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Articoli di riviste sul tema "Enzyme technology"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2025

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1

P, Keerthi, Lathif AK, and Nesaghi Amuthavel. "Enzyme Technology for Drug Discovery." Journal of Chemical Engineering & Process Technology 14, no. 14 (2023): 8. https://doi.org/10.35248/2157-7048.23.14.471.

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Enzymes are biochemical catalysts that facilitate chemical reactions under Physiological conditions. Currently enzymes are being employed in industrial biotechnology for numerous purposes for the production of novel and sustainable products at a speedy rate. Enzyme technology is the change of an enzyme's structure or catalytic activity in order to produce new metabolites or participate in new reaction pathways. Simultaneously, significant technical advancements are encouraging the chemical and pharmaceutical sectors to embrace enzyme technology, a movement fueled by worries about health, energ

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2

Woodward, JR. "Enzyme Technology." Biochemical Education 18, no. 2 (1990): 106. http://dx.doi.org/10.1016/0307-4412(90)90200-8.

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3

Hossain, M. Amjad, and John F. Kennedy. "Enzyme technology." Carbohydrate Polymers 15, no. 1 (1991): 120. http://dx.doi.org/10.1016/0144-8617(91)90026-9.

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4

Kopetzki, E., K. Lehnert, and P. Buckel. "Enzymes in diagnostics: achievements and possibilities of recombinant DNA technology." Clinical Chemistry 40, no. 5 (1994): 688–704. http://dx.doi.org/10.1093/clinchem/40.5.688.

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Abstract We discuss, from an industrial point of view, the scope and possibilities of recombinant DNA technology for "diagnostic enzyme" production and application. We describe the construction of enzyme-overproducing strains and show how to simplify downstream processing, increase product quality and process profitability, improve diagnostic enzyme properties, and adjust enzymes to harsh assay conditions. We also consider some safety and environmental aspects of enzyme production. Other aspects of diagnostic enzymes that we cover are the facilitation of enzyme purification by attachment of sh

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5

Cowieson, A. J., M. Hruby, and E. E. M. Pierson. "Evolving enzyme technology: impact on commercial poultry nutrition." Nutrition Research Reviews 19, no. 1 (2006): 90–103. http://dx.doi.org/10.1079/nrr2006121.

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AbstractThe use of exogenous enzymes to improve the nutritional value of poultry diets is a relatively new concept. The technology is rapidly evolving, with new enzymes, enzyme combinations, and novel applications being developed as rapidly as regulatory restrictions will allow. Most researchers in the field of poultry nutrition would consider phytase to be the last significant leap forward in terms of enzyme use in the animal feed industry. However, there is a great deal of ongoing research into the next generation of enzymes with a focus on ingredient quality, predictability of response via

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6

Mao, Shucan, Jiawen Jiang, Ke Xiong, et al. "Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry." Foods 13, no. 23 (2024): 3846. http://dx.doi.org/10.3390/foods13233846.

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This review summarizes the latest progress in enzyme preparation, including enzyme design and modification technology, exploration of new enzyme sources, and application of enzyme preparation in food processing, detection, and preservation. The directed evolution technology improved the stability and catalytic efficiency of enzymes, while enzyme immobilization technology enhanced reusability and industrial applicability. Extremozymes and biomimetic enzymes exhibit excellent performance under harsh conditions. In food processing, enzyme preparation can improve food quality and flavor. In food d

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7

COWAN, D. "Industrial enzyme technology." Trends in Biotechnology 14, no. 6 (1996): 177–78. http://dx.doi.org/10.1016/0167-7799(96)30009-7.

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8

Moskowitz, Gerard J., and Suellen S. Noelck. "Enzyme-Modified Cheese Technology." Journal of Dairy Science 70, no. 8 (1987): 1761–69. http://dx.doi.org/10.3168/jds.s0022-0302(87)80208-4.

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9

Beilen, Jan B. van, and Zhi Li. "Enzyme technology: an overview." Current Opinion in Biotechnology 13, no. 4 (2002): 338–44. http://dx.doi.org/10.1016/s0958-1669(02)00334-8.

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10

Kwon, Oh Hyeong, and Yoshihiro Ito. "Bioconjugation for Enzyme Technology." Biotechnology and Genetic Engineering Reviews 18, no. 1 (2001): 237–63. http://dx.doi.org/10.1080/02648725.2001.10648015.

