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Journal articles on the topic 'Hydrolysis sucrose'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Li, Dongmei, Chaofan Weng, Yi Ruan, et al. "An Optical Chiral Sensor Based on Weak Measurement for the Real-Time Monitoring of Sucrose Hydrolysis." Sensors 21, no. 3 (2021): 1003. http://dx.doi.org/10.3390/s21031003.

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A chiral sensor with optical rotation detection based on weak measurement for the kinetic study of sucrose hydrolysis is presented. Based on the polarization modulation to the pre-selection state, the optical rotation of chiral sample was accurately determined through the central wavelength shift of the output spectrum. With this approach, the concentration response curves of sucrose and its hydrolysis products, i.e., fructose and glucose, were experimentally obtained for the hydrolysis analysis. By collecting the output spectrum with a frequency of 100 Hz and fitting the central wavelength sh

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2

Radovanovic, Mirjana, Branimir Racic, Snezana Tanaskovic, Goran Markovic, Dalibor Tomic, and Jelena Pantovic. "The catalytic effect of honey on formation of reducing sugars during sucrose hydrolysis." Chemical Industry 71, no. 2 (2017): 105–10. http://dx.doi.org/10.2298/hemind140313068r.

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In commercial apiculture, beekepers usually remove honey from hives and replenish food reserves with sugar syrup. When honeybees use sugar syrup (sucrose solution), they break down sucrose into glucose and fructose. These processes exhaust and weaken bees. In order to prevent bee exhaustion resulting from this processing, bees should preferably be supplied with ready made food before winter, i.e., with syrup in which sucrose has already been inverted. Feeding with inverted syrups is the most popular way of honeybee feeding. Beekeepers usually prepare inverted syrups by adding a weak organic ac

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3

Jones, B. J. M., B. E. Higgins, and D. B. A. Silk. "Glucose absorption from maltotriose and glucose oligomers in the human jejunum." Clinical Science 72, no. 4 (1987): 409–14. http://dx.doi.org/10.1042/cs0720409.

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1. The jejunal absorption of glucose from (1–4)-linked glucose oligomers including maltotriose has been compared with that from free glucose and sucrose in normal subjects. 2. A steady-state perfusion technique in vivo was used to study proximal jejunal assimilation of isotonic sugar-saline solutions isocaloric with 140 mmol/l glucose. Endogenous α-amylase was excluded from the test segment by proximal balloon occlusion. The glucose oligomer mixture consisted mainly of maltotriose, maltotetraose, maltopentaose and maltoheptaose. 3. Glucose absorption was significantly faster from maltotriose a

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4

Rébeillé, F., R. Bligny, J. B. Martin, and R. Douce. "Effect of sucrose starvation on sycamore (Acer pseudoplatanus) cell carbohydrate and Pi status." Biochemical Journal 226, no. 3 (1985): 679–84. http://dx.doi.org/10.1042/bj2260679.

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The mobilization of stored carbohydrates during sucrose starvation was studied with sycamore (Acer pseudoplatanus) cells. When sucrose was omitted from the nutrient medium, the intracellular sucrose pool decreased rapidly during the first hours of the experiment, whereas the starch content remained practically unchanged. After 10h of sucrose starvation, starch hydrolysis replaced sucrose breakdown. From this moment, the phosphate-ester pool and respiration rate decreased with time. Conversely, the intracellular Pi concentration increased. 31P n.m.r. of intact sycamore cells indicated that, und

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5

Iloukhani, H., S. Azizian, and N. Samadani. "Hydrolysis of Sucrose by Heterogeneous Catalysis." Physics and Chemistry of Liquids 40, no. 2 (2002): 159–65. http://dx.doi.org/10.1080/00319100208086658.

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6

Goldberg, R. N., Y. B. Tewari, and J. C. Ahluwalia. "Thermodynamics of the hydrolysis of sucrose." Journal of Biological Chemistry 264, no. 17 (1989): 9901–4. http://dx.doi.org/10.1016/s0021-9258(18)81744-6.

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7

Pito, D. S., I. M. Fonseca, A. M. Ramos, J. Vital, and J. E. Castanheiro. "Hydrolysis of sucrose over composite catalysts." Chemical Engineering Journal 184 (March 2012): 347–51. http://dx.doi.org/10.1016/j.cej.2012.01.033.

