subject:(voedselbiotechnologie)

1. Smits, J.P. Solid-state fermentation : modelling fungal growth and activity.

Degree: 1998, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845

► In solid-state fermentation (SSF) research, it is not possible to separate biomass quantitatively from the substrate. The evolution of biomass dry weight in time… (more)

▼ In solid-state fermentation (SSF) research, it is not possible to separate biomass quantitatively from the substrate. The evolution of biomass dry weight in time can therefore not be measured. Of the aiternatives to dry weight available, glucosamine content is most promising. Glucosamine is the monomer of the cell-wall component chitin. Glucosamine content of a fermented substrate is therefore related to the biomass present. The concentration of glucosamine in biomass, however, might vary in time end with culture conditions. Instead of using the glucosamine content to calculate how much biomass dry weight is present as was done previously, in this research biomass growth and activity are directly related to glucosamine. With these descriptions a mathematical model is constructed which allows prediction of biomass glucosamine and temperature patterns in an SSF bed. The research is done with Trichoderma reesei QM9414 growing on wheat bran as a model SSF. The fermentations are carried out in Petri dishes containing 5 g moistened inoculated and sterilized wheat bran which are placed in an incubator with constant temperature and ambient relative humidity. Samples for analysis ware drawn by taking Petri dishes from the incubator. In this way, accurate measurement of dry-matter weight loss, respiration activfty and glucosamine was possible with a standard deviation of less than 7%. Measurement of ATP and cellulase activity proved not to be as accurate. This was attributed to handling of the fermented substrate during necessary pretreatment procedures for ATP measurement and interactions between enzyme and substrate, respectively. Respiration activities, i.e. oxygen consumption rate and carbon-dioxide production rate, were measured simuitaneously. During a 125 h fermentation ca. 9 mmol CO2, and 02 per gram initial dry matter were produced and consumed, respectively. The decrease in dry matter in this period amounted to ca. 0.20 g per gram initial dry matter. The increase in glucosamine could be described with a logistic equation, with initial and final level of 0.02 and 8.1 mg glucosamine per gram initial dry matter, respectively. The maximum specific growth rate amounted to 0.123 per hour. The specific respiration activities were calculated per quantity of glucosamine. The correlation with maximum specific growth rate deviated from Pirts linear-growth model. These deviations ware attributed to the different forms in which fungal biomass can be present (active growing and active non-growing). These deviations are, however, of minor importance in modelling fungal activity since they appear only at the initial stage of fermentation where the amount of fungal biomass is small. There was a pronounced decline in respiration activity after growth has stopped. This decline, called inactivation, was ascribed to a decrease in amount of active non-growing biomass. The rate of decline seemed constant in time under isothermal conditions, but increased exponentially with increasing temperature above the maximum… Advisors/Committee Members: J. Tramper, A. Rinzema.

Subjects/Keywords: schimmels; mycologie; fermentatie; voedselbiotechnologie; Industriële microbiologie; fungi; mycology; fermentation; food biotechnology; Industrial Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Smits, J. P. (1998). Solid-state fermentation : modelling fungal growth and activity. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845

Chicago Manual of Style (16^th Edition):

Smits, J P. “Solid-state fermentation : modelling fungal growth and activity.” 1998. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845.

MLA Handbook (7^th Edition):

Smits, J P. “Solid-state fermentation : modelling fungal growth and activity.” 1998. Web. 15 Dec 2019.

Vancouver:

Smits JP. Solid-state fermentation : modelling fungal growth and activity. [Internet] [Doctoral dissertation]. Agricultural University; 1998. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845.

Council of Science Editors:

Smits JP. Solid-state fermentation : modelling fungal growth and activity. [Doctoral Dissertation]. Agricultural University; 1998. Available from: http://library.wur.nl/WebQuery/wurpubs/43845 ; urn:nbn:nl:ui:32-43845 ; urn:nbn:nl:ui:32-43845 ; http://library.wur.nl/WebQuery/wurpubs/43845

2. Somers, W.A.C. Downstream processing of polysaccharide degrading enzymes by affinity chromatography.

Degree: 1992, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232

► The objective of this study was the development of affinity matrices to isolate and purify a number of polysaccharide degrading enzymes and the application… (more)

▼ The objective of this study was the development of affinity matrices to isolate and purify a number of polysaccharide degrading enzymes and the application of these adsorbents in the large- scale purification of the enzymes from fermentation broths. Affinity adsorbents were developed for endo-polygalacturonase and α-amylase. The isolation of two of these enzymes was realized using the specific affinity of the enzymes for the corresponding substrates, viz. pectate and starch. Normally interaction between an enzyme and its substrate is accompanied by hydrolysis of the polymeric substrate, resulting in total biodegradation. By specific modification of the substrate it is possible to obtain adsorbents which are capable of binding the enzyme while being resistant against biodegradation. Pectate is the natural substrate for endo-polygalacturonase. Alginate, a substrate analogue for pectate, is able to bind endo-polygalacturonase while it is not hydrolyzed by the enzyme. Rigid beads can be obtained by calcium complexation of the alginate. The pH and ionic strength of the incubation medium influence the strength of the interaction between endo-polygalacturonase and alginate beads. Adsorption end desorption can be controlled by these two parameters. In this way the enzyme can be isolated and purified from complex mixtures. The adsorbent can be regenerated at least a hundred times in a continuous process (Chapter 2). The adsorption of the enzyme to the matrix was subject of further study. By determining relevant mass transport parameters such as adsorption equilibrium parameters, diffusion coefficients and rate parameters it appeared to be possible to describe the adsorption process in mathematical terms. The velocity of adsorption is determined by the diffusion velocity of the enzyme in the beads and not by the reaction kinetics of the complex formation. The velocity of the desorption process is also determined by the diffusion velocity of the enzyme out of the bead (Chapter 3). The most important substrate for α-amylase is starch. Alpha-amylase is used on a large scale for the enzymic conversion of starch into limit dextrins and other oligosaccharides. By means of a chemical crosslinking procedure of starch an adsorbent is obtained which is capable of binding the enzyme while it is degraded only to a limited extent. The adsorption and desorption characteristics of the interaction between enzyme and adsorbent were studied. It appears that the enzyme has the highest affinity for the adsorbent at the pH where it has its maximum catalytic activity. The interaction is biospecific and this principle allows a very selective isolation of the enzyme. The interaction between enzyme and adsorbent is essentially insensitive to changes in ionic strength of the medium. Desorption can be accomplished by a shift of pH or a raise in temperature of the incubation medium (Chapter 4). The adsorption characteristics were further evaluated. Continuous use of the adsorbent in an isolation process of α-amylase results in a slow… Advisors/Committee Members: K. van 't Riet, F.M. Rombouts.

Subjects/Keywords: fermentatie; voedselbiotechnologie; glycosidasen; chromatografie; enzymen; polysacchariden; affiniteitschromatografie; Industriële microbiologie; fermentation; food biotechnology; glycosidases; chromatography; enzymes; polysaccharides; affinity chromatography; Industrial Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Somers, W. A. C. (1992). Downstream processing of polysaccharide degrading enzymes by affinity chromatography. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232

Chicago Manual of Style (16^th Edition):

Somers, W A C. “Downstream processing of polysaccharide degrading enzymes by affinity chromatography.” 1992. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232.

MLA Handbook (7^th Edition):

Somers, W A C. “Downstream processing of polysaccharide degrading enzymes by affinity chromatography.” 1992. Web. 15 Dec 2019.

Vancouver:

Somers WAC. Downstream processing of polysaccharide degrading enzymes by affinity chromatography. [Internet] [Doctoral dissertation]. Agricultural University; 1992. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232.

Council of Science Editors:

Somers WAC. Downstream processing of polysaccharide degrading enzymes by affinity chromatography. [Doctoral Dissertation]. Agricultural University; 1992. Available from: http://library.wur.nl/WebQuery/wurpubs/20232 ; urn:nbn:nl:ui:32-20232 ; urn:nbn:nl:ui:32-20232 ; http://library.wur.nl/WebQuery/wurpubs/20232

3. Rozie, H.J. Affinity purification of polysaccharide degrading enzymes with crosslinked substrates.

Degree: 1992, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231

► The aim of this work was to find economically favourable, affinity based, purification methods for several polysaccharide splitting bulk enzymes. The framework in which… (more)