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11

Cowan, Don A., and Stephanie G. Burton. "Biocatalysts and Enzyme Technology." Macromolecular Chemistry and Physics 206, no. 14 (2005): 1448. http://dx.doi.org/10.1002/macp.200500213.

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12

Gaziola, S. A., C. M. Teixeira, A. Ando, L. Sodek, and R. A. Azevedo. "Enzyme isolation and regulation with lysine biosynthesis and degradation in developing seeds of rice." International Rice Research Notes 21, no. 1 (1996): 27–28. https://doi.org/10.5281/zenodo.6999483.

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This article 'Enzyme isolation and regulation with lysine biosynthesis and degradation in developing seeds of rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the resear

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13

Cemre Altun, Gozde Yeshiltash, Cemre Altun, Gozde Yeshiltash. "PRODUCTION OF T7 RNA POLYMERASE ENZYME WITH RECOMBINANT DNA TECHNOLOGY." PIRETC-Proceeding of The International Research Education & Training Centre 30, no. 01 (2024): 84–89. http://dx.doi.org/10.36962/piretc30012024-84.

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T7 RNA polymerase is an enzyme that performs RNA synthesis using the DNA template. RNA polymerases carry out the process of RNA synthesis using the template of DNA, while T7 RNA polymerase is an enzyme found in the genome of the T7 bacteriophage [1]. T7 RNA polymerase is an enzyme used especially in in vitro (extracellular) transcription experiments. This enzyme initiates RNA synthesis from the DNA template and creates the RNA molecule. T7 RNA polymerase is known for its high specificity and efficiency. It can synthesize RNA more quickly and effectively compared to other RNA polymerase enzymes

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14

Bybee, Karen. "Enzyme Breaker Technology Increases Production." Journal of Petroleum Technology 52, no. 10 (2000): 36–37. http://dx.doi.org/10.2118/1000-0036-jpt.

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15

Panke, Sven, and Marcel G. Wubbolts. "Enzyme technology and bioprocess engineering." Current Opinion in Biotechnology 13, no. 2 (2002): 111–16. http://dx.doi.org/10.1016/s0958-1669(02)00302-6.

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16

Whiteley, C. G., and D. J. Lee. "Enzyme technology and biological remediation." Enzyme and Microbial Technology 38, no. 3-4 (2006): 291–316. http://dx.doi.org/10.1016/j.enzmictec.2005.10.010.

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17

Rabinovich, Mikhail L. "Book review:Biocatalysis and Enzyme Technology." Biotechnology Journal 8, no. 7 (2013): 764–67. http://dx.doi.org/10.1002/biot.201200401.

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18

Thomas, Daniel, and Gérard Gellf. "Enzyme technology and molecular biology." Journal of Chemical Technology and Biotechnology 32, no. 1 (2007): 14–17. http://dx.doi.org/10.1002/jctb.5030320105.

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19

Bronstein, I., C. S. Martin, J. J. Fortin, C. E. Olesen, and J. C. Voyta. "Chemiluminescence: sensitive detection technology for reporter gene assays." Clinical Chemistry 42, no. 9 (1996): 1542–46. http://dx.doi.org/10.1093/clinchem/42.9.1542.

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Abstract A series of enzyme-activated chemiluminescence-based assays of reporter gene expression, useful in many biomedical applications, has been developed. The chemiluminescence detection systems for beta-galactosidase, beta-glucuronidase (GUS), and secreted placental alkaline phosphatase (SEAP) reporter enzymes are all based on use of 1,2-dioxetane substrates. This detection technology also permits the combined luminescence detection of two different reporter enzymes in the same tube, e.g., a dual assay for beta-galactosidase and luciferase. The sensitivity of these chemiluminescence assays

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20

Beisembaeva, А. B., Sh А. Abzhanova, А. Sh Katasheva, E. К. Asembaeva, and А. N. Kurmanali. "Use of enzymes in improving the technology of moulded meat products of functional purpose." Journal of Almaty Technological University 148, no. 2 (2025): 11–17. https://doi.org/10.48184/2304-568x-2025-2-11-17.

