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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Assis,Sandra Aparecida (2) Sena,Amanda Reges de (2) Barretto,Ingara Keisle São Paulo (1) Brandão,Taís Silva de Oliveira (1) David,Jorge Maurício (1) Teshima,Elisa (1) Valasques Júnior,Gildomar Lima (1) Mais... Palavra-chave Doehlert matrix design (1) Enzymatic activity (1) Lytic enzymes (1) Maturity (1) Multivariate optimization (1) Syzygium cumini Lam. (1) Tannins (1) Total phenolic compounds (1) Vitamin C (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Application of Doehlert experimental design in the optimization of experimental variables for the Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) cell lysis Ciênc. Tecnol. Aliment. Sena,Amanda Reges de; Valasques Júnior,Gildomar Lima; Barretto,Ingara Keisle São Paulo; Assis,Sandra Aparecida. This study aimed to verify the influence of pH and temperature on the lysis of yeast using experimental design. In this study, the enzymatic extract containing β-1,3-glucanase and chitinase, obtained from the micro-organism Moniliophthora perniciosa, was used. The experiment showed that the best conditions for lysis of Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) by lytic enzyme were pH 4.9 at 37 ºC and pH 3.9 at 26.7 ºC, respectively. The lytic enzyme may be used for obtaining various biotechnology products from yeast. Tipo: Info:eu-repo/semantics/article Palavras-chave: Lytic enzymes; Multivariate optimization; Doehlert matrix design. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400019 Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development Ciênc. Tecnol. Aliment. Brandão,Taís Silva de Oliveira; Sena,Amanda Reges de; Teshima,Elisa; David,Jorge Maurício; Assis,Sandra Aparecida. The physiological state of a fruit is closely related to ripening and climatic conditions during the growing period when the fruit undergo changes in color, texture, and flavor. The ripening of the fruit can involve a complex series of biochemical reactions with alteration in enzymes activities, phenols, tannins, and ascorbic acid. The activity of enzymes (carboximethylcellulase, polygalacturonase, and pectinlyase), the total concentration of phenolic compounds, condensed tannins, and vitamin C in five stages of maturation were studied. Significant changes were observed between the maturity stages. The phenolic compounds were higher at green stage (705.01 ± 7.41); tannins were higher at green/purple stage (699.45 ± 0.22). The results showed that the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Syzygium cumini Lam.; Maturity; Total phenolic compounds; Tannins; Vitamin C; Enzymatic activity. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400004 Registros recuperados: 2 Primeira ... 1 ... Última

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