▼ The aim of this work was to find economically favourable, affinity based, purification methods for several polysaccharide splitting bulk enzymes. The framework in which this study is done is described in Chapter 1. Chapter 2 describes the adsorption of endo-polygalacturonase (endoPG) from a commercial enzyme preparation (Rapidase) to calcium alginate beads. Approximately 75% of the various polygalacturonase activities from Rapidase can be adsorbed at pH 4.4 by calcium alginate beads as well as by crosslinked sodium alginate powder. Equilibrium experiments were conducted to determine a parameter (k) that represents the degree of interaction between endoPG and the adsorbent. This parameter can be influenced by a change in pH and ionic strength of the adsorbate. At pH 3.8 the degree of interaction is 20 times larger than at pH 4.2. There is increased adsorption when the ionic strength is lowered, but a small amount of CaCl ₂ is required to keep the calcium alginate beads stable. Despite the resemblance in structure between L-guluronate blocks and polygalacturonate, a lower k value was found when the alginate, used for the preparation of the beads, contained a larger proportion of guluronic acid residues. There is no evidence that L-guluronic blocks in the alginate chain are responsible for the large affinity of endo-PG to this adsorbent. The influence of the pH and the ionic strength and the lack of endoPG inhibition by sodium alginate are indicative for ionic interactions between endoPG and the alginate chains. Ionic interactions were of no importance in the interaction between ct-amylase and crosslinked starch as is described in the chapters 3 and 4. Crosslinked potato starch was prepared as an affinity adsorbent for bacterial α-amylase. To this end, reaction parameters for crosslinking in an ethanol/water solvent were investigated (Chapter 3). The degree of crosslinking, and consequently the suitability of crosslinked starch as an adsorbent for α-amylase, changed by altering these parameters. An increase in the degree of crosslinking of the adsorbent caused lower affinity for bacterial α-amylase which resulted in an unfavourable decrease in adsorption capacity and a favourable decrease of degradation of the adsorbent by the enzyme. The adsorption and desorption characteristics of two bacterial α-amylases (B.subtilis, B.licheniformis) on crosslinked potato starch are described in Chapter 4. A capacity of about 185 mg (B.subtilis) and 71 mg (B.licheniformis) protein per g adsorbent can be realized. However, at 4 °C a smaller adsorption constant (K _a ) was measured for the enzyme from B.subtilis (0.53 * 10 ⁵L/mole) than for the B.licheniformis enzyme (3.8 * 10 ⁵L/mole). The K _a decreases with increasing temperature suggesting that association is caused by van der Waals forces. Comparison of the… Advisors/Committee Members: F.M. Rombouts.

Subjects/Keywords: fermentatie; voedselbiotechnologie; glycosidasen; adsorptie; adsorberende middelen; Industriële microbiologie; fermentation; food biotechnology; glycosidases; adsorption; adsorbents; Industrial Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Rozie, H. J. (1992). Affinity purification of polysaccharide degrading enzymes with crosslinked substrates. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231

Chicago Manual of Style (16^th Edition):

Rozie, H J. “Affinity purification of polysaccharide degrading enzymes with crosslinked substrates.” 1992. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231.

MLA Handbook (7^th Edition):

Rozie, H J. “Affinity purification of polysaccharide degrading enzymes with crosslinked substrates.” 1992. Web. 15 Dec 2019.

Vancouver:

Rozie HJ. Affinity purification of polysaccharide degrading enzymes with crosslinked substrates. [Internet] [Doctoral dissertation]. Agricultural University; 1992. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231.

Council of Science Editors:

Rozie HJ. Affinity purification of polysaccharide degrading enzymes with crosslinked substrates. [Doctoral Dissertation]. Agricultural University; 1992. Available from: http://library.wur.nl/WebQuery/wurpubs/20231 ; urn:nbn:nl:ui:32-20231 ; urn:nbn:nl:ui:32-20231 ; http://library.wur.nl/WebQuery/wurpubs/20231

4. Mutter, M. New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus.

Degree: 1997, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784

► Three new rhamnogalacturonan degrading enzymes were purified from a commercial enzyme preparation, Pectinex Ultra SP, produced by the fungus Aspergillus aculeatus . Pectinex Ultra… (more)

Subjects/Keywords: fermentatie; voedselbiotechnologie; groentesappen; vruchtensappen; aspergillus; Eiwitten en enzymen; fermentation; food biotechnology; vegetable juices; fruit juices; aspergillus; Proteins and Enzymes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Mutter, M. (1997). New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784

Chicago Manual of Style (16^th Edition):

Mutter, M. “New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus.” 1997. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784.

MLA Handbook (7^th Edition):

Mutter, M. “New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus.” 1997. Web. 15 Dec 2019.

Vancouver:

Mutter M. New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus. [Internet] [Doctoral dissertation]. Agricultural University; 1997. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784.

Council of Science Editors:

Mutter M. New rhamnogalacturonan degrading enzymes from Aspergillus aculeatus = Nieuwe rhamnogalacturonaan afbrekende enzymen uit Aspergillus aculeatus. [Doctoral Dissertation]. Agricultural University; 1997. Available from: http://library.wur.nl/WebQuery/wurpubs/39784 ; urn:nbn:nl:ui:32-39784 ; urn:nbn:nl:ui:32-39784 ; http://library.wur.nl/WebQuery/wurpubs/39784

5. Reu, de, J.C. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics.

Degree: 1995, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054

► Solid-substrate fermentations (SSF) are restricted by heat- and mass transfer limitations, which might result in unfavourable growth conditions. One way to prevent such conditions is… (more)

▼ Solid-substrate fermentations (SSF) are restricted by heat- and mass transfer limitations, which might result in unfavourable growth conditions. One way to prevent such conditions is by agitation of the substrate. In this study a Rotating Drum Reactor (RDR) was designed for the fermentation of soya beans with <TT>Rhizopus oligosporus.</TT> The aim of the study was to develop a process for the controlled fermentation of soya beans into a microbiologically safe and protein rich product. The reactor and the measurement and control system enable an automatic control of the process. The most important process parameters are: rotation speed, substrate temperature, rotation frequency and the relative humidity. A major disadvantage of RDR that has been cited in literature is the sensitivity of micro-organisms towards agitation. In our study we have shown that the fungal activity in a discontinuous RDR remained high up to 70 hours while in the traditional non-agitated systems fungal activity decreases already after 36 hours of incubation. During fermentation several enzymes, viz. lipases, proteases, phytases and carbohydrases are formed by <TT>R. oligosporus.</TT> Due to the enzymatic activity, changes in the chemical composition of soya beans were observed. At increasing temperatures a decrease in the total fat content was observed. It was also observed that the level of free fatty acids was lower than expected based on the decrease in glyceride bound fatty acids. This might be explained by the fact that <TT>R. oligosporus</TT> used fatty acids as a source of carbon. It was also observed that the firmness of the product in the RDR was significantly less compared to the non-agitated samples. In the RDR we observed increased activities of exo-proteases and glycosidases compared with the traditional non-agitated systems. It was shown that lactic acid (>0.05 % w/v, pH 4.2) delayed the germination of <TT>Rhizopus oligosporus.</TT> There might be nutritional benefits from the the fermentation step in tempe manufacture through hydrolysis of soya bean cell walls, fats and proteins, making the product more easy to digest. Advisors/Committee Members: F.M. Rombouts, M.J.R. Nout.

Subjects/Keywords: fermentatie; voedselbiotechnologie; Glycine max; sojabonen; Levensmiddelenmicrobiologie; fermentation; food biotechnology; Glycine max; soyabeans; Food Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Reu, de, J. C. (1995). Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054

Chicago Manual of Style (16^th Edition):

Reu, de, J C. “Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics.” 1995. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054.

MLA Handbook (7^th Edition):

Reu, de, J C. “Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics.” 1995. Web. 15 Dec 2019.

Vancouver:

Reu, de JC. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics. [Internet] [Doctoral dissertation]. Agricultural University; 1995. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054.

Council of Science Editors:

Reu, de JC. Solid-substrate fermentation of soya beans to tempe : process innovations and product characteristics. [Doctoral Dissertation]. Agricultural University; 1995. Available from: http://library.wur.nl/WebQuery/wurpubs/30054 ; urn:nbn:nl:ui:32-30054 ; urn:nbn:nl:ui:32-30054 ; http://library.wur.nl/WebQuery/wurpubs/30054

6. Nche, P.F. Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects.

Degree: 1995, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940

► Kenkey is traditionally made from a dough obtained by soaking maize (1-2 days, room temperature), milling and then fermenting naturally for 2-4 days. This… (more)

▼ Kenkey is traditionally made from a dough obtained by soaking maize (1-2 days, room temperature), milling and then fermenting naturally for 2-4 days. This thesis was aimed at improving not only the nutritional quality of kenkey, but also the production process. The traditional method for making kenkey was scaled down to a laboratory process and the microbiological, physical and nutritional quality of both maize and maize- cowpea kenkey were investigated. Natural fermentation for 48h or 72h at 30°C was sufficient to obtain properly acidified maize (pH 4.07) or maize-cowpea (pH 4.08) doughs, respectively. Lactic acid bacteria were mainly responsible for acidification. Supplementation of maize (on a replacement basis) with 20% white cowpea resulted in significant increases in protein (by 20.5%) and available lysine (by 74%) contents. This also resulted in significant increases in biogenic amines (total amines < 500 ppm, mainly putrescine and tyramine) compared with maize kenkey (total amines < 60 ppm). Histamine was absent (< 5 ppm). Acceptability tests in Ghana, however, showed that only a 10% cowpea level was comparable with the traditional kenkey in terms of flavour and texture. Process options for producing a dehydrated kenkey meal (kenkey dry- mix) were investigated with the aim of developing a product with a longer shelf-life than traditional kenkey. An in vitro method was developed for determining the digestibility and flatulence potential of kenkey. Soaking of grains effected the highest increase in in vitro digestibility. Clostridium perfringens strain NCTC 8239 produced more gas from the solid residue left over from the in vitro digestion of maize-cowpea samples than from the resulting supernatant which contained low molecular weight oIigosaccharides, traditionally held responsible for intestinal flatus induction, suggesting that non-starch polysaccharides contribute significantly to the flatulence potential of cowpea-supplemented kenkey. Advisors/Committee Members: F.M. Rombouts, M.J.R. Nout.

