Aqueous solubility of calcium citrate and interconversion between the tetrahydrate and the hexahydrate as a balance between endothermic dissolution and exothermic complex formation

Aqueous solubility of calcium citrate tetrahydrate was found to decrease with increasing temperature, while solubility of hexahydrate increased with a transition temperature at 51.6 °C. Excess citrate increased calcium citrate solubility but decreased the calcium ion activity of the saturated solution with an initial solubility overshooting to form supersaturated solutions indicating binding of calcium to citrate with an association constant of 3.6 ± 0.1 × 10⁴, ΔHº = −5.07 ± 0.04 kJ mol⁻¹, ΔSº = 70.3 ± 0.3 J mol⁻¹ K⁻¹ at 25 °C. Dissolution of the tetrahydrate and hexahydrate was found to have ΔHº = 27 ± 9 kJ mol⁻¹, ΔSº = −218 ± 30 J mol⁻¹ K⁻¹ and ΔHº = 57 ± 7 kJ mol⁻¹, ΔSº = −126 ± 24 J mol⁻¹ K⁻¹, respectively, as determined from the temperature dependence of solubility corrected for complex formation. The exothermic complex formation results in inverse solubility only for the tetrahydrate with its moderate endothermic dissolution, which also precipitates at ambient temperature rather than the less soluble hexahydrate.     

A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano)

Taro (C. esculenta) is a staple food in many tropical regions. A comparative study of crude polyphenoloxidases from taro (tPPO) and potatoes (pPPO) was carried out to provide information useful for guiding food processing operations. Crude PPO was prepared by cold acetone precipitation using ascorbic acid as antioxidant. The PPO content of taro acetone powder was 770±17 units (mg protein)⁻¹ as compared with 3848±180 units (mg protein)⁻¹ in potato acetone powder. The pH-activity optimum was pH 4.6 for tPPO and pH 6.8 for pPPO. Both enzymes retained >80% activity after incubation at pH 4.5–8 but there was rapid activity loss at pH < 4. The temperature-activity optimum (T_opt) was 30°C for tPPO and 25°C for pPPO with 75 and 27% of their respective maximum activity retained at 60°C. Both tPPO and pPPO were irreversibly inactivated by 10 min heating at 70°C. The activation enthalpy (ΔH^#) and activation entropy (ΔS^#) for tPPO heat-inactivation were 87.4 (±0.1) kJ mol⁻¹ and −56.2 (±4) J mol⁻¹ K⁻¹, respectively. For pPPO, ΔH^# was 59.1 (±0.1) kJ mol⁻¹ whilst ΔS^# was −141 (±4) J mol⁻¹ K⁻¹. The apparent substrate specificity was established from values V_max/K_m as: 4-methylcatechol>chlorogenic acid>dl-dopa>catechol>pyrogallol> dopamine>>caffeic acid for tPPO. There was no detectable activity towards caffeic acid. The substrate specificity for pPPO was: 4-methylcatechol>caffeic acid>pyrogallol>catechol>chlorogenic acid >dl-dopa>dopamine. According to the order of inhibitor effectiveness (sodium metabisulphite>ascorbic acid>NaCl≈ (EDTA), there was a significant lag-phase before increases occurred in the absorbance at 420 nm. Preincubation of PPO with inhibitors increased the extent of inhibition, indicating a direct effect on the structure of the enzyme.     

Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine

In the present study Box–Behnken Design was employed to analyse the effects of fermentation parameters such as temperature (T _F), pH, inoculum size (I _S) and °Brix (B_X) on total phenolic concentration (TPC), total flavonoid concentration (TFC), total anthocyanin concentration (TAC), ethanol concentration (ETHC), total higher alcohol concentration (THAC) and total ester concentration (TESC) for the development of a phytochemical‐rich wine using mulberry as a substrate. The results demonstrated that fermentation parameters significantly alter the wine characteristics. Hence, a wine with excellent consumer preference (overall acceptability of 8.51) and high concentration of phytochemicals (TPC = 6014.03 ± 27.80 mg L⁻¹, TFC = 4791.35 ± 21.22 mg L⁻¹, TAC = 1480.72 ± 5.33 mg L⁻¹) as well as good aromatic properties (ETCH =82.85 ± 0.87 g L⁻¹, THAC =249.91 ± 0.31 mg L⁻¹ and TESC =52.55 ± 0.17 mg L⁻¹) with high antioxidant activity (DPPH =220.18 mmol·l⁻¹) was obtained at optimized fermentation conditions of T _F = 25°C, pH = 4.00, I _S = 10% (v /v) and B_X = 26. The results from the present study might contribute to strengthening the development of wine containing high concentrations of phytochemical compounds with attractive olfactory attributes. Copyright © 2017 The Institute of Brewing & Distilling     

