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Letteratura scientifica selezionata sul tema "Amylolytic enzymes"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 3 febbraio 2022

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Articoli di riviste sul tema "Amylolytic enzymes"

Lévêque, Emmanuel, Štefan Janeček, Bernard Haye e Abdel Belarbi. "Thermophilic archaeal amylolytic enzymes". Enzyme and Microbial Technology 26, n. 1 (gennaio 2000): 3–14. http://dx.doi.org/10.1016/s0141-0229(99)00142-8.

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Bohdziewicz, Jolanta. "Ultrafiltration of technical amylolytic enzymes". Process Biochemistry 31, n. 2 (gennaio 1996): 185–91. http://dx.doi.org/10.1016/0032-9592(95)00047-x.

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DOYLE, EVELYN M., CATHERINE T. KELLY e WILLIAM M. FOGARTY. "The amylolytic enzymes of Penicillium amagasakiense". Biochemical Society Transactions 16, n. 2 (1 aprile 1988): 181–82. http://dx.doi.org/10.1042/bst0160181.

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Muller, Robert, e Evelyne Canterranne. "Activity of Amylolytic Enzymes in Thick Mashes". Journal of the American Society of Brewing Chemists 52, n. 2 (aprile 1994): 56–61. http://dx.doi.org/10.1094/asbcj-52-0056.

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Prado, Tayrone F., Aldi F. S. França, Maria Lúcia G. Meirinhos, Hugo J. M. C. Peron, Reginaldo N. Ferreira, Leonardo G. Oliveira e Daniel S. Corrêa. "Animal performance and carcass characteristics from confined lambs fed on concentrate feed and additives". Anais da Academia Brasileira de Ciências 87, n. 4 (30 ottobre 2015): 2255–63. http://dx.doi.org/10.1590/0001-3765201520140415.

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ABSTRACT The number of sheep flocks in Brazil is increasing. It is known that lambs must be slaughtered when young for producing quality meat. The current study evaluated the inclusion of protected methionine, protected lysine, lysophospholipid and amylolytic enzymes in a diet to lambs and their effects on weight gain and quantitative carcass traits at slaughtering. Eighty non-castrated male crossbred Dorper x Santa Inês lambs, 20.57 ± 4.33 kg live weight, were used. The feedlot lasted 64 days and 60 animals were slaughtered. There were no differences for live weight, daily feed intake, feed conversion and average daily weight gain at the first 28 days of feedlot. From the 28th day lysophospholipid treatment presented the highest live weight. Lysophospholipid and amylolytic enzyme presented the best performance in average daily gain, followed by protected methionine, control and protected lysine. Lysophospholipid treatment presented higher daily feed intake rates than protected lysine and protected methionine. Feed conversion was lower for amylolytic enzyme and higher for control. No changing in carcass traits was reported due to additives. Better performance may be achieved with feedlot lambs fed on diets with the addition of amylolytic enzyme and lysophospholipid at the finishing phase.

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Ona, John Ikuba, Peter J. Halling e Mercedes Ballesteros. "Enzyme hydrolysis of cassava peels: treatment by amylolytic and cellulolytic enzymes". Biocatalysis and Biotransformation 37, n. 2 (11 gennaio 2019): 77–85. http://dx.doi.org/10.1080/10242422.2018.1551376.

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Hagenimana, Vital, Ronald E. Simard e Louis-P. Vézina. "Amylolytic Activity in Germinating Sweetpotato (Ipomoea batatas L.) Roots". Journal of the American Society for Horticultural Science 119, n. 2 (marzo 1994): 313–20. http://dx.doi.org/10.21273/jashs.119.2.313.

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In vitro activity measurements indicate that storage sweetpotato roots contain high amounts of extractable amylolytic enzymes. These storage roots also have a very high starch content, a characteristic indicating that the in vitro measurements estimate potential amylolytic activity rather than actual physiological activity. We are interested in optimizing the use of endogenous amylases when processing sweetpotato roots and have undertaken a study to identify physiological parameters that control in vivo starch breakdown. Sweetpotato roots were allowed to germinate for 35 days in controlled conditions. Using a combination of in vitro activity measurements and immunochemical detection, the spatial distribution and changes in activity levels for the three major amylolytic enzymes in storage sweetpotato roots—α-amylase, β-amylase, and starch phosphorylase—have been followed. After 6 days, α-amylase protein increased in the outer starchy parenchymatous tissues surrounding the cambium layers, a result suggesting a de novo synthesis of the enzyme in cambium or laticifers layers. β-Amylase was abundant throughout the root at all times, and its high levels did not directly affect starch degradation rates. Starch phosphorylase protein level remained constant, while its extractable activity increased. Starch content decreased during sweetpotato seed root germination. However, the amount of starch that disappeared during germination was low compared with the calculated starch hydrolysis potential estimated by amylolytic activity measurements.