Subjects/Keywords: zea mays; maïs; fermentatie; voedselbiotechnologie; ghana; Graanproducten; zea mays; maize; fermentation; food biotechnology; ghana; Cereal Products

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Nche, P. F. (1995). Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940

Chicago Manual of Style (16^th Edition):

Nche, P F. “Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects.” 1995. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940.

MLA Handbook (7^th Edition):

Nche, P F. “Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects.” 1995. Web. 15 Dec 2019.

Vancouver:

Nche PF. Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects. [Internet] [Doctoral dissertation]. Agricultural University; 1995. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940.

Council of Science Editors:

Nche PF. Innovations in the production of kenkey, a traditional fermented maize product of Ghana : nutritional, physical and safety aspects. [Doctoral Dissertation]. Agricultural University; 1995. Available from: http://library.wur.nl/WebQuery/wurpubs/28940 ; urn:nbn:nl:ui:32-28940 ; urn:nbn:nl:ui:32-28940 ; http://library.wur.nl/WebQuery/wurpubs/28940

7. Hounhouigan, D.J. Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects.

Degree: 1994, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910

► Mawè is a sour dough made from partially dehulled maize meal, which has undergone natural fermentation for 1 to 3 days. In this thesis,… (more)

Subjects/Keywords: fermentatie; voedselbiotechnologie; maïszetmeel; lactobacillus; melkzuurbacteriën; benin; Levensmiddelenbiotechnologie; Levensmiddelenmicrobiologie; fermentation; food biotechnology; maize starch; lactobacillus; lactic acid bacteria; benin; Food Microbiology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Hounhouigan, D. J. (1994). Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910

Chicago Manual of Style (16^th Edition):

Hounhouigan, D J. “Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects.” 1994. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910.

MLA Handbook (7^th Edition):

Hounhouigan, D J. “Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects.” 1994. Web. 15 Dec 2019.

Vancouver:

Hounhouigan DJ. Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects. [Internet] [Doctoral dissertation]. Agricultural University; 1994. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910.

Council of Science Editors:

Hounhouigan DJ. Fermentation of maize (Zea mays L.) meal or mawe production in Benin : physical, chemical and microbiological aspects. [Doctoral Dissertation]. Agricultural University; 1994. Available from: http://library.wur.nl/WebQuery/wurpubs/24910 ; urn:nbn:nl:ui:32-24910 ; urn:nbn:nl:ui:32-24910 ; http://library.wur.nl/WebQuery/wurpubs/24910

8. Bonestroo, M.H. Development of fermented sauce-based salads : assessment of safety and stability.

Degree: 1992, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976

► Sauce-based delicatessen salads, composed of solid ingredients, such as potatoes, vegetables, fish, meat and an oil-in-water emulsion containing acidulants (acetic and lactic acids) and… (more)

Subjects/Keywords: voedselbereiding; maaltijden; borden; fermentatie; voedselbiotechnologie; Productontwikkeling van levensmiddelen; Levensmiddelenmicrobiologie; food preparation; meals; dishes; fermentation; food biotechnology; Food Product Design; Food Microbiology

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APA (6^th Edition):

Bonestroo, M. H. (1992). Development of fermented sauce-based salads : assessment of safety and stability. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976

Chicago Manual of Style (16^th Edition):

Bonestroo, M H. “Development of fermented sauce-based salads : assessment of safety and stability.” 1992. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976.

MLA Handbook (7^th Edition):

Bonestroo, M H. “Development of fermented sauce-based salads : assessment of safety and stability.” 1992. Web. 15 Dec 2019.

Vancouver:

Bonestroo MH. Development of fermented sauce-based salads : assessment of safety and stability. [Internet] [Doctoral dissertation]. Agricultural University; 1992. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976.

Council of Science Editors:

Bonestroo MH. Development of fermented sauce-based salads : assessment of safety and stability. [Doctoral Dissertation]. Agricultural University; 1992. Available from: http://library.wur.nl/WebQuery/wurpubs/18976 ; urn:nbn:nl:ui:32-18976 ; urn:nbn:nl:ui:32-18976 ; http://library.wur.nl/WebQuery/wurpubs/18976

9. Verhaert, R.M.D. Photoinduced charge separation and enzyme reactions in reversed micelles.

Degree: 1989, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664

► In this thesis the performance and coupling of two types of reaction, photoinduced charge separation and enzymatic conversion were studied in reversed micelles. Reversed micelles… (more)

▼ In this thesis the performance and coupling of two types of reaction, photoinduced charge separation and enzymatic conversion were studied in reversed micelles. Reversed micelles are 1 to 10 nm sized water droplets dispersed in an organic solution. The dispersant is a detergent (cationogenic, nonionogenic or anionogenic). In some solutions an additional compound (cosurfactant) is necessary to stabilize the droplets. In the studies presented here aliphatic alcohols were used for this purpose. The composition of reversed micelles can be optimized to yield both an efficient photoinduced charge separation and a high enzyme turnover number. In Chapter 2 a photosystem was coupled to the reduction of α-βunsaturated carboxylates by enoate reductase (EC 1.3.1.31). The photosystem was composed of a porphyrin as photosensitizer, tributylamine as electrondonor and methylviologen as electronacceptor. The photoinduced enzymatic system was active for over 100 hours. A 100% conversion could be accomplished. Systematic studies to the relation between the efficiency of the photosystem and the composition of the reversed micellar solution showed that an increase in cosurfactant concentration and cosurfactant polarity induced a higher yield of charge separation. The location of a porphyrin as a function of the composition of the reversed micellar solution was studied. The polarity of the environment of a porphyrin could very well be probed by ¹⁹F-NMR. The results showed that the porphyrin was located in the interfacial region of the reversed micelle. Modification of the porphyrin with a hexadecyl tail anchored the porphyrin. Although distinct differences between the environment and mobility of the tailed and untailed porphyrin could be detected, the efficiencies of photosystems using these porphyrins were similar. Thus neither the location, nor the mobility of the porphyrin but the concentration of alcohol in the reversed micellar solution is the main factor determining the yield of the photoinduced charge separation. An increased alcohol concentration in the medium is known to increase the flexibility of the micelles and to affect the partitioning of the electron donor. Therefore, the availability of the donor and the flexibility of the reversed micellar system have to be optimized to obtain a highly efficient photosystem. The spectroscopic properties of those porphyrins are affected by the interfacial location of the molecule. An increasing resolution of the fluorescence emission spectrum and a transient fluorescence rise in detergent solutions indicate that after excitation an intramolecular rearrangement occurs. The enzyme performance in photoinduced enzymatic reactions is determined by its stability and its activity. Increasing the chain length of the cosurfactant increased the stability of the enzyme in its oxidized state, but the stability of the reduced enzyme was lowered. The activity of enoate reductase increased with increasing cosurfactant polarity, but the relation with the… Advisors/Committee Members: T.J. Schaafsma.

Subjects/Keywords: fermentatie; voedselbiotechnologie; enzymen; immobilisatie; biotechnologie; chemische industrie; biochemie; Industriële microbiologie; fermentation; food biotechnology; enzymes; immobilization; biotechnology; chemical industry; biochemistry; Industrial Microbiology

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APA (6^th Edition):

Verhaert, R. M. D. (1989). Photoinduced charge separation and enzyme reactions in reversed micelles. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664

Chicago Manual of Style (16^th Edition):

Verhaert, R M D. “Photoinduced charge separation and enzyme reactions in reversed micelles.” 1989. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664.

MLA Handbook (7^th Edition):

Verhaert, R M D. “Photoinduced charge separation and enzyme reactions in reversed micelles.” 1989. Web. 15 Dec 2019.

Vancouver:

Verhaert RMD. Photoinduced charge separation and enzyme reactions in reversed micelles. [Internet] [Doctoral dissertation]. Agricultural University; 1989. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664.

