Search results for "HYDROLYSIS"
showing 10 items of 632 documents
Determination of total and free sulphur dioxide in wine with a continuous-flow microdistillation system
1993
Abstract A continuous-flow microdistillation system for the determination of SO2 (free and total) in wine samples is described. The assembly permits the successive addition of discrete volumes of sample to the microdistillation module with the aid of a nitrogen carrier stream. The nitrogen carrier also transports the volatilized SO2, after the distillation step, to the absorption module, where the analyte reacts with a solution of 2,2′-dinitro-5,5′-dithiodibenzoic acid in phosphate buffer (pH 6) to give a yellow derivative, which is monitored spectrophotometrically at 410 nm. Free and total so2 signals are obtained by operating the microdistillation module at room temperature (ca. 20°C) and…
Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation
2005
Abstract Different Saccharomyces cerevisiae strains were tested for their ability to hydrolyse glycosyl–glucose (G–G) compounds present in Chardonnay must during alcoholic fermentation. The determination of glycosyl–glucose during the course of the alcoholic fermentation of Chardonnay grape must revealed that S. cerevisiae is able to hydrolyse G–G during alcoholic fermentation in wine conditions. The extent of hydrolysis vary from 17 to 57% of the initial glycoside concentration. In order to confirm that decrease in G–G concentration during alcoholic fermentation is due to hydrolytic action and not to sorption phenomenon, in the first experiment, an analysis of the osidic part of Chardonnay…
Identification of bound alcohols in soil humic acids by gas chromatography-mass spectrometry
2000
International audience; Humic acids are complex, partly macromolecular, yellow-brownish substances occurring in soils, waters and sediments. In order to shed some light on their molecular structure, crop humic acids were cleaved by alkaline hydrolysis (KOH). The products were fractionated by thin layer chromatography to give mono-alcohols which were analysed as acetate derivatives by gas chromatography coupled to mass spectrometry. Linear alcohols, sterols, stanols and plant-derived triterpenoid alcohols were identified by co-injection of pure standards and by comparison with literature data. These findings imply that alcohols could have been incorporated into the humic matrix by esterifica…
Task-specific ionic liquid for the depolymerisation of starch-based industrial waste into high reducing sugars
2014
Development of a simple route for the catalytic conversion of starch-based industrial waste (potato peels) and potato starch into reducing sugars was investigated in two ionic liquids for comparison – 1-allyl-3-methylimidazolium chloride [AMIM]Cl and 1-(4-sulfobutyl)-3-methylimidazolium chloride [SBMIM]Cl. Over a two hour period, a 20 wt% solution containing up to 43% and 98% of reducing sugars at low temperature in aqueous [SBMIM]Cl was achieved for the starch-based waste and the potato starch, respectively. In addition, the use of microwave and low frequency ultrasound to perform the depolymerisation of the raw starch-based material was explored and compared with conventional heating proc…
Modelling hydrolysis: Simultaneous versus sequential biodegradation of the hydrolysable fractions
2018
Hydrolysis is considered the limiting step during solid waste anaerobic digestion (including co-digestion of sludge and biosolids). Mechanisms of hydrolysis are mechanistically not well understood with detrimental impact on model predictive capability. The common approach to multiple substrates is to consider simultaneous degradation of the substrates. This may not have the capacity to separate the different kinetics. Sequential degradation of substrates is theoretically supported by microbial capacity and the composite nature of substrates (bioaccessibility concept). However, this has not been experimentally assessed. Sequential chemical fractionation has been successfully used to define i…
Review : Compounds involved in the flavor of surface mold-ripened cheeses : Origins and properties
1996
Abstract Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which results from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.
Photocrosslinking of dextran and polyaspartamide derivatives: a combination suitable for colon-specific drug delivery.
2007
Abstract The aim of this study was to prepare and characterize novel hydrogels with polysaccharide–polyaminoacid structure, able to undergo an enzymatic hydrolysis in the colon and potentially useful for treating inflammatory bowel diseases (IBD). Starting materials were methacrylated dextran (DEX-MA) and methacrylated α,β-poly(N-2-hydroxyethyl)- dl -aspartamide (PHM). These polymers were photocrosslinked by exposure of their aqueous solutions at 313 nm without photoinitiators. Different samples, shaped as microparticles, were obtained as a function of polymer concentration and irradiation time. FT-IR analysis confirmed the occurrence of a co-crosslinking between DEX-MA and PHM in all exper…
Complete Genome Sequence of a New Ruminococcaceae Bacterium Isolated from Anaerobic Biomass Hydrolysis
2018
ABSTRACT A new Ruminococcaceae bacterium, strain HV4-5-B5C, participating in the anaerobic digestion of grass, was isolated from a mesophilic two-stage laboratory-scale leach bed biogas system. The draft annotated genome sequence presented in this study and 16S rRNA gene sequence analysis indicated the affiliation of HV4-5-B5C with the family Ruminococcaceae outside recently described genera.
OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
2001
The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase. The lactic acid bacteria strains Lactobacillus acidophilus, Bifidobacterium sp., and commercial starter cultures ABT-1 were cultivated in enzymatically hydrolysed oat mash. Lactobacillus acidophilus was a more active producer of lactic acid, while Bifidobacterium sp. improved the taste properties. A fat-free milk additive was applied to stabilise the texture of the oat mash, and increase the protein content of the final product. All procedure…
Efficiency of acetic acid and formic acid as a catalyst in catalytical and mechanocatalytical pretreatment of barley straw
2016
Abstract In this study, the potential of organic acids (formic acid, acetic acid) in a catalytical and mechanocatalytic conversion of lignocellulosic barley straw to valuable sugars is explored using sulfuric acid as a reference. Acid-catalyzed hydrolysis has been carried out with acid-impregnated samples as well as unmodified barley straw. In the mechanocatalytical approach, pretreatment consists of impregnation with the acid catalyst and mechanical treatment by ball milling following chemical hydrolysis. Straw samples and residues were analyzed by Fourier transform infrared spectrometry (FT-IR) whereas hydrolysate analysis was based on total reducing sugar (TRS) determination following th…