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8

Romanov, Vasilly I., and Esperanza Martínez-Romero. "Sucrose transport and hydrolysis inRhizobium tropici." Plant and Soil 161, no. 1 (1994): 91–96. http://dx.doi.org/10.1007/bf02183088.

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9

Catana, R., B. S. Ferreira, J. M. S. Cabral, and P. Fernandes. "Immobilization of inulinase for sucrose hydrolysis." Food Chemistry 91, no. 3 (2005): 517–20. http://dx.doi.org/10.1016/j.foodchem.2004.04.041.

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10

Nagamune, Teruyuki, Takashi Nakamura, Isao Endo, and Ichiro Inoue. "Simulation of Sucrose Hydrolysis by Yeast." KAGAKU KOGAKU RONBUNSHU 17, no. 3 (1991): 462–69. http://dx.doi.org/10.1252/kakoronbunshu.17.462.

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11

Pyner, Alison, Shuk Yan Chan, Sarka Tumova, Asimina Kerimi, and Gary Williamson. "Indirect Chronic Effects of an Oleuropein-Rich Olive Leaf Extract on Sucrase-Isomaltase In Vitro and In Vivo." Nutrients 11, no. 7 (2019): 1505. http://dx.doi.org/10.3390/nu11071505.

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Consumption of dietary bioactives is an avenue to enhancing the effective healthiness of diets by attenuating the glycaemic response. The intestinal brush border enzyme sucrase-isomaltase (SI) is the sole enzyme hydrolysing consumed sucrose, and we previously showed the acute effects of olive leaf extract (OLE) on sucrase activity when given together with sugars both in vitro and in vivo. Here we tested whether OLE could affect sucrase expression when pre-incubated chronically, a “priming” effect not dependent on competitive interaction with SI, in both a cell model and a human intervention. U

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12

Hargono, Hargono, Bakti Jos, Abdullah Abdullah, and Teguh Riyanto. "Inhibition Effect of Ca2+ Ions on Sucrose Hydrolysis Using Invertase." Bulletin of Chemical Reaction Engineering & Catalysis 14, no. 3 (2019): 646. http://dx.doi.org/10.9767/bcrec.14.3.4437.646-653.

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Fermentable sugar for bioethanol production can be produced from molasses due to its high sucrose content but Ca2+ ions found in the molasses may affect the hydrolysis. Therefore, this paper was focused to study the effect of Ca2+ ions as CaO on sucrose hydrolysis using invertase and to obtain the kinetic parameters. The kinetic parameters (KM and Vmax) were obtained using a Lineweaver-Burk plot. The value of KM and Vmax parameters were 36.181 g/L and 21.322 g/L.h, respectively. The Ca2+ ions act as competitive inhibitor in sucrose hydrolysis using invertase. Therefore, the inhibition mechanis

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13

Dobreva, Valentina, Veselin Nachev, Georgi Dobrev, et al. "Effect of physicochemical properties of maltitol on color characteristics of sugar free sponge cakes." BIO Web of Conferences 170 (2025): 01008. https://doi.org/10.1051/bioconf/202517001008.

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Maltitol (E 956) is a disaccharide sugar alcohol belonging to the group of sweeteners, food additives that are used in food formulations to obtain reduced calorie and weight control products. Its low energy value (2.4 kcal/g), low glycemic index (35 – for powdered maltitol) and 0.9 sweetness intensity make maltitol an appropriate sugar alternative for production of soft drinks, desserts, sweets and dairy products. Physicochemical characteristics of maltitol have important impact on overall quality of produced product – its taste, structure and color properties. Under conditions of acid and enz

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14

Sjölin, Mikael, Maria Djärf, Mohamed Ismail, et al. "Investigating the Inhibitory Factors of Sucrose Hydrolysis in Sugar Beet Molasses with Yeast and Invertase." Catalysts 14, no. 5 (2024): 330. http://dx.doi.org/10.3390/catal14050330.