Council of Science Editors:

Verhaert RMD. Photoinduced charge separation and enzyme reactions in reversed micelles. [Doctoral Dissertation]. Agricultural University; 1989. Available from: http://library.wur.nl/WebQuery/wurpubs/10664 ; urn:nbn:nl:ui:32-10664 ; urn:nbn:nl:ui:32-10664 ; http://library.wur.nl/WebQuery/wurpubs/10664

10. Beldman, G. The cellulases of Trichoderma viride : mode of action and application in biomass conversion.

Degree: 1986, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934

► Beet pulp and potato fibre were liquefied and saccharified with a combination of cellulase from Trichodermaviride and pectinase from Aspergillusniger . Cell wall polysaccharides were… (more)

Subjects/Keywords: amylasen; cellulase; fermentatie; voedselbiotechnologie; o-glycoside hydrolasen; biomassaconversie; Levensmiddelenbiotechnologie; amylases; cellulase; fermentation; food biotechnology; o-glycoside hydrolases; biomass conversion

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APA (6^th Edition):

Beldman, G. (1986). The cellulases of Trichoderma viride : mode of action and application in biomass conversion. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934

Chicago Manual of Style (16^th Edition):

Beldman, G. “The cellulases of Trichoderma viride : mode of action and application in biomass conversion.” 1986. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934.

MLA Handbook (7^th Edition):

Beldman, G. “The cellulases of Trichoderma viride : mode of action and application in biomass conversion.” 1986. Web. 15 Dec 2019.

Vancouver:

Beldman G. The cellulases of Trichoderma viride : mode of action and application in biomass conversion. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1986. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934.

Council of Science Editors:

Beldman G. The cellulases of Trichoderma viride : mode of action and application in biomass conversion. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1986. Available from: http://library.wur.nl/WebQuery/wurpubs/1934 ; urn:nbn:nl:ui:32-1934 ; urn:nbn:nl:ui:32-1934 ; http://library.wur.nl/WebQuery/wurpubs/1934

11. Vis, van de, J.W. Characterization and mode of action of enzymes degrading galactan structures of arabinogalactans.

Degree: 1994, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/26301 ; urn:nbn:nl:ui:32-26301 ; urn:nbn:nl:ui:32-26301 ; http://library.wur.nl/WebQuery/wurpubs/26301

► Agricultural biomass consisting mainly of cellulose, hemicellulose and lignin, is a renewable source of fuels and chemicals. An interesting option is enzymic conversion of… (more)

▼ Agricultural biomass consisting mainly of cellulose, hemicellulose and lignin, is a renewable source of fuels and chemicals. An interesting option is enzymic conversion of biomass to readily usable material. To improve the overall economics of enzymic conversion of biomass not only cellulose but also hemicelluloses have to be degraded to monomeric sugars (saccharification). The aim of the work presented in this thesis was to study saccharification of arabinogalactans, a subgroup of the hemicelluloses. Arabinogalactans (AGs) have been found in numerous higher plants. In most plants these arabinogalactans occur only in small amounts, with exception of Larix and Acacia species. Their role in maintaining cell wall rigidity is discussed in chapter 1). Chapter 2 discusses structural features of AGs, subdivided in arabino-β(1->4)-galactans (type I) and arabino-β(1->3,1->6)galactans (type II), and gives a brief overview of enzymes degrading galactan structures of AGs. In chapter 3 the alkaline extraction of type I AGs from potato fibre, onion powder and citrus pomace is described. The extracts appeared to be mixtures of various polysaccharides. The presence of arabinan in all of these extracts is likely. By means of graded ethanol precipitation a major fraction enriched in type I AG could be precipitated in 40% v/v ethanol (denoted as F40). Results indicated that the 1,4-linked galactan backbone of onion F40 was substituted at C ₆ with single unit galactose side-chains and for potato F40 also with 1,5-arabinans. Citrus TF40, (F40 treated with an endoglucanase for removal of contaminating xyloglucan), was suggested to contain a 1,4-linked galactan substituted at C ₆ with short arabinose or highly branched arabinan side-chains and single unit galactose side-chains. A type I AG extracted from soy meal with alkali may be substituted at C ₆ to a small extent with appendages of arabinose and single unit galactose side-chains. A type II AG from green coffee beans was indicated to consist of 1,3- linked galactan backbone substituted at C ₆ with sidechains of arabinofuranose and galactose (chapter 3). The presence of terminal mannose possibly substituted on the sidechains, indicates a more complex structure for this polysaccharide. Analysis of a commercially available type II AG from larch (stractan) showed that the side-chains consisted also of arabinopyranose residues and this AG was a more heavily branched polymer than coffee AG. Endo-1,4-β-D-galactanases involved in the bioconversion of type I AG were purified from experimental enzyme preparations derived from Aspergillus niger and A. aculeatus (chapter 4). Their molecular weights were 42-43 kD and maximal activities were measured at pH 4.0- 4.3 and 50-55 °C on de-arabinosylated potato AG. In absence of substrate the A. aculeatus endogalactanase showed less thermal stability than the A. niqer… Advisors/Committee Members: A.G.J. Voragen.

Subjects/Keywords: koolhydraten; cellulose; celmembranen; celwanden; fermentatie; voedselbiotechnologie; enzymen; Eiwitten en enzymen; carbohydrates; cellulose; cell membranes; cell walls; fermentation; food biotechnology; enzymes; Proteins and Enzymes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Vis, van de, J. W. (1994). Characterization and mode of action of enzymes degrading galactan structures of arabinogalactans. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/26301 ; urn:nbn:nl:ui:32-26301 ; urn:nbn:nl:ui:32-26301 ; http://library.wur.nl/WebQuery/wurpubs/26301

Chicago Manual of Style (16^th Edition):

Vis, van de, J W. “Characterization and mode of action of enzymes degrading galactan structures of arabinogalactans.” 1994. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/26301 ; urn:nbn:nl:ui:32-26301 ; urn:nbn:nl:ui:32-26301 ; http://library.wur.nl/WebQuery/wurpubs/26301.

MLA Handbook (7^th Edition):

Vis, van de, J W. “Characterization and mode of action of enzymes degrading galactan structures of arabinogalactans.” 1994. Web. 15 Dec 2019.

Vancouver:

Vis, van de JW. Characterization and mode of action of enzymes degrading galactan structures of arabinogalactans. [Internet] [Doctoral dissertation]. Agricultural University; 1994. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/26301 ; urn:nbn:nl:ui:32-26301 ; urn:nbn:nl:ui:32-26301 ; http://library.wur.nl/WebQuery/wurpubs/26301.

Council of Science Editors:

Vis, van de JW. Characterization and mode of action of enzymes degrading galactan structures of arabinogalactans. [Doctoral Dissertation]. Agricultural University; 1994. Available from: http://library.wur.nl/WebQuery/wurpubs/26301 ; urn:nbn:nl:ui:32-26301 ; urn:nbn:nl:ui:32-26301 ; http://library.wur.nl/WebQuery/wurpubs/26301

12. Schellart, J.A. Fungal protein from corn waste effluents : a model study.

Degree: 1975, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/423536 ; urn:nbn:nl:ui:32-423536 ; urn:nbn:nl:ui:32-423536 ; http://library.wur.nl/WebQuery/wurpubs/423536

► The purpose of this investigation was to study the microbiological aspects of the production of microbial protein ('single cell protein'; SCP) from corn waste effluents… (more)

▼ The purpose of this investigation was to study the microbiological aspects of the production of microbial protein ('single cell protein'; SCP) from corn waste effluents with simultaneous reduction of the COD of these effluents.For practical reasons the corn waste water itself was not used in the experiments but a model was chosen, consisting of tap water to which corn steep liquor (CSL) and carbon sources (as a rule glucose) were added.A fungus was chosen as a model organism because of the composition of the waste stream (high content of starch) and the low COD level of such a stream (ca. 6000 mg/l). The costs of separation of the biomass increase at decreasing concentrations of micro-organisms. Fungi have an advantage over bacteria and yeasts in that fungal mycelium can be separated by relatively simple and cheap filtration techniques.Chapter 1 gives a survey of literature on SCP and on the production of such proteins from wastes. In particular, attention was given to the use of fungi for this purpose. The production of algae and the use of hydrocarbons as substrate were mentioned only incidentally.The fungus imperfectus Trichoderma viride was chosen as the model organism in the investigations. This choice was based on the following data from literature: a. relatively high specific growth rate; b. high (crude) protein content; c. low optimum pH; d. ability to utilize many (macromolecular) compounds as carbon source; e. no toxic properties of the biomass observed in feed trials.In chapter 2 a summary is presented of the materials and methods used in the investigations.Chapter 3 deals with batch experiments in which factors were examined affecting growth rate, yield constant, crude protein content, exhaustion of the medium (COD reduction and nitrogen uptake) etc. As a rule the media contained a COD level of ca. 2500 mg/l in order to ensure a sufficient oxygen supply.The highest COD reduction rate in CSL glucose media was observed at an initial C/N ratio of 12.6 and an initial pH between 3.5 and 5.5 (Fig. 3.1). The highest COD reduction observed was about 95 % (Fig. 3.4). The yield constant Y (mg biomass produced per mg COD reduced), decreased from about 0. 5 after initial growth to about 0.4 at exhaustion of the medium (Fig. 3.5). The maximum specific growth rate (μ _max ) observed was 0.28 hr ^-1.The crude protein content of the fungus varied from about 20 to 60 % (Fig. 3.8.). This content decreased with increasing initial C/N ratio of the medium and with increasing incubation time (Figs. 3.8 and 3.9). More than 80% of the nitrogen present in CSL was taken up from the medium; this figure appeared to be independent of the pH and also of the C/N ratio of the medium if C/N>9 (Fig. 3. 10). At lower C/N ratios a higher percentage of the nitrogen remained in the medium. The nitrogen content of the culture filtrate increased after exhaustion of the medium, but more rapidly at low C/N ratios of the fresh… Advisors/Committee Members: C.J.E.A. Bulder.

