Developing a new industrial enzyme application: A strattegy

1985 ◽  
Vol 62 (3) ◽  
pp. 554-554
Author(s):  
C. O. L. Boyce
Keyword(s):  
Industrial Enzyme ◽  
Enzyme Application

Refining Energy Reduction and Pulp Characteristic Modification of Alkaline Peroxide Mechanical Pulp (APMP) Through Enzyme Application

TAPPI Journal ◽  
2009 ◽  
Vol 8 (5) ◽  
pp. 19-25 ◽  
Author(s):  
PETER W. HART ◽  
DARRELL M. WAITE ◽  
LUC THIBAULT, ◽  
JOHN TOMASHEK ◽  
MARIE-EVE ROUSSEAU ◽  
...  
Keyword(s):  
Wood Chip ◽  
The United States ◽  
Enzyme Treatment ◽  
Chemical Application ◽  
Alkaline Peroxide ◽  
Eucalyptus Wood ◽  
Pulp Properties ◽  
Pulp Processing ◽  
Two Stages ◽  
Enzyme Application

Eucalyptus wood chips were subjected to impregnation with various blends of novel fiber modify-ing enzymes before chemical pretreatment and two stages of refining using the preconditioning refiner chemical–alkaline peroxide mechanical pulping (PRC-APMP) process. Wood chip impregnation and pulp processing was con-ducted at a pilot plant in the United States. When compared under constant chemical application and at a constant 350 mL CSF, enzyme treatment reduced specific refining energy by at least 24%. The effect of one versus two stages of impregnation and of enzyme action upon several physical pulp properties was determined.

New approaches for the determination of dextran in the sugar production process

2018 ◽  
pp. 138-146 ◽  
Author(s):  
Karin Abraham ◽  
Eckhard Flöter
Keyword(s):  
Molecular Mass ◽  
Mass Distribution ◽  
Molecular Mass Distribution ◽  
Molecular Size ◽  
Mass Variation ◽  
Negative Effects ◽  
New Approaches ◽  
Precise Knowledge ◽  
Enzyme Application

The presence of polysaccharides in cane and beet raw juices causes several negative effects during the sugar manufacture. These are usually mitigated by enzymatic decomposition of dextrans. Such effects not only depend on the content, but also on the molecular mass distribution. This means that the different dextran fractions specifically affect the process. An accurate process control hence requires the most precise knowledge about the existing content and the molecular mass distribution present. A detailed understanding of the specific processing problems and also a targeted enzyme application hence requires the determination of a total dextran content and also its characterization including the differentiation between the different dextran fractions. An accurate analytical tool which equally satisfies industrial applicability is still lacking. To improve on this situation, two new approaches for the determination of dextran were developed and benchmarked against the commonly used and established Haze Method, which is rather inaccurate and also sensitive to molecular mass variation. The two new approaches are both based on polarimetry. These two methods indicate to be superior over the Haze Method with respect two molecular mass variation and hence enable the determination of a broader molecular size range including also low molecular mass dextrans.

Effect of Exogenous Fibrolytic Enzyme Application on Productive Response of Dairy Cows at Different Lactation Stages

2015 ◽  
Vol 10 (5) ◽  
pp. 226-236 ◽  
Author(s):  
N.E. El-Bordeny ◽  
A.A. Abedo ◽  
H.M. El-Sayed ◽  
E.N. Daoud ◽  
H.S. Soliman ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Enzyme Application

scholarly journals Perspectives and applications of immobilised β-galactosidase in food industry – a review

2008 ◽  
Vol 26 (No. 1) ◽  
pp. 1-14 ◽  
Author(s):  
Z. Grosová ◽  
M. Rosenberg ◽  
M. Rebroš
Keyword(s):  
Enzymatic Hydrolysis ◽  
Food Industry ◽  
Large Scale ◽  
Environmental Problems ◽  
Healthy Foods ◽  
Industrial Enzyme ◽  
Recent Trends ◽  
Hydrolysis Of ◽  
Beta Galactosidase

β-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme catalyses the formation of galacto-oligosaccharides, which are prebiotic additives for the so-called “healthy foods”. β-Galactosidase is one of the relatively few enzymes that have been used in large-scale processes in both free and immobilised forms. This article presents a review of recent trends in immobilisation of β-galactosidase and their application in food industry.

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