The use of pectolytic enzyme preparations in the production of drinks from sea buckthorn fruits

Vsyo o myase ◽  
2020 ◽  
pp. 300-303
Author(s):  
E.D. Rozhnov ◽  
◽  
A.A. Neklyudov ◽  
M.N. Shkolnikova ◽  
◽  
...  
Keyword(s):  
Sea Buckthorn ◽  
Enzyme Preparations ◽  
Pectolytic Enzyme

scholarly journals Influence of Pectolytic Enzymes on the Quality of Wine Maceration

2018 ◽  
Vol 75 (1) ◽  
pp. 53
Author(s):  
Ioana REBENCIUC ◽  
Ovidiu TIȚA
Keyword(s):  
Alcoholic Fermentation ◽  
Chemical Compounds ◽  
High Quality ◽  
Enzyme Preparations ◽  
Wine Making ◽  
Aging Period ◽  
Pectolytic Enzymes ◽  
Secondary Fermentation ◽  
Pectolytic Enzyme

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.

scholarly journals Comparison of effects of three commercial pectolytic enzyme preparations in white winemaking

2011 ◽  
Vol 4 (1) ◽  
pp. 34-38 ◽  
Author(s):  
Kiro Mojsov ◽  
Jugoslav Ziberoski ◽  
Zvonimir Bozinovic ◽  
Meri Petreska
Keyword(s):  
Enzyme Preparations ◽  
Pectolytic Enzyme

COMPLEX OF ENZYMES FOR EFFICIENT CONVERSION OF DRIED APRICOT BIOCOMPONENTS IN THE PRODUCTION OF FOOD INGREDIENTS FOR ALCOHOLIC BEVERAGES

2021 ◽  
Vol 1 (19) ◽  
pp. 306-308
Author(s):  
I.M. Abramova ◽  
S.S. Morozova ◽  
L.P. Gallyamova
Keyword(s):  
Alcoholic Beverages ◽  
Food Ingredients ◽  
Enzyme Preparations ◽  
Efficient Conversion ◽  
Molecular Substances ◽  
Fungal Cellulase ◽  
Pectolytic Enzyme

The effectiveness of the use of pectolytic enzyme preparations - Fructocim P6L and fungal cellulase - Bruzaym BGX for biocatalysis of high-molecular substances of dried apricot pulp in the preparation of food ingredients (alcoholic juices and fruit drinks) for alcoholic beverages is shown.

A Survey of Anti-cancer Properties of Sea Buckthorn

2019 ◽  
Author(s):  
Seyed MohammadReza Soltani Moghadas
Keyword(s):  
Sea Buckthorn ◽  
Anti Cancer

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production

2019 ◽  
pp. 24-26
Author(s):  
D.V. Abramov ◽  
◽  
D.S. Myagkonosov ◽  
I.N. Delitskaya ◽  
V.A. Mordvinova ◽  
...  
Keyword(s):  
Enzyme Preparations ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

ИСПОЛЬЗОВАНИЕ РАСТИТЕЛЬНЫХ АДАПТОГЕНОВ ПРИ ДЕФИЦИТЕ ЖЕЛЕЗА У КОРОВ

2020 ◽  
pp. 49-51
Author(s):  
N.I. YAROVAN ◽  
E.N. RYZHKOVA ◽  
Y.V. KARTAMYSHEVA
Keyword(s):  
Milk Production ◽  
Free Radical Oxidation ◽  
Sea Buckthorn ◽  
Herbal Remedies ◽  
Control Group ◽  
Iron Level ◽  
Industrial Complex ◽  
Serum Iron Level ◽  
Group I ◽  
Mountain Ash

