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Sivu 1 alkaen 48 tuloksia
Influence of pectinase treatment on the physicochemical properties of potato flours.
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Untreated and pectinase-treated potato flours from Atlantic and Superior cultivars were characterised to identify the effects of pectinase treatment on their physicochemical properties. Steam-cooked potato whole-tissues were treated with and without pectinase to prepare the dehydrated potato flours.
Structural, physicochemical, and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: A comparative study
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Background: Sweet potato (Ipomoea batatas. L) is the sixth most important food crop in the world, and China is the largest producer. Large amounts of sweet potato residues during the starch extraction are generated, leading to environmental pollution and resources
Synergism of cellulase, pectinase and xylanase on hydrolyzing differently pretreated sweet potato residues.
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The synergism of cellulase (C), pectinase (P), and xylanase (X) for the saccharification of sweet potato residues (SPR) was investigated. The removal of starch from SPR was easily achieved by using amylase, but the cellulose conversion of de-starched SPR was relatively low, thus dilute
Enzyme assisted fermentation of potato pulp: An effective way to reduce water holding capacity and improve drying efficiency.
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The effects of an enzyme-assisted fermentation technique on the water holding capacity (WHC) and drying characteristics of potato pulp were investigated. Potato pulp was fermented with Lactobacillus plantarum to increase the content of organic acids, reduce the pH of the pulp and assist in enhancing
Role of the pectinolytic enzyme in the lactic acid fermentation of potato pulp by Rhizopus oryzae.
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Rhizopus oryzae strain NBRC 4707 produced lactic acid and ethanol more efficiently than strain NRRL 395 in potato pulp, an agricultural by-product of the starch industry. The two strains developed comparable activities of xylanase, cellulase, alpha-amylase, and glucoamylase, while the
Physicochemical properties of dehydrated potato parenchyma cells with ungelatinized and gelatinized starches.
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Potato parenchyma cells were characterized to identify the function of intact parenchyma cell walls on their physicochemical properties. Parenchyma cells were separated using pectinase from raw and cooked potatoes (R-Cell and G-Cell, respectively), and investigated with respect to their morphology,
Potato oxysterol binding protein and cathepsin B are rapidly up-regulated in independent defence pathways that distinguish R gene-mediated and field resistances to Phytophthora infestans.
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SUMMARY Suppression subtractive hybridization was used to isolate the genes which are specifically up-regulated in the biotrophic phase of the incompatible interaction between a potato genotype, 1512 c(16), containing the resistance gene R2, and a Phytophthora infestans isolate containing the
Enzymatic hydrolysis of potato pulp.
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BACKGROUND
Potato pulp constitutes a complicated system of four types of polysaccharides: cellulose, hemicellulose, pectin and starch. Its composition makes it a potential and attractive raw material for the production of the second generation bioethanol. The aim of this research project was to
Cloning and expression in Escherichia coli of pectinase genes of Erwinia carotovora subsp. carotovora.
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Genes coding for an endo-pectate lyase, an exo-pectate lyase, and an endopolygalacturonase of Erwinia carotovora subsp. carotovora Ecc71 were cloned in Escherichia coli HB101, using the cosmid pHC79. The products of the cloned pectinase genes paralleled their counterparts in strain Ecc71 in
Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato.
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This study prepared the dehydrated sweet potato parenchyma cell (SPPC) by isolating intact, individual parenchyma cells (PC) from sweet potato (SP) flesh using pectinase, and compared its chemical compositions, solubility and swelling power, gelatinization, and pasting viscosity to sweet potato
An environmentally friendly and productive process for bioethanol production from potato waste.
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BACKGROUND
China is the largest sweet potato producer and exporter in the world. Sweet potato residues (SPRs) separated after extracting starch account for more than 10 % of the total dry matter of sweet potatoes. In China, more than 2 million tons of SPRs cannot be utilized, and the unutilized SPRs
Water permeability of periderm membranes isolated enzymatically from potato tubers (Solanum tuberosum L.).
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The fine structure and water permeability of potato tuber periderm have been studied. Periderm membranes (PM) were isolated enzymatically using pectinase and cellulase. They were composed of, about six layers of phellem cells arranged in radial rows. The walls of phellem cells consist of cellulosic
Study on rapid drying and spoilage prevention of potato pulp using solid-state fermentation with Aspergillus aculeatus.
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Effects of solid-state fermentation on rapid drying and spoilage prevention of potato pulp were evaluated. Pectin hydrolyzing and antibacterial ability of pectinase-secreting Aspergillus aculeatus and Bacillus subtilis were compared. A. aculeatus grew better in potato pulp, with highest pectinase
Fine structure of isolated and non-isolated potato tuber periderm.
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Cell walls of the periderm of native potato tuber (Solanum tuberosum L. cv. Primura) consist of a primary wall, a suberized secondary wall and a tertiary wall. With a mixture of pectinase and cellulase intact periderm membranes can be isolated. Isolation does not affect fine structure. It is
Metabolites from wild potato inhibit virulence factors of the soft rot and blackleg pathogen Pectobacterium brasiliense
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Potato (Solanum tuberosum L.) is the primary vegetable crop consumed worldwide and is largely affected by bacterial pathogens that can cause soft rot and blackleg disease. Recently, resistance to these diseases has been identified in the wild potato Solanum chacoense, and the mechanism of resistance
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