The effectofenzymepretreatmentonext

The effectofenzymepretreatmentonextractionyieldandqualityofoleoresinfromfreshgreenchilli
(Capsicum annuum L) samplesanditsmajorcapsaicinoidswereevaluatedusingvariousenzymesviz.,
Celluclast 1.5L,PectinexUltraSP.L,ViscozymeL,ProteaseandanequalcombinationofCelluclast1.5L,
PectinexUltraSP.LandViscozymeL.Optimizationoftheenzymeactivitywascarriedoutbyvaryingthe
enzyme concentration,reactiontemperature,pH,andincubationtime.Thequalityoftheoleoresinwas
further evaluatedusingHighPerformanceLiquidChromatography(HPLC)coupledwithPhotoDiode
Array(PDA)detector.ScanningElectronMicroscopic(SEM)studieswereconductedtovisualizetheeffect
of theseenzymesongreenchillicellwalls.Itwasobservedthatthecapsaicinoidsrecoverywashigherin
ViscozymeL pretreatedgreenchilli(22%)followedbychillipretreatedwithenzymesCelluclast(20%)
Pectinex(17.5%)andProtease(14%)withrespecttothecontrolsample.TheHPLC finger printingof
capsaicinoids showednoalterationsintheirprofile ascomparedwiththecontrolsample.TheSEM
analysisrevealedthattheenzymepretreatment,especiallywithenzymesViscozymeLandCelluclastwas
potentiallyeffectiveinrupturingthecellwallsandmakingthemmoresusceptibletoextractionmedium.
In economicpointofview,theresultsofthepresentstudycouldbeusedeffectivelyinthespiceindustry
to increasetheextractionyieldandqualityofoleoresinfromgreenchilli.

ผลลัพธ์ (ไทย) 1:

Effectofenzymepretreatmentonextractionyieldandqualityofoleoresinfromfreshgreenchilli การSamplesanditsmajorcapsaicinoidswereevaluatedusingvariousenzymesviz (annuum พริก L) .,Celluclast 1.5 L, PectinexUltraSP.L, ViscozymeL, ProteaseandanequalcombinationofCelluclast1.5LPectinexUltraSP.LandViscozymeL.Optimizationoftheenzymeactivitywascarriedoutbyvaryingtheความเข้มข้นของเอนไซม์ reactiontemperature, pH, andincubationtime Thequalityoftheoleoresinwasเพิ่มเติม evaluatedusingHighPerformanceLiquidChromatography (HPLC) coupledwithPhotoDiodeเรย์ (PDA) อุปกรณ์ตรวจจับ Studieswereconductedtovisualizetheeffect ScanningElectronMicroscopic (SEM)ของ theseenzymesongreenchillicellwalls ItwasobservedthatthecapsaicinoidsrecoverywashigherinViscozymeL pretreatedgreenchilli(22%)followedbychillipretreatedwithenzymesCelluclast(20%)Pectinex(17.5%) andProtease(14%) withrespecttothecontrolsample TheHPLC printingof นิ้วcapsaicinoids showednoalterationsintheirprofile ascomparedwiththecontrolsample TheSEManalysisrevealedthattheenzymepretreatment, especiallywithenzymesViscozymeLandCelluclastwaspotentiallyeffectiveinrupturingthecellwallsandmakingthemmoresusceptibletoextractionmediumใน economicpointofview, theresultsofthepresentstudycouldbeusedeffectivelyinthespiceindustryเพื่อ increasetheextractionyieldandqualityofoleoresinfromgreenchilli

ผลลัพธ์ (ไทย) 2:

effectofenzymepretreatmentonextractionyieldandqualityofoleoresinfromfreshgreenchilli
(พริกหยวกพริก L) samplesanditsmajorcapsaicinoidswereevaluatedusingvariousenzymesviz.
Celluclast ความเข้มข้น reactiontemperature พีเอช andincubationtime.Thequalityoftheoleoresinwas เพิ่มเติม theseenzymesongreenchillicellwalls.Itwasobservedthatthecapsaicinoidsrecoverywashigherin ViscozymeL นิ้ว printingof capsaicinoids showednoalterationsintheirprofile economicpointofview, theresultsofthepresentstudycouldbeusedeffectivelyinthespiceindustry เพื่อ increasetheextractionyieldandqualityofoleoresinfromgreenchilli

ผลลัพธ์ (ไทย) 3:

การ effectofenzymepretreatmentonextractionyieldandqualityofoleoresinfromfreshgreenchilli( พริก annuum L ) samplesanditsmajorcapsaicinoidswereevaluatedusingvariousenzymesviz .1.5l celluclast , viscozymel proteaseandanequalcombinationofcelluclast1.5l pectinexultrasp ผม , , ,pectinexultrasp.landviscozymel.optimizationoftheenzymeactivitywascarriedoutbyvaryingtheความเข้มข้นของเอนไซม์ได้ดี andincubationtime.thequalityoftheoleoresinwas , พีเอชevaluatedusinghighperformanceliquidchromatography ( HPLC ) coupledwithphotodiode เพิ่มเติมเรย์ ( PDA ) ตรวจจับ scanningelectronmicroscopic ( SEM ) studieswereconductedtovisualizetheeffectของ itwasobservedthatthecapsaicinoidsrecoverywashigherin theseenzymesongreenchillicellwalls .viscozymel pretreatedgreenchilli ( 22% ) followedbychillipretreatedwithenzymescelluclast ( 20 % )pectinex ( 17.5% ) andprotease ( 14% ) withrespecttothecontrolsample.thehplc นิ้ว printingofshowednoalterationsintheirprofile ascomparedwiththecontrolsample.thesem แคปไซซินอยด์analysisrevealedthattheenzymepretreatment especiallywithenzymesviscozymelandcelluclastwas ,potentiallyeffectiveinrupturingthecellwallsandmakingthemmoresusceptibletoextractionmedium .ใน economicpointofview theresultsofthepresentstudycouldbeusedeffectivelyinthespiceindustry ,เพื่อ increasetheextractionyieldandqualityofoleoresinfromgreenchilli .