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- Benucci, Ilaria, et al. Show all 7 Authors
- Food hydrocolloids 2018 v.74 pp. 124-131
- bentonite; chemical bonding; chemical composition; chitosan; clay; hydrocolloids; hydrophilicity; hydrophobicity; immobilized enzymes; mechanical properties; montmorillonite; nanoclays; nanocomposites; pineapples; proteolysis; sepiolite; solvents; stem bromelain; white wines; winemaking
- ... Protein haze formation in white wines during storage is considered the most important instability phenomenon of non-microbial origin. The use of proteolytic enzymes, covalently immobilized on solid supports, has recently proved to be a promising approach for reducing the haze potential of white wines. In this study, supports based on chitosan and nanoclays were produced by solvent casting techniqu ...
- Benucci, Ilaria, et al. Show all 6 Authors
- Food hydrocolloids 2016 v.61 pp. 191-200
- Aspergillus niger; Fourier transform infrared spectroscopy; chitosan; crosslinking; glutaraldehyde; hydrocolloids; molecular weight; protein content; scanning electron microscopes; scanning electron microscopy; shellfish; stem bromelain; water content; white wines
- ... Chitosan beads from a microbial source, i.e. Aspergillus niger (An), were produced by precipitation method for the first time and compared with supports prepared from an animal source, i.e. shellfish derived chitosan with three different molecular weights (low (LMW), medium (MMW) and high (HMW)). The produced beads were used as enzyme carriers to be applied in a continuous packed-bed reactor (PBR) ...