Subjects/Keywords: maïszetmeel; fermentatie; voedselbiotechnologie; voedselindustrie; eiwitten; deuteromycotina; zea mays; maïs; voedingsstoffenreserves; moniliaceae; Nieuwe voedingsmiddelen; maize starch; fermentation; food biotechnology; food industry; proteins; deuteromycotina; zea mays; maize; nutrient reserves; moniliaceae; Novel Foods

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Schellart, J. A. (1975). Fungal protein from corn waste effluents : a model study. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/423536 ; urn:nbn:nl:ui:32-423536 ; urn:nbn:nl:ui:32-423536 ; http://library.wur.nl/WebQuery/wurpubs/423536

Chicago Manual of Style (16^th Edition):

Schellart, J A. “Fungal protein from corn waste effluents : a model study.” 1975. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/423536 ; urn:nbn:nl:ui:32-423536 ; urn:nbn:nl:ui:32-423536 ; http://library.wur.nl/WebQuery/wurpubs/423536.

MLA Handbook (7^th Edition):

Schellart, J A. “Fungal protein from corn waste effluents : a model study.” 1975. Web. 15 Dec 2019.

Vancouver:

Schellart JA. Fungal protein from corn waste effluents : a model study. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1975. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/423536 ; urn:nbn:nl:ui:32-423536 ; urn:nbn:nl:ui:32-423536 ; http://library.wur.nl/WebQuery/wurpubs/423536.

Council of Science Editors:

Schellart JA. Fungal protein from corn waste effluents : a model study. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1975. Available from: http://library.wur.nl/WebQuery/wurpubs/423536 ; urn:nbn:nl:ui:32-423536 ; urn:nbn:nl:ui:32-423536 ; http://library.wur.nl/WebQuery/wurpubs/423536

13. Flipphi, M.J.A. A molecular analysis of L-arabinan degradation in Aspergillus niger and Aspergillus nidulans.

Degree: 1995, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/29264 ; urn:nbn:nl:ui:32-29264 ; urn:nbn:nl:ui:32-29264 ; http://library.wur.nl/WebQuery/wurpubs/29264

► This thesis describes a molecular study of the genetics ofL-arabinan degradation in Aspergillus niger and Aspergillus nidulans. These saprophytic hyphal fungi produce an extracellular… (more)

▼ This thesis describes a molecular study of the genetics ofL-arabinan degradation in Aspergillus niger and Aspergillus nidulans. These saprophytic hyphal fungi produce an extracellular hydrolytic enzyme system to depolymerize the plant cell wall polysaccharideL-arabinan. Chapter 1 surveys the occurrence, properties and applications ofL-arabinanolytic enzymes (arabinases). The A.niger system, which constitutes an endolytic endo-1,5-α-L-arabinase (ABN A) and two distinct α-L-arabinofuranosidases (ABF A and ABF B), has been a frequent subject of investigation in the past and represents the best characterizedL-arabinanolytic system to date. These three enzymes are all glycosylated. Current knowledge on the induction of fungal arabinase expression is summarized in this Chapter. Furthermore, the structure of the polysaccharide substrate and its function in the plant cell wall matrix are introduced. In Chapters 2 to 5, the cloning and characterization of the structural genes coding for the three glycosyl hydrolases from the A. nigerL-arabinan-degrading complex are described. A. niger abf A and abf B ar e the first eukaryotic ABF-encoding genes to be isolated and sequenced, abn A is the first ABN-encoding gene published. Chapter 2 reports on the isolation of the abf A gene encoding ABF A, the minor extracellular ABF. This gene could be cloned by utilizing ABF Aspecific cDNA as the probe. This cDNA was immunochemically identified from a cDNA library generated fromL-arabitol-induced myceliurn of an A. nigerD-xylulose kinase mutant. This mutant is unable to grow onL-arabitol and features enhanced expression of all three arabinases when transferred to medium containing this pentitol as sole carbon source. In Chapter 3 , the cloning of the ABN A-encoding gene (abn A) is described. This gene was isolated following the same strategy as with abf A, although a second cDNA library had to be generated first. The induction process was immunochemically monitored in order to establish the proper induction conditions for the new library. The abn A gene and the gene product were characterized by DNA sequence analyses of the cloned genomic DNA and the cDN A. The N-terminal amino acid sequences of ABN A and a CNBr-derived peptide were determined. Several transcription initiation sites and one polyadenylation site could be identified. The structural region codes for a protein of 321 amino acids and is interrupted by three introns. Extracellular ABN A consists of 302 amino acid residues with a deduced molecular weight of 32.5 kDa and a theoretical pl of 3.5. For the protein, an… Advisors/Committee Members: A.J.J. van Ooyen, J. Visser.

Subjects/Keywords: aspergillus; celwanden; koolhydraten; cellulose; celmembranen; fermentatie; voedselbiotechnologie; glycosidasen; polysacchariden; genexpressie; pleiotropie; moleculaire genetica; Genetica (algemeen); Nucleïnezuren; Schimmels; aspergillus; cell walls; carbohydrates; cellulose; cell membranes; fermentation; food biotechnology; glycosidases; polysaccharides; gene expression; pleiotropy; molecular genetics; Genetics (General); Nucleic Acids; Fungi

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Flipphi, M. J. A. (1995). A molecular analysis of L-arabinan degradation in Aspergillus niger and Aspergillus nidulans. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/29264 ; urn:nbn:nl:ui:32-29264 ; urn:nbn:nl:ui:32-29264 ; http://library.wur.nl/WebQuery/wurpubs/29264

Chicago Manual of Style (16^th Edition):

Flipphi, M J A. “A molecular analysis of L-arabinan degradation in Aspergillus niger and Aspergillus nidulans.” 1995. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/29264 ; urn:nbn:nl:ui:32-29264 ; urn:nbn:nl:ui:32-29264 ; http://library.wur.nl/WebQuery/wurpubs/29264.

MLA Handbook (7^th Edition):

Flipphi, M J A. “A molecular analysis of L-arabinan degradation in Aspergillus niger and Aspergillus nidulans.” 1995. Web. 15 Dec 2019.

Vancouver:

Flipphi MJA. A molecular analysis of L-arabinan degradation in Aspergillus niger and Aspergillus nidulans. [Internet] [Doctoral dissertation]. Agricultural University; 1995. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/29264 ; urn:nbn:nl:ui:32-29264 ; urn:nbn:nl:ui:32-29264 ; http://library.wur.nl/WebQuery/wurpubs/29264.

Council of Science Editors:

Flipphi MJA. A molecular analysis of L-arabinan degradation in Aspergillus niger and Aspergillus nidulans. [Doctoral Dissertation]. Agricultural University; 1995. Available from: http://library.wur.nl/WebQuery/wurpubs/29264 ; urn:nbn:nl:ui:32-29264 ; urn:nbn:nl:ui:32-29264 ; http://library.wur.nl/WebQuery/wurpubs/29264

14. Dekker, M. Enzyme recovery using reversed micelles.

Degree: 1990, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/13318 ; urn:nbn:nl:ui:32-13318 ; urn:nbn:nl:ui:32-13318 ; http://library.wur.nl/WebQuery/wurpubs/13318

► The objective of this study was to develop a liquid-liquid extraction process for the recovery of extracellular enzymes. The potentials of reaching this goal… (more)

