scholarly journals Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt

2021 ◽  
Author(s):  
Lucie M.J. Charmier ◽  
Ciara McLoughlin ◽  
Barry V. McCleary
Keyword(s):  
Amylolytic Enzymes ◽  
Diastatic Power

Effect of diclofop and HOE-6001 on amylolytic enzyme activities of malt

1992 ◽  
Vol 72 (2) ◽  
pp. 435-438
Author(s):  
P. M. McMullan ◽  
M. C. Therrien ◽  
J. Noll
Keyword(s):  
Enzyme Activities ◽  
Alpha Amylase ◽  
Amylase Level ◽  
Amylolytic Enzyme ◽  
Barley Malt ◽  
Amylolytic Enzymes ◽  
Diastatic Power ◽  
Herbicide Treatments ◽  
Barley Genotypes

Research was conducted to determine the effect of diclofop or HOE-6001 on barley alpha-amylase level and diastatic power of malt from seven barley genotypes. Neither herbicide consistently decreased alpha-amylase level or diastatic power of barley malt. However, alpha-amylase level of the genotype Manley was decreased by all herbicide treatments in 1989. Results indicate that these herbicides should not affect the enzyme potential of barley.Key words: Diclofop, HOE-6001, amylolytic enzymes, alpha-amylase, diastatic power

Aspergillus sydowii Strain SCAU066 and Aspergillus versicolor Isolate BAB-6580: Potential Source of Xylanolytic, Cellulolytic and Amylolytic Enzymes

2020 ◽  
Vol 14 (2) ◽  
pp. 15
Author(s):  
Zaidah Zainal ariffin
Keyword(s):  
Extracellular Enzymes ◽  
Biologically Active ◽  
Aspergillus Versicolor ◽  
Aspergillus Sydowii ◽  
Aspergillus Tamarii ◽  
Alternative Source ◽  
Amylolytic Enzymes ◽  
Potato Dextrose Broth ◽  
Wide Range ◽  
Pharmaceutical Industries

Fungi is known to produce a wide range of biologically active metabolites and enzymes. Enzymes produced by fungi are utilized in food and pharmaceutical industries because of their rich enzymatic profile. Filamentous fungi are particularly interesting due to their high production of extracellular enzymes which has a large industrial potential. The aim of this study is to isolate potential soil fungi species that are able to produce functional enzymes for industries. Five Aspergillus species were successfully isolated from antibiotic overexposed soil (GPS coordinate of N3.093219 E101.40269) by standard microbiological method. The isolated fungi were identified via morphological observations and molecular tools; polymerase chain reactions, ITS 1 (5’- TCC GTA GGT GAA CCT GCG G3’) forward primer and ITS 4 (5’-TCC TCC GCT TAT TGA TAT GC-3’) reverse primer. The isolated fungi were identified as Aspergillus sydowii strain SCAU066, Aspergillus tamarii isolate TN-7, Aspergillus candidus strain KUFA 0062, Aspergillus versicolor isolate BAB-6580, and Aspergillus protuberus strain KAS 6024. Supernatant obtained via submerged fermentation of the isolated fungi in potato dextrose broth (PDB) and extracted via centrifugation was loaded onto specific media to screen for the production of xylanolytic, cellulolytic and amylolytic enzymes. The present findings indicate that Aspergillus sydowii strain SCAU066 and Aspergillus versicolor isolate BAB-6580 have great potential as an alternative source of xylanolytic, cellulolytic and amylolytic enzymes.