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The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples w

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21

Li, Renjie, Linyu Qu, Yuqi Feng, et al. "Research Progress on Improving the Performance of Natural Enzymes with Catalytic Activity." Journal of Natural Science Education 1, no. 2 (2024): 72–75. http://dx.doi.org/10.62517/jnse.202417214.

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Enzyme modification technology can improve the catalytic activity and stability of enzymes, making them more suitable for use in the medical testing industry. This article focuses on seven molecular chemical modification methods, including small molecule chemical modification, polymer modification, enzyme cross-linking modification, and cofactor modification, as well as three genetic engineering modification methods, including directed evolution and site-specific mutation modification. The development prospects of enzyme modification technology are also discussed.

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22

ČAPOUNOVÁ, D., and M. DRDÁK. "Comparison of some commercial pectic enzyme preparations applicable in wine technology." Czech Journal of Food Sciences 20, No. 4 (2011): 131–34. http://dx.doi.org/10.17221/3523-cjfs.

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The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By

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23

Aulia, Tia, Nies Suci Suci Mulyani та Mukhammad Asy'ari. "Interaction Mechanism of Inhibition of Palmitic Acid and α Selinene Targeting FabH and FabI Enzymes in Escherichia coli: In Silico Study". Jurnal Kimia Sains dan Aplikasi 25, № 12 (2022): 427–35. http://dx.doi.org/10.14710/jksa.25.12.427-435.

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Investigation studies of the interaction mechanism of palmitic acid and α-selinene in inhibiting FabH and FabI enzymes have been studied using an in silico approach. FabH (Beta-Ketoacyl-ACP Synthase III) and FabI (Enoyl-acyl carrier protein reductase) enzymes are two enzymes that are targets for the inhibition of candidate antibacterial compounds. This study aimed to determine the strongest candidate between palmitic acid and α-selinene as an antibacterial agent for Escherichia coli. The method used in this study is a random and directed molecular docking method using the Autodock Vina program

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24

Dzyadevych, S. V. "Conductometric enzyme biosensors: theory, technology, application." Biopolymers and Cell 21, no. 2 (2005): 91–106. http://dx.doi.org/10.7124/bc.0006e1.

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25

Nidetzky, Bernd, and Helmut Schwab. "Special issue: Enzyme technology and biocatalysis." Journal of Biotechnology 129, no. 1 (2007): 1–2. http://dx.doi.org/10.1016/j.jbiotec.2006.12.002.

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26

Hu, Ju Wu, Xiong Hui Li, and Hua Xiong. "New Integration Technology on Preparation of Natural Seleniferous Rice Protein Peptide with Enzyme and Ultrasonic-Microwave Synergistic Technology." Advanced Materials Research 750-752 (August 2013): 1505–10. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.1505.

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The natural seleniferous rice protein peptide was prepared by coupling with mixed-enzymes and ultrasonic-microwave synergistic technology in this paper. The kinds of enzyme was atteined first of all. Then the mathematical model of correlation among enzyme dosage, extraction temperature, extraction time and liquid-solid ratio were established by means of orthogonal experimental design. The optimal extraction conditions were determined as follows, alkali protease dosage 2.0%, extraction temperature 50°C, extraction time 40 min and liquid- solid ratio 7:1(m:g). Under such conditions, the extracti

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27

Singh, S., and T. Ram. "Biochemical response of rice genotypes to exogenous gibberellic acid." International Rice Research Notes 28, no. 1 (2003): 68–69. https://doi.org/10.5281/zenodo.6822615.

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This article 'Biochemical response of rice genotypes to exogenous gibberellic acid' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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28

Ren, Jie, Chuan Shan Zhao, and Dong Mei Yu. "Research on the Technology and Mechanism of Inhibiting Stickies of Blanket by Enzyme Treatment." Advanced Materials Research 750-752 (August 2013): 1373–76. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.1373.

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The stickies in pulp and paper machinery especially in the blankets will cause a lot of problems such as paper defects, increasing the time of machine shut down . Therefore, Inhibiting the Stickies of blanket is very important to regular production. In this study,we mainly studied on the inhibition of Stickies in the blanket with enzyme. The processed blanket was treated by several kinds of enzymes. The results showed that the optimum enzyme treatment conditions were obtained as followings:PH of 7, temperature of 50°C, 2×104U/g of cellulose enzyme, 2×103U/g of amylase and 104U/g of lipase. The

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29

Reeve, Holly A., Philip A. Ash, HyunSeo Park, et al. "Enzymes as modular catalysts for redox half-reactions in H2-powered chemical synthesis: from biology to technology." Biochemical Journal 474, no. 2 (2017): 215–30. http://dx.doi.org/10.1042/bcj20160513.

