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Cherry tomatoes are nutritious food, often processed into long shelf-life preserved foods. However, there is increasing concern about the dangers of high sucrose in traditional preserved fruit. In this paper, the effect of enzyme-assisted osmosis of seven kinds of functional sugars, including psicose, tagatose, isomaltose, trehalose, galactooligosaccharides, isomaltooligosaccharides, and resistant dextrin on cherry tomato was studied. The dry matter content after enzyme treatment and sugar soaking treatment was evaluated. Sensory quality, physicochemical quality, antioxidant capacity, sugar composition, and flavor substances were also measured. The addition of enzymes and functional sugars made cherry tomatoes redder and softer, and increased the soluble solid content (1.45- to 1.67-fold), lycopene content (2.14- to 2.18-fold), total polyphenol content (1.28- to 1.41-fold), and DPPH radical scavenging rate (1.81- to 1.95-fold). Furthermore, the sugar composition and flavor substances were improved. Thus, it is a good choice of adding these functional sugars to produce cherry tomato products with probiotic potential, and this new method can provide a reference for the processing of other fruit products. [ABSTRACT FROM AUTHOR]

Bacteria in the oral cavity are responsible for the development of dental diseases such as caries and periodontitis, but it is becoming increasingly clear that the oral microbiome also benefits human health. Many oral care products on the market are antimicrobial, killing a large part of the oral microbiome but without removing the disease-causing biofilm. Instead, non-biocidal matrix-degrading enzymes may be used to selectively remove biofilm without harming the overall microbiome.The challenge of using enzymes to degrade biofilms is to match the narrow specificity of enzymes with the large structural diversity of extracellular polymeric substances that hold the biofilm together. In this study, we therefore perform a large-scale screening of single and multi-enzyme formulations to identify combinations of enzymes that most effectively remove dental biofilm.We tested >400 different treatment modalities using 44 different enzymes in combinations with up to six enzymes in each formulation, on in vitro biofilms inoculated with human saliva. Mutanase was the only enzyme capable of removing biofilm on its own. Multi-enzyme formulations removed up to 69 % of the biofilm volume, and the most effective formulations all contained mutanase. We shortlisted 10 enzyme formulations to investigate their efficacy against biofilms formed on glass slabs on dental splints worn by 9 different test subjects. Three of the ten formulations removed more than 50 % of the biofilm volume. If optimal enzyme concentration and exposure time can be reached in vivo, these enzyme combinations have potential to be used in novel non-biocidal oral care products for dental biofilm control.

Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focused on the utilization of enzymatically hydrolyzed cantaloupe rind powder, which was the product of the enzymatic hydrolysis of the raw cantaloupe rind powder using cellulase and xylanase enzymes to increase its soluble dietary fiber content. The resulting hydrolyzed cantaloupe rind powder (referred to as HCRP) was added to a probiotic yogurt recipe at varying ratios of 0.5%, 1.0%, and 1.5% (w/w). Physicochemical, textural, and rheological properties, and syneresis of the control yogurt (without HCRP addition) and the HCRP-fortified yogurts at different addition ratios, were evaluated during a 15-day storage period at 4℃. Additionally, the color, total phenolic content (TPC), and antioxidant property of the yogurts were assessed at the end of the storage period. The results demonstrated that the addition of HCRP increased the hardness, viscosity, elasticity, and stability of the yogurt compared to the control yogurt. Specifically, the addition of 1.5% HCRP to yogurt resulted in a 1.6, 6.0, 1.9, 1.7, and 1.5 times increase in hardness, adhesiveness, apparent viscosity, storage modulus, and loss modulus compared to the control yogurt on day 15 of the storage period, respectively. Meanwhile, the syneresis was reduced by approximately 3 times in the 1.5% HCRP-added yogurt (5.60%) compared to the control yogurt (17.41%). The TPC of the yogurt also increased with higher levels of HCRP addition, reaching approximately 1.5 times that of the control yogurt at a 1.5% addition level. Furthermore, the antioxidant activity, as determined by the DPPH assay, was not detected in the control yogurt but exhibited a significant increase with higher concentrations of HCRP. This study highlights the potential of enzymatically hydrolyzed cantaloupe rind powder as a functional ingredient to enhance the quality attributes of yogurt, including its textural, rheological properties, stability, phenolic content, and antioxidant activity.

Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focused on the utilization of enzymatically hydrolyzed cantaloupe rind powder, which was the product of the enzymatic hydrolysis of the raw cantaloupe rind powder using cellulase and xylanase enzymes to increase its soluble dietary fiber content. The resulting hydrolyzed cantaloupe rind powder (referred to as HCRP) was added to a probiotic yogurt recipe at varying ratios of 0.5%, 1.0%, and 1.5% (w/w). Physicochemical, textural, and rheological properties, and syneresis of the control yogurt (without HCRP addition) and the HCRP-fortified yogurts at different addition ratios, were evaluated during a 15-day storage period at 4℃. Additionally, the color, total phenolic content (TPC), and antioxidant property of the yogurts were assessed at the end of the storage period. The results demonstrated that the addition of HCRP increased the hardness, viscosity, elasticity, and stability of the yogurt compared to the control yogurt. Specifically, the addition of 1.5% HCRP to yogurt resulted in a 1.6, 6.0, 1.9, 1.7, and 1.5 times increase in hardness, adhesiveness, apparent viscosity, storage modulus, and loss modulus compared to the control yogurt on day 15 of the storage period, respectively. Meanwhile, the syneresis was reduced by approximately 3 times in the 1.5% HCRP-added yogurt (5.60%) compared to the control yogurt (17.41%). The TPC of the yogurt also increased with higher levels of HCRP addition, reaching approximately 1.5 times that of the control yogurt at a 1.5% addition level. Furthermore, the antioxidant activity, as determined by the DPPH assay, was not detected in the control yogurt but exhibited a significant increase with higher concentrations of HCRP. This study highlights the potential of enzymatically hydrolyzed cantaloupe rind powder as a functional ingredient to enhance the quality attributes of yogurt, including its textural, rheological properties, stability, phenolic content, and antioxidant activity. [ABSTRACT FROM AUTHOR]

