Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel

Cloning, purification and biochemical properties of a thermostable pectinase from Bacillus halodurans M29

(2013) Yanzhen Mei et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Pectinase production from lemon peel pomace as support and carbon source in solid-state fermentation column-tray bioreactor

(2012) Héctor A. Ruiz et al.   BIOCHEMICAL ENGINEERING JOURNAL

Effect of pH and temperature on stability and kinetics of novel extracellular serine alkaline protease (70kDa)

(2012) Biswanath Bhunia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enzymatic production of pectic oligosaccharides from polygalacturonic acid with commercial pectinase preparations

(2011) Agnan Marie Michel Combo et al.   FOOD AND BIOPRODUCTS PROCESSING

Pectinase enzyme-complex production by Aspergillus spp. in solid-state fermentation: A comparative study

(2011) Doreen Heerd et al.   FOOD AND BIOPRODUCTS PROCESSING

Phosphate buffer effects on thermal stability and H 2 O 2 -resistance of horseradish peroxidase

(2011) Sedigheh Asad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts

(2011) Gian Carlo Tenore et al.   Journal of Functional Foods

Optimisation of serine protease extraction from mango peel (Mangifera Indica Cv. Chokanan)

(2010) Mehrnoush Amid et al.   FOOD CHEMISTRY

Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus

(2009) Hong Kwong Lim et al.   FOOD CHEMISTRY

Improving the recycling and storage stability of enzyme by encapsulation in mesoporous CaCO3–alginate composite gel

(2008) Jian Li et al.   COMPOSITES SCIENCE AND TECHNOLOGY

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

(2008) Hamed Mirhosseini et al.   FOOD CHEMISTRY