Publications by authors named "V Vaidyanathan"
Article Synopsis
- This review highlights recent advancements in engineering thermostable phytase through genetic modification and immobilization techniques over the last seven years.
- Genetic modifications have improved the enzyme's thermostability and functionality, while immobilization methods have helped retain 50-60% of its activity at temperatures above 50°C.
- Phytase is essential in the food and feed industries, as it reduces phytate content to enhance nutritional value in flour and poultry feed, making it a robust option for high-temperature applications.
The increasing global energy demand and environmental pollution necessitate the development of alternative, sustainable energy sources. Hydrogen production through electrochemical methods offers a carbon-free energy solution. In this study, we have designed novel boron nitride analogues (BNyne) and investigated their stability and electronic properties.
View Article and Find Full Text PDFAims: Lactobacilli have drawn a great deal of attention due to the heterogeneity of their cells, as well as their remarkable ability to adapt to a range of harsh conditions. One such adaptation response by Lactiplantibacillus plantarum was forming a V-shaped cell structure in low acidic pH conditions. This study aims to identify low pH induced-biofilm formation in L.
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- Squalene is a natural compound found in various organisms, known for its antioxidant properties and ability to enhance skin penetration, making it valuable in cosmetics, food, and pharmaceuticals.
- The primary source of squalene is sharks, leading to a growing demand for sustainable and eco-friendly alternatives for its production.
- Recent advancements in biotechnology focus on utilizing microorganisms to efficiently synthesize squalene, with a review summarizing the latest strategies in metabolic and bioprocess engineering.
This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.
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