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Soybeans are very common foods in oriental countries used as a meat substitute. Monascus species possess functional components and have been used on traditional fermented food. Solid-state fermentation of the soybean substrate by Monascus species is a new area of investigation. In the present study, methanolic extracts from three samples exhibited better antioxidant activity in the conjugated diene method, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Monascus species inoculated onto the soybean substrate contributed higher reducing power, scavenging and chelating abilities and higher amounts of phenol components than uninoculated soybean product. Overall, Monascus- fermented soybeans showed better antioxidant properties and can be developed as a new dietary supplement and functional food.
Soybeans and soy products are rich in isoflavones and are very common foods used as a meat substitute in oriental countries. Fungus Monascus has been used as a traditional fermented food and its metabolic products are also utilized as food pigments or biological agents in oriental countries for centuries. Many reporters showed that soy isoflavone aglycones and Monascus spp. metabolite exhibited physiological activities. In addition, previous studies showed a fermentation process using microorganisms to inoculate onto a nonsoluble material that can produce chemicals and enzymes. Therefore, the ethanolic and methanolic extracts from Monascus -fermented soybeans were evaluated for antioxidant properties, and the information obtained would be more valuable than that from soybeans to develop new functional foods. 相似文献
PRACTICAL APPLICATION
Soybeans and soy products are rich in isoflavones and are very common foods used as a meat substitute in oriental countries. Fungus Monascus has been used as a traditional fermented food and its metabolic products are also utilized as food pigments or biological agents in oriental countries for centuries. Many reporters showed that soy isoflavone aglycones and Monascus spp. metabolite exhibited physiological activities. In addition, previous studies showed a fermentation process using microorganisms to inoculate onto a nonsoluble material that can produce chemicals and enzymes. Therefore, the ethanolic and methanolic extracts from Monascus -fermented soybeans were evaluated for antioxidant properties, and the information obtained would be more valuable than that from soybeans to develop new functional foods. 相似文献
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E. Storards M.-L. Suiiiko B. Pot K. Vanhonacker D. Janssins P. L. E. Broomfield J. G. Banks 《Journal of the Institute of Brewing》1998,104(1):46-54
Ten detection media and six cultivation techniques were evaluated for the detection of a harmful brewery contaminant, for which the name Lactobacillus lindneri was recently revived. These bacteria showed slow and weak growth on solid media. However, enrichment of beer with NBB-C or the use of a mixture of MRS and beer (4:1 v/v) reduced the detection time by 2 days or more, depending on the strain, compared to cultivation on solid brewery media. Eight brewery isolates from different origins, the type strain and a test strain were characterized by carbohydrate fermentation tests (API 50 CHL), by a chemotaxonomical (SDS-PAGE) and by a genomic fingerprinting (ribotyping) method. The results obtained by all these methods indicated that the isolates studied form a single group and can be assigned to the species L. lindneri. However, using the current standard reagents, ribotyping cannot discriminate the strains isolated from different sources . 相似文献
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ABSTRACT CDP-1,2-diacyl-sn-glycerol: myo-inositol phosphatidyltransferase (EC. 2.7.8.11, phosphatidylinositol synthase) catalyzes the final step in the de novo synthesis of phosphatidylinositol. The subcellular localization of this enzyme from germinating soybeans was determined by differential centrifugation and sucrose gradient centrifugation. Differential centrifugation of the crude extract indicated that phosphatidylinositol synthase activity was primarily located in the fraction sedimenting between 12,000 ×g and 100,000 ×g. Sucrose gradient centrifugation of the crude extract indicated that phosphatidylinositol synthase was associated with the endoplasmic reticulum. 相似文献
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ABSTRACT CDP-1,2-diacyl-sn-glycerol (CDP-diacylglycerol): myo-inositol phosphatidyltransferase (EC. 2.7.8.11) catalyzes the final step in the de novo synthesis of phosphatidylinositol in the microsome fraction of germinating soybeans. The Michaelis constants for CDP-diacylglycerol and myo-inositol were determined for the reaction using a Triton X-100-CDP-diacylglycerol mixed micelle substrate. The Kmvalues for CDP-diacylglycerol and myo-inositol were 30μM and 0.11 mM, respectively. 相似文献