Summary: The increased demand for vegetable oils calls for new strategies for enhancing the yield of mechanical oil extraction, preferably without the use of potentially hazardous solvents such as n‐hexane. Enzyme‐assisted oil extraction has been studied under aqueous conditions, where the oil recovery was enhanced due to the partial enzymatic breakdown of cell wall compounds. However, this process is often not feasible for industrial applications, where mechanical pressing of dry seeds is implemented. This study provides a proof‐of‐concept for enzyme‐assisted rapeseed oil extraction with minimum water addition (1 mL per 100 g rapeseeds). The application of cellulytic and pectolytic enzymes increased the reducing sugar content as a result of the carbohydrate breakdown. The oil recovery in the mechanical pressing was increased significantly from ~60% to ~65%, and the quality of the oils was not significantly affected by the enzyme treatment. [ABSTRACT FROM AUTHOR]

The thermal storage performance, cost, and stability of phase-change materials (PCMs) are critical factors influencing their application in the field of thermal energy storage. Porous carbon, with its excellent support, thermal conductivity, and energy storage properties, is considered one of the most promising support matrix materials. However, the simple and efficient synthesis of high-performance and highly active bio-based materials under mild conditions still faces challenges. In our work, a novel method for preparing new functional composite phase-change materials based on enzyme treatment technology and using waste walnut green husk biomass and polyethylene glycol as raw materials was developed. The enzymatic treatment method exposes the internal structure of the walnut green husk, followed by the adjustment of the calcination temperature to increase the adsorption sites of the biochar, thereby stabilizing polyethylene glycol (PEG). The porous properties of walnut green husk biochar effectively regulate the phase-change behavior of polyethylene glycol. In the biochar carbonized at 600 °C, the PEG loading reached 72.09%, and the absorption heat of the solid–solid phase-change material (SSPCM) reached 194.76 J g−1. This work not only enriches the application of biomass in heat storage but also demonstrates the broad prospects of SSPCMs in solar thermal utilization. [ABSTRACT FROM AUTHOR]

The increasing demand for energy has prompted scholars to research alternative energy sources. Bamboo is a species of woody perennial grass that belongs to the Gramineae family and the Bambuseae subfamily. It could be considered a possible lignocellulosic substrate for the production of bioethanol due to its favourable environmental effects and increased yearly biomass yield. Non-renewable fossil fuels cannot provide enough energy to meet the needs of contemporary societies. Among the various alternative energy sources, bioethanol has drawn a lot of attention from people all around the world. This paper reviews the cost and process parameters for the synthesis of bioethanol from bamboo. This review aims to increase the effectiveness of the entire ethanol production process by focusing on pretreatment, enzymatic hydrolysis, and fermentation. The emphasis of this review is on the efficient process for producing bioethanol while maintaining environmental sustainability. When compared to other NaOH pretreatment techniques, bamboo substrates prepared with NaOH and ultra-high-pressure explosion (UHPE) exhibit higher enzymatic hydrolyzability when processed under optimal conditions, such as 100 MPa, 121 °C, and 70 rpm for 2 h, yielding 89.7–95.1% ethanol after 24 h. The article lists the bamboo species responsible for creating each product, making it straightforward for producers to study and select the species based on whatever value-added product they wish to produce bioethanol with different parameters. [ABSTRACT FROM AUTHOR]

Alloimmunization is a common problem in sickle cell disease (SCD) patients. Providing antigen-negative units in this group of patients makes it challenging for the transfusion laboratory. Antibody identification is required to decrease the incidence of hemolytic transfusion reaction in case of alloimmunization. In SCD patients, identification of antibody specificity is essential to prevent particularly delayed type transfusion reactions. This is a case report of a transfusion-dependent SCD patient whose antibody specificity could not be determined on initial antibody identification testing. A modified antibody identification test was done with polyethylene glycol (PEG) and enzyme to identify antibody specificity in this patient. Alloantibody anti-c was identified and reported to the clinician. The patient was transfused with c antigen- negative blood. This case report highlights the role of PEG and enzyme treatment in antibody identification for transfusion support in this group of highly alloimmunized patients. [ABSTRACT FROM AUTHOR]

Objective: Distiller's dried grains with solubles (DDGS), a by‐product of ethanol production from cereal grains, has seen limited use by fish feed manufacturers as an alternative protein source. Over the past 20 years, advances and greater uniformity in processing methods have improved the quality of DDGS and, likely, its digestibility by fish. Our objective was to reevaluate the digestibility of corn DDGS by Nile Tilapia Oreochromis niloticus using a present‐day commercial product with and without xylanase and phytase enzyme treatment. Methods: Apparent digestibility coefficients (ADCs) for the major proximate nutrients (dry matter, crude protein, crude fat, ash, digestible energy, and phosphorus) were determined using a practical, commercial‐type feed that was formulated and processed with DDGS supplied at 30% as weight : weight substitution (DDGS diet) of the reference diet (Ref diet). After drying, Ref and DDGS diets were top‐coated with phytase (3310 FTU/kg) + xylanase (7665 BXU/kg) enzymes (Ref+ and DDGS+) and compared with their untreated dietary counterparts. Result: Digestibility of crude protein was similar among diets and unaffected by enzyme treatment. For dry matter and digestible energy, ADC values were significantly lower for the DDGS diet, but enzyme addition improved digestibility to that of the Ref diets. Apparent digestibility for crude fat and ash was significantly better for the DDGS feed, with ash digestibility improved after treatment with xylanase + phytase for both Ref+ and DDGS+. For phosphorus, digestibility was similar among the Ref, Ref+, and DDGS diets, but with enzyme treatment, the phosphorus ADC increased significantly in DDGS+. Conclusion: Results of this digestibility trial show that corn DDGS is a highly digestible protein source for use in feeds of Nile Tilapia at 30% of diet. Generally, apparent digestibility of proximate nutrients was either better or similar in DDGS when compared with the reference diet and could be further improved with the addition of xylanase + phytase. Impact statementThis study shows that corn DDGS at 30% of diet has high digestibility by Nile Tilapia, which improves with dietary enzyme treatment. At current feedstuff market prices, corn DDGS is a viable, economical alternative to more expensive ingredients, such as soybean meal and fish meal. [ABSTRACT FROM AUTHOR]

Corn straw is an important non-grain feed resource, which is not suitable for feeding animals directly because of its high crude fiber content. Biological fermentation technology can reduce the content of anti-nutrient factors in corn stalk, improve its nutritional value and feeding value, and is widely used in the chemical production in corn stalk feed because of its simple operation and green environmental protection. The bio-fermented corn stalk plays a significant role in regulating animal health and has a broad application prospect in animal breeding. The nutritional characteristics of corn stalk before and after biological fermentation, the methods of biological fermentation of corn stalk and its application in animal feed were reviewed in this paper to provide a reference for the rational application of corn stalk in animal production. [ABSTRACT FROM AUTHOR]