Urea and Heat Unfolding of Cold-Adapted Atlantic Cod(Gadusmorhua)Trypsin and Bovine Trypsin

The reversible unfolding reactions for phenylmethylsulphonyl fluoride (PMSF)-modified trypins from Atlantic cod (cod PMS-trypsin) and cattle (bovine PMS-trypsin) were monitored by fluorescence spectrophotometry as a function of urea concentration and temperature. For urea unfolding at 25°C, the free energy change at zero concentration of urea (ΔG(H₂O)) for cod PMS-trypsin was 11(±4·4) kJ mol⁻¹ compared with 18(±1·14) kJ mol⁻¹ for bovine PMS-trypsin, while the mid-point concentration for urea unfolding curve ([urea]_1/2) was 3·0(±0·57) M and 4·1(±0·16) M, respectively. From studies of enzyme heat unfolding, the mid point temperature of the thermal unfolding curve ( T _m ) was 46(±1·4)°C for cod PMS-trypsin compared with 57(±2)°C for bovine PMS-trypsin. The standard free energy change (Δ G° ) for reversible thermal unfolding of cod PMS-trypsin was 9(±1) kJ mol⁻¹ compared with 19(±1) kJ mol⁻¹ for bovine PMS-trypsin. Values for the enthalpy (Δ H _m ), entropy (Δ S _m ) and heat capacity (Δ C _p ) for heat unfolding are compared. Results from urea and thermal unfolding studies show that cod PMS-trypsin has a significantly lower conformational stability than bovine PMS-trypsin.     

Nutrient contents,rumen protein degradability and antinutritional factors in some colour- and white-flowering cultivars of Vicia faba beans

Six colour-flowering (Scirocco, Alfred, Carola, Condor, Tina and Herz Freya) and six white-flowering (Caspar, Albatros, Gloria, Tyrol, Vasco and Cresta) cultivars of Vicia faba were studied. The crude protein contents of colour- and white-flowering cultivars were 267±13·6 and 283±18·8 g kg⁻¹, respectively, which did not differ significantly at P<0·05. The levels of lipids, crude fibre, starch and ash varied from 14 to 22 g kg⁻¹, 88 to 143 g kg⁻¹, 407 to 485 g kg⁻¹ and 32 to 42 g kg⁻¹, respectively. The calculated organic matter digestibility (OMD) and metabolisable energy (ME) of the white-flowering cultivars were significantly higher (P<0·001) than those of the colour-flowering cultivars (OMD: 889·1±26·6 g kg⁻¹ vs 797·5±17·1 g kg⁻¹; ME: 13·97±0·49 vs 12·30±0·34 MJ kg⁻¹). In all cultivars, sulphur amino acids were lower than adequate concentration when compared with recommended amino acid pattern of FAO/WHO/UNO reference protein for a 2–5-year-old child. The in vitro rumen nitrogen degradability of colour-flowering cultivars was significantly lower (P<0·01) compared to that of white-flowering cultivars (71·4±9·3% vs 88·0±11·1%). Amongst colour-flowering varieties, the contents of total phenols (TP), tannins (T) and condensed tannins (CT) were highest in Alfred (28·3, 21·0 and 35·4 g kg⁻¹, respectively). The contents of TP and T were similar (about 15 and 10 g kg⁻¹, respectively) in Carola, Tina and Herz Freya, and the CT were in the order: Condor>Herz Freya>Carola. The CT were not detected in white-flowering varieties, T were virtually absent and TP were extremely low (4·0–4·9 g kg⁻¹). The activities of other antinutritional factors (white- and colour-flowering cultivars, respectively: trypsin inhibitor activity 3·05±0·34 and 1·85±0·09 mg trypsin inhibited g⁻¹; lectin 27·2±9·4 and 27·1±5·1 mg ml⁻¹ assay medium producing haemagglutination; phytate 15·0±2·7 and 16·6±2·3 g kg⁻¹) were very low. A strong negative correlation (r=-0·92, P<0·001) between tannins and in vitro rumen protein degradability was observed which suggested that tannins have adverse effect on protein degradability. Similarly negative correlations between tannin levels and metabolisable energy (r=-0·89; P<0·001) and organic matter digestibility (r=-0·89; P<0·001) were observed. The correlation coefficient between trypsin inhibitor activity and tannins was negative and highly significant (r=-0·88, P<0·001), whereas between tannins and saponins it was significantly positive (r=0·96, P<0·001). ©1997 SCI     

