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Title: Hydrolysis of Chlorella by Cellulomonas sp. YJ5 Cellulases and Its Bio-functional Properties
Authors: Li-Jung Yin
Shann-Tzong Jiang
Shen-Hwei Pon
Hsin-Hung Lin
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2010-11
Issue Date: 2018-11-20T08:36:27Z
Publisher: J. Food Sci.
Abstract: Abstract: Both 10% and 20% (w/w) Chlorella suspensions were hydrolyzed by 150 to 350 U/mL of cellulases from a 3‐d cultivation of Cellulomonas sp. YJ5. Higher chlorophyll, reducing sugars and soluble proteins, and lower residual insoluble solid were observed on both samples after 30‐min hydrolysis by various concentrations of cellulases at 50 °C. Decrease in insoluble solid, increases in soluble proteins, peptides and chlorophyll contents, and microscopic observation indicated obvious lysis of cell walls occurred during 60‐ to 180‐min hydrolysis. Significant increases in soluble proteins, peptides, Fe2+ chelating ability, trolox equivalent antioxidation capacity (TEAC), and reducing power was obtained after 3‐h hydrolysis by 150 U/mL of cellulase. These data suggested that cellulolysis technology has high application potential in Chlorella industry.
Relation: 75(9) pp.317-323
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51272
Appears in Collections:[食品科學系] 期刊論文

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