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	Provedor de dados 116 (1) 58 (1) Autor Ghori,M. I (1) Hameed,A (1) Iqbal,M. J (1) Moura,Silvia Cristina Sobottka Rolim de (1) Ormenese,Rita de Cássia Salvucci Celeste (1) Prati,Patrícia (1) Santos Rafacho,Marina dos (1) Vissotto,Fernanda Zaratini (1) Mais... Palavra-chave Kinetic study (2) Bacillus sp (1) Color alterations (1) Lipases (1) Low-calorie sweets (1) Organic solvents (1) P-Nitrophenyl laurate (1) Tannery wastes (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Characterization of a novel lipase from Bacillus sp. isolated from tannery wastes 58 Ghori,M. I; Iqbal,M. J; Hameed,A. Kinetics of a lipase isolated from Bacillus sp. was studied. The enzyme showed maximum activity at pH 9 and temperature 60ºC. The Michaelis constant (K M 0.31 µM) obtained from three different plots i.e., Lineweaver-Burk, Hanes-Wolf and Hofstee, was found to be lower than already reported lipases that confirmed higher affinity of the enzyme for its substrate p-NPL (p-nitrophenyl laurate). Vmax of the enzyme was found to be 7.6 µM/mL/min. Energy of activation calculated from Arrhenius plot was found to be 20.607 kJmol-1. Activation enthalpy (ΔH*) had negative trend and the value for the hydrolysis of p-NPL by the enzyme at optimum temperature was -2.748 kJmol-1 . Activation entropy (ΔS*) and free energy of activation (ΔG*) of the enzyme were found to be... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacillus sp; Kinetic study; Lipases; P-Nitrophenyl laurate; Tannery wastes; Organic solvents. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100003 Color degradation kinetics in low-calorie strawberry and guava jellies 116 Moura,Silvia Cristina Sobottka Rolim de; Prati,Patrícia; Vissotto,Fernanda Zaratini; Ormenese,Rita de Cássia Salvucci Celeste; Santos Rafacho,Marina dos. The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples... Tipo: Info:eu-repo/semantics/article Palavras-chave: Low-calorie sweets; Kinetic study; Color alterations. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300032 Registros recuperados: 2 Primeira ... 1 ... Última

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