Amylolytic enzymes ofEndomycopsis capsularis

1966 ◽  
Vol 11 (6) ◽  
pp. 422-438 ◽  
Author(s):  
Helena Ebertová
Keyword(s):  
Amylolytic Enzymes

Effect of Exogenous Amylolytic Enzymes on the Accumulation of Chlorogenic Acid Isomers in Wounded Potato Tubers

2014 ◽  
Vol 62 (31) ◽  
pp. 7671-7675 ◽  
Author(s):  
Ana Mariel Torres-Contreras ◽  
Vimal Nair ◽  
Luis Cisneros-Zevallos ◽  
Daniel A. Jacobo-Velázquez
Keyword(s):  
Chlorogenic Acid ◽  
Potato Tubers ◽  
Amylolytic Enzymes

scholarly journals Sustainable Second-Generation Bioethanol Production from Enzymatically Hydrolyzed Domestic Food Waste Using Pichia anomala as Biocatalyst

2020 ◽  
Vol 13 (1) ◽  
pp. 259
Author(s):  
Ioanna Ntaikou ◽  
Georgia Antonopoulou ◽  
Gerasimos Lyberatos
Keyword(s):  
Food Waste ◽  
Second Generation ◽  
Scale Up ◽  
Pichia Anomala ◽  
Small Scale ◽  
Amylolytic Enzymes ◽  
Second Generation Bioethanol ◽  
Saccharification Efficiency ◽  
Ethanol Yields ◽  
Domestic Food

In the current study, a domestic food waste containing more than 50% of carbohydrates was assessed as feedstock to produce second-generation bioethanol. Aiming to the maximum exploitation of the carbohydrate fraction of the waste, its hydrolysis via cellulolytic and amylolytic enzymatic blends was investigated and the saccharification efficiency was assessed in each case. Fermentation experiments were performed using the non-conventional yeast Pichia anomala (Wickerhamomyces anomalus) under both separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) modes to evaluate the conversion efficiencies and ethanol yields for different enzymatic loadings. It was shown that the fermentation efficiency of the yeast was not affected by the fermentation mode and was high for all handlings, reaching 83%, whereas the enzymatic blend containing the highest amount of both cellulolytic and amylolytic enzymes led to almost complete liquefaction of the waste, resulting also in ethanol yields reaching 141.06 ± 6.81 g ethanol/kg waste (0.40 ± 0.03 g ethanol/g consumed carbohydrates). In the sequel, a scale-up fermentation experiment was performed with the highest loading of enzymes in SHF mode, from which the maximum specific growth rate, μmax, and the biomass yield, Yx/s, of the yeast from the hydrolyzed waste were estimated. The ethanol yields that were achieved were similar to those of the respective small scale experiments reaching 138.67 ± 5.69 g ethanol/kg waste (0.40 ± 0.01 g ethanol/g consumed carbohydrates).

scholarly journals STUDIES IN MYOCLONUS EPILEPSY III. THE EFFECTS OF AMYLOLYTIC ENZYMES ON THE ULTRASTRUCTURE OF LAFORA BODIES

1971 ◽  
Vol 19 (6) ◽  
pp. 382-385 ◽  
Author(s):  
TORU NIKAIDO ◽  
JAMES AUSTIN ◽  
HANS STUKENBROK
Keyword(s):  
Staining Intensity ◽  
Ultrastructural Changes ◽  
Corpora Amylacea ◽  
Amylolytic Enzymes ◽  
Lafora Bodies ◽  
Myoclonus Epilepsy

Sections containing Lafora bodies were exposed to the action of amylolytic enzymes. These enzymes split the glucose linkages of glucose polymers (polyglucosans). The following ultrastructural changes were observed: ( a) the fibrils of Lafora bodies were greatly reduced in number; ( b) the staining intensity of the fibrils was reduced; ( c) the amorphous densities were no longer seen. The evidence suggests that the fibrils and amorphous densities of Lafora bodies are both polyglucosan in nature. Lafora bodies resemble corpora amylacea in this respect.

scholarly journals The estimation of the diastatic power of malt, etc.

The Analyst ◽  
1896 ◽  
Vol 21 (May) ◽  
pp. 122 ◽  
Author(s):  
W. J. Sykes ◽  
C. A. Mitchell
Keyword(s):  
Diastatic Power
Sign in / Sign up

Export Citation Format

Share Document