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The present study considers the ways in which redox enzyme modules are coupled in living cells for linking reductive and oxidative half-reactions, and then reviews examples in which this concept can be exploited technologically in applications of coupled enzyme pairs. We discuss many examples in which enzymes are interfaced with electronically conductive particles to build up heterogeneous catalytic systems in an approach which could be termed synthetic biochemistry. We focus on reactions involving the H+/H2 redox couple catalysed by NiFe hydrogenase moieties in conjunction with other biocatal

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30

Neustroev, Anton P., Sergey L. Tikhonov, and Natalya V. Tikhonova. "Technology for obtaining microbial protein from yeast." Far Eastern Agrarian Herald 17, no. 4 (2023): 209–17. https://doi.org/10.22450/1999-6837-2023-17-4-209-217.

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A technology of obtaining microbial protein based on yeast fungi Saccharomyces cerevisiae has been developed. This technology includes preparing of working solution in a form of 10% yeast suspension, activation of nucleases with sodium chloride (0.1 H) under the condition of an acidity of at least 9.0 pH and a temperature of 40 о С for 60 minutes; centrifugation of biomass; separation of culture liquid; introduction of enzymes; drying and grinding. The process of enzymatic hydrolysis of pressed yeast with proteolytic enzyme preparations Protosubtilin, Papain and Bromelain in various dosages (1

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31

Носова, М. В., and Г. Ф. Дремучева. "The influence of multi-enzyme compositions on the quality of bread with accelerated technology." Food processing industry, no. 5 (April 25, 2023): 48–50. http://dx.doi.org/10.52653/ppi.2023.5.5.013.

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В настоящее время в хлебопекарном производстве за рубежом и в РФ широко применяют ферментные препараты. Назначение ферментных препаратов – корректировка хлебопекарных свойств муки и интенсификация процесса приготовления теста. В связи с отсутствием отечественного производства ферментных препаратов для целей хлебопекарной промышленности в РФ применяли ферменты зарубежного производства. В настоящее время в РФ наметилась тенденция к возрождению разработки и производства отечественных ферментных препаратов. Предложены ферменты с различными активностями, для практического применения которых необход

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Federsel, Hans-Jürgen, Thomas S. Moody, and Steve J. C. Taylor. "Recent Trends in Enzyme Immobilization—Concepts for Expanding the Biocatalysis Toolbox." Molecules 26, no. 9 (2021): 2822. http://dx.doi.org/10.3390/molecules26092822.

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Enzymes have been exploited by humans for thousands of years in brewing and baking, but it is only recently that biocatalysis has become a mainstream technology for synthesis. Today, enzymes are used extensively in the manufacturing of pharmaceuticals, food, fine chemicals, flavors, fragrances and other products. Enzyme immobilization technology has also developed in parallel as a means of increasing enzyme performance and reducing process costs. The aim of this review is to present and discuss some of the more recent promising technical developments in enzyme immobilization, including the sup

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33

Annisa, Yulia Annisa. "Implementasi Teknologi Eco-Enzim untuk Pemberdayaan Masyarakat Desa: Tinjauan dari Aspek Sosial dan Ekonomi." TATHWIR: Jurnal Pengembangan Masyarakat Islam 15, no. 1 (2024): 13–26. https://doi.org/10.15548/jt.v15i1.8417.

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ABSTRACTEco-enzyme technology, a sustainable solution for waste management, has shown potential in promoting community empowerment. Empowering rural communities through eco-enzyme technology has become the primary focus in efforts to improve community welfare. This article proposes a comprehensive review of the implementation of eco-enzyme technology in the context of empowering rural communities, with a focus on social and economic aspects. This research conducted through a case study on a farmers' group in Simpang Baru village. The methods used involved data collection through interviews, di

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Viet Anh, Nguyen Thi. "STUDY ON TREATMENT TECHNOLOGY OF “TAO MEO” USING PECTINASE ENZYME IN “TAO MEO” VINEGAR PRODUCTION BY SUBMERGED METHOD." Vietnam Journal of Science and Technology 54, no. 4A (2018): 298. http://dx.doi.org/10.15625/2525-2518/54/4a/12014.

