Hydrolysis Time
Mostrando 1-12 de 461 artigos, teses e dissertações.
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1. Novel Greener Microwave-Assisted Deprotection Methodology for the 1,3-Dioxolane Ketal of Isatin Using Calix[n]arenes
In this work, the combined use of p-sulfonic acid-calix[n]arene and microwave energy to hydrolyze the 1,3-dioxolane ketal of isatin was evaluated with excellent results. This is the first time that p-sulfonic acid-calix[n]arene has been used as the catalyst in a ketal hydrolysis reaction and the deprotection of the ketone carbonyl of isatin is reported. The
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes
Abstract Polysaccharides are the major components of the water extract from Dendrobium officinale, which have been thoroughly studied and found to have favorable moisturizing properties on mammalian skin. However, the structures of polysaccharides on skin moisturizing properties remains unknown. The aim of this study was to extract and characterize D. offici
Food Sci. Technol. Publicado em: 2021-03
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3. Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability
Abstract In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid co
Food Sci. Technol. Publicado em: 2020-12
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4. Optimization of Alkaline, Acidic, Ionic Liquid and Oxidative Pretreatments for Coconut Waste Conversion into Fermentable Sugars
Cocos nucifera L. is a palm tree of paramount importance in the food and chemistry industries, although over 50% of its biomass is discarded as waste. The aim of the study is to investigate different pretreatments in to coconut husks (CH), based on acid, alkaline, ionic liquid (IL), and peroxidative, in order to produce fermentable sugars. Severity factors w
J. Braz. Chem. Soc.. Publicado em: 2020-05
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5. Characterizing the Chemical Composition of Lipophilic Extracts from Acacia mearnsii Wood
The chemical composition of Acacia mearnsii wood extract is described in this paper for the first time. This wood is cultivated in Brazil and has been used to complement the demand for hardwood in the pulp industry. In this study, we performed extractions with acetone (total extracts) and dichloromethane (lipophilic extracts responsible for the pitch formati
J. Braz. Chem. Soc.. Publicado em: 2020-02
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6. PMMA-SiO2 Organic-Inorganic Hybrid Coating Application to Ti-6Al-4V Alloy Prepared through the Sol-Gel Method
Siloxane-poly(methyl methacrylate) (PMMA) hybrid was synthesized based on the sol-gel method and applied to Ti-6Al-4V through dip-coating. The structural feature of the hybrid was subjected to Fourier-transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TG); its morphological properties were analyzed through scanning electron microscope (SE
J. Braz. Chem. Soc.. Publicado em: 2020-02
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7. Antioxidant Activities of Chicken Egg White Hydrolysates Obtained by New Purified Protease of Aspergillus avenaceus URM 6706
Abstract Protein hydrolysates originating from egg white have already been reported to be bioactive and, among their biological activities, possess the antioxidant property that protects the body from early ageing and diseases linked to oxidation. Therefore, the objective of this work was to evaluate the antioxidant activity of hydrolysates obtained by the
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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8. Acid Hydrolysis of Regular Corn Starch under External Electric Field
The main objective of the present work is the investigation of a new method for starch hydrolysis. For this, we proposed the acid hydrolysis under the action of an external electric field, able to develop a faster reaction than the conventional one. Corn starch with 18% amylose was subjected to a fixed voltage, varying the external electric field application
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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9. Cardiac glycosides from Cascabela thevetioides by HPLC-MS analysis
Abstract The present work investigates the chemical composition of seeds of Cascabela thevetioides (Kunth) Lippold, an ornamental shrub of México. Six thevetia cardiac glycosides or thevetosides (thevetin A, B, and C, acetylthevetin A, B and C) were identified from the methanol extract of seeds of C. thevetioides by High-Performance Liquid Chromatography–
Rev. bras. farmacogn.. Publicado em: 17/10/2019
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10. Síntesis y caracterización de un novedoso biomaterial a base de quitosano modificado con aminoácidos
ABSTRACT The chemical modification of chitosan (CH) from shrimp shells (Litopenaeus vannamei) was performed with amino acids: L-leucine (Leu) and L-tyrosine (Tyr), in order to change some of its physical and chemical properties, which allow the enhancement of the applications of chitosan in biomedical and pharmacological areas. The characterization of chitos
Matéria (Rio J.). Publicado em: 16/09/2019
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11. DILUTE ACID HYDROLYSIS OF SWEET SORGHUM BAGASSE AND FERMENTABILITY OF THE HEMICELLULOSIC HYDROLYSATE
ABSTRACT This study aimed to determine the best dilute acid hydrolysis condition for the hemicellulosic fraction of sweet sorghum bagasse for ethanol production by Scheffersomyces stipitis. The experiment followed a 23 factorial design with four central points, and had as variables: sulfuric acid concentration, temperature and hydrolysis time. Sorghum bagass
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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12. Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat
Abstract In this research, the effect of kiwi protein on the physicochemical properties of chicken meat was investigated (Ross breed). Chicken thighs have been marinated in the form of cubes with dimensions of 2 cm in 20 mL of kiwi protein with activity of 0.9 u/mL for 2, 4, 6, 8, 24, 48, 72, and 96 hr, and kept in a refrigerator at 4 ± 1 °C. Then, the enz
Food Sci. Technol. Publicado em: 27/06/2019