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Sugar beet molasses is a low-value byproduct from the sugar industry. It contains significant amounts of sucrose (approx. 50% (w/w)), which can be used for many different applications, for example, as feedstock for the production of fuel (as ethanol) and biobased chemicals such as 5-hydoxymethyl furfural (HMF). To produce platform chemicals, sucrose is hydrolyzed into its monomeric C6 sugars: glucose and fructose. When comparing the hydrolysis rates of molasses with a pure sucrose solution, the specific reaction rate is much slower (Qp/x,60min = 93 and 70 gprod L−1 h−1 gcell−1 for pure sucrose

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15

Sriniworn, P., S. Wichienchot, and W. Youravong. "Purification of Soybean Oligosaccharides of Tofu Whey Using a Hybrid Process Based on Enzymatic Hydrolysis and Nanofiltration." Journal of Applied Membrane Science & Technology 26, no. 2 (2022): 1–10. http://dx.doi.org/10.11113/amst.v26n2.229.

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Tofu whey, liquid waste of tofu processing, contains valuable components including protein, mono- and di-saccharide (glucose, fructose, sucrose, MDS) and soy oligosaccharide (stachyose, raffinose, SOS). Recovery of these components, therefore, is essential regarding sustainable food processing approach. Ultrafiltration (UF) has been successfully used for concentration of tofu whey protein. In this study, nanofiltration was employed to harvest and purify SOS from tofu whey UF-permeate. NF-membrane selection, hydrolysis of tofu whey UF-permeate and NF of pre-hydrolysis of tofu whey UF- permeate

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16

Steegmans, Monique, Saskia Iliaens, and Hubert Hoebregs. "Enzymatic, Spectrophotometric Determination of Glucose, Fructose, Sucrose, and Inulin/Oligofructose in Foods." Journal of AOAC INTERNATIONAL 87, no. 5 (2004): 1200–1207. http://dx.doi.org/10.1093/jaoac/87.5.1200.

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Abstract A fast, simple, and accurate method, using only standard laboratory equipment, was developed for the quantification of glucose, fructose, sucrose, and inulin/oligofructose in different food matrixes. Samples were extracted using boiling water and hydrolyzed with sucrase and fructanase. Sugars were determined in the initial extract and in both hydrolysates using an enzymatic, spectrophotometric kit for glucose and fructose determination with hexokinase, glucose-6-phosphate dehydrogenase, and phosphoglucose isomerase. Calculations of sucrose and inulin/oligofructose were based only on f

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17

Buttersack, Christoph, Jörg Hofmann, and Roger Gläser. "Hydrolysis of Sucrose over Sulfonic Acid Resins." ChemCatChem 13, no. 15 (2021): 3443–60. http://dx.doi.org/10.1002/cctc.202100457.

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18

Schebor, Carolina, Maria del Pilar Buera, Jorge Chirife, and Marcus Karel. "Sucrose hydrolysis in a glassy starch matrix." LWT - Food Science and Technology 28, no. 2 (1995): 245–48. http://dx.doi.org/10.1016/s0023-6438(95)91684-9.

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19

Buttersack, Christoph, and Daniela Laketic. "Hydrolysis of sucrose by dealuminated Y-zeolites." Journal of Molecular Catalysis 94, no. 3 (1994): L283—L290. http://dx.doi.org/10.1016/0304-5102(94)00158-8.

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20

Druart, Ph, and O. De Wulf. "Activated charcoal catalyses sucrose hydrolysis during autoclaving." Plant Cell, Tissue and Organ Culture 32, no. 1 (1993): 97–99. http://dx.doi.org/10.1007/bf00040122.

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21

McCleary, Barry V., та Anna Draga. "Measurement of β-Glucan in Mushrooms and Mycelial Products". Journal of AOAC INTERNATIONAL 99, № 2 (2016): 364–73. http://dx.doi.org/10.5740/jaoacint.15-0289.

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Abstract A robust and reliable method has been developed for the measurement of β-glucan in mushroom and mycelial products. Total glucan (plus free glucose and glucose from sucrose) was measured using controlled acid hydrolysis with H2SO4 and the glucose released specifically was measured using glucose oxidase/peroxidase reagent. α-Glucan (starch/glycogen) plus free glucose and glucose from sucrose were specifically measured after hydrolysis of starch/glycogen to glucose with glucoamylase and sucrose to glucose plus fructose with invertase and the glucose specifically measured with GOPOD reage

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22

Li, Ying-zhi, Xiao-qiang Duan, Sheng-hui Liu, Ying Li, Xing-hai Zhang, and Chun-hai Ye. "Changes in Soluble Sugar Accumulation and Activities of Sucrose-Metabolizing Enzymes during Fruit Ripening of Jackfruit." Journal of Agricultural Science 9, no. 8 (2017): 155. http://dx.doi.org/10.5539/jas.v9n8p155.