▼ The objective of this study was to develop a liquid-liquid extraction process for the recovery of extracellular enzymes. The potentials of reaching this goal by using reversed micelles in an organic solvent have been investigated. Reversed micelles are aggregates of surfactant molecules containing an inner core of water molecules, dispersed in a continuous organic solvent medium. The considerable biotechnological potential of these systems is derived principally from the ability of the water droplets to dissolve enzymes without loss of activity. Enzymes can be transported from a bulk aqueous phase to a reversed micellar phase and visa versa. The distribution coefficient of an enzyme between a reversed micellar and an aqueous phase depends on the interactions which are possible between the enzyme and the reversed micelle. When ionic surfactants are used, electrostatic interactions have been shown to be the most important ones. The distribution can therefore be controlled by adjusting pH and ionic strength. The optimum pH for transfer depends on the size and titration behaviour of the enzyme. The extraction to a reversed micellar phase therefore shows enzyme selectivity. Using the possibility to vary the distribution coefficient a continuous forward and back extraction process has been developed (Chapter 2). In two mixer/settler units the enzyme α-amylase is concentrated using a recirculating reversed micellar phase of the cationic surfactant trioctylmethylammonium chloride and the cosurfactant octanol in isooctane. During the forward extraction some inactivation of the enzyme occurs by a complexation between the enzyme and the surfactant in the aqueous phase (Chapter 3). The extraction process has been modelled in terms of mass transfer and inactivation of the enzyme in all phases. As predicted by the model the extraction efficiency can be optimized by reducing the concentration of enzyme in the first aqueous phase through increasing the distribution coefficient (by the addition of a nonionic surfactant to the reversed micellar phase) and by increasing the mass transfer rate during the forward extraction. The observed enzyme recovery values correlate quite well with the values predicted by the model. An important parameter of the extractions is the mass transfer rate of the enzyme to and from the reversed micellar phase. During forward extraction the rate of mass transfer is controlled by diffusion in the aqueous phase. The back extraction rate, however, is governed by the interfacial process of coalescence of the reversed micelles with the bulk interface. This process is strongly dependent on the pH, probably due to interactions of the surfactant with charged groups on the enzyme (Chapter 4). An alternative process for the recovery of the enzyme from the reversed micellar phase uses the temperature effect on the phase behaviour of the system (Chapter 5). By increasing the temperature some aqueous phase is expelled from the organic phase, enabling the enzyme to be recovered in this phase. This… Advisors/Committee Members: K. van 't Riet, B.H. Bijsterbosch.

Subjects/Keywords: fermentatie; voedselbiotechnologie; enzymen; enzymologie; immobilisatie; technieken; biotechnologie; chemische industrie; biochemie; biologie; scheiding; fractionering; zuiveren; Thermodynamica; Eiwitten en enzymen; Industriële microbiologie; fermentation; food biotechnology; enzymes; enzymology; immobilization; techniques; biotechnology; chemical industry; biochemistry; biology; separation; fractionation; purification; Thermodynamics; Proteins and Enzymes; Industrial Microbiology

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APA (6^th Edition):

Dekker, M. (1990). Enzyme recovery using reversed micelles. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/13318 ; urn:nbn:nl:ui:32-13318 ; urn:nbn:nl:ui:32-13318 ; http://library.wur.nl/WebQuery/wurpubs/13318

Chicago Manual of Style (16^th Edition):

Dekker, M. “Enzyme recovery using reversed micelles.” 1990. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/13318 ; urn:nbn:nl:ui:32-13318 ; urn:nbn:nl:ui:32-13318 ; http://library.wur.nl/WebQuery/wurpubs/13318.

MLA Handbook (7^th Edition):

Dekker, M. “Enzyme recovery using reversed micelles.” 1990. Web. 15 Dec 2019.

Vancouver:

Dekker M. Enzyme recovery using reversed micelles. [Internet] [Doctoral dissertation]. Agricultural University; 1990. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/13318 ; urn:nbn:nl:ui:32-13318 ; urn:nbn:nl:ui:32-13318 ; http://library.wur.nl/WebQuery/wurpubs/13318.

Council of Science Editors:

Dekker M. Enzyme recovery using reversed micelles. [Doctoral Dissertation]. Agricultural University; 1990. Available from: http://library.wur.nl/WebQuery/wurpubs/13318 ; urn:nbn:nl:ui:32-13318 ; urn:nbn:nl:ui:32-13318 ; http://library.wur.nl/WebQuery/wurpubs/13318

15. Liou, J.K. An approximate method for nonlinear diffusion applied to enzyme inactivation during drying.

Degree: 1982, Landbouwhogeschool Wageningen

URL: http://library.wur.nl/WebQuery/wurpubs/76444 ; urn:nbn:nl:ui:32-76444 ; urn:nbn:nl:ui:32-76444 ; http://library.wur.nl/WebQuery/wurpubs/76444

► An approximate model was developed for nonlinear diffusion with a power-function variation of the diffusion coefficient with concentration. This model may serve for the computation… (more)

Subjects/Keywords: fermentatie; voedselbiotechnologie; enzymen; immobilisatie; voedingsmiddelen; voedselbewaring; drogen; vloeistofmechanica; diffusie; vloeistoffen (liquids); vloeistoffen (fluids); computersimulatie; simulatie; simulatiemodellen; industrie; drogers; wiskunde; Fysische bewerking; fermentation; food biotechnology; enzymes; immobilization; foods; food preservation; drying; fluid mechanics; diffusion; liquids; fluids; computer simulation; simulation; simulation models; industry; driers; mathematics; Physical Operations

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Liou, J. K. (1982). An approximate method for nonlinear diffusion applied to enzyme inactivation during drying. (Doctoral Dissertation). Landbouwhogeschool Wageningen. Retrieved from http://library.wur.nl/WebQuery/wurpubs/76444 ; urn:nbn:nl:ui:32-76444 ; urn:nbn:nl:ui:32-76444 ; http://library.wur.nl/WebQuery/wurpubs/76444

Chicago Manual of Style (16^th Edition):

Liou, J K. “An approximate method for nonlinear diffusion applied to enzyme inactivation during drying.” 1982. Doctoral Dissertation, Landbouwhogeschool Wageningen. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/76444 ; urn:nbn:nl:ui:32-76444 ; urn:nbn:nl:ui:32-76444 ; http://library.wur.nl/WebQuery/wurpubs/76444.

MLA Handbook (7^th Edition):

Liou, J K. “An approximate method for nonlinear diffusion applied to enzyme inactivation during drying.” 1982. Web. 15 Dec 2019.

Vancouver:

Liou JK. An approximate method for nonlinear diffusion applied to enzyme inactivation during drying. [Internet] [Doctoral dissertation]. Landbouwhogeschool Wageningen; 1982. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/76444 ; urn:nbn:nl:ui:32-76444 ; urn:nbn:nl:ui:32-76444 ; http://library.wur.nl/WebQuery/wurpubs/76444.

Council of Science Editors:

Liou JK. An approximate method for nonlinear diffusion applied to enzyme inactivation during drying. [Doctoral Dissertation]. Landbouwhogeschool Wageningen; 1982. Available from: http://library.wur.nl/WebQuery/wurpubs/76444 ; urn:nbn:nl:ui:32-76444 ; urn:nbn:nl:ui:32-76444 ; http://library.wur.nl/WebQuery/wurpubs/76444

16. Shao, Qianqian. Essays on the political economy of trade and regulation: biotechnology and conservation.

Degree: 2017, Wageningen University

URL: http://library.wur.nl/WebQuery/wurpubs/516328 ; urn:nbn:nl:ui:32-516328 ; urn:nbn:nl:ui:32-516328 ; http://library.wur.nl/WebQuery/wurpubs/516328

► Economics and politics interact. Political and economic forces influence the choices of policy instruments, the distribution of economic rent, and the distribution of political… (more)

▼ Economics and politics interact. Political and economic forces influence the choices of policy instruments, the distribution of economic rent, and the distribution of political power. Politicians balance the interaction of economic rents and political interests in the policy-making process. Some policies aim to correct market failures, others aim to pursue politicians’ own interests, some are a combination. I discuss two policies in this thesis, the regulation of genetically modified (GM) food crops, and forest conservation policy. The relationship between GM food technology and food supply is a dilemma for policymakers in many countries. Theoretical and empirical studies show that GM food technology helps increase crop yields, reduces pesticide and fertilizer use, and generates economic, environmental, and health benefits. However, many consumers are concerned about the potential risks from using the technology and treat GM and non-GM food products as different products. The differences in public attitude towards GM food technology influence GM food policy-making. Many scientists believe that the public attitude is not purely based on scientific evidence, but is influenced by different interest groups. The two major interest groups involved in the GM food policy debate can be clustered into the GM food-supporting and non-GM food-supporting groups, depending on their attitude towards the GM food technology. The GM food group points to the high yields, environmental benefits, and potential for sustainable agricultural production. The non-GM food group, however, emphasizes the unconfirmed potential risks of genetic modification to human health and the environment. There are two major GM food policy regimes: the EU Member States have very strict GM food regulations, whereas the US has relatively lenient GM food policy regulations with respect to cultivation and imports. A stricter GM food policy would generate high welfare costs to countries that face food security issues, and possibly reduce a country's food self-sufficiency. Also, different GM food policy regulations give rise to different national standards, differentiate agricultural trade markets, and result in trade disputes. Environmental policy regulates economic activity. To balance economic interests and environmental benefits, conservation policy is often needed for the protection of natural resources. Forests as a renewable resource provide both economic and environmental benefits. Forest conservation policy often requires governments to settle the trade-off between interests of the timber industry and the environmental benefit of maintaining parts of the forests. Political conflicts may exist between a profit-maximizing timber industry lobby and an environmental lobby. An industry-biased conservation policy could cause faster exploitation of this domestic resource, while a stricter protection of the resource could result in profit reduction for the timber industry, but increase environmental benefits. I discuss the… Advisors/Committee Members: Wageningen University, Justus Wesseler, Maarten Punt, Dusan Drabik.