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Crude palm oil and crude palm olein were hydrolyzed with lipase from Candida rugosa to produce a free fatty acid (FFA) rich oil. The percentages of FFA produced and carotene degradation after the hydrolysis process were determined. The palm oil and hydrolyzed palm oil were subsequently subjected to column chromatography. Diaion HP-20 adsorbent was used for reverse phase column chromatography at 50C. Isopropanol or ethanol, and n-hexane were used as the first and second eluting solvents, respectively. The objective of hydrolyzing the palm oil was to produce more polar FFA-rich oil in order to enhance the nonpolar carotene bind to the nonpolar HP-20 adsorbent in the column chromatography process. Hydrolyzing palm oil with lipase from Candida rugosa gave 30- and 60-fold, respectively, of FFA in the crude palm oil and crude palm olein in 24 h at 50C. Approximately, 15.56 and 17.48% of carotene degraded in crude palm oil and crude palm olein, respectively. For column chromatography, using isopropanol or ethanol as the first eluting solvent, unhydrolyzed oil and hydrolyzed oil showed the carotene recovery infraction two (carotene-rich fraction) of about 36–37 and 90–96%, respectively. Over 90% of carotene recovery was obtained from 相似文献
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Two groups off hordein-reactive antibodies (cross-reactive in barley with B/C monomers or subunits from the B/D-hordein aggregates) were used for the analysis of malt, wort and beer. A number of additional lower molecular weight hordein-derived polypeptides were present in water extracts of malts and worts, and protease inhibitors or higher mash-in temperature had a stabilising effect on certain hordein-derived polypeptides . The solubilisation profiles of hordein polypeptides monitored by specific immunological methods were clearly different from total wort polypeptides monitored by the Bradford method. There were also differences between the profiles for the two groups of hordein-derived polypeptides with the solubilisation of polypeptides recognised by antibody with specificity for the subunits from the B/D aggregates being especially temperature dependent . Beer samples mainly contained hordein-derived polypeptides of lower molecular weight than barley hordeins with polypeptides in the B and C molecular weight regions being lost during the brewing process. Beer polypeptides (Mr > 50,000) were recognised by antibodies cross-reactive with the subunits from the B/D aggregates in barley. A number of lower molecular weight polypeptides (Mr < 30,000) were recognised by antibodies with specificity for B and C hordeins; a subset of the latter antibody group bound to a specific Mr 23,000 beer polypeptide . 相似文献
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The products of thermal degradation of gingerols, the pungent component of the spice ginger under gas chromatographic conditions have been re-examined. Besides breakdown to zingerone and aldehydes, substantial dehydration of gingerols to shogaols has been established by improved gas chromatographic separation. The identity of the pungent and poorly pungent homologs have been clearly established as (6)- and (8)-, and (10)-gingerols/shogaols respectively. Programmed temperature gas chromatography combined with thin-layer chromatographic separation has provided a method for determining the ratio of the homologs and a possible method for estimation of gingerols and shogaols in ginger oleoresin. 相似文献
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INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS 总被引:1,自引:0,他引:1
JOSÉ A. GUERRERO-BELTRÁN YOKIUSHIRDHILGILMARA ESTRADA-GIRÓN BARRY G. SWANSON GUSTAVO V. BARBOSA-CÁNOVAS 《Journal of Food Processing and Preservation》2009,33(2):143-158
High hydrostatic pressure (HHP) treatment (275, 345, 483, 550 and 620 MPa), combined with thermal treatment (19, 50, 65, 70 and 80C), was applied for selected times to raw soymilk and to previously soaked soybeans before preparation of soymilk. Lipoxygenase (LOX) activity in HHP-treated raw soymilk was described using a first-order kinetics model. At low or moderate pressures, alone or in combination with thermal treatment, LOX activity exhibited high stability. Soymilks treated at 550 MPa exhibited high LOX inactivation rate constant values. Temperature dependence on the inactivation rate constants of soymilk treated at 550 MPa indicated that high activation energy was required to inactivate the enzyme in soymilk from HHP-treated soybeans compared with that for HHP-treated raw soymilk. Lipoxygenase activity was not detected in soymilk from HHP (620 MPa and 80C) treated soybeans.