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Jackfruit (Artocarpus heterophyllus Lam.) is an important food crop widely grown in the tropical region. However, little is known about sugar metabolism during fruit ripening of jackfruit. Here we examined sugar profiles (sucrose, glucose and fructose) and corresponding enzyme activities (SPS, E.C.2.4.1.14; SuSy, EC 2.4.1.13; IV, EC 3.2.1.26) of four soft type and four firm type varieties of jackfruit during four stages of fruit ripening. We found that during fruit ripening, there was a rapid increase in contents of total soluble sugar and sucrose, whereas increases in glucose and fructose con

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23

Zheng, Qian-Ming, Hong-Lin Wang, Shuang Yan, and Pu Xie. "Genome-Wide Isolation of VIN Gene Family and Functional Identification of HpVIN4 in Red Pitaya (Hylocereus polyrhizus)." Horticulturae 10, no. 8 (2024): 833. http://dx.doi.org/10.3390/horticulturae10080833.

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Soluble sugars, including glucose, fructose and sucrose, are the most important determinants that affect the flavor and quality of red pitaya (Hylocereus polyrhizus) fruit. Vacuolar invertase (VIN), which catalyzes sucrose hydrolysis into glucose and fructose, is a key type of enzyme responsible for soluble sugar metabolism in plant growth and development. Herein, we conducted genome-wide identification, gene expression analysis, subcellular localization and an enzymatic properties assay for the VIN-encoding genes from red pitaya. During red pitaya fruit development towards ripening, the enzym

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24

Kellner, R., B. Lendl, I. Wells, and P. J. Worsfold. "Comparison of Univariate and Multivariate Strategies for the Determination of Sucrose in Fruit Juices by Automated Flow Injection Analysis with Fourier Transform Infrared Detection." Applied Spectroscopy 51, no. 2 (1997): 227–35. http://dx.doi.org/10.1366/0003702971939929.

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An automated technique for the determination of sucrose by flow injection analysis with Fourier transform infrared detection is presented. Two approaches to the quantitation of sucrose in synthetic and real sample matrices have been explored. The first was based on the on-line enzymatic hydrolysis of sucrose to α-d-glucose and β-D-fructose by β-fructosidase, with difference measurements being performed by using a flow injection manifold with two internally coupled injection valves. The manifold was optimized with time-resolved software and then automated with a custom-built TTL interface to tr

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25

Mercan, Olcay, and Zerrin Yüksel. "Characterization of Lactose-Free Dulce de Leche." Turkish Journal of Agriculture - Food Science and Technology 11, no. 6 (2023): 1074–79. http://dx.doi.org/10.24925/turjaf.v11i6.1074-1079.5942.

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The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been developed to supply consumer demand. Two different sucrose concentrations, 16% and 20%, were used in milk jam samples produced by the traditional method. For the formation of desired colour and flavour in the Dulce de Leche, Maillard reaction products are mainly responsible. HMF is Maillard reaction indica

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26

Echeverria, Ed. "Acid invertase (sucrose hydrolysis) is not required for sucrose mobilization from the vacuole." Physiologia Plantarum 104, no. 1 (1998): 17–21. http://dx.doi.org/10.1034/j.1399-3054.1998.1040103.x.

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27

Addezio, Francesco Di, Ester Junko Yoriyaz, Maria Cantarella, and Michele Vitolo. "Sucrose hydrolysis by invertase using a membrane reactor: effect of membrane cut-off on enzyme performance." Brazilian Journal of Pharmaceutical Sciences 50, no. 2 (2014): 257–59. http://dx.doi.org/10.1590/s1984-82502014000200004.

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Sucrose hydrolysis by invertase [EC.3.2.1.26] produces inverted sugar syrup, an ingredient mainly used in the food industry. To properly catalyze hydrolysis, the enzyme should be reused after this reaction. It is advisable to maintain constant activity over a considerable period. Thus, sucrose hydrolysis was performed in a membrane bioreactor - a continuously stirred tank reactor coupled with an ultrafiltration membrane (UFM) which provides good diffusion and high activity per unit volume. Molecular weight cut-off for soluble invertase UFMs was up to 100kDa. This study focused on the role of U

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28

dos Santos, Ricardo Pires, Jorge Martins, Carlos Gadelha, et al. "Coal Fly Ash Ceramics: Preparation, Characterization, and Use in the Hydrolysis of Sucrose." Scientific World Journal 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/154651.

