absorption Rate—A Randomized Controlled Trial." Nutrients 11, no. 5 (2019): 1064. http://dx.doi.org/10.3390/nu11051064.

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Collagen is characterized by its high content of glycine, proline and hydroxyproline, and is found to exert beneficial effects on joint pain related to activity and osteoarthritis. However, to exert any beneficial effects it is essential that collagen is optimally absorbed. This study aimed to investigate the postprandial absorption of collagen and elucidate the impact of an exogenous enzymatic hydrolysis on absorption rate and bioavailability. A randomized, blinded, cross-over study was conducted where ten healthy male subjects received either 35 g enzymatically hydrolyzed collagen protein (E

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45

Yang, In, Gyu-Seong Han, In-Gyu Choi, Yong-Hyun Kim, Sye-Hee Ahn, and Sei-Chang Oh. "Properties of Plywood Bonded with Adhesive Resins Formulated with Enzymatically-Hydrolyzed Rapeseed Flour." Journal of the Korean Wood Science and Technology 40, no. 3 (2012): 164–76. http://dx.doi.org/10.5658/wood.2012.40.3.164.

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46

Sun, Jiang, Yongchang Su, Linghua Wang, Feng Lv, and Haiyan Wu. "Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste." CyTA - Journal of Food 20, no. 1 (2022): 251–58. http://dx.doi.org/10.1080/19476337.2022.2129793.

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47

Stefenoni, H., J. H. Harrison, A. Adams-Progar, and E. Block. "Effect of enzymatically hydrolyzed yeast on health and performance of transition dairy cattle." Journal of Dairy Science 103, no. 2 (2020): 1541–52. http://dx.doi.org/10.3168/jds.2019-17350.

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48

Walsh III, David I., Gregory J. Sommer, Ulrich Y. Schaff, Paul S. Hahn, Glenn J. Jaffe, and Shashi K. Murthy. "A centrifugal fluidic immunoassay for ocular diagnostics with an enzymatically hydrolyzed fluorogenic substrate." Lab on a Chip 14, no. 15 (2014): 2673. http://dx.doi.org/10.1039/c4lc00279b.

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49

Kinnarinen, Teemu, Mohammad Golmaei, and Antti Häkkinen. "Use of Filter Aids to Improve the Filterability of Enzymatically Hydrolyzed Biomass Suspensions." Industrial & Engineering Chemistry Research 52, no. 42 (2013): 14955–64. http://dx.doi.org/10.1021/ie4021057.

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50

Fenske, D., K. Dersch, P. Suriyaphol, et al. "PO9-231 ENZYMATICALLY HYDROLYZED LOW DENSITY LIPOPROTEIN MODULATES INFLAMMATORY RESPONSE IN ENDOTHELIAL CELLS." Atherosclerosis Supplements 8, no. 1 (2007): 74. http://dx.doi.org/10.1016/s1567-5688(07)71241-2.

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