Properties of polyphenol oxidase in mango (Mangifera indica) kernel

Polyphenol oxidase (PPO) activity of filtered extract of ground mango kernel suspension (400 g litre⁻¹) was studied spectrophotometrically at 420 nm using catechol as substrate. The enzyme was most active at pH 6·0 and 25°C. Activity was reduced by 50% at pH values of 5·0 and 7·1, and also at temperatures of 14°C and 30°C. The calculated activation energy and the Michaelis constant (K_m) were 21·4 kcal mol⁻¹ °C⁻¹ and 24·6 mM , respectively. The V_max value was 2·14 units g⁻¹ mango kernel. The time to heat inactivate PPO decreased rapidly to < 10 min with increasing temperature of ⩾ 70°C at 50% activity. © 1998 SCI.     

Protein stability function relations: native β‐lactoglobulin sulphhydryl–disulphide exchange with PDS

Intermolecular sulphhydryl–disulphide exchange with β‐lactoglobulin dimer occurs when this dissociates to form monomers exposing two SH groups. This notion is re‐evaluated in the light of recent structural data suggesting that the degree of SH group exposure in β‐lactoglobulin is unaffected by dissociation. β‐Lactoglobulin was treated with 2,2′‐dipyridyl disulphide (PDS). The rate of sulphhydryl–disulphide exchange was measured at sub‐denaturation temperatures of 25–60 ° C. Parallel studies were conducted by reacting PDS with reduced glutathione (GSH). The SH group of GSH was up to 31 000 times more reactive than β‐lactoglobulin. At pH 7 the reaction activation enthalpy (ΔH^#) and entropy (ΔS^#) was 26 kJ mol⁻¹ and −100 J mol⁻¹ K⁻¹ respectively for GSH. For β‐lactoglobulin, ΔH^# was 157.2 kJ mol⁻¹ and ΔS^# was 254 J mol⁻¹ K⁻¹. At pH 2.6, ΔH^# was 14.4 kJ mol⁻¹ and ΔS^# was −213 J mol⁻¹ K⁻¹ for GSH. The corresponding results for β‐lactoglobulin were 20.3 kJ mol⁻¹ and −147 J mol⁻¹ K⁻¹. These and other thermodynamic results are discussed in terms of the effects of β‐lactoglobulin conformational structure and stability on SH group reactivity. For native β‐lactoglobulin at neutral pH, intermolecular sulphhydryl–disulphide exchange appears to involve the dissociated monomer. SH group activation probably arises from the lower structural stability of the monomer relative to the dimer. At pH 2.6 the mechanism of SH–disulphide exchange does not require protein dissociation and probably involves breathing motions or localised changes in protein structure. © 2000 Society of Chemical Industry     

Mathematical model for Phaffia rhodozyma growth using peat hydrolysates as substrate

The potential of peat hydrolysates for the production of astaxanthin from Phaffia rhodozyma yeast biomass in continuous fermentation was studied. Chemostat fermentations of the yeast were performed using peat hydrolysates as substrate. Kinetic parameters were calculated for the growth of the yeast and the biomass productivity was determined using mathematical models. A low maximum specific growth rate (μ_max=0·08 h⁻¹) and a high Monod constant (Ks=26·2×10³) were obtained for this substrate. The low maintenance energy requirement found, 0·020 g (gh)⁻¹, confirms the aerobic metabolism of the yeast with this substrate. Under selected conditions, a biomass productivity of 0·108 g (lh)⁻¹ and an astaxanthin productivity of 0·046 mg (lh)⁻¹ were obtained. The biomass produced had a high protein and astaxanthin content (490±8 g kg⁻¹ and 0.43±0.07 g kg⁻¹, respectively), indicating that it can be used as a feed additive. © 1998 SCI.     