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Izyan, Nurul Syafiqa, Dg Nurdayana Azman, Nur Amalina Mohd Saad, Suhaila Mohd Sauid e Fazlena Hamzah. "Effect of Tacca Starch Loading on Production of Amylolytic Enzymes from Ragi Tapai". Materials Science Forum 987 (aprile 2020): 118–23. http://dx.doi.org/10.4028/www.scientific.net/msf.987.118.

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The study was done to determine the effect of Tacca starch loading on production of amylolytic enzyme from Ragi Tapai. In this study, Ragi Tapai was used as a starter to produce amylolytic enzyme. The fermentation was done in a solid state fermentation with the presence of Tacca leontopetaloides starch as the carbon source. The analysis of total sugar was conducted using DNS method and amylolytic enzyme was determined using Lowry method. The mixture was fermented and incubated for 24, 48, 72 and 96h. The result revealed that the optimum production of amylase was found at 48 h of incubation with amylase activity of 1.91 U/ml/min and 1.42 mg/ml for total protein. The study shows that increment amount of the Tacca starch in cultivation medium, increase the production of the amylase and total protein content. The highest enzyme activity was obtained at 4% of Tacca starch loading with amylase activity and total protein content of 2.14 U/ml/min and 1.42 mg/ml respectively. The study indicated that growth promoters in Tacca starch capable to enhance the activity of microbial consortium in Ragi Tapai for production of the amylolytic enzyme.

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Hamilton, Lynn M., Catherine T. Kelly e William M. Fogarty. "Review: cyclodextrins and their interaction with amylolytic enzymes". Enzyme and Microbial Technology 26, n. 8 (maggio 2000): 561–67. http://dx.doi.org/10.1016/s0141-0229(00)00141-1.

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Madi, E., G. Antranikian, K. Ohmiya e G. Gottschalk. "Thermostable Amylolytic Enzymes from a New Clostridium Isolate". Applied and Environmental Microbiology 53, n. 7 (1987): 1661–67. http://dx.doi.org/10.1128/aem.53.7.1661-1667.1987.

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Più fonti

Tesi sul tema "Amylolytic enzymes"

Pandya, Jyoti. "Purification and characterisation of amylolytic enzymes from Lipomyces starkeyi". Thesis, University of Greenwich, 2002. http://gala.gre.ac.uk/11899/.

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A purification scheme has been developed for the extracellular carbohydrases; aglucosidase and a-amylase, secreted by the ascosporogenous soil yeast Lipomyces starkeyi NCYC 1436. Growth and optimum enzyme yield conditions were determined with cultures of L. starkeyi grown at 30°C on a medium containing 2% soluble starch, 1% yeast extract and 1% Bactopeptone, appropriate enzyme assay procedures having been devised. Both enzymes were initially precipitated from the cell free supernatant by an 85%(w/v) ammonium sulphate precipitation. Many different chromatographic media were then assessed, but the choice of a hydrophobic (Phenyl Sepharose CL-4B) column had the advantage of utilizing the ammonium sulphate precipitate with minimum sample preparation. The pellet was adjusted to 1M salt and adsorbed to the hydrophobic column. Elution of the two activities was carried out by a series of decreasing salt washes. Although fractionation of the two enzymes was not complete, the column was effective in eliminating a substantial quantity of inactive material, whilst maintaining good recoveries of approximately 59% for cc-glucosidase and 72% for a-amylase. Both enzymes were substantially purified using ion exchange chromatography (QSepharose fast flow medium), with a-glucosidase being apparently close to electrophoretic homogeneity; elution of the two enzyme activities was carried out at 4°C, using a linear gradient with sodium acetate buffer, pH 5.0. Individual HIC fractions purified by ion exchange showed between a 0.3 to 24.6-fold increase in purity for a-glucosidase, and between a 2.8 to 7.6 increase in purity for aamylase. However, by selecting the most active a-glucosidase fraction isolated after running the 0.01M HIC fraction on ion exchange, the purification factor rose to 83.4. Several properties of the purified a-glucosidase enzyme were investigated. The molecular weight of the a-glucosidase was determined by electrophoresis under denaturing and non-denaturing conditions, after ion exchange chromatography. A single major band was detected by SDS-PAGE with an estimated molecular weight of 93,000 ± 5,000 Daltons, and under native conditions, the molecular weight was estimated at 162,000 Daltons. Specific enzyme activity staining of the native gel confirmed that the single band was an a-glucosidase. However, isoelectric focusing of the purified Lipomyces starkeyi a-glucosidase, detected three bands - within the pi range of 4.6-5.0. Further characterisation studies revealed the pH and temperature optimum of the purified L starkeyi a-glucosidase at 4.5 and 55°C respectively. Km and Fmax measurements using a range of substrates suggested that the aglucosidase had a broad substrate specificity but showed a marked preference for substrates with a-1,4 linkages such as soluble starch, PNPG, and a-1,3 linkages, such as nigerose SDS and native gel electrophoresis (combined with specific activity staining) revealed 3 distinct a-amylase activities, and the molecular weights were determined as 82,000, 68,000 and 48,500 Daltons.

