References of "Combo, Agnan Marie Michel"
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See detailCharacterization of sugar beet pectic-derived oligosaccharides obtained by enzymatic hydrolysis.
Combo, Agnan Marie Michel ULg; Aguedo, Mario ULg; Quiévy, N et al

in International Journal of Biological Macromolecules (2013), 52(1), 148-156

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See detailEnzymatic production of pectic oligosaccharides from polygalacturonic acid with commercial pectinase preparations
Combo, Agnan Marie Michel ULg; Aguedo, Mario ULg; Goffin, Dorothée ULg et al

in Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C (2011), 90(3), 588-596

The present study investigates the individual efficiency of six commercial pectinase preparations (Endopolygalacturonase M2, Pectinase, Viscozyme L, Pectinex Ultra SP-L, Pectinase 62L and Macer8 FJ) in ... [more ▼]

The present study investigates the individual efficiency of six commercial pectinase preparations (Endopolygalacturonase M2, Pectinase, Viscozyme L, Pectinex Ultra SP-L, Pectinase 62L and Macer8 FJ) in catalyzing the liberation of pectic oligosaccharides (POS) from polygalacturonic acid. On the basis of high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) analysis of the enzymatic hydrolysates, products release kinetics revealed a random cleavage pattern and an exo mode of cleavage for all the enzymes except for Endopolygalacturonase M2. All six enzymes generated oligoGalA with different degree of polymerization (DP); the quantitative composition of oligoGalA depended on the enzyme specificity and the time of enzymatic reaction. Endopolygalacturonase M2 was the best enzyme preparation for production of oligoGalA, with 18% (wt) of digalacturonic acid and 58% (wt) of trigalacturonic acid after 2h of reaction. Concerning galacturonic acid production, Pectinase 62L was superior to the other enzyme preparations with 47% (wt) after 1h of reaction. [less ▲]

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See detailLes oligosaccharides pectiques: production et applications possibles
Combo, Agnan Marie Michel ULg; Mario, Aguedo; Paquot, Michel ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2011), 15(1), 153-164

Les oligosaccharides pectiques ou POS sont des fragments de composition complexe issus de la dégradation chimique, physique ou enzymatique de la pectine. Du fait de l’intérêt de leurs propriétés ... [more ▼]

Les oligosaccharides pectiques ou POS sont des fragments de composition complexe issus de la dégradation chimique, physique ou enzymatique de la pectine. Du fait de l’intérêt de leurs propriétés biologiques, les oligosaccharides pectiques font l’objet de nombreuses études et trouvent aujourd’hui des applications dans des domaines aussi différents que la médecine, l’agriculture et l’industrie agro-alimentaire. Cet écrit présente la structure des pectines ainsi que les différents modes de production des POS en insistant particulièrement sur les différentes enzymes microbiennes permettant de les obtenir et sur les applications possibles de ces POS. [less ▲]

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