Dietary fibre extracted from different types of whole grains and beans: a comparative study

Dietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated correlations between DF components and their crystallinity, thermal, physicochemical and functional properties. Results showed quinoa DF had highest polyphenol (25.58 mg GAE per 100 g), pectin (4.68%) and cellulose (52.34%) contents, crystallinity value (CV, 30.24%), ΔH (185.53 J g⁻¹), water-holding capacity (WHC, 5.35 g g⁻¹), α-amylase activity inhibition ratio (α-AAIR, 13.34%) and glucose absorption capacity (GAC), but lowest protein content (9.78%) and T_p (163.05 °C). Mung bean DF had highest lignin content (33.56%), fat adsorption capacity (4.73 g g⁻¹), and T_p (176.25 °C), but lowest CV (15.26%) and ΔH (132.15 J g⁻¹). Correlation analysis showed cellulose content had positive linear correlations with CV, ΔH, WHC, α-AAIR and GAC, but a negative correlation with T_p. The structure and properties of DF are largely attributed to cellulose content.     

Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations

The chemistry, antimicrobial efficacy and energy consumption of plasma-activated water (PAW) was optimized by altering the discharge frequency, ground-electrode configuration, gas flow rate and initial water conductivity for two reactor configurations, i.e., air pin-to-liquid discharge and air plasma-bubble discharge in water. The ratio of NO₂⁻ and NO₃⁻ formation was altered to optimise the antimicrobial effects of PAW, tested against two Gram-negative bacteria. An initial solution conductivity of 0.2 S·m⁻¹ and 2000-Hz discharge frequency with the ground electrode positioned inside the pin reactor showed the highest antimicrobial effect resulting in a 3.99 ± 0.13-log₁₀ reduction within 300 s against Escherichia coli and 5.90 ± 0.24-log₁₀ reduction within 240 s for Salmonella Typhimurium. An excellent energy efficiency of reactive oxygen and nitrogen species (RONS) generation of 10.1 ± 0.1 g·kW⁻¹·h⁻¹ was achieved.Industrial relevancePlasma-activated water (PAW) is deemed as an eco-friendly alternative to chemical disinfection because its bactericidal activity is temporary. Optimizing the design and operation of PAW reactors to achieve high inactivation rates of more than 5-log₁₀ reductions, as demonstrated in this work, will support the industrial application of this technology and the scaleup at industrial level.     

Characterisation of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions

The main objectives of this study were to measure molecular parameters of gum tragacanth by GPC‐MALLS system and investigate the complexation behaviour of whey protein isolate/gum tragacanth mixed dispersions (0.5 wt% total biopolymer concentration) as a function of pH (7.00–2.00) and the biopolymer mixing ratio (r = 0.1–10) using spectrophotometric, zeta potential and precipitate yield determination methods. GPC‐MALLS revealed that gum tragacanth contains relatively heterogeneous particles with high weight‐average and number‐average (M_w = 7.74 × 10⁵ g mol^?1 and M_n = 3.87 × 10⁵ g mol^?1) molecular mass and high dispersity index (~2.04 ± 0.3). Results of complexation displayed that as the biopolymer mixing ratio increases, the net neutrality shifts to the higher pHs. The critical values associated with the complex structure formation were found at r = 2 in which the charge density of the mixture was near zero at a wide range of pH (3.0–4.0). However, the highest precipitate yield achieved in pH 3.4.     

In vitro studies on calf thymus DNA interaction and 2-tert-butyl-4-methylphenol food additive

The interaction of native calf thymus DNA (CT-DNA) with 2-tert-butyl-4-methylphenol (TBMP) at physiological pH has been investigated by spectrofluorometric and viscosimetric techniques. TBMP molecules were found to intercalate between base pairs of DNA, demonstrated by an increase in the specific viscosity of DNA and decrease in the fluorescence of TBMP solutions in the presence of increasing amounts of DNA and the calculated binding constants (K _f) at different temperatures. Furthermore, the enthalpy and entropy of the reaction between TBMP and CT-DNA showed that the reaction is exothermic and enthalpy favored (ΔH = −19.18 kJ mol⁻¹; ΔS = −26.98 J mol⁻¹ K⁻¹) which are other evidences to indicate that TBMP is able to be intercalated in the DNA base pairs.     

