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Impact of some amino acids on cellulolytic and pectolytic enzymes production by Cylindrocarpon destructans [Zinssm.] Scholten - in vitro studies

100%

Dahm H.

Phytopathologia Polonica

1996

tom 12

Studies on the rheological properties of the fermentation broth in the production of pectolytic enzymes

72%

Campeanu G. , Pele M. , Cimpeanu M.

International Agrophysics

1999

tom 13

nr 4

Effect of the elicitor derived from the culture of Erwinia carotovora on the growth of carrot callus

72%

Michalik B. , Baranski R. , Grzebelus D. , Szklarczyk M.

Acta Physiologiae Plantarum

1997

tom 19

nr 2

Influence of pectolytic enzymes and selected yeast strains on the chemical composition of blackberry wines

58%

Tomic A. , Zulj M. M. , Andabaka Z. , Tomaz I. , Jakobovic S. , Jeromel A.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 3

The aim of this study was to determine concentrations of individual o rganic acids, polyphenolic and aromatic compounds in blackberry wine, and to defi ne the Influence of different yeast strains (Uvaferm BDX and Lalvin 71B) and pectolytic enzymes (Lallzyme OE and Lallzyme EX-V) on the chemical composition and quality of the wine. Blackberry wines were produced in fi ve variants, depending on yeasts and enzymes used: BDX OE, BDX EX-V, 71B OE, 71B EX-V, and Control without the addition of selected yeasts and enzymes. All blackberry wine variants were defi ned by a relatively high sum of organic acids. The citric acid was the predominant one, which concentrations ranged from 5.42 to 7.31 g/L. The concentration of gallic acid ranged from 19 to 37 mg/L and was in dependence of the yeast strain used. The concentration of procyanidin B2 which was the predominant flavan-3-ol compound, ranged from 103 to 117 mg/L, and there were no signifi cant differences between individual wine variants in the experiment. Rutin is the predominant compound in the fl avonol group, followed by quercetin-3-O-glucoside. The predominant one among the anthocyanins was cyanidin-3-O-glucoside whose concentrations ranged from 134 to 229 mg/L. According to the obtained results, the yeast strain and pectolytic enzymes had a signifi cant impact on the concentration of individual anthocyanins in the analyzed wines. The predominant group of aromatic compounds was monoterpenes, among which linalool was the most prominent in all of blackberry wine variants, except in Control.

Pathogenicity and polygalacturonase production of Pseudomonas solanacearum. I. Regulation of polygalacturonase production

58%

Lewosz J. , Allen C. , Sequeira L.

Phytopathologia Polonica

1993

tom 06

Effect of heavy metals on enzymes production by Hebeloma crustuliniforme

58%

Dahm H. , Strzelczyk E.

Acta Mycologica

1996

tom 31

nr 2

Production of cellulolytic and pectolytic enzymes by Fusarium oxysporum [Schlecht.], Rhizoctonia solani [Kuhn] and Trichoderma viride [Pers.ex Gray]

58%

Dahm H. , Strzelczyk E. , Manka M.

Phytopathologia Polonica

1997

tom 13

Interakcje pektynaz w procesie zmian biodostepnosci bialka z paszy dla drobiu

44%

Mika M. , Wikiera A. , Zyla K. , Perek P.

Żywność Nauka Technologia Jakość

2004

tom 11

nr 4

107-116

Badano wpływ enzymów fosforolitycznych i pektynolitycznych na biodostępność białka oraz określono interakcje zachodzące pomiędzy działaniem tych enzymów. Analizy prowadzono z wykorzystaniem metody in vitro, symulującej warunki trawienia w przewodzie pokarmowym ptaków. Wyniki analizowano stosując dwuczynnikową analizę wariancji ANOVA (dwuelementowe kombinacje aktywności enzymatycznych – preparaty: Finase P, Finase AP, Rapidase pomaliq 2F, Energex L). Wykazano, że zarówno dodatek pektynaz, jak i fosfataz do paszy ma istotny wpływ na stężenie białka oznaczanego w dializacie. Ponadto wykazano, że kooperacja z preparatami pektynolitycznymi jest efektywniejsza w przypadku fosfatazy kwaśnej niż fitazy. Stwierdzono także, że wysoka aktywność pektynoesterazy w preparatach pektynolitycznych jest czynnikiem ograniczającym biodostępność białka.

The effects of pectinases and phosphatases on the bioavailability of protein and interactions between these enzymes were studied. Analysis were performed using an in vitro method simulating conditions of the bird’s intestinal digestion tract. The results obtained were analysed using a two way ANOVA variance analysis (two factor combinations of enzymatic activities - the preparations: Finase P, Finase AP, Rapidase pomaliq 2F, and Energex L). The investigations evidenced that the addition of pectinases and phosphatases significantly influenced protein levels being determined in the dializate. Moreover, it was proved that the cooperation with the pectinase preparations was more effective for the acid phosphatase than for the phytase. It was also confirmed that the high pectin esterase activity in pectinase preparations was a factor limiting the protein bioavailability.