Erscheinungsdatum: 12.09.2015, Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Purification and characterization of xylanase in SSF of apple pomace, Titelzusatz: Production, purification, characterization and application of cellulase free xylanase in biobleaching of pulp, Autor: Walia, Abhishek // Shirkot, C. K., Verlag: LAP Lambert Academic Publishing, Sprache: Englisch, Rubrik: Biologie // Allgemeines, Lexika, Seiten: 284, Informationen: Paperback, Gewicht: 439 gr, Verkäufer: averdo
Purification and characterization of xylanase in SSF of apple pomace ab 82.9 € als Taschenbuch: Production purification characterization and application of cellulase free xylanase in biobleaching of pulp. Aus dem Bereich: Bücher, Wissenschaft, Biologie,
Purification and characterization of xylanase in SSF of apple pomace ab 82.9 EURO Production purification characterization and application of cellulase free xylanase in biobleaching of pulp
Xylan is the major hemicellulosic constituent of hard and soft wood, and is the next most abundant renewable polysaccharide after cellulose.Xylanases and associated debranching enzymes produced by a variety of microorganisms including bacteria, yeast and filamentous fungi, bring about the hydrolysis of hemicelluloses. Xylanolytic enzymes are receiving increasing attention because of their potential application in pulp bleaching and bioconversion of lignocelluloses into feedstocks and fuels.The xylan degrading system includes endo-1,4-xylanases (1,4-beta-xylan xylanohydrolase, EC 22.214.171.124), which release long and short xylo-oligosaccharides, and other xylanases that attack only longer chains, and beta-D-xylosidase (1,4-beta-xylan xylohydrolase, EC 126.96.36.199), which remove D-xylose residues from short xylo-oligosaccharides. Cellulase-free xylanases are important in the paper and pulp industry as alternatives to the use of toxic chlorinated compounds. For the last two decades the bleaching of pulp has become an issue of great concern, primarily because of the environmental hazards caused by the release of the adsorbable organic halogens and due to increasing public awareness thereof.
Enzymes are reusable and very specific. Many enzymes can be identified by their names which often end in "ase" such as hydrolase, sucrose, pectinase. Enzymes may make up of entirely protein and some may contain non protein part cofactor or coenzyme like Zn+2. Like other enzyme pectinlyase also made up of protein which degrades pectin substance. Pectinolytic micro-organism are widely distributed in soil, spoiled fruits, vegetables, decayed leaves and wood and can also be seen in water samples taken from decaying coconut husks, especially in Coastal areas. Intestinal flora of humans also includes pectinolytic micro-organism, mainly bacteria, since pectin the dietary fibre is the substrate for them. Traditionally, commercial source of pectin have been citrus peel and apple pomace. Citrus peel has often been the preferred material for pectin manufacture due to its high pectin content and good colour properties. Most recently other sources of pectin are sugar beet pectin, sunflower pectin. It will work effectively along with cellulase, hemicellulase, and other pectinase in many industries for various purposes.
Apple is used for the production of single strength juice, apple juice concentrate, jam and fermented products like cider, wine, vermouth and eaten raw. After processing into juice or juice concentrate, the left over material (by- product) is pomace which is thrown away causing environmental pollution. Since, apple pomace is a part of the fruit, it has potential for conversion into edible products. Hence, the current problem was selected to conduct studies on drying characteristics of apple pomace so as to generate data for design of drying systems.
High Quality Content by WIKIPEDIA articles! Pomace is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. The OED cites the term marc as having the same meaning. Grape pomace has traditionally been used to produce pomace brandy the OED also uses the term marc brandy (such as grappa or zivania) and grapeseed oil. Today, it is mostly used as fodder or fertilizer. Oenocyanin, a natural red dye and food coloring agent, is produced from grape pomace. Some companies also recover tartrates (cream of tartar) and grape polyphenols from grape pomace. Pomace is derived from the Latin pomum (apple). The English were the first to use the term pomace to refer to the byproduct of cider production.