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Coal ash is a byproduct of mineral coal combustion in thermal power plants. This residue is responsible for many environmental problems because it pollutes soil, water, and air. Thus, it is important to find ways to reuse it. In this study, coal fly ash, obtained from the Presidente Médici Thermal Power Plant, was utilized in the preparation of ceramic supports for the immobilization of the enzyme invertase and subsequent hydrolysis of sucrose. Coal fly ash supports were prepared at several compaction pressures (63.66–318.30 MPa) and sintered at 1200°C for 4 h. Mineralogical composition (by X-

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29

REZENDE, Gabriela, and Lina Naomi HASHIZUME. "Maltodextrin and dental caries: a literature review." RGO - Revista Gaúcha de Odontologia 66, no. 3 (2018): 257–62. http://dx.doi.org/10.1590/1981-8637201800030000103288.

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ABSTRACT Carbohydrates are largely present in our diet. Sucrose the most commonly consumed carbohydrat and presents a high cariogenic potential. Starch has low cariogenic potential but this effect may be increased if it is consumed in combination with a sucrose-rich diet due to a prolonged retention on tooth surfaces. Maltodextrin is derived from the acid hydrolysis and/or enzymatic hydrolysis of corn starch and it is increasingly present in a variety of industrialized foods such as infant formulas, sports drinks and energy supplements. Yet, its role in the development of dental caries is not

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30

A. Mahmood, Waleed. "HYDROLYSIS OF SUCROSE BY IMMOBILIZED Saccharomyces cerevisiae INVERTASE." Mesopotamia Journal of Agriculture 38, no. 1 (2010): 2–11. http://dx.doi.org/10.33899/magrj.2010.27739.

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31

Hüttl, Regina, Katrin Oehlschläger, and Gert Wolf. "Calorimetric investigations of the enzyme catalyzed sucrose hydrolysis." Thermochimica Acta 325, no. 1 (1999): 1–4. http://dx.doi.org/10.1016/s0040-6031(98)00547-4.

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32

Křížek, Tomáš, and Regina Müllerová. "Sucrose hydrolysis during the preparation of “dandelion honey”." Monatshefte für Chemie - Chemical Monthly 151, no. 8 (2020): 1231–34. http://dx.doi.org/10.1007/s00706-020-02636-z.

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33

Chambre, Dorina, Maria-Raluca Szabo, C. Popescu, and Cornelia Idiţoiu. "Heterogeneous soft acid catalysis of the sucrose hydrolysis." Journal of Thermal Analysis and Calorimetry 94, no. 2 (2008): 417–20. http://dx.doi.org/10.1007/s10973-008-9147-3.

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34

Fontana, Ang�lique, Christian Bore, Charles Ghommidh, and Joseph P. Guiraud. "Structure and sucrose hydrolysis activity ofSaccharomyces cerevisiae aggregates." Biotechnology and Bioengineering 40, no. 4 (1992): 475–82. http://dx.doi.org/10.1002/bit.260400405.

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35

Wilker, Karl L. "Hydrolysis of Sucrose in Eastern U.S. Table Wines." American Journal of Enology and Viticulture 43, no. 4 (1992): 381–83. http://dx.doi.org/10.5344/ajev.1992.43.4.381.

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36

Lu, Jing, Qiao Ren, Qilin Wang, et al. "Cell Wall Invertase 4 Governs Sucrose–Hexose Homeostasis in the Apoplast to Regulate Wood Development in Poplar." Plants 14, no. 9 (2025): 1388. https://doi.org/10.3390/plants14091388.