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Klingerman, Candice M. "An evaluation of exogenous enzymes with amylolytic activity for dairy cows". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 109 p, 2008. http://proquest.umi.com/pqdweb?did=1459907571&sid=7&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Prowe, Steffen G. "Characterization of extracellular amylolytic enzymes and sodium coupled energy transduction of a newly isolated thermoalkaliphilic bacterium, Thermoalcalibacter bogoriae /". [S.l. : s.n.], 1996. http://www.gbv.de/dms/bs/toc/232639132.pdf.

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Rojas, Nicole Ramirez. "Perfis de amido, atividade amilolítica e proteínas em quatro variedades de milho (Zea mays), convencionais e geneticamente modificadas, durante as duas primeiras fases da germinação". Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-21122016-105306/.

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A germinação do milho (Zea mays L.) é usada no processamento de alimentos pela ativação de enzimas endógenas em benefício das propriedades sensoriais, nutricionais e funcionais. Dados sobre alterações composicionais em sementes germinadas são escassas, sobretudo em sementes geneticamente modificadas. Neste estudo foram avaliadas quatro variedades de milho, duas geneticamente modificadas (G1 e G3) e suas genitoras convencionais (C1 e C3), durante as duas primeiras fases da germinação, enfocando a composição química, o desenvolvimento de atividades amilolíticas, as mudanças na concentração e morfologia do amido, e o perfil das proteínas remanescentes durante um período de 72h. As sementes germinaram rapidamente ocorrendo a primeira protrusão radicular às 12 h após a embebição, ao atingirem um teor de umidade de aproximadamente 20%. A atividade de α-amilase alterou-se após 24 h, seguida por acentuada elevação até o tempo 72h. A atividade β-amilásica foi detectada desde o início dos ensaios de germinação, caracterizada por incremento constante até 48h entre as sementes convencionais e até 72h entre as sementes modificadas. Os níveis de atividade amilolítica total permaneceram elevados no decorrer da germinação, com maior intensidade nas variedades GM, porém com os perfis das hidrólises semelhantes. A redução dos teores de amido foi observada após as 12h e 24h, indicando o início da mobilização de reservas de carboidratos. As alterações morfológicas no grânulo de amido nas diferentes etapas da germinação foram acompanhadas por microscopia eletrônica de varredura, com resultados semelhantes nas quatro variedades investigadas. Diferenças significativas foram observadas apenas nas composições químicas e nos perfis proteicos entre os dois grupos de sementes de milho (C1-G1 e C3-G3), indicando variação normal entre as variedades convencionais genitoras, sem comprometer a segurança dos milhos GM, nem tampouco o emprego em processos fermentativos. Ao contrário, as sementes de milho GM apresentaram mobilização mais rápida do amido nas primeiras duas fases da germinação.
The maize (Zea mays L.) germination activates endogenous enzymes that is useful on food processing to develop sensorial, nutritional, and functional properties. Data about germinated seeds are scarce, especially in genetically modified seeds. In this study we evaluated four maize varieties, two genetically modified (G1 and G3) and their conventional parents (C1 and C3) during the first two steps of germination, focusing on the chemical composition, changes in the starch concentration and morphology, the development of amylolytic activity and the profile of the proteins remaining during a period of 72h. The seeds germinate quickly occurring the first roots protrusion at 12 hours after imbibition, to reach a moisture content of approximately 20%. The activity of αamylase changed after 24 h, followed by marked elevation until 72 hours. The activity of β-amylase was detected since the beginning of the tests of germination, characterized by the constant increase until 48 hours by the conventional seeds up to 72h by the modified seeds. The levels of total amylolytic activity stay high in the course of germination, with a greater intensity in the GM varieties, however with the similar hydrolysis profiles. The reduction of the levels of starch was observed after 12h and 24h, indicating the beginning of the mobilization of the carbohydrate reserves. The morphological changes in the starch granules at the different stages of germination were observed by scanning electron microscopy, with similar results in the four varieties investigated. Significant differences were observed only in chemical compositions and in profiles the protein between the two groups of the corn seeds (C1-G1, and C3-G3), indicating normal variation between conventional varieties, without compromising the safety of the GM maize, or their employment in fermentative processes. In contrast, GM maize seeds showed faster mobilization of starch in the first two stages of germination.

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Clanet, Marc. "Etude des enzymes polysaccharolytiques produites par un champignon thermophile nouvellement isole". Toulouse 3, 1987. http://www.theses.fr/1987TOU30184.

