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Immobilization of lipase from Penicillium sp. section Gracilenta (CBMAI 1583) on different hydrophobic supports: Modulation of functional properties
(2017-01-01)
Lipases are promising enzymes that catalyze the hydrolysis of triacylglycerol ester bonds at the oil/water interface. Apart from allowing biocatalyst reuse, immobilization can also affect enzyme structure consequently ...
Modulation of the activity and selectivity of the immobilized lipases by surfactants and solvents
(2015)
Most of lipases are in equilibrium between a majority inactive closed form and a minority active open form in aqueous media. Perhaps, a certain stabilization of these open forms of lipases could be achieved in the presence ...
EFECT OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND IN THE FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES OF WHITEMOUTH CROAKER (Micropogonias furnieri).
(Soc Brasileira QuimicaSao PauloBrasil, 2009)
Comparison of fatty acid profiles of dried and raw by products from cultured and wild fishes
(Wiley, 2017)
Fish by-products may become alternative sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, due to the high enzymatic activity in these biological tissues, special care must be taken to prevent ...
Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
(Walter De Gruyter Gmbh, 2017-07-01)
Tuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 degrees C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). ...
Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon (Oncorhynchus kisutch)
(SPRINGER, 2007-08)
Lipid changes related to quality loss were evaluated during frozen storage of coho salmon for up to 15 months. Biochemical indices concerning lipid hydrolysis (free fatty acids, FFA) and oxidation (peroxide value, PV; ...