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| Zhong-Tao,Sun; Lin-Mao,Tian; Cheng,Liu; Jin-Hua,Du. |
| Apple pomace is a wasted resource produced in large quantities and its deposit has caused serious environmental problems, so it is significance to make the full utilization of the residues. The objectives of this work were to produce multienzyme bio-feed, biodegrade the anti-nutritional factors such as pectin and tannins in apple pomace, and obtain the nutritional enrichment of the fermented substrate. The mixture of apple pomace and cottonseed powder (1:1, w/w), supplemented with 1% (w/w) (NH4)2SO4 and 0.1% (w/w) KH2PO4, was proved to be the optimum medium for the mixed strains of Aspergillus niger M2 and M3 (2:1, w/w). The activities of pectinase, proteinase and cellulase achieved 21168 u/g, 3585 u/g and 1208u/g, and the biodegradation rates of pectin... |
| Tipo: Journal article |
Palavras-chave: Apple pomace; Aspergillus niger; Multienzyme bio-feed; Pectin; Solid state fermentation; Tannins. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000100002 |
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| Gabriel,Luciana Sutil; Prestes,Rosilene Aparecida; Pinheiro,Luís Antonio; Barison,Andersson; Wosiacki,Gilvan. |
| Pomace, the main by-product of apple juice processing, contains all the fruit's compounds such as minerals, sugars, fibers, enzymes and secondary metabolites after bioprocessing. Dried pomace from four apple varieties (Gala, Fuji, Catarina and Joaquina) was used to extract fructose, glucose, and sucrose, the main soluble sugars contained in apple pomace, to verify the possible use of the sugar fractions. The concentrated sugars were characterized by NMR and FTIR. The partial least squares method (PLS) applied to the NMR and FTIR spectra revealed large amounts of fructose, glucose, and sucrose, without the presence of others compounds. Principal component analysis (PCA) discriminated the studied apple varieties, with a 99% level of significance, as function... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple pomace; NMR; FTIR; Multivariate analysis. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300012 |
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