Представлены результаты изучения влияния растительных адаптогенов на основе облепихи крушиновидной, боярышника обыкновенного, рябины обыкновенной и каштана конского на уровень железа при его дефиците, оксидантно-антиоксидантный статус и молочную продуктивность коров, содержащихся в условиях промышленного комплекса. Были сформированы 5 групп животных по 10 голов. Животные I (контрольной) группы получали основной рацион (ОР) II ОР измельченные семена каштана конского 50 г на 1 голову в сутки III ОР измельченные семена каштана конского 30 г высушенные плоды рябины обыкновенной 20 г на 1 голову в сутки IV ОР цельнозамороженные плоды облепихи крушиновидной 200 г на 1 голову в сутки V ОР цельнозамороженные плоды облепихи крушиновидной 130 г высушенные плоды боярышника обыкновенного 40 г на 1 голову в сутки. В опытных группах II, III, IV и V обнаружено увеличение содержания железа в сыворотке крови к 20-му дню эксперимента на 87, 78, 41 и 58, соответственно. Наблюдалось постепенное снижение уровня свободно-радикального окисления к 30-му дню опыта у коров этих групп. Уровень малонового диальдегида (МДА) снизился на 37,5, 13,4, 20 и 20, соответственно. Увеличение среднесуточного удоя отмечено у коров, получавших комплекс растительных средств из семян каштана плодов рябины (на 7,4) и плодов облепихи плодов боярышника (на 7,5).The resalts of impact studies of plant-based adaptogens (sea-buckthorn, hawthorn, mountain ash and chestnut) on serum iron level in cows, oxidative-antioxidant status and milk production of cattle contained in the industrial complex were shown. 5 groups were formed with 10 animals each: 1st control group (I) - animals received the main diet (MD) 2nd group (II) - MD chestnut seeds (50 g per 1 animal) 3rd group (III) - MD chestnut seeds/ mountain ash (30 g/20 g per 1 animal) 4th group (IV) - MD sea-buckthorn fruits (200 g per 1 animal) 5th group (V) - MD sea-buckthorn fruits/ hawthorn fruits (130 g /40 g per 1 animal). In experimental groups II, III, IV и V, an increase in the content of iron in blood serum by the 20th day of the experiment by 87, 78, 41, 58, respectively, was shown. There was also a gradual decrease in the free radical oxidation level by the 30th day of the experiment in cows of experimental groups II, III, IV и V, the malondialdehyde level (MDA) decreased by 37.5, 13.4, 20, 20 respectively compared to the initial values. The highest average daily milk production was observed in cows receiving a complex of herbal remedies from chestnut seeds mountain ash fruits (an increase by 7.4) and sea-buckthorn fruits hawthorn fruits (an increase by 7.5).

Breeding study of sea buckthorn (Hippophae rhamnoides L.) in the Institute of Horticulture, NAAS оf Ukraine

2020 ◽  
pp. 37-49
Author(s):  
V.V. Moskalets ◽  
◽  
T.Z. Moskalets ◽  
I.V. Grynyk ◽  
O.A. Shevchuk ◽  
...  
Keyword(s):  
Genetic Markers ◽  
Cell Biology ◽  
Molecular Genetic ◽  
The State ◽  
Sea Buckthorn ◽  
National Academy Of Sciences ◽  
Scientific Cooperation ◽  
State Register ◽  
Academy Of Sciences

The authors present the results of the sea buckthorn breeding at the Institute of Horticulture (NAAS). The stages of the work have been analyzed – from studying and selecting the initial material in the conditions of the Polissya, Polissya-Lisosteppe and Lisosteppe ecotopes (2012-2016) to the successful targeted introduction to the Northern part of the Lisosteppe (2017-2019) and new forms have been characterized according to the traits valuable for economy and molec-ular genetic markers. The new forms of the researched crop taking into consideration the high indices of their productiv-ity,adaptivity to the unfavourable abiotic and biotic environmental factors and consumption quality of fruits for pro-cessing and making functionary products were entered officially into Genetic Fund of the Plants of Ukraine as con-firmed by the certificates of copyright and developed genetic passports. The list of these genotypes includes 1-15-1 (Nos-ivchanka, UA3700073), 1-15-8S (Mitsna, UA3700079), make form 1-15-6Ch (Aboryhen 6/11, UA3700080), 1-15-9 Ka-rotynna, UA3700082), 1-15-3 (Pamiatka, UA3700076), 1-15-8V (Soniachne siayvo, UA3700075), 1-15-11 (Lymonna, UA3700072), 2-15-73 (Morkviana, UA3700077), 1-15-5 (Adaptyvna, UA3700078), 1-15-8B (Osoblyva, UA3700083), 1-15-6 (Apelsynova, UA3700084) and forms 6A/11 (UA3700081), 1-15-5a (Sribnolysta 5a, UA3700074). The possibility of using 5 DNA markers to characterize genotypes of sea buckthorn bymeans of the molecular genetic markers was tested and evaluated in the framework of the scientific cooperation with the Institute of Cell Biology and Genetic Engineering of the National Academy of Sciences of Ukraine. It should be noted that the most polymorphic markers were HrMS025 and HrMS026. However, the marker HrMS014 was monomorphic, but appeared in all the samples, so it can be used as a reference. The best forms of sea buckthorn Adaptyvna (certificate №190899) and Osoblyva (certificate №190900) were included into the State Register of Plant Varieties Suitable for dissemination in Ukraine, and the cultivars of the univer-sal use Nadiina (applications №18299010), Oliana (applications №18299009) and Morkviana (applications № 20299001) and cv pollinator Obrii (applications №18299008) undergo the State strain test. The attention is concentrat-ed on the promising directions of the new sea buckthorn genotypes for the prior breeding and genetic investigations at the Institute of Horticulture (NAAS) and its network.

