|
|
|
|
|
| Silva,Anna Carolina da; Queiroz,Alana Emilia Soares de França; Oliveira,João Tiago Correia; Medeiros,Erika Valente; Souza-Motta,Cristina Maria de; Moreira,Keila Aparecida. |
| Abstract Protein hydrolysates originating from egg white have already been reported to be bioactive and, among their biological activities, possess the antioxidant property that protects the body from early ageing and diseases linked to oxidation. Therefore, the objective of this work was to evaluate the antioxidant activity of hydrolysates obtained by the hydrolysis of egg white from hen poultry. The protease produced by Aspergillus avenaceus URM 6706 was purified and subsequently applied to hydrolysate the egg white, and the degree of hydrolysis was verified during the protease exposure time (4-24 h). The hydrolysis was intensified over time of exposure to the protease. It was possible to detect the antioxidant activities of eliminating the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus; Purification; ABTS; +; DPPH; Chelators. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100508 |
| |
|
|
| Silva,Anna Carolina da; Queiroz,Alana Emilia Soares de França; Porto,Tatiana Souza; Spier,Michele Rigon; Soccol,Carlos Ricardo; Porto,Ana Lúcia Figueiredo; Souza-Motta,Cristina Maria; Moreira,Keila Aparecida. |
| Enzymes obtained by fermentation processes offer a number of advantages and have been widely researched and used throughout the world. This study aimed to partially characterise an inulinase produced from palm and cassava peel. The enzyme was produced via the solid-state fermentation of Aspergillus japonicus URM5633. The optimal temperatures were 50ºC and 55ºC, and the optimal pH values were 5.2 and 3.4 for inulinase fermentatively produced from palm and cassava peel, respectively. The thermostability measurements for inulinase produced in palm showed that the relative activity remained below 100% until 30 minutes of stability for all temperatures, but reached 106.8% at a temperature of 50ºC after 60 minutes. Inulinase from the crude extract of cassava... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Inulinase; Characterisation; Solid-state fermentation; Aspergillus japonicus. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500005 |
| |
|
|
| Soares,Elisângela França; Silva,Anna Carolina da; Queiroz,Alana Emilia Soares de França; Gomes,José Erick Galindo; Herculano,Polyanna Nunes; Moreira,Keila Aparecida. |
| Breadfruit is an exotic tree in Brazil, very well acclimatized. Despite of being a laticifer plant, the knowledge about its latex is scarce. However, it is known that proteolytic enzymes represents over 50% of the latex composition in laticifers plants. The aim of this study was to evaluate the potential of breadfruit (Artocarpus altilis var. Apyrena) latex as a source of milk clotting proteases and partially characterize it. The proteolytic activity of the fraction of crude extract was assessed using azocasein and quantitation of total protein, the bicinchoninic acid (BCA). Milk-clotting activity was analyzed using skim milk at 12%. The enzyme activity was analyzed under different temperature conditions (35 to 80°C) and pH (5.8 to 10.7) presenting optimum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzimas coagulantes do leite; Atividade proteolítica; Coagulante vegetal; Fruta-pão. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000100149 |
| |
|
|
|