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Description des methodes de criblage des champignons thermophiles ayant des activites polyoside hydrolases. Caracterisation des enzymes produites par la souche selectionnee trichoderma reesei: enzymes cellulolytiques, beta -1,3-glucanase et exo-1,4-alpha -d-glucosidase thermostables. Utilisation de ces enzymes pour la saccharification a 60-70 **(o)c de substrats bruts cellulosiques ou amylaces, tels que des ordures menageres et des farines de ble. Comparaison des performances de la souche avec celles de trichoderma reesei

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Samarasinghe, Kankanamalage Samarasinghe K. "Substitution of cereals by cassava root meal (Manihot esculenta Crantz) and the role of synthetic amino acids and amylolytic enzymes in such diets for broiler chickens /". [S.l.] : [s.n.], 1992. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=9936.

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Pires, Tatiana da Costa Raposo. "Identificação e caracterização de enzimas amilolíticas de mandioquinha-salsa (Arracacia Xanthorrhiza Bancroft.)". Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25082017-112023/.

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A mandioquinha-salsa (Arracacia xanthorrhiza Bancroft.) possui um período de conservação pós-colheita de cerca de uma semana, que contrasta com o seu ciclo de cultivo, em torno de 10 meses. Os mecanismos de deterioração das raízes ainda não são conhecidos e tampouco foram estudadas as principais vias enzimáticas de degradação do amido, sua principal reserva energética. O objetivo deste trabalho foi de identificar e caracterizar bioquimicamente o extrato enzimático dessas raízes, que possuem atividade amilolítica. Os resultados mostraram que as enzimas apresentam pH e temperatura ótimos de atividade enzimática em torno de 6,2 e 46°C, respectivamente, confirmados por Análise de Superfície de Resposta. Foram detectadas três bandas com atividade amilolítica em gel de poliacrilamida. Os valores de Ea, Km e Vmáx aparentes encontrados para o extrato enzimático foram de 7,53 kcal/mol, 0,41 mg/mol e 1,11 mg/mL/min, respectivamente. A hidrólise do amido aumenta 95% na presença de Ca+2 e a enzima mantém apenas cerca de 47% da sua atividade original na presença de EDTA. Os resultados mostraram a presença de duas possíveis isoformas de α-amilase e uma β-amilase no extrato enzimático in vitro, podendo estar ativas na raiz íntegra. Um ensaio de acompanhamento da atividade amilásica das raízes durante o armazenamento por 9 dias mostrou um aumento na atividade de água acompanhado de perda de textura e de oscilação na atividade hidrolítica. No entanto, tais alterações devem ocorrer também devido a ação de enzimas exógenas de mofos, que participam do processo de deterioração da mandioquinha-salsa.
Roots of Peruvian carrot (Arracacia xanthorrhiza Brancroft) have a post-harvest conservation time of approximately one-week, a very short period related to its long cultivation cycle, around 10-11 months. The mechanisms of post-harvest deterioration of the roots are unknown as well as the main enzymatic pathways such as the starch degradation, have not been studied. The purpose of this investigation was to identify and characterize the amylolitic activity of this root. The results showed that the optimum enzymatic conditions for the maximum activity are 46°C and pH 6.2 confirmed by Surface Ternary Plots. Three bands with amylolitic activity were detected in native PAGE. The kinetic values were Ea 7.53 kcal/mol, Km 0.41 mg/mol and Vmáx 1.11 mg/mL/min. The starch hydrolysis speed increases almost twice when Ca+2 is present and remained only 20% on the presence of EDT A. The results showed two possible isoforms of α-amylase and one β-amylase in the crude extract. An essay following the amylolitic activity during a 9-day storage period showed an increase of water activity associated to a loose of texture and a oscillating starch hydrolytic activity, although these behavior may have the contribution of exogenous enzymes from molds on the deteriorative process of the Peruvian carrots.

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Pires, Tatiana da Costa Raposo. "Alterações pós-colheita em raízes de mandioquinha-salsa (Arracacia xanthorrhiza Bancroft.): atividade enzimática, identificação de contaminante e caracterização parcial do amido". Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29082017-122147/.

