2005
DOI: 10.1016/j.procbio.2004.02.022
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Effects of cellulase and pectinase concentrations on the colour yield of enzyme extracted plant carotenoids

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Cited by 95 publications
(53 citation statements)
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“…The synergistic effect of the two enzymes has also been reported by earlier researchers [13]. Similar results have been reported by Cinar [19] that confirms the synergism between the two enzymes (cellulases and pectinases).…”
Section: Resultssupporting
confidence: 90%
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“…The synergistic effect of the two enzymes has also been reported by earlier researchers [13]. Similar results have been reported by Cinar [19] that confirms the synergism between the two enzymes (cellulases and pectinases).…”
Section: Resultssupporting
confidence: 90%
“…The losses were more pronounced in solvent extracted pigments as compared to enzyme aided extracted pigments. The results are also supported by those of Cinar [15,19] who reported the enhanced stability of the enzyme extracted plant pigments at various temperatures and storage conditions. Since the enzyme extracted pigments are bound to the proteins and remain in their native state therefore, exhibit more stability towards adverse conditions of the environment that supports the present results.…”
Section: Resultssupporting
confidence: 83%
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“…Carotenoids, which have been used as food coloring agents can be extracted through cellulases [94]. Cellulases along with pectinases and hemicellulases have been used to modify nutritive quality of forages [95]. Digestibility and performances of animal feed has been reported to improve using cellulases [96].…”
Section: In Food Industrymentioning
confidence: 99%
“…Treatment with several enzymes (mainly cellulase, pectinase, and hemicellulase) can disintegrate and hydrolyze cell-wall materials (mainly cellulose and pectin) for better separation and solvent extraction of the intracellular components 11,12 . Enzyme-assisted solvent extraction has been widely used for bioactive component extraction in plant materials such as sweet potato, orange peel, carrot, and soybean 11,13,14 . In particular, enzyme-assisted water extraction enhances the extraction yield, and improves product quality compared with the original aqueous process without enzymes in oil extraction.…”
Section: Introductionmentioning
confidence: 99%