The classical technology of alkaline decoction followed by bleaching, used in the textile industry for the chemical cottonization of flax fiber, has a number of disadvantages. It includes the environmental impact of aggressive chemicals, high energy and water consumption, and negative environmental impacts. Using production facilities of Orsha Linen Mill, bioscouring of cottonized flax fiber was carried out by introducing various enzyme compositions based on pectinases. The biochemical method for producing bleached cottonized fiber includes the operations of biochemical and oxidative pulping. The produced scoured fiber had a smaller mass length, its decrease was more evident, and the diameter was 6.5 % smaller in comparison with the fiber produced by the traditional method. The pretreated with enzymes and bleached flax fiber showed a comparable diameter value with the fiber obtained as a result of alkaline scouring. The content of cellulolytic activity in the composition increased the content of short fibers, but contributed to a decrease in the average diameter by more than 35 %. It has been proven that pre-enzymatic treatment makes it possible to produce fine cottonized flax fiber suitable for the production of yarn with improved quality indicators. Классическая технология щелочной отварки с последующим белением, используемая в текстильном производстве для химической ко- тонизации льняного волокна, обладает рядом недостатков. Она включает в себя применение агрессивных химических реагентов, высокое потребление энергии и воды, а также негативное воздействие на окружающую среду. В статье рассмотрен потенциал применения ферментных композиций на основе пектиназ в качестве альтернативы классической технологии щелочной отварки. Проведена биоотварка котонизированного льняного волокна с использованием ферментных композиций различного состава на основе пектиназ в промышленных условиях РУПТП «Оршанский льнокомбинат». Биохимический способ получения отбеленного котонизированного волокна включает опера- ции биохимической и окислительной варки. Полученное отваренное волокно обладало меньшей массодлиной, ее снижение было более выражен- ным, а диаметр на 6,5 % меньше в сравнении с волокном, полученным традиционным способом. Предварительно обработанное ферментными композициями льняное волокно с последующим белением продемонстрировало сопоставимую величину диаметра с волокном, полученным в результате щелочной отварки. Содержание целлюлолитической активности в композиции увеличивало содержание коротких волокон, но способствовало снижению среднего диаметра на более чем на 35 %. Доказано, что предварительная ферментная обработка позволяет получить тонкое котонизированное льняное волокно, при- годное для производства пряжи с улучшенными качественными показателями.

Enzymatic modifications have been applied in citrus to enhance their physicochemical and biological properties and reduce their bitterness. Notwithstanding, research on the combination of enzyme treatment of yuzu is lacking. In this study, yuzu was treated with a combination of isolated cellulase NY203, pectinase UF, and cellulase KN, and this enzymatic treatment was found to increase monosaccharide, naringenin, and hesperetin levels. In contrast, dietary fiber, cellulose, hemicellulose, lignin, and pectin levels were decreased. Moreover, the enzymes disintegrated the inner and outer surface structures and chemical bonding of yuzu, thus improving its solubility rate, water-holding capacity, oil-adsorption capacity, cholesterol-binding capacity, and water-swelling capacity. Furthermore, NY203 + UF + KN combination treatment reduced the bitterness of treated yuzu by 50 % compared with the control. Additionally, NY203 + UF + KN treatment yielded a 28 % decrease in lipid accumulation and two-fold higher lipolytic activity in 3T3L-1 adipocytes. These findings are potentially beneficial to the food/nutraceutical industries regarding functional yuzu powder production.

Enzyme-treated cellulose nanofibrils (CNFs) were produced via a lab-scale mass colloider using bleached kraft pulp (BKP) to evaluate their processability and power requirements during refining and spray-drying operations. To evaluate the energy efficiency in the CNF refining process, the net energy consumption, degree of polymerization (DP), and viscosity were determined. Less energy was consumed to attain a given fines level by using the endoglucanase enzymes. The DP and viscosity were also decreased using the enzymes. The morphological properties of the enzyme-pretreated spray-dried CNF powders (SDCNFs) were measured. Subsequently, the enzyme-pretreated SDCNFs were added to a PP matrix with MAPP as a coupling agent. The mixture was then compounded through a co-rotating twin-screw extruder to determine whether the enzyme treatment of the CNFs affects the mechanical properties of the composites. Compared to earlier studies on enhancing PMCs with SDCNF powders, this research investigates the use of enzyme-pretreated SDCNF powders. It was confirmed that the strength properties of PP increased by adding SDCNFs, and the strength properties were maintained after adding enzyme-pretreated SDCNFs. [ABSTRACT FROM AUTHOR]

In this work, a compound enzyme treated cotton stalk chemi-mechanical pulp (CE-CSCMP) that could improve the properties of wastepaper pulp was investigated. Firstly, according to whether the enzymes (cellulase, xylanase, pectinase and lipase) could promote the mechanical properties of cotton stalk chemi-mechanical pulp (CSCMP) paper, xylanase, pectinase and lipase were selected to prepare compound enzyme. Afterwards, the underlying mechanism of enzymatic treatment of CSCMP was elucidated through the loss of cellulose, hemicellulose and lignin. Single enzymes, such as xylanase, pectinase or lipase, could only directly act on one substrate when treating CSCMP, while non-enzymatic substrates could impede the hydrolysis of the substrate. Therefore, the exposure area of cellulose was small, and the improvement of CSCMP paper strength was limited. It is found that there was a synergistic interaction between the three components in the compound enzyme, leading to a higher hydrolysis efficiency compared to that of single enzyme. Consequently, the area available for hydrogen bonding on the fiber surface was greatly increased, and CE-CSCMP obtained the best paper properties. Finally, CSCMP were furnished with wastepaper pulp, which resulted obvious improvement of the tensile strength, tear strength and ring compressive strength of wastepaper pulp. In conclusion, CE-CSCMP was a high-yield pulp of non-wood raw materials with better performance and could be used to improve wastepaper pulp. [ABSTRACT FROM AUTHOR]

We evaluated the growth performance and meat quality parameters of broiler chickens fed keratinase-treated and untreated feather meal-based diets using Ross 308 chicks. Seven treatments were used: birds in treatment 1 were not given any feather meal-based diets. Treatment 2–4 birds were fed 8%, 16% and 24% untreated feather meal-based diets, while treatment 5–7 birds were fed 8%, 16% and 24% keratinase-treated feather meal-based diets. Performance parameters and cost-benefit analysis were carried out. The use of keratinase improved the ash and nitrogen-free extract contents of the feather meal. One-way analysis of variance revealed differences (P < 0.05) in the growth performance parameters, carcass characteristics and meat minerals with the exception of Phosphorus. Organoleptic parameters were not influenced (P > 0.05) by the treatments except appearance and flavour. Our study revealed that, feather meal-based diets could be used as a protein source in broiler chickens nutrition up to 24%. [ABSTRACT FROM AUTHOR]

