scholarly journals Activating Lipase Enzyme in the Candlenut Seed to Produce Fatty Acid Directly from Candlenut Seed

2020 ◽  
Vol 1542 ◽  
pp. 012006
Author(s):  
R Tambun ◽  
J O A Tambun ◽  
I A A Tarigan ◽  
D H Sidabutar
Keyword(s):  
Fatty Acid ◽  
Lipase Enzyme

LIPASE ACTIVITIY OF MIXTURE OF FERMENTED AVOCADO (Persea americana), BANANA (Moses paradisiaca) AND SNAKEFRUIT (Salacca zalacca)

2017 ◽  
Vol 2 (1) ◽  
pp. 56
Author(s):  
Edy Agustian Yazid
Keyword(s):  
Enzyme Activity ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Persea Americana ◽  
Musa Paradisiaca ◽  
Lipase Enzyme ◽  
Hydrolysis Process ◽  
Avocado Fruit ◽  
Oil Hydrolysis

<p><em>Fermentation is one of the bioconversion processes to produce anaerobic microbes which are beneficial and can produce enzymes. One of the enzymes that can be produced is lipase. Mixed fruit fermentation is an effort to produce lipase that can be done simply. The purpose of this research is to know the activity of lipase enzyme from mixture of fermented avocado fruit (Persea americana), bananas (Musa paradisiaca) and snakefruit (Salacca zalacca). Lipase enzyme activity is tested by measuring of free fatty acid (FFA) content obtained from olive oil hydrolysis process by lipase enzyme. The results showed the highest activity obtained 17.425 U/ml and the percentage of FFA produced was 12.94%. The highest activity of lipase enzyme was obtained at 45<sup>0</sup>C and pH 6.5. From this research can be concluded that the fermentation of the mixture of avocado, bananas and snakefruit can produce lipase enzyme that has relatively high activity.</em></p><p> </p><strong>Keywords: </strong><em>Fermentation, Lipase, Enzyme Activity, Fruits</em>

scholarly journals LIPASE ACTIVITIY OF MIXTURE OF FERMENTED AVOCADO (Persea americana), BANANA (Moses paradisiaca) AND SNAKEFRUIT (Salacca zalacca)

2017 ◽  
Vol 2 (1) ◽  
pp. 51
Author(s):  
Edy Agustian Yazid
Keyword(s):  
Enzyme Activity ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Olive Oil ◽  
Persea Americana ◽  
Musa Paradisiaca ◽  
Lipase Enzyme ◽  
Hydrolysis Process ◽  
Avocado Fruit ◽  
Oil Hydrolysis

<p><em>Fermentation is one of the bioconversion processes to produce anaerobic microbes which are beneficial and can produce enzymes. One of the enzymes that can be produced is lipase. Mixed fruit fermentation is an effort to produce lipase that can be done simply. The purpose of this research is to know the activity of lipase enzyme from mixture of fermented avocado fruit (Persea americana), bananas (Musa paradisiaca) and snakefruit (Salacca zalacca). Lipase enzyme activity is tested by measuring of free fatty acid (FFA) content obtained from olive oil hydrolysis process by lipase enzyme. The results showed the highest activity obtained 17.425 U/ml and the percentage of FFA produced was 12.94%. The highest activity of lipase enzyme was obtained at 45<sup>0</sup>C and pH 6.5. From this research can be concluded that the fermentation of the mixture of avocado, bananas and snakefruit can produce lipase enzyme that has relatively high activity.</em></p><p> </p><strong>Keywords: </strong><em>Enzyme Activity, Fruits, Fermentation, Lipase. </em>

Temperature Dependence of the Critical Electron Dose for Fatty Acid Monolayers

1982 ◽  
Vol 40 ◽  
pp. 78-79
Author(s):  
Kenneth H. Downing ◽  
Robert M. Glaeser
Keyword(s):  
Electron Beam ◽  
Fatty Acid ◽  
Inelastic Scattering ◽  
Temperature Dependence ◽  
Structural Damage ◽  
Direct Result ◽  
Second Step ◽  
Strong Temperature Dependence ◽  
Electron Dose ◽  
Covalent Bonds

The structural damage of molecules irradiated by electrons is generally considered to occur in two steps. The direct result of inelastic scattering events is the disruption of covalent bonds. Following changes in bond structure, movement of the constituent atoms produces permanent distortions of the molecules. Since at least the second step should show a strong temperature dependence, it was to be expected that cooling a specimen should extend its lifetime in the electron beam. This result has been found in a large number of experiments, but the degree to which cooling the specimen enhances its resistance to radiation damage has been found to vary widely with specimen types.

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

The effects of low-ratio n-6/n-3 PUFA on biomarkers of inflammation: a systematic review and meta-analysis

2021 ◽  
Author(s):  
Yali Wei ◽  
Yan Meng ◽  
Na Li ◽  
Qian Wang ◽  
Liyong Chen
Keyword(s):  
Systematic Review ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Meta Analysis ◽  
Chain Polyunsaturated Fatty Acid ◽  
Inflammation Markers ◽  
Pufa Supplementation ◽  
Long Chain

The purpose of the systematic review and meta-analysis was to determine if low-ratio n-6/n-3 long-chain polyunsaturated fatty acid (PUFA) supplementation affects serum inflammation markers based on current studies.

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