Screening of Proteolytic Enzymes of Sh.eptomyces sp. Local Strain and Their Characterization
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The highest umami taste intensity was found in fraction 4 of koikuchi and tamari shoyu, which contained sodium salt, free l-glutamic acid and total free amino acids at relatively
1) To synthesize twelve new tetraethylammonium-based chiral ionic liquids (CILs) derived from amino acids and chiral plant acids. 2) To characterize the
CONCLUSION The type of solvent which is better in extracting free amino acids and small peptides size > 10 kDa from germinated pigeon pea flour was 0.1 N HCl solvent because it
Preparation of strain gauge samples and their characterization: Preliminary approach: As a first step to fabricate the strain gauge sample, strain sensing composite is synthesized by
The conclusion from the research results is that the Selayar variety millet flour has superior nutritional value, namely protein, moisture content, and ash content compared to
could increase the production of biomass, lipids, carbohydrates, and protein up to two times that of the Glagah strain consortium so that this mixed culture treatment could be used as
The increasing match of amino acids before and after performing molecular dynamics parameters indicates that the compound is stable and resistant to thermodynamic changes [26].Based on
Furthermore, in comparison to other banana cultivars from East Java reported by Hapsari and Lestari 2016 showed that the nutrient content which comprised of carbohydrate, protein, fat,