Appearance and compression property of tufted wool carpet modified by chlorination and enzyme treatment was examined. Compression and recovery of tufted carpet modified by DCCA and enzyme treatment was max value. Entropy and contrast from YCbCr image of tufted carpet image modified by chiorination and enzyme treatment was minimum. When wool yarn was modified by both chlorination and enzyme treatment. the change of feature after enzyme treatment was different from DCCA or sodium hypochlorite. Enzymatic treatment after chlorination in conc. is effective in improving the appearance and compression property of tufted wool carpet. [ABSTRACT FROM AUTHOR]

The article presents the results of a study of the process of biochemical flax fiber cottonization using multi-enzyme compositions, including pectinolytic and cellulolytic enzymes. The methods and results of determining the activity of the enzymes used are presented. Bioscouring of cottonized flax fiber was carried out, using pectolytic and cellulolytic enzymes with following peroxide bleaching. Treatment with high concentrations of cellulolytic enzymes significantly increased the short fiber index and reduced fiber strength. Enzyme treatment with pectinases and their mixtures with cellulase led to the production of cottonized fiber with a degree of whiteness higher by 4.3–4.5 %; a linear density lower by 12–25 %; a weight loss by 52–54 % lower in comparison with the traditionally prepared fiber. The optimal concentration of pectinase in the cooking solution (2–3 g/l) was determined. Thus, the preliminary enzymatic treatment made it possible to obtain cottonized flax fiber with improved physical and mechanical properties. В статье представлены результаты исследования процесса биохимической котонизации льняного волокна с использованием мультиферментных композиций, включающих пектинолитические и целлюлолитические ферменты. Приведены методики и результаты определения активности используемых ферментов. Проведена биоотварка котонизированного льняного волокна с последующим пероксидным белением с использованием пектолитических и целлюлолитических ферментов. Обработка целлюлолитическими ферментами в высокой концентрации существенно увеличила индекс коротких волокон и снизила прочность волокна. Предварительная энзимная обработка пектиназами и их смесями с целлюлазой привела к получению котонизированного волокна со степенью белизны выше на 4,3–4,5 %, линейной плотностью ниже на 12–25 %, потерей массы на 52–54 % ниже в сравнении с традиционно подготовленным волокном. Установлена оптимальная концентрация пектиназы в варочном растворе (2–3 г/л). Предварительная ферментная обработка позволила получить котонизированное льняное волокно с улучшенными физико-механическими свойствами.

Keypoints Industrial chicory waste streams can be upgraded. Chicory by-product was treated with enzymes to produce an antimicrobial ingredient. Process is profitable and product suitable for cosmetic/personal care applications.

Windmill palm fiber (WPF) is an abundant source of cellulose fiber that can be used in textile manufacturing. In this study, acid-alkali palm fiber and acid-alkali-enzyme palm fiber were prepared to create blended yarns. The morphology, chemical composition, physical structural parameters, and tensile properties of the WPF samples and yarns were studied. The results indicated that both the acid-alkali and acid-alkali-enzyme treatments can be used as degumming methods to prepare windmill palm textile-grade long fibers with spinning ability. After chemical treatment, the cellulose content of WPF increased to more than 60%, up from 34%. However, the line densities of the acid-alkali and acid-alkali-enzyme textile-grade long fibers decreased to 5.29 ± 1.00 tex and 4.52 ± 0.82 tex, respectively. For the enzyme-treated fiber, a stratification phenomenon of the fiber cell walls and a decrease in the modulus were observed. The palm/cotton yarn had a high tensile strength and strip uniformity.

Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications. [ABSTRACT FROM AUTHOR]

This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively. The BALB/c mice were sensitized with gavage of peanut protein before and after enzyme treatment to evaluate the effects of different enzyme treatments on peanut allergenicity. Compared with the mice sensitized with raw peanuts, the weight growth rate of the mice sensitized with enzyme treatment peanut increased but not as much as the control, the degranulation degree of mast cell and basophils decreased, the inflammatory infiltration and congestion in jejunum and lung tissue decreased, the expression of proinflammatory factors and thymic stromal lymphopoietin (TSLP) gene decreased, and the secretion of specific antibodies (IgE, and IgG) decreased, and the binding ability of peanut protein with peanut-specific IgE antibodies decreased as well. The results above indicate that the allergenicity of peanut protein decreases after enzyme treatment and the dual enzyme (Fla + Alk) treatment can be much more efficient. [ABSTRACT FROM AUTHOR]

BACKGROUND: Patellar tendon is an important structure to maintain the stability of the knee joint and exhibits unique nonlinear mechanical properties under tension, but the effect of elastin on the mechanical behavior of the patellar tendon under tensile loading is still unclear. OBJECTIVE: To study the effect of elastin on the mechanical properties of patellar tendon through targeted enzyme treatment of elastin. METHODS: (1) Thirty fresh porcine patellar tendons, weighing 40–50 mg, were evenly divided into five different elastase concentrations (0, 1, 5, 10, 20 U/mL) or incubated in elastase solutions for five different times (0, 1, 4, 6, 12 hours), and finally the elastin content was detected. (2) Patellar tendon was treated in PBS or 5 U/mL elastase for 8 hours, then Verhoeff Van Gieson (VVG) staining and Masson staining were performed. (3) Twenty fresh porcine patellar tendons were randomly divided into PBS control group and elastase-treated group. After 9 points were marked on the sample surface, the longitudinal tensile test and stress relaxation test were carried out. The displacement of the marked points was calculated by optical non-contact method for subsequent strain analysis and stress calculation. The samples were incubated in PBS or 5 U/mL elastase for 8 hours, and the same mechanical test was performed again. RESULTS AND CONCLUSION: (1) Incubating in 5 U/mL elastase for 8 hours could meet the requirements of this experiment. (2) Compared with pre-treatment, tissue tensile stress was significantly reduced in the PBS and elastase-treated groups, which were both decreased by about 40% (P < 0.001, P < 0.01). Compared with pre-treatment, the relaxation percentage after treatment increased significantly, with a difference of about 12% (P < 0.05). On the normalized average stress-time curve, the stress of elastase-treated treatment group decreased more than that of PBS group, with a difference of about 16% (P < 0.0001). (3) The above results showed that elastin played an important role in the tensile mechanical properties and viscoelastic properties of patellar tendon, further supplementing the understanding of the multiscale tendon structure-function relationships, which would be beneficial to the development and improvement of microstructure constitutive model in the future to simulate patellar tendon lesions and surgical intervention. [ABSTRACT FROM AUTHOR]