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Este trabalho teve como principais objetivos verificar as alterações na atividade de enzimas amilolíticas, pectinolíticas e celulásicas em raízes de mandioquinha-salsa durante o período pós-colheita, sob diferentes condições de armazenamento, visando avaliar os mecanismos de deterioração das raízes, bem como identificar o microrganismo possivelmente responsável pela alta perecibilidade das raízes. Além disso, foram estudadas características físico-químicas e reológicas do amido de mandioquinha extraído em laboratório. Para a detecção de atividade pectinesterásica (PE) e poligalacturonásica (PG) nas raízes, os parâmetros de extração destas enzimas foram otimizados através de metodologia de superfície de resposta (MSR). As enzimas apresentaram pH ótimo de extração de 7,5 e 4,0 para a PE e PG, respectivamente, sendo os outros parâmetros, como tempo de extração e concentração de NaCI, considerados como não-significativos pelo modelo. As enzimas pectinolíticas parecem estar relacionadas à deterioração das raízes durante o armazenamento, associadas ao amolecimento das raízes. Devido à alta produção de gás, sob condições de temperatura e embalagem, a presença de bactérias produtoras de enzimas pécticas e causadoras de podridão-mole pode ser uma das principais causas da alta perecibilidade das raízes. A atividade amilolítica apresenta um importante papel na deterioração da mandioquinha uma vez os açúcares redutores provenientes da hidrólise do amido podem vir a ser substrato para o ataque de microrganismos oportunistas. Representa um dos principais aspectos metabólicos em um tubérculo rico em amido. A atividade celulásica foi praticamente nula durante o armazenamento. A melhor forma de conservação das raízes ocorreu à temperatura de refrigeração, sob acondicionamento a vácuo. O microrganismo isolado das raízes foi identificado através de provas bioquímicas como Erwinia carotovora subsp. odorífera. Em relação às características físico-químicas, o amido de mandioquinha apresentou um teor de amilose abaixo dos valores determinados para cereais e raízes convencionais (12,1 %) e uma boa estabilidade durante a cocção, analisada através da determinação de viscosidade. A turbidez das suspensões de amido também apresentou estabilidade durante o armazenamento, assim como a sinerese, que.em condições ótimas de preparação do gel apresentou 2,53 % de expulsão de água. Ainda sobre a relação água/gel, o pH da solução e a concentração de amido influenciam significativamente a capacidade de retenção de água, enquanto a temperatura de formação do gel não se mostrou um parâmetro significativo. A textura das preparações de amido foi influenciada significativamente pela temperatura de formação do gel e pela concentração de amido utilizada na preparação. O conhecimento de algumas características reológicas e de propriedades físico-químicas do amido de mandioquinha, visando a aplicação como ingrediente alimentício, pode ser uma alternativa a utilização das raízes in natura, principalmente no que diz respeito ao excedente de safra e ao aproveitamento de raízes com baixo valor comercial.
The aim of this work was to verify the changes in amylolytic, pectinolytic and cellulasic activity in Peruvian carrot roots after harvest, under different storage conditions, in order to evaluate the deteriorative mechanisms of the roots, as well as to identify the microorganism possible responsible to its low conservation time. In addition, physico-chemical and rheological characteristics of Peruvian carrot starch were studied. For pectinesterase (PE) and poligalacturonase (PG) detection on the roots, the extraction parameters of both enzymes were optimized by response surface methodology. The enzymes presented the optimum pH values at 7.5 and 4.0 for PE and PG, respectively. Extraction time and NaCI concentration were considered non-significant by the model. Pectic enzymes seams to be related to the deterioration process of Peruvian carrot, that is associated to the root softening. Considering the high volume of gas under specific packing and temperature, the presence of microorganisms soft rot promoters could be the main cause of the high perecibility of the roots. The amylolytic enzymes present an important role on Peruvian carrot deterioration related to the starch hydrolysis and the releasing of reducing sugars, substrate for opportunistic microorganisms. The cellulasic activity was not significant during storage time. Best conditions for roots conservation occurred at 4°C and under vacuum package. The bacteria isolated from the roots were identified by biochemical reactions as Erwinia carotovora subsp. odorifera. Peruvian carrot starch presented low values of amylose content (12.1 %) in comparison to other starch sources and a good stability during cooking, analyzed by viscoamylogram Brabender. The turbidity of starch suspensions presented good stability during storage, as well as water holding capacity, which presented 2.53% in optimal conditions of gel preparation. Syneresis is positively influenced by the pH of past solution and starch concentration whereas temperature of gel formation was not significant. Texture of starch preparations was significant influenced by temperature of gel formation as well as starch concentration. The knowledge of some rheological and physico-chemical properties of Peruvian carrot starch can be useful focusing its use as a food ingredient, which can be an alternative to the consumption of the roots in nature, especially considering crop excesses and low commercial value roots.

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Sanabria, Gerby Giovanna Rondán. "Propriedades físico-químicas do amido isolado, estudo de parâmetros enzimáticos durante o armazenamento e caracterização de enzimas amilolíticas em raízes de maca (Lepidium meyenii Walp)". Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-05082011-165059/.

