An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation
Powdered pectinase is easy to transport and store. Therefore, the study used pectinase enzyme 194 UI mL from Aspergillus niger to produce powdered enzyme preparation by spray drying (10% maltodextrin (w/v), drying temperature 130°C, input speed 288 mL/h). In...
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| Format: | Article |
| Language: | English |
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HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE
2019-09-01
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| Series: | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| Subjects: | |
| Online Access: | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/445 |
| _version_ | 1818470388617707520 |
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| author | Đỗ Thị Hiền Huỳnh Phan Phương Trang |
| author_facet | Đỗ Thị Hiền Huỳnh Phan Phương Trang |
| author_sort | Đỗ Thị Hiền |
| collection | DOAJ |
| description | Powdered pectinase is easy to transport and store. Therefore, the study used pectinase enzyme 194 UI mL from Aspergillus niger to produce powdered enzyme preparation by spray drying (10% maltodextrin (w/v), drying temperature 130°C, input speed 288 mL/h). In addition, the study determined the kinetic parameters of the enzyme preparation at Km 28,4 mg/mL with pH and temperature optimum of 5,0 and 40°C, Cu2+was found to activate and Ag+was the inhibitor of enzyme activity. |
| first_indexed | 2024-04-13T21:36:38Z |
| format | Article |
| id | doaj.art-f60d2f2460314e1eb8803947e1b8f2dd |
| institution | Directory Open Access Journal |
| issn | 2734-9322 2734-9594 |
| language | English |
| last_indexed | 2024-04-13T21:36:38Z |
| publishDate | 2019-09-01 |
| publisher | HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE |
| record_format | Article |
| series | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| spelling | doaj.art-f60d2f2460314e1eb8803947e1b8f2dd2022-12-22T02:28:57ZengHO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCETạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ2734-93222734-95942019-09-01141273810.46223/HCMCOUJS.tech.vi.14.1.445.2019389An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparationĐỗ Thị Hiền0Huỳnh Phan Phương Trang1Trường Đại học Công nghiệp Thực phẩm Thành phố Hồ Chí MinhTrường Đại học Công nghiệp Thực phẩm Thành phố Hồ Chí MinhPowdered pectinase is easy to transport and store. Therefore, the study used pectinase enzyme 194 UI mL from Aspergillus niger to produce powdered enzyme preparation by spray drying (10% maltodextrin (w/v), drying temperature 130°C, input speed 288 mL/h). In addition, the study determined the kinetic parameters of the enzyme preparation at Km 28,4 mg/mL with pH and temperature optimum of 5,0 and 40°C, Cu2+was found to activate and Ag+was the inhibitor of enzyme activity.https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/445bột thấm nướcnpv (nucleo polyhedrosis virus)ob (oclussion bodies)sâu khoang (spodoptera litura)thể vùi tinh |
| spellingShingle | Đỗ Thị Hiền Huỳnh Phan Phương Trang An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ bột thấm nước npv (nucleo polyhedrosis virus) ob (oclussion bodies) sâu khoang (spodoptera litura) thể vùi tinh |
| title | An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation |
| title_full | An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation |
| title_fullStr | An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation |
| title_full_unstemmed | An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation |
| title_short | An initial study of powdered pectinase from Aspergillus nigerand investigation of biochemical characterization of preparation |
| title_sort | initial study of powdered pectinase from aspergillus nigerand investigation of biochemical characterization of preparation |
| topic | bột thấm nước npv (nucleo polyhedrosis virus) ob (oclussion bodies) sâu khoang (spodoptera litura) thể vùi tinh |
| url | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/445 |
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