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Effects of soaking aqueous ammonia pretreatment on chemical composition and enzymatic hydrolysis of corn stover

100%

Akus-Szylberg F., Antczak A., Zawadzki J.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2021

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tom 115

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Preparation of nanocellulose by hydrolysis with ionic liquids and two-step hydrolysis with ionic liquids and enzymes

100%

Babicka M., Wozniak M., Szentner K., Borysiak S., Dwiecki K., Ratajczak I.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2021

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tom 116

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Effect of enzymatic hydrolysis of plant pulp on chemical composition of juice obtained from it

100%

Baraniak B.

Applied Biology Communications. Lublin Scientific Center

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1992

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tom 02

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nr 3

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Intracellular polysaccharides in the mycelium of Aspergillus giganteus Wehm. mut. alba Zurz. I. TCA-soluble glucan

86%

Zurzycka A., Pasiut H., Nowak G.

Bulletin of the Polish Academy of Sciences. Biological Sciences

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1987

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tom 35

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nr 10-12

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The influence of urea and formaldehyde on enzymatic hydrolysis of cellulose

86%

Marchwicka M., Lesiak A., Radomski A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2020

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tom 110

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Some selected properties of protein preparations made by enzymatic treatment of animal blood red cell fraction

86%

Konieczny P., Uchman W., Krysztofiak K., Przyborski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2005

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tom 04

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nr 2

Products prepared from animal blood intended for human consumption and collected in accordance with GHP rules are considered as of high nutritional value for their use for food purposes. The properties of a globin protein prepared from red cell fraction by an enzymatic method were studied. The efficiency of process as well as functional and nutritional characteristics of hydrolysates were evaluated. Liquid preparation obtained commercially from a culture of Bacillus subtilis contained a complex of proteolytic and some amylolitic enzymes was used in the experiment. Both, time of hydrolysis (6-48 h) and enzyme concentration significantly affected the degree of decolouration of red cell fraction and all properties of preparations obtained. The preparations demonstrated various molecular weight composition. The extinction of some hydrolysates at 540 nm was lower than 0.05. When compared with spray dried blood plasma or sodium caseinate, the globin preparation obtained under chosen conditions (18 h of hydrolysis, 10 ml of enzyme solution per 100 g of red cells) and freeze dried showed good solubility. Having very good emulsifying and foaming properties, the examined preparations indicate the potential as a valuable agent for incorporation into food formulations.

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Direct hydrolysis of milled Triticale grain. I. Liquefaction

86%

Zajac A. M.

Polish Journal of Food and Nutrition Sciences

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1993

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tom 02

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nr 4

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Preperation of unbranched glucans by hydrolysis of starch of various botanical origin with pullulanase

86%

Kujawski M., Ziobro R., Gambus H.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

The use of pullulanase preparation was checked as a method to obtain long unbranched glucans from native starch. Different starch sources as well as various solubilisation procedures were tried in order to choose the optimal one. Dissolving in NaOH proved to be suitable for all starch sources, while autoclave should be avoided in case of cereal starches. Potato starch gave clear solutions irrespective of solubilisation method, which were highly susceptible to enzymatic attack. Basing on the results obtained by size exclusion chromatography it was concluded that the time of incubation with the enzyme needed to completely degrade amylopectin molecules is short in comparison to the time needed to hydrolyse all available glycosidic bonds.

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