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A maca (Lepidium meyenii Walpers) é uma planta herbácea bienal da família Brassicae, cultivada principalmente na região dos Andes da América do Sul. A parte subterrânea vem sendo consumida por muito tempo devido a seu valor nutricional e energético, mas é mais conhecida no mercado peruano e internacional por alegadas propriedades terapêuticas. Esta raiz apresenta até 76% de carboidratos, dos quais 30% é amido. Este trabalho teve como objetivos estudar: as propriedades físico-químicas e funcionais do amido isolado; os parâmetros enzimáticos durante o armazenamento e a purificação parcial de enzimas amilolíticas. Em relação às propriedades do amido, este apresentou um teor de amilose de 20% valor semelhante aos encontrados em raízes e tubérculos similares. A turbidez das suspensões de amido apresentou estabilidade durante o armazenamento. A temperatura de gelatinização e a viscosidade da pasta foram a 45,7° e 46°C, respectivamente. Com base nos dados obtidos, o amido de maca seria indicado para alimentos que requeiram temperaturas moderadas no processamento, não sendo apropriado para o emprego em alimentos congelados. Os parâmetros enzimáticos medidos tais como teor de amido total, teor de açúcares solúveis, atividade amilolítica total, atividade de α e β amilases, não mostraram diferenças significativas entre as medidas durante um período de armazenamento de 16 dias. As microscopias eletrônicas de varredura (MEV) dos grânulos de amido mostraram grãos íntegros com superfícies lisas, com algumas depressões ao redor dos grânulos os quais poderiam indicar o inicio de ataque enzimático, ou fraturas na purificação. Em relação à purificação de enzimas amilolíticas, foi possível separar uma fração ativa com a carboximetilcelulose (CMC) seguida de cromatografia liquida de alta resolução (CLAE) que permitiu a separação de duas frações protéicas, analisadas por eletroforese SDS-PAGE e eletroforese bidimensional (2D). Os polipeptídeos identificados no gel 2D apresentaram massa molecular semelhante entre 22 a 27 kDa, e os pontos isoelétricos entre 4,8 e 7,3.
Maca (Lepidium meyenii Walpers) is a biennial herbaceous plant from Brassicae family, grown mainly in the Andes of South America. The underground part has been consumed for a long time due to its nutritional value and energy, but is best known in the Peruvian and international market for alleged therapeutic properties. This root has up to 76% carbohydrates, of which 30% is starch. This work aimed to study: the physico-chemical properties of isolated starch, the enzymatic parameters during storage and partial purification of amylases. In relation to the properties of starch, the amylose content showed a 20% value similar to those found in roots and tubers alike. The turbidity of starch suspensions was stable during storage. The gelatinization temperature and viscosity of the paste were 45.7 ° and 46 ° C, respectively. Based on data obtained from the starch of litter would be given to foods that require moderate temperatures in processing and is not suitable for use in frozen foods. The enzymatic parameters measured such as total starch content, soluble sugars, total amylolytic activity, activity of α and β amylases, showed no significant differences between the measures over a storage period of 16 days. Electronic microscopy (SEM) of starch granules showed grains with smooth surfaces, with some depressions around the granules which could indicate the beginning of enzymatic attack, or fractures in the purification. Regarding the purification of amylases was possible to separate an active fraction with carboxymethylcellulose (CMC) followed by high-resolution liquid chromatography (HPLC) which allowed the separation of two protein fractions, analyzed by SDS-PAGE and two-dimensional electrophoresis (2D ). The polypeptides had a molecular mass between 22 and 27 kDa and isoelectric points ranging from 4.8 to 7.3.