Subjects/Keywords: agrarische handel; genetisch gemanipuleerde voedingsmiddelen; voedselbiotechnologie; politieke economie; voedselproducten; landbouwproductie; landbouwproducten; voedseltechnologie; beleid inzake voedsel; voedselzekerheid; Landbouwbeleid; agricultural trade; genetically engineered foods; food biotechnology; political economy; food products; agricultural production; agricultural products; food technology; food policy; food security; Agricultural Policy

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APA (6^th Edition):

Shao, Q. (2017). Essays on the political economy of trade and regulation: biotechnology and conservation. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/516328 ; urn:nbn:nl:ui:32-516328 ; urn:nbn:nl:ui:32-516328 ; http://library.wur.nl/WebQuery/wurpubs/516328

Chicago Manual of Style (16^th Edition):

Shao, Qianqian. “Essays on the political economy of trade and regulation: biotechnology and conservation.” 2017. Doctoral Dissertation, Wageningen University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/516328 ; urn:nbn:nl:ui:32-516328 ; urn:nbn:nl:ui:32-516328 ; http://library.wur.nl/WebQuery/wurpubs/516328.

MLA Handbook (7^th Edition):

Shao, Qianqian. “Essays on the political economy of trade and regulation: biotechnology and conservation.” 2017. Web. 15 Dec 2019.

Vancouver:

Shao Q. Essays on the political economy of trade and regulation: biotechnology and conservation. [Internet] [Doctoral dissertation]. Wageningen University; 2017. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/516328 ; urn:nbn:nl:ui:32-516328 ; urn:nbn:nl:ui:32-516328 ; http://library.wur.nl/WebQuery/wurpubs/516328.

Council of Science Editors:

Shao Q. Essays on the political economy of trade and regulation: biotechnology and conservation. [Doctoral Dissertation]. Wageningen University; 2017. Available from: http://library.wur.nl/WebQuery/wurpubs/516328 ; urn:nbn:nl:ui:32-516328 ; urn:nbn:nl:ui:32-516328 ; http://library.wur.nl/WebQuery/wurpubs/516328

17. Jonge, de, B. Plants, genes and justice : an inquiry into fair and equitable benefit-sharing.

Degree: 2009, NARCIS

URL: http://library.wur.nl/WebQuery/wurpubs/383500 ; urn:nbn:nl:ui:32-383500 ; urn:nbn:nl:ui:32-383500 ; http://library.wur.nl/WebQuery/wurpubs/383500

► Since the advent of biotechnology, plant genetic resources have become more valuable as possible sources for new products and inventions. With knowledge about the genetic… (more)

▼ Since the advent of biotechnology, plant genetic resources have become more valuable as possible sources for new products and inventions. With knowledge about the genetic make-up and functioning of a plant, biotechnologists can identify and isolate genes with interesting traits which, after long research trajectories, may result in new medicines, improved crops or other products. The initial leads towards such new products are sometimes provided by the traditional knowledge that local and indigenous communities have acquired about their natural environment over centuries. At the other site of the spectrum, Intellectual Property Rights (IPRs) play an important role in stimulating the research and development process of new biotechnologies and products, by providing innovators with time-limited exclusive rights to exploit their inventions. Altogether, the biotechnology industry has grown rapidly over the last decades. The question, however, is whether also we have all benefited from it. Unfortunately, we have to conclude that, as with most other new industries and technologies, biotechnology has not provided many benefits to the poor up to now. Notwithstanding the repeated promises that biotechnology can – and will – improve global health and food security, almost all research to date has focused on the development of medicinal and food products for commercial markets, mostly in the developed world, with very few serious investments having been made in order to tackle the major diseases and improve crops in the poorer parts of the world. This is despite the fact that many of the genetic traits that are used in new products and biotechnologies find their origin in the enormous biodiversity of developing countries, and/or the rich knowledge of this diversity of local communities in these countries. For this reason, developing countries and indigenous communities have become increasingly vocal in demanding compensation for the use of their plant resources in the new biotechnology industry. This demand became backed by international law in 1992, as the UN Convention on Biological Diversity (CBD) declared that access to genetic resources is subject to “sharing in a fair and equitable way the results of research and development and the benefits arising from the commercial and other utilization of genetic resources with the Contracting Party providing such resources.” (Article 15.7). With respect to the knowledge, innovations and practices of traditional communities, the CBD also proclaims that each country, subject to its national legislation, shall “encourage the equitable sharing of the benefits arising from the utilization of such knowledge, innovations and practices” (Article 8j). Since then, a total of 191 countries have become signatories to the Convention and committed themselves to these objectives. Few of these, however, have implemented this legislation effectively in such a way as to actually enable and facilitate the sharing of substantial benefits. Furthermore, the negotiations on an… Advisors/Committee Members: Wageningen University, Michiel Korthals, Niels Louwaars.

Subjects/Keywords: biotechnologie; voedselbiotechnologie; genetische bronnen van plantensoorten; intellectuele eigendomsrechten; nuttig gebruik; efficiëntie; morele waarden; ethiek; plantenbiotechnologie; benefit sharing; justitie; moraal; sociale ethiek; Ethiek, bio-ethiek; biotechnology; food biotechnology; plant genetic resources; intellectual property rights; utilization; efficiency; moral values; ethics; plant biotechnology; benefit sharing; justice; moral; social ethics; Ethics, Bioethics

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APA (6^th Edition):

Jonge, de, B. (2009). Plants, genes and justice : an inquiry into fair and equitable benefit-sharing. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/383500 ; urn:nbn:nl:ui:32-383500 ; urn:nbn:nl:ui:32-383500 ; http://library.wur.nl/WebQuery/wurpubs/383500

Chicago Manual of Style (16^th Edition):

Jonge, de, B. “Plants, genes and justice : an inquiry into fair and equitable benefit-sharing.” 2009. Doctoral Dissertation, NARCIS. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/383500 ; urn:nbn:nl:ui:32-383500 ; urn:nbn:nl:ui:32-383500 ; http://library.wur.nl/WebQuery/wurpubs/383500.

MLA Handbook (7^th Edition):

Jonge, de, B. “Plants, genes and justice : an inquiry into fair and equitable benefit-sharing.” 2009. Web. 15 Dec 2019.

Vancouver:

Jonge, de B. Plants, genes and justice : an inquiry into fair and equitable benefit-sharing. [Internet] [Doctoral dissertation]. NARCIS; 2009. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/383500 ; urn:nbn:nl:ui:32-383500 ; urn:nbn:nl:ui:32-383500 ; http://library.wur.nl/WebQuery/wurpubs/383500.

Council of Science Editors:

Jonge, de B. Plants, genes and justice : an inquiry into fair and equitable benefit-sharing. [Doctoral Dissertation]. NARCIS; 2009. Available from: http://library.wur.nl/WebQuery/wurpubs/383500 ; urn:nbn:nl:ui:32-383500 ; urn:nbn:nl:ui:32-383500 ; http://library.wur.nl/WebQuery/wurpubs/383500

18. Padt, van der, A. Enzymatic acylglycerol synthesis in membrane reactor systems.

Degree: 1993, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/21589 ; urn:nbn:nl:ui:32-21589 ; urn:nbn:nl:ui:32-21589 ; http://library.wur.nl/WebQuery/wurpubs/21589

► Up till twenty years ago, only chemical modifications of agricultural oils for novel uses were studied. Because of the instability of various fatty acids,… (more)

▼ Up till twenty years ago, only chemical modifications of agricultural oils for novel uses were studied. Because of the instability of various fatty acids, enzymatic biomodifications can have advantages above the chemical route. Nowadays, enzymatic catalysis can be used for the modification of oils and fats. One way of biomodification is the enzymatic esterification of glycerol with fatty acid for the synthesis of mono- and triacylglycerols. Monoesters (monoacylglycerols) are used as emulsifiers in food and in cosmetics, tailor made triesters (triacylglycerols) are used to adjust the melting range of foods and cosmetics. This thesis describes a number of membrane reactor systems for the enzymatic esterification of glycerol with decanoic acid in hexadecane as solvent. Description and modelling of the kinetics and thermodynamic equilibrium have resulted in reactor concepts to reach the objective of mono- and triester synthesis. The basic reactor studied is a two-phase immobilized enzyme membrane reactor. In the membrane reactor, lipase from Candida ragosa is immobilized at the inner fibre side of a hydrophilic hollow fibre module. Decanoic acid in n-hexadecane is circulated at the same side, meanwhile a water-glycerol phase is circulated at the shell side. The glycerol diffuses through the membrane matrix allowing the synthesis to take place at the interface. The water produced diffuses backwards. Chapter 2 describes the enzymatic esterification of decanoic acid with glycerol for an emulsion system and for a hydrophilic membrane system. In a two-phase system, the enzyme activity is related to the oil-phase volume, the interface area and the enzyme load. The rate per unit interface area of the membrane system approximates the rate measured in an emulsion system. This implies that the cellulose membrane does not affect the esterification. Another consequence is that the activity per oil-phase volume is only specific surface area related, therefore a hollow fibre device is desirable. The optimum enzyme load in the membrane system is half of that in the emulsion system. The enzyme stability in glycerol-water mixtures is described in chapter 3. The activity of lipase from Candida rugosa with time can be described with a two-step model, assuming the native lipase reversibly altering its conformation to a form having no activity. The reversibility is experimentally verified. Both, the native and inactive form do inactivate irreversible at the same time to a completely inactive form. The inactivation is a function of the glycerol concentration. The activity of immobilized enzyme is reduced to the same level of activity as is found for free lipase. Not only activity and stability of the enzymatic system are of importance, also the equilibrium ester concentrations must be known in the non-ideal two-phase system. Chapter 4 presents the program TREP (Two-phase Reaction Equilibrium Prediction). With the use of measured thermodynamic activity based equilibrium constants, mass balances and the UNIFAC group… Advisors/Committee Members: K. van 't Riet.

