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| Swetlana,Nagal; Jain,P. C.. |
| Feather waste is generated in large amounts as a by-product of commercial poultry processing. This residue is almost pure keratin, which is not easily degradable by common proteolytic enzymes. Eight strains of Bacillus, isolated from decomposing feathers were tested for the hydrolysis of feather wastes in the laboratory. Among these strains, Bacillus cereus KB043 was the best feather degrading organism when grown on basal medium containing 1% hen feather as sole source of carbon and nitrogen. It caused 78.16 ± 0.4 % degradation with a significant release of soluble protein (1206.15 ± 14.7 µg mL-1) and cysteine (20.63 ± 0.4 µg mL-1) in the cultivation fluid. The strain also showed the highest level of keratinase activity (39.10 ± 0.4 U mL-1). These data... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacillus; Feather degradation; Poultry waste; Soluble protein; Keratinase. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100028 |
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| Kouakou, Christelle; Berge, Jean-pascal; Baron, Regis; Lethuaut, Laurent; Prost, Carole; Cardinal, Mireille. |
| The aim of this work was to study the effect of adding sugar during proteolysis to promote the Maillard reaction and mask the initial fish odor and off-flavors generated. An experimental design, based on the Doehlert plan, was used to study the influence of hydrolysis conditions (time, temperature, sugar, and antioxidant addition) on the odor characteristics of hydrolysates, soluble protein levels, and amino acid content. Results showed that the lowest level of sugar (10g of D-xylose added to 1kg of by-products) was enough to develop a grilled odor in hydrolysates. In the hydrolysis conditions used, i.e. enzyme inactivation at 95°C for 30min, hydrolysis temperature had no effect on grilled odor production but significantly affected the soluble protein... |
| Tipo: Text |
Palavras-chave: Salmon by-product; Hydrolysate; Maillard reaction; Sensory characteristics; Off-flavor; Soluble protein. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00156/26702/24778.pdf |
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| Hasbullah,Nor Azlina; Taha,Rosna Mat; Saleh,Azani; Mohamed,Normadiha. |
| In the present study, in vitro mutagenesis techniques were applied to investigate the effects of gamma irradiation at 0, 10, 20, 30, 40, 50 and 60 Gy on physiological changes in callus of Gerbera jamesonii Bolus ex. Hook f. Biochemical changes in chlorophyll and soluble protein content of pre- and post- irradiated Gerbera callus were studied. Non-irradiated callus demonstrated the highest amount of chlorophyll content as compared to callus irradiated at 10, 20, 30, 40, 50 and 60 Gy. In addition, the amount of chlorophyll b was relatively higher than chlorophyll a in both the irradiated and non-irradiated callus, except for callus irradiated at 10 Gy. Biochemical differentiation based on total soluble protein content revealed gradual reduction after day 9... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gerbera jamesonii; Gamma irradiation; Callus; In vitro; Chlorophyll; Soluble protein. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000300012 |
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