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Lara, Erika Christina [UNESP]. "Diets and lamb meat influenced by microbial inoculant and amylolytic enzyme". Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/151167.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Objetivou-se neste trabalho avaliar os efeitos de dietas contendo silagem inoculada com Lactobacillus plantarum e Bacillus subtilis e suplementadas ou não com amilase sobre a digestibilidade aparente, fermentação ruminal e síntese de proteína microbiana em carneiros, assim como o desempenho e qualidade de carne de cordeiros. Para tanto, dois estudos foram conduzidos, no quais os animais receberam um dos quatro tratamentos (dietas): 1) silagem de milho não inoculada sem adição de amilase na mistura total da ração (MTR); 2) silagem de milho não inoculada e amilase adicionada na MRT; 3) silagem de milho inoculada com 1 × 105 UFC de L. plantarum e 1 × 105 UFC de B. subtilis, sem adição de amilase; 4) silagem de milho inoculada com 1 × 105 UFC de L. plantarum e 1 × 105 UFC de B. subtilis e amilase adicionada na MRT. A enzima utilizada foi a amilase numa taxa de aplicação de 2 g de produto / kg de matéria seca (MS) da dieta (602 unidade dextrinizante (UD) / kg de MS da dieta). A suplementação com amilase em dietas contendo silagem não inoculada aumentou (P=0,045) o consumo de matéria seca dos carneiros quando comparados com aqueles alimentados com silagem não inoculada sem suplementação com amilase (1,311 vs. 1,066 g/d), mas não diferiu dos outros tratamentos. A digestibilidade aparente da MS, MO, PB, FDN e EB aumentou (P<0,01) nos carneiros alimentos com silagem inoculada ou suplementados com amilase, sem interações entre os tratamentos. Os animais alimentados com dietas contendo silagem não inoculada e suplementados com amilase apresentaram alta proporção de ácido propiônico e baixa de ácido acético, e consequentemente baixa relação de aceitoc:propiônico. A síntese de proteína microbiana tendeu a ser maior (P=0,097) nos carneiros alimentados com silagem não inoculada e suplementados com amilase e também nos que receberam dieta contendo silagem inoculada sem suplementação com amilase (8,01; 8,05 g/d, respectivamente). Entretanto, nenhum efeito foi verificado na eficiência de síntese de proteína microbiana. No segundo estudo, cordeiros alimentados com silagem inoculada apresentaram maior consumo de FDN (P=0,019) do que aqueles alimentados com silagem não inoculada (266,5 vs. 245,0 g/d). Cordeiros que receberam dieta contendo silagem inoculada apresentam maior ganho de peso diário (P=0,019) quando comparados àqueles alimentados com silagem de milho não inoculada (232,5 vs. 211,5). A inoculação da silagem aumentou (P<0,05) o conteúdo de ácidos graxos saturados (AGS) e diminuiu (P<0,05) o conteúdo de ácidos graxos insaturados (AGI) (47,55 vs. 46,21% e 52,44 vs. 53,79%, respectivamente), e consequentemente, diminuiu a relação UFA:SFA. A suplementação com amilase no momento da alimentação tendeu (P<0,10) a diminuir a relação AGPI:AGS (0,14 vs. 0,16). O uso de amilases em dietas contendo silagem de milho inoculada não resultou em respostas positivas na digestibilidade e síntese de proteína microbiana de carneiros, bem como não alterou as características de carcaça e qualidade de carne de cordeiros. O uso de dietas contendo silagem de milho inoculada com L. plantarum e B. subtilis e não suplementadas com amilase, aumentou o ganho de peso de cordeiros.
This trial aimed to evaluate the effects of diets containing corn silage inoculated with Lactobacillus plantarum and Bacillus subtilis and supplemented or not with amylase on the apparent digestibility, ruminal fermentation and microbial protein synthesis of wethers as well as, the growth performance and meat quality of lambs. For that, two studies were carried out and in both studies the animals received one of four treatments (diets): 1) Corn silage uninoculated and without amylase added to TMR; 2) Corn silage uninoculated and amylase added to TMR; 3) Corn silage inoculated with 1×105 CFU LP [MA 18/5U] and 1×105 CFU BS [AT553098] without amylase added to TMR; 4) Corn silage inoculated with 1×105 CFU LP [MA 18/5U] and 1×105 CFU BS [AT553098] and amylase added to TMR. The enzyme utilized was amylase at the rate of 2 g of the product / kg of dietary dry matter (DM) (602 dextrinizing unit (DU)/kg of dietary DM). Amylase supplementation on the diet containing uninoculated silage increased (P=0.045) dry matter (DM) intake of wethers compared with wethers fed uninoculated silage without amylase supplementation (1,311 vs. 1,066 g/d), but not differed from others treatments. The apparent digestibility of DM, OM, CP, NDF and GE increased (P<0.01) in wethers fed with inoculated silages or supplemented with amylase, without interaction among inoculants and amylase. Wethers fed diets containing uninoculated silage and supplemented with amylase showed higher propionic acid and lower acetic acid proportion, with low acetic:propionic acid ratio, consequently. Microbial N supply tended to be higher (P=0.097) in wethers fed uninoculated silage with amylase supplementation and inoculated silage without amylase (8.01; 8.05 g/d). However, no effect was verified on the efficiency of microbial N synthesis. In the second study, lambs fed inoculated silage had higher NDF intake (P=0.019) than lambs fed uninoculated silage (266.5 vs 245 g/d). Lambs fed inoculated silage had higher average daily gain (P=0.019) when compared with lambs fed uninoculated silages (232.5 vs. 211.5). The inoculation of silage increased (P<0.05) the content of saturated fatty acid (SFA) and decreased (P<0.05) the unsaturated fatty acid (UFA) (47.55 vs. 46.21% and 52.44 vs. 53.79%, respectively) and consequently decreased the UFA:SFA ratio. The amylase supplementation at moment of feeding trended (P<0.10) to decrease the values of PUFA:SFA ratio (0.14 vs. 0.16). The association of amylase in diets containing inoculated silage did not provided positive responses on the digestibility and microbial N supply of wethers and did not alter the carcass and meat quality of lambs. Inoculation of silage with L. plantarum and B. subtilis improved the average daily gain of lambs when was not associated with amylase supplementation.
CNPq: 141008/2014-8

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Libri sul tema "Amylolytic enzymes"

Brunswick, Jenifer M. The amylolytic enzyme of a thermophilic bacterium. Dublin: University College Dublin, 1996.

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Keating, Lisa Ann. Studies on the amylolytic system of Bacillus coagulans. Dublin: University College Dublin, 1996.

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O'Toole, Michelle Marie. The [alpha]-amylase of Bacillus sp. IMD412. Dublin: University College Dublin, 1997.