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In perennial trees, wood development is a carbon-demanding process, pivotal for secondary cell wall (SCW) formation and xylem development. Sugars, functioning both as carbon substrates and signaling molecules, orchestrate cambial proliferation and xylem differentiation. However, few molecular candidates involved in the sugar-mediated regulation of wood development have been characterized. Cell wall invertases (CWINs), a subclass of the invertase enzyme family localized in the apoplastic space, catalyze the irreversible hydrolysis of sucrose into glucose and fructose, thereby governing carbon a

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37

Nilsson, U., and M. Jägerstad. "Hydrolysis of lactitol, maltitol and Palatinit® by human intestinal biopsies." British Journal of Nutrition 58, no. 2 (1987): 199–206. http://dx.doi.org/10.1079/bjn19870087.

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1. The hydrolysis of sugar alcohols of the disaccharide type such as lactitol, maltitol and Palatinit® (the latter an equimolar mixture of 6-O-α-D-glucopyranoside-D-mannitol and 6-O-α-D-glucopyranoside-D-sorbitol) by homogenates of human intestinal biopsies were compared with corresponding natural disaccharides such as lactose, maltose and isomaltose. Seven of the human biopsies were normal with regard to their disaccharidase activities, while twelve biopsies showed decreased levels of disaccharidase activities.2. All biopsies, normal as well as abnormal, showed essentially the same capacity t

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38

Cruz, Vinícius D’Arcadia, Juliana Gisele Belote, Márcia Zilioli Belline, and Rubens Cruz. "Production and action pattern of inulinase from Aspergillus Niger-245: hydrolysis of inulin from several sources." Revista de Microbiologia 29, no. 4 (1998): 301–6. http://dx.doi.org/10.1590/s0001-37141998000400013.

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A strain of Aspergillus niger isolated from soil samples showed great capacity to produce extracellular inulinase. Although the enzyme has been synthesized in presence of monosaccharides, sucrose and sugar cane molasse, the productivity was significantly higher (p<0.05) when the microorganism was inoculated in media formulated with dahlia extract and pure inulin, as carbon sources. With regard to the nitrogen source, the best results were obtained with casein and other sources of proteic nitrogen, comparatively to the mineral nitrogen. However, statistic significance (p<0.01) only was fo

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39

Li, Cong, Yu Liu, Jing Tian, Yanshu Zhu, and Jinjuan Fan. "Changes in sucrose metabolism in maize varieties with different cadmium sensitivities under cadmium stress." PLOS ONE 15, no. 12 (2020): e0243835. http://dx.doi.org/10.1371/journal.pone.0243835.

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Sucrose metabolism contributes to the growth and development of plants and helps plants cope with abiotic stresses, including stress from Cd. Many of these processes are not well-defined, including the mechanism underlying the response of sucrose metabolism to Cd stress. In this study, we investigated how sucrose metabolism in maize varieties with low (FY9) and high (SY33) sensitivities to Cd changed in response to different levels of Cd (0 (control), 5, 10, and 20 mg L−1 Cd). The results showed that photosynthesis was impaired, and the biomass decreased, in both varieties of maize at differen

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40

Martínez-Fleites, Carlos, Miguel Ortíz-Lombardía, Tirso Pons, et al. "Crystal structure of levansucrase from the Gram-negative bacterium Gluconacetobacter diazotrophicus." Biochemical Journal 390, no. 1 (2005): 19–27. http://dx.doi.org/10.1042/bj20050324.

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The endophytic Gram-negative bacterium Gluconacetobacter diazotrophicus SRT4 secretes a constitutively expressed levansucrase (LsdA, EC 2.4.1.10), which converts sucrose into fructooligosaccharides and levan. The enzyme is included in GH (glycoside hydrolase) family 68 of the sequence-based classification of glycosidases. The three-dimensional structure of LsdA has been determined by X-ray crystallography at a resolution of 2.5 Å (1 Å=0.1 nm). The structure was solved by molecular replacement using the homologous Bacillus subtilis (Bs) levansucrase (Protein Data Bank accession code 1OYG) as a

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41

Mouffok, Abdenacer, Djedjiga Bellouche, Nabil Nancib, and Joseph Boudrant. "Effect of Carbon Sources on Glutamate Production from Corynebacterium glutamicum 2262." Turkish Journal of Agriculture - Food Science and Technology 10, no. 12 (2022): 2300–2306. http://dx.doi.org/10.24925/turjaf.v10i12.2300-2306.5091.