Using strong wheat flour in wafer batter leads to various defects in the prepared wafer sheet such as hard texture and uneven shape. Therefore, this study aimed to investigate the influence of different commercial enzymes including hemicellulase, protease, and α-amylase on the chemical and rheological properties of the wafer batter and textural characteristics of the wafer sheet made of strong flour. The solvent retention capacity (SRC) of the flour demonstrated that the enzyme treatment significantly impacted the SRC profiles whereby the lowest water SRC (47 ± 0.20%) was observed in the flour containing the hemicellulase enzyme. The results also showed that the lowest consistency coefficient (1.98 ± 0.12 K, Pa.sn) and the highest flow behavior index (0.752 ± 0.010) were observed in batter with added hemicellulase. This would indicate that the rheological properties in this batter had the most similarity to Newtonian fluids among all batters. According to the result, using hemicellulase or α-amylase enzymes in batter made of strong flour could help to produce lighter wafer sheets similar to regular wafer sheets prepared with soft flour. The results also confirmed that the use of hemicellulase and protease enzymes is a suitable way to resolve technological challenges arising from the use of strong flour in the wafer batter formulation. [ABSTRACT FROM AUTHOR]

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties. [ABSTRACT FROM AUTHOR]

Desizing and scouring of cotton fabric was performed with conventional chemical and enzymatic methods. Three enzymes viz., acid cellulase, neutral cellulase, and xylanase were applied on the scoured fabric to enhance the dyeing and functional properties. The dyeing of the enzyme treated fabrics was performed with Acacia catechu. The chemicals constitution of the dye was analyzed by phytochemical and FTIR method. The color values, fastness, mechanical, and functional properties were evaluated as per standard testing methods. The phytochemical analysis indicated the presence of saponins, flavonoids, glycosides, phenols, and terpenoids in the dye. The color uptake was better in enzyme pretreated fabric than chemically pretreated fabric. The fastness properties of the dyed fabric were found to be good. The dyed fabrics showed excellent UPF and antimicrobial properties against gram +ve and gram -ve bacteria. Among the three enzymes, the performance of xylanse enzyme was found to be superior to others.

As an emerging non-wood resource, moso bamboo has attracted extensive attention because of its short growth cycle and high holocellulose content. However, the internal structure of moso bamboo is more compact than that of wood, leading to higher chemical consumption during the pulping process, which greatly reduces the quality of the extracted fibers. Herein, an innovative pulping system including enzymes and alkali is proposed to achieve higher-quality extraction of moso bamboo fibers. Benefiting from the synergistic effects of high-temperature and alkali-resistant cellulase, xylanase, and laccase, supplemented with alkaline pulping, adequate retention and softening of moso bamboo fibers were ultimately achieved. The sample treated with an enzyme/alkali system resulted in a relative increase in fiber length of 7.19 % and a 31.26 % increase in beating efficiency over alkaline pulping. In addition, the tensile index and tearing index of the paper treated with the enzyme/alkali system reached 50.17 N·m·g−1 and 9.12 mN·m2·g−1, which were 22.52 % and 20.53 % higher than those of the alkaline pulping, respectively. This work provides new insights into the production of high-performance moso bamboo fibers and paper with low energy and alkali consumption. [ABSTRACT FROM AUTHOR]

The purpose of this study was to elucidate the self-assembly dynamics of rice gel and their influence on the physical properties of enzyme-treated rice starch during storage using a cross-hierarchical analytical approach. Two enzymes, α-glucosidase (AG) and branching enzyme (BE), were used in this study. Changes in the physical properties of rice gel during storage showed that, compared to the control, the increase in G ′ and G ″ for AG-treated gels was lower during storage, and that the change in tan δ of AG-treated gels was lower at 0.1 Hz. Small angle X-ray scattering and ultra-small angle X-ray scattering analyses revealed that the radius of gyration of the primary aggregates was not affected by enzyme treatment, but that the rate of increase in the radius of gyration of secondary aggregates was faster in both enzyme-treated gels. Atomic force microscopy revealed that AG treatment changed the shape of the extended clusters, while BE treatment changed the connecting structure of the extended clusters. The results showed that AG and BE treatment affected the mesoscale intermolecular and intramolecular self-assembly dynamics of rice gel, causing changes in its physical properties. [Display omitted] • The increase in G ′ and G ″ for enzyme-treated gels was lower during storage than enzyme non-treatment gel. • The aggregate growth behavior during storage of enzyme-treated rice gels was different depending on the hierarchy. • Enzyme treatment changed the morphology of amylopectin molecules. • Enzyme treatment affected the mesoscale intermolecular and intramolecular self-assembly dynamics of rice gel. [ABSTRACT FROM AUTHOR]

Chicory (Cichorium intybus L.) is an important industrial crop that produces large quantities of the dietary fiber inulin in its roots. Following inulin extraction, the bagasse is typically used as animal feed, but it contains numerous bioactive secondary metabolites with potential applications in healthcare and cosmetic products. Here we assessed the antimicrobial properties of chicory biomass pre-treated with various enzymes alone and in combination to release the bioactive compounds and increase their bioavailability. We found that pre-treatment significantly increased the antimicrobial activity of this industrial by-product, yielding an extract that inhibited typical skin pathogens in a cosmetic formula challenge test. We also evaluated the valorization of chicory biomass as a bioactive cosmetic ingredient. Economic feasibility was estimated by combining our experimental results with a conceptual techno-economic analysis. Our results suggest that chicory biomass can be utilized for the sustainable production of efficacious cosmetic ingredients. Keypoints: Industrial chicory waste streams can be upgraded. Chicory by-product was treated with enzymes to produce an antimicrobial ingredient. Process is profitable and product suitable for cosmetic/personal care applications. [ABSTRACT FROM AUTHOR]