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“Táo mèo” vinegar, a fat-burner famous for its many benefits for the digestive and immune systems, can be consumed as functional drinks. However, “táo mèo” vinegar is still producing mainly in manual-based, small-scaled with the surface fermentation method and containing many hazards. For industrial scales, the application of pectinase during the fruit extraction process has increased the quality of end-products and extraction efficiency, leaving no residue during storage. This research focus on the simultaneous application of two kinds of pectinase: PectinexUltra SP-L and PectinaseUltra Clear

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Jia, Wenjing. "Progress of Biological Whitening Technology." Journal of Clinical Medicine Research 6, no. 2 (2025): 303. https://doi.org/10.32629/jcmr.v6i2.4056.

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Biological whitening technology has emerged as a sustainable and eco-friendly alternative to conventional chemical-based whitening methods. This review summarizes recent progress in biological whitening agents (e.g., microbial enzymes, plant-derived compounds, and bioactive peptides) and their mechanisms of action, including melanin inhibition, tyrosinase activity modulation, and oxidative stress reduction. Key advancements include the utilization of lactic acid bacteria for skin brightening, ligninolytic enzymes for textile whitening, and genetic engineering to enhance microbial pigment-degra

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Pancapalaga, Wehandaka, and Endang Sri Hartati. "PELATIHAN PEMBUATAN ECO ENZYME DI PONDOK PESANTREN DAARUL FIKRI MALANG." Jurnal Pengabdian Masyarakat Bumi Raflesia 5, no. 1 (2022): 777–81. http://dx.doi.org/10.36085/jpmbr.v5i1.3190.

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Eco enzim adalah cairan serba guna hasil fermentasi selama 90 hari dari sisa buah dan sayuran yang di campur dengan gula dan air. Adapun manfaatnya untuk kesehatan manusia,Â pertanian dan kesehatan lingkungan.Â Oleh karena ituÂ tujuan pengabdian ini adalahÂ untuk memperkenalkanÂ dan mensosialisasikan eco enzymeÂ kepadaÂ siswa siswi Â pondok pesantren Daarul Fikri Â dalam memanfaatkan limbah disekitar pondok pesantren, selain itu untuk melatih siswa siswi pondok pesantren Â membuat eco enzyme. Metode pengabdian yang digunakan berupa sosialisasi dan pelatihan pembuatan eco enzym. Metode yang dig

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Kunzendorf, Andreas, and Uwe T. Bornscheuer. "Optimierte Designer-Enzyme für die pharmazeutische Industrie." BIOspektrum 28, no. 7 (2022): 760–62. http://dx.doi.org/10.1007/s12268-022-1852-0.

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AbstractEnzymes, the driving biocatalysts in living organisms, are typically not suited for large-scale industrial use. In the last decade, enzyme engineering has evolved into the key technology to design tailor-made enzymes for chemical and pharmaceutical applications. We highlight current trends in enzyme engineering and biocatalysis based on outstanding examples from the pharmaceutical industry.

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Novianti, T., H. Saraswati, and Seprianto. "Abundance of Yeast by Metagenomic Analysis of Eco-Enzymes Mangosteen peel." IOP Conference Series: Earth and Environmental Science 1478, no. 1 (2025): 012007. https://doi.org/10.1088/1755-1315/1478/1/012007.

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Abstract Eco Enzyme has a million benefits because of its alcohol and acetic acid content, as well as various enzymes, so it has a role in killing and preventing pathogenic microorganisms, even treating wounds on the skin. Eco Enzyme has a pH of less than 4, so it is rich in organic acids and causes the death of pathogenic microorganisms. Eco Enzyme using mangosteen peel (Garcinia mangostana L.) is expected to enrich the content of yeast and enzymes that are beneficial for life. Mangosteen peel contains xanthone compounds that act as antioxidants and play a role in skin tissue regeneration and

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Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym." Journal of Food and Agricultural Product 2, no. 2 (2022): 57. http://dx.doi.org/10.32585/jfap.v2i2.2708.

