Effects of high protease-activity flours and commercial proteases on cookie quality

2005 ◽  
Vol 38 (5) ◽  
pp. 479-486 ◽  
Author(s):  
M. Kara ◽  
D. Sivri ◽  
H. Köksel
Keyword(s):  
Protease Activity ◽  
Cookie Quality ◽  
High Protease Activity

Occurrence of toxic Prymnesium parvum blooms with high protease activity is related to fish mortality in Hungarian ponds

Harmful Algae ◽  
2012 ◽  
Vol 17 ◽  
pp. 102-110 ◽  
Author(s):  
Gábor Vasas ◽  
Márta M-Hamvas ◽  
Gábor Borics ◽  
Sándor Gonda ◽  
Csaba Máthé ◽  
...  
Keyword(s):  
Protease Activity ◽  
Fish Mortality ◽  
Prymnesium Parvum ◽  
High Protease Activity

scholarly journals Enzymes of Aspergillus Oryzae I. The Development of a Culture Medium Yielding High Protease Activity

1952 ◽  
Vol 5 (1) ◽  
pp. 42 ◽  
Author(s):  
Margaret E Maxwell
Keyword(s):  
Ammonium Chloride ◽  
Aspergillus Oryzae ◽  
Protease Activity ◽  
Culture Medium ◽  
Invert Sugar ◽  
Rochelle Salt ◽  
Ammonium Tartrate ◽  
Sodium Potassium ◽  
Potassium Tartrate ◽  
High Protease Activity

When grown on modified Raulin's medium, containing additional sucrose, ammonium tartrate, and phosphate, Aspergillus oryzae yields more protease than when cultivated on unmodified Raulin's or Czapek-Dox media. Replacement of sucrose in the medium by fructose, invert sugar, glucose, maltose, starch, or lactose decreases the yield of enzyme in that order. Ammonium tartrate may be replaced by equivalent concentrations of the more readily available salts, sodium potassium tartrate (Rochelle salt) and ammonium chloride, without loss in activity.

scholarly journals IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

2020 ◽  
Vol 49 (2) ◽  
pp. 170-180
Author(s):  
G. Özülkü ◽  
D. Sivri Özay
Keyword(s):  
Protease Activity ◽  
Control Sample ◽  
Bread Quality ◽  
Breadmaking Quality ◽  
Sds Page ◽  
Low Levels ◽  
Wheat Flours ◽  
High Protease Activity

The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SD1, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P<0.05) and bread quality as compared to sourdough applications. LPAWF bread sample was comparable with those of 40% SD2 added sample in terms of volume and hardness (N) values (P>0.05), while SD1 addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.

Azocoll protease activity assay

2007 ◽  
Author(s):  
Naxin Jiang ◽  
Nguan Soon Tan ◽  
Bow Ho ◽  
Jeak Ling Ding
Keyword(s):  
Protease Activity ◽  
Activity Assay
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