Converting biowaste to solid fuel pellets is an efficient and environmental-friendly way for forestry residues utilization. Here, we investigated the effect of enzyme treatment on the quality and combustion characteristics of Ginkgo leaf residues (GLRs) pellets. The results indicated that compared with the untreated control sample (T 1), the GLRs treated with 100 (T 2) and 200 mg/g (T 3) concentrations of cellulase enzyme were coarser and cracked with enhanced specific surface area. GLRs heating value increased from 17.8 to 18.9 and 19.3 MJ/kg for T 2 and T 3 , respectively. Increase in pellet durability (from 73.4 to 80.8%) and hardness (from 0.8 to 1.3) as compared to T 1 pellets. The energy consumption of all pellets kept in a low range of 15.1–16.1 J. The kinetics analysis found that the activation energy of T 3 pellet decreased from 45.5 to 34.2 kJ/mol in the first order reaction model and from 95.8 to 77.8 kJ/mol in the 3D diffusion model compared to T 1. Further, molecular dynamics simulation suggested the enzyme treatment was effective in disorganizing the crystalline cellulose chains, which not only improved the extraction efficiency of bioactive components in Ginkgo leaves, but also promoted the acquisition of high-quality GLRs for manufacturing solid fuel pellets. [ABSTRACT FROM AUTHOR]

Micro-nano fibrillated cellulose (MNFC) films have the potential for applications in, e.g., packaging and printed electronics. However, the production paradigm for these types of products has still not been established. This study uses twin-rollers to form films from high consistency (15% w/w) micro fibrillated cellulose furnishes. MFC furnishes were produced at 20% wt dry matter content with enzymatic hydrolysis and PFI refining. We used the twin-roller method to spread the material over a supporting substrate by repeatedly passing between two parallel rollers with decreasing nip. Rheological behavior and physical properties of furnishes were analyzed. We found that only some furnishes with relatively short fiber lengths were formable. Refining improved the formation of the sheets. Roll-formed sheets showed comparable strength and formation to conventional wet-laid hand sheets. [ABSTRACT FROM AUTHOR]

Due to good protein quality and beneficial nutritional contents, dry beans have potential to be processed as functional food ingredients. Therefore, phenolic content, free radical scavenging (FRSA), iron chelating (ICA), antidiabetic, antihypertensive, and antimicrobial activities of flour (BF), hydrocolloid extract (BHE) and high protein content extracts (BP1 and BP2 – aided dilute salt) of common bean were determined after in vitro digestion (gastric and intestinal) process and Alcalase and Savinase hydrolysis. The highest ICA (27.94 ± 0.52 mg EDTA/g) and antihypertensive activity (66.8% ACE inhibition) by BP2; antidiabetic activity (between 63.7 ± 6.0 and 83.5 ± 1.0% α-glucosidase inhibition, 46.2 ± 2.5 and 46.3 ± 0.8% α-amylase inhibition) by BF and BHE; phenolic content (113 ± 4 mg GA/g and 96 ± 1 mg quercetin/g) and FRSA (1807 ± 150 µmol Trolox/g) by BP1 and antimicrobial activity (E. coli, S. aureus) by BP1 and BP2 was determined after in vitro digestion. Alcalase enzyme produced dry bean hydrolysates with higher phenolic content, FRSA and ICC but caused in antidiabetic activity during hydrolysis process (except for BHE hydrolysates) while Savinase produced bioactive peptides with high α-amylase and α-glucosidase inhibition activity. Alcalase also generated antimicrobial peptides against L. monocytogenes, S. aureus, and E. coli. The study showed the high potential of dry bean to be processed for functional food ingredient. It was also stated that the applied extraction method was critical to obtain the bioactive components from dry bean seeds. [ABSTRACT FROM AUTHOR]

The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Roselle petals were extracted using distilled water in a ratio of 1:4 and divided into five parts, in which each part was added by pectinase (P) of 1000ppm; pectinase and cellulase (PC) of 500:500ppm; pectinase and glucoamylase (PG) of 500:500ppm; and pectinase, cellulase and glucoamylase (PCG) of 333:333:333ppm, and without enzyme (TE) as a control. Furthermore, 1% of citric acid was added to all treatments. Determination of the chosen treatment used was based on residue extract, anthocyanin analysis, and the pH value. The results showed that fresh Rosella extract with PC has a yield value of 7.60% and it was not significantly different from the extract with PCG which yielded 7.37%. Dried Rosella extract with PCG had the highest yield of 22.10% compared to the control (without enzyme) of 12.96%. However, the PCG addition generated a sticky product. Both fresh and dried Roselle extracts with PC contained the highest anthocyanin content of 156.64±1.30mgL-1 and 35.09±0.04 mgL-1, respectively. The pH values of fresh and dried Roselle extracts were 2.65 and 2.24, respectively. This research showed that the treatment of fresh and dried Roselle petals with the addition of P, PC, or PCG increased the extraction yield value. Additionally, these enzymes could also increase the anthocyanin content of the extracts.

This article aims to analyze the effects of enzyme treatment concentration, temperature, and time on peanut protein so as to obtain an optimal enzymatic hydrolysis condition for flavorzyme (Fla) and alkaline protease (Alk). The results were as follows: enzymatic hydrolysis temperature 60 °C and 55 °C, enzyme concentration 10% and 4%, enzymatic hydrolysis time 80 min and 60 min, and double enzyme hydrolysis ratio 2% Fla + 5% Alk, respectively. The BALB/c mice were sensitized with gavage of peanut protein before and after enzyme treatment to evaluate the effects of different enzyme treatments on peanut allergenicity. Compared with the mice sensitized with raw peanuts, the weight growth rate of the mice sensitized with enzyme treatment peanut increased but not as much as the control, the degranulation degree of mast cell and basophils decreased, the inflammatory infiltration and congestion in jejunum and lung tissue decreased, the expression of proinflammatory factors and thymic stromal lymphopoietin (TSLP) gene decreased, and the secretion of specific antibodies (IgE, and IgG) decreased, and the binding ability of peanut protein with peanut-specific IgE antibodies decreased as well. The results above indicate that the allergenicity of peanut protein decreases after enzyme treatment and the dual enzyme (Fla + Alk) treatment can be much more efficient.

