A review on the immobilization of pepsin: A Lys-poor enzyme that is unstable at alkaline pH values.

Pepsin is a protease used in many different applications, and in many instances, it is utilized in an immobilized form to prevent contamination of the reaction product. This enzyme has two peculiarities that make its immobilization complex. The first one is related to the poor presence of primary amino groups on its surface (just one Lys and the terminal amino group).

Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars ( and ) in a murine model.

and contain high levels of nutrients; but have naturally toxic compounds, oxalates and hydrocyanic acid (HCN). The objective of this work was to evaluate the effect of heat treatment on the concentration of antinutrients in malanga corms and its effect on mice. Malanga samples were heated to a boil for 0 to 120 min; oxalates and HCN were determined by spectrophotometry, at 710 and 510 nm, respectively.

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga () Flour and Corn Starch.

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests.

Bioactive peptides from fisheries residues: A review of use of papain in proteolysis reactions.

Papain is a cysteine endopeptidase of vegetal origin (papaya (Carica papaya L.) with diverse applications in food technology. In this review we have focused our attention on its application in the production of bio-peptides by hydrolysis of proteins from fish residues.

Chitosan Films Obtained from (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage.

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans.

Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato ().

Research Background: TomloxB is the main isoform of lipoxygenase associated with ripening and senescence of fruits. On the other hand, ethylene, a gaseous hormone, is essential for the regulation of ripening in climacteric fruits like tomatoes. However, the relationship between TomloxB and ethylene production has not been thoroughly studied.

Increased Postharvest Life of TomLox B Silenced Mutants of Tomato (Solanum lycopersicum) Var. TA234.

A healthy lifestyle includes fruits and vegetables consumption. Tomato is one of the most consumed vegetables, although it is susceptible to physical damage through postharvest handling, thus leading to important losses. Softening is an important variable during tomato ripening; excessive softening is undesirable and leads to postharvest losses.