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A comparative study between natural and synthetic environments is carried out by realizing six fermentation experiments in batch culture. The objective of this study is to consider the effect of carbon sources on growth and the production of glutamic acid by Corynebacterium glutamicum 2262. The difference between the culture media lies in the carbon source. Two natural environments of date juice, one of which is treated with invertase to hydrolyse sucrose with a concentration of total sugars of 88 g/L. Four synthetic media with a concentration of 34 g/L sugars: medium containing mixed sugars (

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42

Tipton, A. D., S. Frase, and C. M. Mansbach. "Isolation and characterization of a mucosal triacylglycerol pool undergoing hydrolysis." American Journal of Physiology-Gastrointestinal and Liver Physiology 257, no. 6 (1989): G871—G878. http://dx.doi.org/10.1152/ajpgi.1989.257.6.g871.

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Absorbed and processed mucosal neutral lipid has been shown to be composed of at least two pools of triacylglycerol. One is likely to subserve chylomicron formation, and the other appears to be transported from the intestine via a nonlymphatic route. In the present study, 50 +/- 5% of the mucosal lipid pellets was centrifuged at 75,000 g.min [low-speed pellet (LSP)]. Discontinuous sucrose density gradient centrifugation of LSP showed that 61 +/- 7% of the lipid banded at the 0.25-0.86 M sucrose interface. Neutral lipid analysis showed that this subfraction was only 58% triacylglycerol, suggest

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43

Ronen, R., Z. Lipsker, L. Sonego, and Susan Lurie. "PLASMA MEMBRANE ATPASE ISOLATED FROM GREEN BELL PEPPER FRUIT BY TWO-PHASE PARTITIONING OR SUCROSE DENSITY GRADIENT." Israel Journal of Plant Sciences 42, no. 1 (1994): 15–27. http://dx.doi.org/10.1080/07929978.1994.10676553.

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Plasma membrane was isolated from mature green bell pepper fruit by two-phase partitioning or by sucrose density gradient. The yield of plasma membrane was higher from the sucrose density gradient, but the two-phase system was less contaminated by other membranes, particularly those from chloroplasts and mitochondria. In the two-phase partitioned membranes, ATPase activity was stimulated by Triton X-100 by 100% and in sucrose density gradient membranes by 40%. Plasma membranes from two-phase partitioning exhibited simultaneous proton pumping and ATP hydrolysis, while the sucrose density purifi

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Carvalho, Filipe, Marco Marques, and Pedro Fernandes. "Sucrose Hydrolysis in a Bespoke Capillary Wall-Coated Microreactor." Catalysts 7, no. 12 (2017): 42. http://dx.doi.org/10.3390/catal7020042.

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Min, Hee-Jeong, Tae-Seong Lee, and Young-Soo Bae. "Structure Determination of Sucrose by Acetylation and Acid Hydrolysis." Journal of the Korean Wood Science and Technology 42, no. 2 (2014): 183–92. http://dx.doi.org/10.5658/wood.2014.42.2.183.

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Azodi, Mehrnoosh, Cavus Falamaki, and Afshin Mohsenifar. "Sucrose hydrolysis by invertase immobilized on functionalized porous silicon." Journal of Molecular Catalysis B: Enzymatic 69, no. 3-4 (2011): 154–60. http://dx.doi.org/10.1016/j.molcatb.2011.01.011.

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Ettalibi, M., and J. C. Baratti. "Sucrose hydrolysis by thermostable immobilized inulinases from aspergillus ficuum." Enzyme and Microbial Technology 28, no. 7-8 (2001): 596–601. http://dx.doi.org/10.1016/s0141-0229(00)00342-2.

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Krastanov, A. "Continuous sucrose hydrolysis by yeast cells immobilized to wool." Applied Microbiology and Biotechnology 47, no. 5 (1997): 476–81. http://dx.doi.org/10.1007/s002530050959.

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Rebros, M., M. Rosenberg, Z. Grosova, and L. Kristofikova. "Sucrose hydrolysis with invertase entrapped in polyvinyl alcohol gel." New Biotechnology 25 (September 2009): S123. http://dx.doi.org/10.1016/j.nbt.2009.06.420.

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Iqbal, Jawaid, and M. Saleemuddin. "Sucrose hydrolysis using invertase immobilized on concanavalin A-sepharose." Enzyme and Microbial Technology 7, no. 4 (1985): 175–78. http://dx.doi.org/10.1016/0141-0229(85)90060-2.

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