Determination of some biochemical properties of polyphenol oxidase from Emir grape (Vitis vinifera L. cv. Emir)

Polyphenol oxidase (PPO) was extracted from Emir grapes grown in Turkey and its characteristics in terms of pH and temperature optima, thermal inactivation, kinetic parameters and potency of some PPO inhibitors were studied. The optimum pH and temperature for grape PPO were found to be 4.2 and 25 °C respectively using catechol as substrate. K_m and V_max values were found to be 25.1 ± 2.72 mmol L⁻¹ and 0.925 ± 0.04 OD₄₁₀ min⁻¹ respectively. Of the inhibitors tested, the most potent was sodium metabisulfite, followed by ascorbic acid. The thermal inactivation curve was biphasic. Activation energy (E_a) and Z values were calculated as 251.4 kJ mol⁻¹ (r² = 0.996) and 8.92 °C (r² = 0.993) respectively. Copyright © 2006 Society of Chemical Industry     

Bioactive compounds and antioxidant activities of Brazilian hop (Humulus lupulus L.) extracts

Bioactive compounds from Brazilian hop (Humulus lupulus L.) cultivars were extracted by ultrasound and their phenolic profile compared with commercial hop from the USA. The most effective extraction conditions (solution of ethanol 49%, at 52 °C and a solid/liquid ratio of 1 g per 34 mL) for the total phenolic compounds (TPC) were determined using a Central Composite Rotatable Design. The Brazilian hop showed higher content of TPC (33.93 ± 0.67 mg GAE g⁻¹), total flavonoids (54.47 ± 0.10 mg QE g⁻¹) and higher antioxidant activity (ABTS: EC₅₀ 21.29 ± 1.36 μL mL⁻¹; DPPH: EC₅₀ 3.91 ± 0.17 μL mL⁻¹) when compared with the USA hop. The main phenolic compounds present in the extracts were the flavonoids isoquercitrin and quercetin. The antioxidant properties of the Brazilian hop extract had not been reported yet in the literature for this raw material, thus showing potential to be incorporated in polymeric films used as active packaging.     

Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate

Contributions of the heat capacity changes by hydration (Δ_mC_p^hydr) and by glass transition (Δ_mC_p^gtr) to the heat capacity changes (Δ_mC_p^exp) measured during melting of various native starches in excess water were estimated. Whereas Δ_mC_p^gtr was independent of the origin and polymorphous structure of the starches, Δ_mC_p^hydr depended on the origin of starch. It is shown that Δ_mC_p^exp of native starches can be calculated as the sum Δ_mC_p^gtr and Δ_mC_p^hydr. Calculated values of Δ_mC_p^gtr (12.5 ± 2.8 Jmol⁻¹ K⁻¹) were similar to those of synthetic polymers. The values of Δ_mC_p^hydr of all investigated starches varied from 10.7 to 18.5 Jmol⁻¹ K⁻¹ except for maize starch (56.1 Jmol⁻¹ K⁻¹). It is suggested that this difference is due to special structural features of maize starch.     

Response of pancreatic secretions to feeding diets with low and high levels of soybean trypsin inhibitors in growing pigs

Studies were carried out to determine the effect of soybean trypsin inhibitors (SBTI) on exocrine pancreatic secretions in growing pigs. Six barrows with an average initial body weight (BW) of 27·1±1·4 kg were fitted with permanent pancreatic re-entrant cannulas and fed two diets according to a crossover design. Two maize starch-based diets were formulated to contain 200 g kg⁻¹ crude protein from either Nutrisoy (food grade defatted soy flour) or autoclaved Nutrisoy. The concentrations of SBTI in Nutrisoy and autoclaved Nutrisoy diets were 13·4 and 3·0 g kg⁻¹, respectively. The experiment consisted of two periods of 9 days each. The average BW at the start of the first and second experimental periods was 33·5±2·7 and 37·2±3·7 kg, respectively. The average BW at the conclusion of the experiment was 41·8±3·9 kg. The volume of pancreatic secretion was higher (P<0·01) when the Nutrisoy, as opposed to the autoclaved Nutrisoy diet was fed (3804 vs 2634 ml (24 h)⁻¹). The concen-tration of nitrogen and protein and specific activities (units litre⁻¹) of amylase, chymotrypsin and trypsin were lower (P<0·05) in pancreatic juice of pigs fed the Nutrisoy diet. There were no differences (P>0·05) in the total secretions of nitrogen (g (24 h)⁻¹) and total activities (units (24 h)⁻¹) of amylase, lipase, chymotrypsin and trypsin in pancreatic juice of pigs fed the Nutrisoy and autoclaved Nutrisoy diets. However, the total secretion of protein was slightly higher (25·7 vs 22·8 g (24 h)⁻¹; P<0·05) in pancreatic juice of pigs fed the autoclaved Nutrisoy diet, which corresponded with the increase in the secretion of protein-bound amino acids. There was also an increase in the total secretion of free amino acids in pancreatic juice. These studies show no effect of SBTI on the total enzyme activities in pancreatic juice of growing pigs. © 1998 SCI.     