Subjects/Keywords: derivaten; alcoholen; glycerol; acylglycerolen; diacylglycerolen; triacylglycerolen; chemische reacties; membranen; omgekeerde osmose; ultrafiltratie; fermentatie; voedselbiotechnologie; vetzuren; carbonzuren; Industriële microbiologie; Organische chemie; derivatives; alcohols; glycerol; acylglycerols; diacylglycerols; triacylglycerols; chemical reactions; membranes; reverse osmosis; ultrafiltration; fermentation; food biotechnology; fatty acids; carboxylic acids; Industrial Microbiology; Organic Chemistry

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Padt, van der, A. (1993). Enzymatic acylglycerol synthesis in membrane reactor systems. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/21589 ; urn:nbn:nl:ui:32-21589 ; urn:nbn:nl:ui:32-21589 ; http://library.wur.nl/WebQuery/wurpubs/21589

Chicago Manual of Style (16^th Edition):

Padt, van der, A. “Enzymatic acylglycerol synthesis in membrane reactor systems.” 1993. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/21589 ; urn:nbn:nl:ui:32-21589 ; urn:nbn:nl:ui:32-21589 ; http://library.wur.nl/WebQuery/wurpubs/21589.

MLA Handbook (7^th Edition):

Padt, van der, A. “Enzymatic acylglycerol synthesis in membrane reactor systems.” 1993. Web. 15 Dec 2019.

Vancouver:

Padt, van der A. Enzymatic acylglycerol synthesis in membrane reactor systems. [Internet] [Doctoral dissertation]. Agricultural University; 1993. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/21589 ; urn:nbn:nl:ui:32-21589 ; urn:nbn:nl:ui:32-21589 ; http://library.wur.nl/WebQuery/wurpubs/21589.

Council of Science Editors:

Padt, van der A. Enzymatic acylglycerol synthesis in membrane reactor systems. [Doctoral Dissertation]. Agricultural University; 1993. Available from: http://library.wur.nl/WebQuery/wurpubs/21589 ; urn:nbn:nl:ui:32-21589 ; urn:nbn:nl:ui:32-21589 ; http://library.wur.nl/WebQuery/wurpubs/21589

19. Duesterhoeft, E.M. Characterisation and enzymic degradation of non-starch polysccharides in lignocellulosic by-products : a study on sunflower meal and palm-kernel meal.

Degree: 1993, Agricultural University

URL: http://library.wur.nl/WebQuery/wurpubs/20926 ; urn:nbn:nl:ui:32-20926 ; urn:nbn:nl:ui:32-20926 ; http://library.wur.nl/WebQuery/wurpubs/20926

► Non-starch polysaccharides (NSP) constitute a potentially valuable part of plant by- products deriving from the food and agricultural industries. Their use for various applications… (more)

▼ Non-starch polysaccharides (NSP) constitute a potentially valuable part of plant by- products deriving from the food and agricultural industries. Their use for various applications (fuel, feed, food) requires the degradation and modification of the complex plant materials. This can be achieved by enzymatic processes which, in comparison with chemical or physical methods, are regarded as energy-saving and non-polluting. However, a major disadvantage of enzymic processes often is their low effectivity and consequently high costs. The investigations described in this thesis were conducted to understand the reasons for the low susceptibility to enzymic hydrolysis of such by-products and, in particular, of their non-starch polysaccharides, and to find out whether and how the efficacy of enzymic treatment could be enhanced. The studies should provide information necessary for the development of polysaccharidase-preparations, tailored for the use in different applications. Sunflower ( Helianthus annuus L.) meal and palm-kernel ( Elaeis guineensis Jacq) meal, by-products from the production of edible oil and used as animal feed compounds, were chosen for our studies. In chapter 1 an introduction is given to the macroscopic and microscopic structure of the raw materials, to plant cell walls and their constituent polymers. The biodegradation of cell walls and its limitations are briefly reviewed and major non-starch polysaccharide degrading enzymes are summarised. Chapter 1 closes with an outline of the thesis. For a detailed study of type and structure of the non-starch polysaccharides, cell wall materials (CWM) were prepared from the meals by enzymatic digestion of protein and removal of small amounts of buffer-extractable material ( chapter 2 ). The resulting CWM's were enriched in NSP (55% of sunflower CWM and 75% of palm-kernel CWM) and had a high lignin content. Two different chemical methods, sequential extraction with alkali and sodium chlorite and treatment with 4-methylmorpholine-N-oxide (MMNO) were tested to extract all constituent polysaccharides. Almost complete dissolution could be achieved by a combination of both methods, but the recovery of sugars, especially during MMNO treatment, was low. From the sugar composition of polysaccharide fractions, obtained by sequential chemical extraction, a tentative identification of major polysaccharides was achieved. Their distribution in different botanical fractions of the meals could be deduced by comparison with data from literature (sunflower) or by own experiments (palm-kernel). The polysaccharide extracts of different purity were further fractionated by graded precipitation with ethanol, size-exclusion or adsorption-chromatography. By determination of the sugar- and glycosidic linkage composition of extracts, (partially) purified subfractions and intact cell wall materials, the identification, partial characterisation and quantification of major non-starch polysaccharides were achieved ( chapter… Advisors/Committee Members: A.G.J. Voragen, W. Pilnik.

Subjects/Keywords: lignocellulose; lignine; zonnebloemolie; asteraceae; plantaardige oliën; palmpitolie; helianthus annuus; zonnebloemen; elaeis guineensis; oliepalmen; fermentatie; voedselbiotechnologie; bijproducten; koolhydraten; cellulose; celmembranen; celwanden; Chemie van voedselcomponenten; Organische chemie; lignocellulose; lignin; sunflower oil; asteraceae; plant oils; palm kernel oil; helianthus annuus; sunflowers; elaeis guineensis; oil palms; fermentation; food biotechnology; byproducts; carbohydrates; cellulose; cell membranes; cell walls; Chemistry of Food Components; Organic Chemistry

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Duesterhoeft, E. M. (1993). Characterisation and enzymic degradation of non-starch polysccharides in lignocellulosic by-products : a study on sunflower meal and palm-kernel meal. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/20926 ; urn:nbn:nl:ui:32-20926 ; urn:nbn:nl:ui:32-20926 ; http://library.wur.nl/WebQuery/wurpubs/20926

Chicago Manual of Style (16^th Edition):

Duesterhoeft, E M. “Characterisation and enzymic degradation of non-starch polysccharides in lignocellulosic by-products : a study on sunflower meal and palm-kernel meal.” 1993. Doctoral Dissertation, Agricultural University. Accessed December 15, 2019. http://library.wur.nl/WebQuery/wurpubs/20926 ; urn:nbn:nl:ui:32-20926 ; urn:nbn:nl:ui:32-20926 ; http://library.wur.nl/WebQuery/wurpubs/20926.

MLA Handbook (7^th Edition):

Duesterhoeft, E M. “Characterisation and enzymic degradation of non-starch polysccharides in lignocellulosic by-products : a study on sunflower meal and palm-kernel meal.” 1993. Web. 15 Dec 2019.

Vancouver:

Duesterhoeft EM. Characterisation and enzymic degradation of non-starch polysccharides in lignocellulosic by-products : a study on sunflower meal and palm-kernel meal. [Internet] [Doctoral dissertation]. Agricultural University; 1993. [cited 2019 Dec 15]. Available from: http://library.wur.nl/WebQuery/wurpubs/20926 ; urn:nbn:nl:ui:32-20926 ; urn:nbn:nl:ui:32-20926 ; http://library.wur.nl/WebQuery/wurpubs/20926.

Council of Science Editors:

Duesterhoeft EM. Characterisation and enzymic degradation of non-starch polysccharides in lignocellulosic by-products : a study on sunflower meal and palm-kernel meal. [Doctoral Dissertation]. Agricultural University; 1993. Available from: http://library.wur.nl/WebQuery/wurpubs/20926 ; urn:nbn:nl:ui:32-20926 ; urn:nbn:nl:ui:32-20926 ; http://library.wur.nl/WebQuery/wurpubs/20926

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Open Access Theses and Dissertations