In-Vitro Effects of Ricinus Communis Seed Kernel Extract On Some Antioxidant And Hydrolytic Enzymes In Nymph And Adult Zonocerus Variegatus (Grasshopper)

2019 ◽  
Vol 3 (1) ◽  
pp. 129-137
Author(s):  
Gbadebo E . Adeleke ◽  
Olaniyi T. Adedosu ◽  
Rachael O. Adeyi ◽  
John O. Fatoki
Keyword(s):  
Ricinus Communis ◽  
Hydrolytic Enzymes ◽  
Crude Enzyme ◽  
Economic Losses ◽  
Seed Kernel ◽  
Zonocerus Variegatus ◽  
Sod Activity ◽  
Enzyme Preparations ◽  
In Vitro Effects

Background: Many plants have been identified for their insecticidal properties as alternatives to synthetic ones, which are toxic to untargeted organisms and environment. Ricinus communis (Castor) has been re-ported to exhibit insecticidal properties against insect pests. Zonocerus variegatus (Grasshopper) is a notable pest of several crops, and has been linked with great economic losses to farmers. The present study investigates the in-vitro toxicity of R. communis seed kernel extract (RCSKE) on the activities of selected antioxidant and hydrolytic enzymes in nymph and adult Zonocerus variegatus (Grasshopper), using cypermethrin (CYPER-M) and chlorpyrifos (CPF) as standard conventional pesticides. Methods: Seed kernel of Ricinus communis (Castor) was subjected to acidified aqueous extraction to obtain the extract (RCSKE). Crude enzyme preparations were obtained from nymph and adult Z. variegatus grass-hoppers. The in-vitro effects of different concentrations (15, 30, 45, 60, 75, 90 and 105μg/ml) each of RCSKE, CYPER-M and CPF on the activities of superoxide dismutase (SOD), catalase (CAT), acetylcholinesterase (AChE) and carboxylesterase (CES) in crude enzyme preparations were estimated spectrophotometrically. The level of statistical significance was 0.05. Results: The RCSKE significantly reduced the in-vitro SOD activity (p < 0.05) in nymph Z. variegatus at all the concentrations, whereas both CYPER-M and CPF significantly reduced the activity only at certain concentrations. The CAT activity in the nymph was significantly decreased by RCSKE and CPF at all the concentrations, but CYPER-M decreased it only at certain concentrations. In adult Z. variegatus, SOD activity was not significantly affected (p > 0.05), while CAT activity was significantly increased (p < 0.05) by the three agents at all the concentrations. The AChE and CES activities in the nymph were significantly reduced by RCSKE, CYPER-M and CPF at all the concentrations. The RCSKE and CPF significantly increased the CES activity, while CYPER-M caused a significant decrease in the activity in adult Z. variegatus. Conclusion: The seed kernel extract of Ricinus communis is an effective pesticidal agent and hence, it could be a source of biopesticide alternative with greater potential than cypermethrin and chlorpyrifos. In addition, the antioxidant, acetylcholinesterase and carboxylesterase enzymes in the nymphs of Z. variegatus grasshoppers are more susceptible to the effect of the extract than in the adult grasshoppers.

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