This study investigated the potential of fortifying a probiotic yogurt with cantaloupe rind powder. The raw cantaloupe rind powder was subjected to enzyme treatment to enhance its soluble fiber content. The effects of incorporating raw and enzyme-treated cantaloupe rind powder (referred as RCRP and ECRP, respectively) on the physicochemical properties, textural and rheological properties, antioxidant properties and syneresis of yogurt were evaluated during a 15-day storage period at 4 °C. The results revealed that the inclusion of RCRP resulted in a reduction in yogurt hardness, viscosity, elasticity and stability compared to the control yogurt without cantaloupe rind powder fortification. In contrast, adding ECRP led to an increase in the hardness, viscosity, elasticity and stability of the yogurt. Specifically, on day 15 of storage, the syneresis of ECRP-fortified yogurt was approximately 3 times lower, while that value of RCRP-fortified yogurt was approximately 2 times higher compared to the control yogurt. Notably, the RCRP- and ECRP-fortified yogurts displayed 14- and 9-times higher antioxidant activity, respectively, compared to the control yogurt. This study suggests that employing enzyme treatment on cantaloupe rind powder holds promise as an approach to yield positive effects when incorporating the powder into yogurt, particularly in terms of stability, textural and rheological properties. • Enzyme treatment increased the soluble dietary fiber content of cantaloupe rind powder. • Raw powder had negative but enzyme-treated powder had positive impacts on yogurt stability, texutre and rheology. • Both types of powder improved antioxidant properties of yogurt. • Enzyme treatment offers a promising method to boost soluble fiber in food by-products for beneficial yogurt incorporation. [ABSTRACT FROM AUTHOR]

Acrylamide is the main contaminant for starchy foods cooked at temperatures above 120 °C. It represents a potential carcinogen, and consequently, its reduction is important for safeguarding global health. The L-asparaginase enzyme catalyses the hydrolytic cleavage of L-asparagine, a precursor of acrylamide, into L-aspartic acid and ammonia, thus reducing the formation of acrylamide. The objective of this work was to test the enzyme L-asparaginase at two concentrations (150 and 300 U/kg flour) under normal baking conditions to reduce acrylamide. The results showed that the use of 300 U/g of the enzyme led to a reduction of 78% in acrylamide, meeting the reference level reported by Reg. (EU) 2017/2158 (50 μg/kg) without influencing parameters such as colour that impact the final characteristics of the product. • The effect of treatment with L-asparaginase for acrylamide mitigation in homemade bread was studied. • Two concentrations (150 U/Kg of flour e 300 U/Kg of flour) of L-asparaginase were tested. • L-asparaginase was capable of reducing 78% of acrylamide in homemade bread. [ABSTRACT FROM AUTHOR]

Enzymes application in mineral processing is a novel alternative to oxidize carbonaceous matter in double refractory gold ores (DRGOs) and reduce Au(CN) 2 - adsorption during cyanidation. In this work, contrasting flotation concentrates from DRGOs with different Au(CN) 2 - affinities were sequentially treated to improve Au cyanidation. Sequential pre-treatment comprised sulfide decomposition and carbonaceous matter degradation through laccase-mediator system (LMS). In addition, carbonaceous matter was characterized from various aspects using Raman spectroscopy, 3D-fluorescence spectrometry, preg-robbing test, and gas chromatography-mass spectrometry (GC-MS). The characterization of the original ores showed that Au(CN) 2 - adsorption densities were positively correlated with the relative intensities of defective carbon to graphitic carbon obtained in Raman spectra. Degradation of carbonaceous matter through LMS was inhibited by the presence of biopolymers formed during extensive bio-oxidation, thus reconsidering the appropriate sulfide decomposition step. When FeCl 3 leaching to decompose sulfides proceeded enzymatic treatment, mass spectra of extracted intermediates from carbonaceous matter suggest the presence of alcohols, fatty acids and aliphatic hydrocarbon moieties, mainly on the most polar solvent fractions. This suggests that enzymatic degradation went through the indirect disturbance of the aromatic planes, making the surface more hydrophilic due to the inclusion of oxygen-containing functional groups, thus improving Au extraction. Finally, the current findings provide a general panorama for selecting the appropriate pre-treatments to maximize gold extraction on DRGOs when using LMS. [Display omitted] • Raman spectroscopy and Au(CN 2)- adsorption test predict carbon preg-robbing ability. • Mass-spectra similar to benzene aromatic moieties were observed in the high pre-robbing gold concentrate. • Biopolymers produced after bio-oxidation interferes with carbonaceous matter enzymatic degradation. • FeCl 3 leaching before enzymatic treatment is recommended for high preg-robbing gold concentrates. • GC-MS suggested carbonaceous matter surface is more hydrophilic after laccase-mediator treatment. [ABSTRACT FROM AUTHOR]

Desizing and scouring of cotton fabric was performed with conventional chemical and enzymatic methods. Three enzymes viz., acid cellulase, neutral cellulase, and xylanase were applied on the scoured fabric to enhance the dyeing and functional properties. The dyeing of the enzyme treated fabrics was performed with Acacia catechu. The chemicals constitution of the dye was analyzed by phytochemical and FTIR method. The color values, fastness, mechanical, and functional properties were evaluated as per standard testing methods. The phytochemical analysis indicated the presence of saponins, flavonoids, glycosides, phenols, and terpenoids in the dye. The color uptake was better in enzyme pretreated fabric than chemically pretreated fabric. The fastness properties of the dyed fabric were found to be good. The dyed fabrics showed excellent UPF and antimicrobial properties against gram +ve and gram -ve bacteria. Among the three enzymes, the performance of xylanse enzyme was found to be superior to others. [ABSTRACT FROM AUTHOR]

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Improved methods for the extraction of eicosapentaenoic acid (EPA), an essential and economically important polyunsaturated fatty acid, are urgently required. However, lipid extraction rates using food-grade solvents such as ethanol are usually low. To improve the ethanol-based extraction rate, and to elucidate the relevant mechanisms, we used cellulase and laccase to treat powdered Nannochloropsis, one of the most promising microalgal sources of EPA. Cellulase and laccase synergistically increased lipid yields by 69.31% and lipid EPA content by 42.63%, by degrading the amorphous hemicellulose and cellulose, improving crystallinity, and promoting the release and extraction of lysodiacylglyceryltrimethylhomoserine. Scanning electron microscopy showed that cell morphology was substantially altered, with cell-wall rupture, loss of cell boundaries, and the release of intracellular substances. In conclusion, Nannochloropsis lipid yields may be directly linked to cell-wall hemicellulose structure, and enzymatic treatment to alter this may improve lipid yields. [ABSTRACT FROM AUTHOR]

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses’ optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decades, native starch has been widely utilized in various applications such as a thickener, stabilizer, binder, and coating agent. However, starches need to be modified to enhance their properties and to make them more functional in a wide range of applications. Porous starch is a modified starch product which has attracted interest of late. It consists of abundant pores that are distributed on the granule surface without compromising the integrity of its granular structure. Porous starch can be produced either by enzymatic, chemical, and physical methods or a combination thereof. The type of starch and selection of the modification method highly influence the formation of pore structure. By carefully choosing a suitable starch and modification method, the desired morphology of porous starch can be produced and applied accordingly for its intended application. Innovations and technologies related to starch modification methods have evolved over the years in terms of the structure, properties and modification effects of different starch varieties. Therefore, this article reviews recent modification methods in developing porous starch from various origins. [ABSTRACT FROM AUTHOR]

