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العنوان
Studies on polysaccharides macerating enzymes /
المؤلف
Atta, Mohamed Bassim M.
هيئة الاعداد
باحث / محمد باسم محمد عطيه
مشرف / A. هراس
مناقش / A. الرفاعى
مشرف / لا يوجد
الموضوع
Food Technology.
تاريخ النشر
1986.
عدد الصفحات
164 p. :
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
1/1/1986
مكان الإجازة
جامعة طنطا - كلية الزراعة - Food Technology
الفهرس
Only 14 pages are availabe for public view

from 16

from 16

Abstract

This work was aimed t o charttc1;erize a t e c h n i c a l enzyme ’IRohament Pit, s p e c i a l l y developed f o r and a l r e a d y a p p l i e d i n 2ood processing. Rohament P has been designed t o p r e f e r e n t i a l l y degrade t h e middle l a m e l l a 2nd an enaopolygalacturonase is supposed t o be one of the major a c t i v i t i e s of t h e p r e p a r a t i o n . However, t e c h n i c a l enzyme p r e p a r a t i o n s u s u a l l y a r e a mixture of many enzymes with d i f f e r e n t s p e c i f i c i t y , and Hohament P is known t o c o n t a i n i n a d d i t i o n t o p e c t i c enzymes cellulases and h e m i c e l l u l a s e s . The r o l e of t h e s e enzymes i n the macerating process is only poorly understood. Iiigh r e s o l u t i o n methods are r e q u i r e d t o f r a c t i o n a t e complex mixture. I s o e l e c t r i c focusing has been chosen f o r c h a r a c t e r i z a t i o n of Kohament P because of its advantages mentioned e l s - where i n t h i s work. In t h e first p a r t of t h i s work, it w a s t r i e d t o improve the technique of a n a l y t i c a l u l t r a t h i n - l a y e r i s o e l e c t r i c focusing. The a l t e r n a t i v e approach t o t h i s procedure would be t o prepare dry g e l s which, p r i o r t o use, a r e rehydrated with a s o l u t i o n of any d e s i r e d composition.