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β-xylosidase activity and expression of a β-xylosidase gene during strawberry fruit ripening
(Elsevier France-Editions Scientifiques Medicales Elsevier, 2004-02)
Strawberry fruit shows a marked softening during ripening and the process is associated with an increment of pectin solubility and a reduction of the molecular mass of hemicelluloses. In this work, we report the activity ...
Short communication: Isolation of mutants of Penicillium purpurogenum with enhanced xylanase and β-xylosidase production
(1998)
Penicillium purpurogenum was mutated with u.v. light to increase xylanase production. The best mutant, UV-64, was treated with N-methyl-N'-nitro-N-nitrosoguanidine and a second generation of mutants was obtained (NG-188 ...
Co-immobilization and stabilization of xylanase, β-xylosidase and α-l-arabinofuranosidase from Penicillium janczewskii for arabinoxylan hydrolysis
(2016-05-01)
Differently activated agarose-based supports were evaluated for co-immobilization of a crude extract from Penicillium janczewskii containing xylanase, β-xylosidase and α-l-arabinofuranosidase activities. Adequately selecting ...
Immobilization and Stabilization of Beta-Xylosidases from Penicillium janczewskii
(2017-05-01)
β-Xylosidases are critical for complete degradation of xylan, the second main constituent of plant cell walls. A minor β-xylosidase (BXYL II) from Penicillium janczewskii was purified by ammonium sulfate precipitation (30% ...
β-xylosidase from Selenomonas ruminantium: Immobilization, stabilization, and application for xylooligosaccharide hydrolysis
(2016-07-03)
The tetrameric β-xylosidase from Selenomonas ruminantium is very stable in alkaline pH allowing it to easily immobilize by multipoint covalent attachments on highly activated glyoxyl agarose gels. Initial immobilization ...
β-Xylosidase in strawberry fruit: Isolation of a full-length gene and analysis of its expression and enzymatic activity in cultivars with contrasting firmness
(Elsevier Ireland, 2006-10)
Strawberry is a non-climateric fleshy fruit, which softens quickly and has short post-harvest life. Ripening is associated with an increment of pectin solubility and a reduction of the content of hemicelluloses. In this ...