In light of the challenges associated with low yield, inadequate water filtration, and slow drying rates in wheat straw chemical-mechanical pulp (WSCMP), this study devised a two-step enzyme treatment method integrated into the chemical-mechanical pulping process. By using mixed lipase/pectinase pre-treatment of wheat straw and xylanase post-treatment of WSCMP, the properties of yield, water retention value and drying rate of the enzyme-treated pulp were evaluated. The results showed that a lipase/pectinase dosage of 20 IU/g effectively enhanced the alkali penetration effect, leading to an increase in pulp yield after refining from 78.1% to 81.5%. The xylanase treatment effectively removed hemicelluloses from the fiber surface of the pulp. As the xylanase dosage was increased from 0 to 30 IU/g, the water retention value of the pulp was reduced from 307% to 247%, the water filtration time was shortened from 56 to 47 s, and the maximum drying rate reached 4.467 kg/(m2 h). This work provides a process reference for the high-quality and low-energy consumption production of WSCMP. [Display omitted] • A two-step enzyme treatment method was designed to prepare wheat straw chemical-mechanical pulp. • Mixed lipase/pectinase pre-treatment could improve the alkali penetration effect. • The water retention value of the pulp was reduced from 307% to 247%. • The drying rate of the pulp was increased by more than 30% with xylanase post-treatment. [ABSTRACT FROM AUTHOR]

The impact of prefermentative addition of five single-enzyme activities (pectin lyase, polygalacturonase, pectin methyl esterase, xylanase, and arabinase) on the phenolic content, colour characteristics, and volatile composition of grape musts resulting from pellicular maceration of Chardonnay, Arneis, Greco, and Falanghina white varieties was studied with the aim of enhancing aroma composition without negatively affecting colour perception. In addition, standard physicochemical parameters were determined. Pectin lyase, polygalacturonase, and arabinase enzymes reduced the must browning, when compared with untreated control, as reported by lower total polyphenol index, absorbance at 420 nm, and a* colour coordinate for all varieties tested. Regarding the volatile composition determined by solid-phase extraction and GC-MS analysis, variety effect was observed for the enzyme treatments studied. The concentration of free vanillin decreased significantly in these last three varieties using polygalacturonase and arabinase treatments whereas 4-vinylguaiacol increased in pectin lyase-treated samples. Free terpene compounds, such as furan linalool oxide, increased in Chardonnay and Falanghina varieties using polygalacturonase, xylanase, and arabinase for the second variety whereas pectin lyase for the first one. Contrarily, glycosylated terpenes, such us (Z)-8-hydroxylinalool, decreased when using pectin lyase and xylanase for Arneis; however, it also occurred for Falanghina using polygalacturonase treatment. The xylanase activity influenced mostly the volatile composition of the Arneis variety whereas arabinase did for Greco and Falanghina. The differences between enzyme-treated grape musts and control samples were less evident on the Chardonnay variety. Therefore, enzyme activity can affect the volatile composition of grape must differently depending on the target variety. [Display omitted] • Single-activity enzymes tested for pellicular maceration of four white varieties. • Pectinlyase, polygalacturonase and arabinase increased must yield-reducing browning. • All varieties had similar patterns for free volatiles using some enzyme treatments. • The variety effect prevails over enzyme activity mostly for glycosylated volatiles. • Xylanase affected mostly Arneis volatiles while arabinase for Greco and Falanghina. [ABSTRACT FROM AUTHOR]

The enzymatic treatment of textiles significantly improves some of their physicochemical properties as well as increases their aesthetic values and comfort of use. Enzymes can be used in order to develop environmentally friendly processes by reducing the concentration of chemical agents, water and energy consumption. Wool fabrics were pretreated with hydrogen peroxide in the presence of stabiliser imino disuccinic acid sodium salt (IDAS). The eff ECT of after-treatment of the pre-oxidised wool fabric with commercially produced lipase enzyme on its dyeability with acid dyes, as well as on some of its physico-mechanical properties, was assessed. Wool fabrics treated with hydrogen peroxide / imino disuccinic acid sodium salt / lipase enzyme exhibit improved wettability and, hence, dyeability with acid dyes, as well as enhanced resistance to felting shrinkage and pilling.

Bran is a nutritious outermost layer of the cereal grain that is removed during milling to curtail the technical problems in end‐products. Modification techniques such as enzyme treatments might be an effective way to alter bran morphology and end‐use quality. In this study, bran from six cereals (wheat, barley, oat, maize, millet, and sorghum) were enzymatically modified (cellulase and xylanase), and evaluated for morphological properties through scanning electron microscopy, crystallinity through x‐ray diffraction and molecular structures through FTIR spectroscopy. Scanning electron microscopy revealed that enzyme modifications caused breakage in bran fibers by hydrolyzing non‐starch polysaccharides. X‐ray diffraction exhibited that crystallinity of the structures was increased after modifications as enzymes hydrolyzed amorphous regions of cellulose and hemicellulose in bran matrix. Molecular structures studied by FTIR spectroscopy demonstrated absorption in wavelength ranges of 900‐3400cm‐1 associated to carbohydrates, oligosaccharides, proteins, and non‐starch polysaccharides. Practical applications: Cereal bran creates technical problems for food processors and bakers in terms of grittiness leading to the unacceptability of the product. The bran can be modified using different approaches, such as enzyme modifications. This research will be helpful for the food scientists & researchers and bakers for making choices for preferred method of bran modification. This will also be helpful for cereal scientists for the understanding of structural properties of bran layers. [ABSTRACT FROM AUTHOR]

Hardwood kraft pulp contains relatively high hexenuronic acid content which increases unnecessary consumption of bleaching chemicals and has negative effects on pulp brightness stability. Hexenuronic acid can be partly removed by an enzyme treatment or a hot acid treatment. The difference between enzyme and hot acid stages on removing hexenuronic acid and enhancing hardwood kraft pulp ECF bleaching has been investigated. A typical hot acid stage removed more than 60% of hexenuronic acid but only saved about 20% of chlorine dioxide to achieve 84% ISO, while xylanase treatment only removed 12% of hexenuronic acid but saved approximately 40% of chlorine dioxide to achieve the same brightness target. In addition to a slight reduction of hexenuronic acid, fiber ultrastructure analysis reveals that enzyme pretreatment removed hemicellulose layer which was originally present on the fiber surface. The removal of "barrier" xylan increases fiber accessibility to bleaching chemicals and decreases the diffusion resistance of delignification during bleaching. [ABSTRACT FROM AUTHOR]

This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality. [ABSTRACT FROM AUTHOR]