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Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emuls

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Jiménez-Muñoz, Edith, Justo Fabián Montiel-Hernández, and Alberto N. Peón. "Enzymes at a glance." Revista de la Sociedad Española de Beneficencia 2, no. 2 (2021): 1–18. http://dx.doi.org/10.46295/2:2.enzym.

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Enzymes are found in nature as part of living systems and perform essential functions for nature. Enzyme technology is an interdisciplinary field recognized by the Organization for Economic Cooperation and Development (OECD) as an important component of industrial development. Processes involving industrial processes, pharmaceutical development and discovery, as well as genetic engineering.

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Kosikowski, Frank V. "Enzyme Behavior and Utilization in Dairy Technology." Journal of Dairy Science 71, no. 3 (1988): 557–73. http://dx.doi.org/10.3168/jds.s0022-0302(88)79592-2.

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Lindsay Rojas, Meliza, Júlia Hellmeister Trevilin, and Pedro Esteves Duarte Augusto. "The ultrasound technology for modifying enzyme activity." Scientia Agropecuaria 07, no. 02 (2016): 145–50. http://dx.doi.org/10.17268/sci.agropecu.2016.02.07.

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Reshmy, R., Eapen Philip, Ranjna Sirohi, et al. "Nanobiocatalysts: Advancements and applications in enzyme technology." Bioresource Technology 337 (October 2021): 125491. http://dx.doi.org/10.1016/j.biortech.2021.125491.

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Villalonga, Reynaldo, Roberto Cao, and Alex Fragoso. "Supramolecular Chemistry of Cyclodextrins in Enzyme Technology." Chemical Reviews 107, no. 7 (2007): 3088–116. http://dx.doi.org/10.1021/cr050253g.

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Lilly, M. D. "Topics in enzyme and fermentation technology, 10." FEBS Letters 204, no. 1 (1986): 161. http://dx.doi.org/10.1016/0014-5793(86)81415-6.

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Villalonga, Reynaldo. "International conference on enzyme technology “RELATENZ’2005”." Enzyme and Microbial Technology 40, no. 3 (2007): 381. http://dx.doi.org/10.1016/j.enzmictec.2006.07.030.

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47

Wong, E. Y., and S. L. Diamond. "Enzyme microarrays assembled by acoustic dispensing technology." Analytical Biochemistry 381, no. 1 (2008): 101–6. http://dx.doi.org/10.1016/j.ab.2008.06.024.

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Guajardo, Nadia, and Rodrigo A. Schrebler. "Upstream and Downstream Bioprocessing in Enzyme Technology." Pharmaceutics 16, no. 1 (2023): 38. http://dx.doi.org/10.3390/pharmaceutics16010038.

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Abstract (sommario):

The development of biotransformation must integrate upstream and downstream processes. Upstream bioprocessing will influence downstream bioprocessing. It is essential to consider this because downstream processes can constitute the highest cost in bioprocessing. This review comprehensively overviews the most critical aspects of upstream and downstream bioprocessing in enzymatic biocatalysis. The main upstream processes discussed are enzyme production, enzyme immobilization methodologies, solvent selection, and statistical optimization methodologies. The main downstream processes reviewed in th

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Roobab, Ume, Afeera Abida, James S. Chacha, et al. "Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices." Molecules 27, no. 13 (2022): 4031. http://dx.doi.org/10.3390/molecules27134031.

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Abstract (sommario):

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for

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Ojo Omoniyi, Olusola Abayomi, Dauphin Dighitoghi Moro, and Oyinkansola Bridget Afolabi. "Microbial Proteases: Sources, Significance and Industrial Applications." International Journal of Current Microbiology and Applied Sciences 13, no. 6 (2024): 1–23. http://dx.doi.org/10.20546/ijcmas.2024.1306.001.

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Abstract (sommario):

Microbial enzymes are the preferred source to plants or animals for enzyme integration into biotechnological processes that enhanced sustainable development due to its cost- effective, ease of operation, re-use advantages and consistent production. Enzymes are biocatalysts, they accelerate a chemical reaction. They are used in industries such as biofuel, cleaning/detergents, food, pharmaceuticals, textiles, bioremediation and many more. The present review attempts to provide descriptive information on the recent development in enzyme technology for industrial applications as well as sustainabl

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