Characterization of a glycerol/H+ symport in the halotolerant yeast Pichia sorbitophila

Pichia sorbitophila is a halotolerant yeast capable of surviving to extracellular NaCl concentrations up to 4 M in mineral medium when glucose or glycerol are the only carbon and energy sources. Evidence is presented here that glycerol, the main compatible solute this yeast accumulates so as to maintain osmotic balance, is actively co-transported with protons. This transport system was shown to be constitutive, not needing induction by either glycerol or salt, and was not repressible by glucose. In glucose- or glycerol-grown cells, a simple diffusion was detectable, and iterative calculations were performed to calculate kinetic parameters, in the presence and in the absence of NaCl. At 25°C, pH 5·0, in glucose-grown cells these were: K_m = 0·81 ± 0·11 mM and V_max = 634·2 ± 164·8 μmol h^?1 per g (glycerol); K_m = 1·28 ± 0·60 mM and V_max = 558·6 · 100·6 μmol h^?1 per g (protons). Correspondent stoichiometry was approximately 1, either for these conditions or in the presence of 1 M -NaCl. An increase in acumulation capacity was evident when different concentrations of NaCl were present. This capacity was shown to be dependent on ΔpH and membrane potential, consistently with an electrogenic character. We suggest that the main role of this system is in osmoregulation, by keeping glycerol accumulated inside the cells, compensating for leakage, due to its liposoluble character.     

Application of molecular modelling and spectroscopic approaches for investigating binding of vanillin to human serum albumin

In the present study, the interaction of vanillin and human serum albumin (HSA) has been characterised by molecular modelling, fluorescence, Fourier transform infrared (FT-IR) and circular dichroism (CD) spectroscopic methods. The results of molecular modelling suggested that vanillin was located within the binding pocket of subdomain IIA of HSA mainly by hydrophobic forces. The quenching of HSA fluorescence takes place with a binding constant (K) of 8.8, 7.7, 5.7, 4.2 × 10⁴ M⁻¹ at four different temperatures (288, 298, 308, 318 K), respectively. Meanwhile, the number of binding site (n ≈ 1) was also obtained from fluorescence titration data. The enthalpy change ΔH⁰ and the entropy change ΔS⁰ were calculated to be −20 kJ mol⁻¹ and 5.8 J mol⁻¹ K⁻¹ according to the Van’t Hoff equation. Furthermore, the alterations of protein secondary structure in the presence of vanillin were explored by FT-IR and CD spectra.     

Comparative study of the phenolics,antioxidant and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota

Water kefir microbiota was used to develop novel soy whey-based beverages that have antioxidant activity. In the present study, comparative phenolics, antioxidant and metagenomic composition of the soy whey beverages fermented using three different water kefir microbiota, named WKFS-A, WKFS-B and WKFS-C were investigated. WKFS-B beverage had the highest concentrations of isoflavone aglycones (208.73 ± 2.78 mg L⁻¹) and phenolic acids (132.33 ± 3.41 mg L⁻¹) compared with WKFS-A (193.88 ± 1.15 mg L⁻¹) and (91.73 ± 2.34 mg L⁻¹) and WKFS-C (160.63 ± 1.76 mg L⁻¹) and (97.13 ± 2.63 mg L⁻¹), respectively. The WKFS-B also showed higher DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power compared with WKFS-A and WKFS-C beverages. Microbial species diversity index analysis showed that a higher concentration of isoflavone aglycones, phenolic acids and increased antioxidant activity in the WKFS-B beverage correlates with the higher relative abundance of Lactobacillus genus. This study thus revealed that Lactobacillus dominated water kefir microbiota produces soy whey beverages with high phenolic acids, isoflavone aglycones and antioxidant activity.     

Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris)

 Thermal inactivation kinetics of crude peroxidase (POX) and lipoxygenase (LOX) in fresh pinto beans were studied over the temperature range of 55–90°C. The inactivation of both enzymes followed first-order kinetics. The biphasic inactivation curves for POX indicate the existence of several isoenzymes of varying heat stability. In the temperature range of 55–70°C, the activation energies (E _a) of POX were 46.5 kcal·mol^–1 for the heat-labile portion and 37.6 kcal·mol^–1 for the heat-stable portion. On the other hand, the LOX enzyme had an E _a value of 42.26 kcal·mol^–1 at 55–75°C and 49.1 kcal·mol^–1 at 55–90°C. Received: 28 July 1997 / Revised version: 16 October 1997