Soybean processed products have to have the minimum amount of antinutritional factors. Soymilk has to be pasteurized to deliver a soy product with low microbial load and enzymes to avoid deterioration during storage. The traditional process to obtain this type of soy product is using thermal treatment; however, this treatment can change nutritional and sensory characteristics. An alternative approach to process soymilk is using high hydrostatic pressure treatments, alone or in combination with thermal processing, to deliver milk with fresh like sensory characteristics free from pathogens and deteriorative enzymes. Lipoxygenase could deteriorate soymilk fat to produce chemicals and off-flavor. 相似文献
PRACTICAL APPLICATIONS
Soybean processed products have to have the minimum amount of antinutritional factors. Soymilk has to be pasteurized to deliver a soy product with low microbial load and enzymes to avoid deterioration during storage. The traditional process to obtain this type of soy product is using thermal treatment; however, this treatment can change nutritional and sensory characteristics. An alternative approach to process soymilk is using high hydrostatic pressure treatments, alone or in combination with thermal processing, to deliver milk with fresh like sensory characteristics free from pathogens and deteriorative enzymes. Lipoxygenase could deteriorate soymilk fat to produce chemicals and off-flavor. 相似文献
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Carotene from crude palm oil (CPO) and degummed palm oil (DPO) was separated using synthetic polymer adsorption chromatography. Diaion HP-20 adsorbent was used for reverse-phase chromatography and column temperature was kept at 50C. Both 2-propanol and n-hexane were used as the first and the second eluting solvents, respectively. Phosphoric acid was used to remove the minor components in CPO in the degumming process. The turbidity of DPO was lower than that of CPO and the retention time in the column for DPO was shorter (21.3 min) compared to CPO (29 min) due to the removal of the minor components by phosphoric acid. Degumming process caused a reduction of 1.67 mg of total carotene content and 55.67 ppm of carotene concentration in CPO. This is probably due to the removal of carotenoids during the degumming process. After column chromatography, carotene recovery for CPO was 30.23% and 54.82% for the first and second fractions, respectively. On the other hand, carotene recovery for DPO was 33.91% for the first fraction and 46.25% for the second fraction. This indicated that the separation of carotene in CPO was more efficient than DPO in the column chromatography due to the longer retention time in the column. 相似文献
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SUMMARY– The carbonyl compounds in celery essential oil obtained from celery leaves and stalks by two essence recovery methods were separated by gas chromatography and identified by chemical and spectroscopic methods. Two epoxides, five ketones, five esters, three acids and three phthalides, 3, n-butylphthalide, sedanolide, and 3, n-butylhexahydrophthalide, were reported as constituents of the essential oil from fresh celery. 3, n-Butylphthalide and sedanolide possess the characteristic odor and flavor of celery. Sixteen of the 18 compounds have not been reported as constituents of the essential oil from fresh celery. Semiquantitative relationships were established for each carbonyl and the carbonyl fractions. 相似文献
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用高速逆流色谱(HSCCC),结合薄层层析(TLC)和颜色反应,对甘薯渣中多酚类化合物进行分离纯化,结果表明:分离得到的3种化合物均为多酚类化合物。根据MS(质谱)、^1H NMR(核磁共振氢谱)和^13C NMR(核磁共振碳谱)谱图分析结果,上述3种化合物分别为阿魏酸、绿原酸、异鼠李素。 相似文献