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Capitoli di libri sul tema "Amylolytic enzymes"

Wong, Dominic W. S. "Amylolytic Enzymes". In Food Enzymes, 37–84. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2349-6_3.

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Gangadharan, Dhanya, e Swetha Sivaramakrishnan. "Amylolytic Enzymes". In Biotechnology for Agro-Industrial Residues Utilisation, 359–69. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9942-7_19.

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Tamam, Badrut. "Nutritional and Physical Characteristic of Sweet Potato and Taro Flour Modified by Amylolytic Enzyme". In ICoSI 2014, 67–72. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-287-661-4_8.

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Sulong, Moohamad Ropaning, Hazirah Hamid, Ashvini Sivam, Hasdianty Abdullah e Lai Long Wee. "Utilization of Banana Peel-Wastes for the Production of Low-Cost and Shariah-Compliant Amylolytic Enzyme". In Enhancing Halal Sustainability, 249–58. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-4854-7_21.

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Negi, S., e K. Vibha. "Amylolytic Enzymes". In Current Developments in Biotechnology and Bioengineering, 25–46. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-444-63662-1.00002-6.

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Bertoldo, Costanzo, e Garabed Antranikian. "Amylolytic enzymes from hyperthermophiles". In Methods in Enzymology, 269–90. Elsevier, 2001. http://dx.doi.org/10.1016/s0076-6879(01)30382-8.

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Guerra, N. P., A. Torrado-Agrasar, C. López-Macías, E. Martínez-Carballo, S. García-Falcón, J. Simal-Gándara e L. M. Pastrana-Castro. "Use of Amylolytic Enzymes in Brewing". In Beer in Health and Disease Prevention, 113–26. Elsevier, 2009. http://dx.doi.org/10.1016/b978-0-12-373891-2.00010-9.

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"Amylolytic Preparations as Digestives in Japan". In Handbook of Amylases and Related Enzymes, 244–49. Elsevier, 1988. http://dx.doi.org/10.1016/b978-0-08-036141-3.50013-x.

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"Structure and Functional Roles of Surface Binding Sites in Amylolytic Enzymes". In Understanding Enzymes, 291–320. Jenny Stanford Publishing, 2016. http://dx.doi.org/10.1201/b19951-10.

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Cheong, Tae-Kyu, Tae-Jin Kim, Myo-Jeong Kim, Yang-Do Choi, In-Cheol Kim, Jung-Wan Kim e Kwan-Hwa Park. "Modulation of Bacillus amylolytic enzymes and production of branched oligosaccharides". In Enzymes for Carbohydrate Engineering, 43–60. Elsevier, 1996. http://dx.doi.org/10.1016/s0921-0423(96)80361-3.

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Atti di convegni sul tema "Amylolytic enzymes"

Papakhin, Alexander. "SUSCEPTIBILITY OF VARIOUS STARCH TYPES TO AMYLOLYTIC ENZYMES". In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.122.

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Vetrenko, T. V., L. V. Enalyeva, T. I. Tupolskikh, N. N. Shumskaya e T. A. Maltseva. "INVESTIGATION OF AMYLOLYTIC ACTIVITY OF AMYLOSUBTILIN AND PECTOENZYME IN PROCESSING OF SECONDARY RAW RESOURCES OF WINEMAKING". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.73-74.

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The article discusses the study of amylolytic activity of amylosubtilin and pectoenzyme enzymes in the processing of secondary raw resources of winemaking. The paper analyzed enzyme studies using the method of determining the amount of organic acids and determining the mass fraction of dry substances of nutrient medium and sugars.

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Kasakova, A. S., I. S. Tatyanchenko, L. A. Kuleshova e A. F. Tatyanchenko. "COMPARATIVE EVALUATION OF SPRING BARLEY VARIETIES BY AMYLASE ACTIVITY IN GERMINATING SEEDS". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.147-150.

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A comparative study of the activity of amylolytic enzymes of six varieties of spring barley grown in the Educational and experimental farm of the Azov-black sea engineering Institute in two different hydrothermal conditions of the year (moderate arid and arid). It was proposed to compare the activity of these enzymes in four microphenophases: dry grain, pecking, fork and sprout for a comparative mass evaluation of all varieties. Quantitative differences in micropenises, by grade and year of reproduction.

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Burnatseva, A. A., A. V. Khmelevskaya, A. A. Gazzaeva, M. I. Gusalova e I. T. Karaeva. "EFFECT OF ENZYMATIC MODIFICATION OF WHITE CORN FLOUR STARCH ON THE QUALITY OF BREAD FOR PATIENTS DIAGNOSED WITH CELIAC DISEASE". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.417-421.

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The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition to mono-and disaccharides, the hydrolysate accumulated 3.5 % on THE basis of dextrins, of which-1.3 % - achro-and maltodextrins, reducing the degree of stale bread.

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