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Enzymatic Hydrolysis of defatted Mackerel Protein with Low Bitter Taste

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Journal of Ocean University of China 2011年第1期10卷 85-92页

作者： HOU Hu LI Bafang ZHAO Xue College of Food Science and Engineering Ocean University of China Qingdao 266003 P. R. China

Ultrasound-assisted solvent extraction was confirmed as a novel,effective method for separating lipid from mackerel pro-tein,resulting in a degreasing rate (DR) of 95% and a nitrogen recovery (NR) of 88.6%.To obtain protein hydrolysates with high ni-trogen recovery and low bitter taste,enzymatic hydrolysis was performed using eight commercially available *** turned out that the optimum enzyme was the ‘Mixed enzymes for animal proteolysis’.An enzyme dosage of 4%,a temperature of 50℃,and a hydrolysis time of 300 min were found to be the optimum conditions to obtain high NR (84.28%) and degree of hydrolysis (DH,16.18%) by orthogonal *** acid was the most abundant amino acid of MDP (defatted mackerel protein) and MDPH (defatted mackerel protein hydrolysates).Compared with the FAO/WHO reference protein,the essential amino acid chemical scores (CS) were greater than 1.0 (1.0 1.7) in MDPH,which is reflective of high nutritional ***,coupled with the light color and slight fishy odor,indicates that MDPH would potentially have a wide range of applications such as nutritional additives,functional ingredients,and so on.

关键词： mackerel hydrolysis ultrasound defatted bitter amino acid composition

Production of microbial medium from defatted brebra(Milletia ferruginea)seed flour to substitute commercial peptone agar

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Asian Pacific Journal of Tropical Biomedicine 2013年第10期3卷 790-797页

作者： Berhanu Andualem Amare Gessesse Department of Biotechnology Faculty of Natural and Computational SciencesUniversity of Gondar.GondarEthiopiaP.O.Box 196GondarEthiopia Biotechnology Institute Collage of Natural SciencesAddis Ababa UniversityAddis AbabaEthiopia

Objective:To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted ***:defatted *** preparation,evaluation of bacterial growth,preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were ***:Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria:Escherichia coli(ATCC 25922)(E,coli),Pseudomonas aeruginosa(ATCC27853),Salmonella(NCTC 8385)and Shigella flexneri(ATCC 12022)(***),while 3%defatted flour was suitable for Staphylococcus aureus(ATCC 25923)(***).***(93±1)and ***(524±1)colony count were significantly(P≤0.05)greater in defatted flour without supplement than in supplemented ***[(3.72×10~9±2)CFU/mL],***[(7.4×10~9±2)CFU/mL],***[(4.03×10~9±2)CFU/mL]and Salmonella[(2.37×10~9±1)CFU/mL]in non-hydrolyzed sample were statistically(P≤0.05)greater than hydrolyzed one and commercial peptone *** count of Salmonella[(4.55≤10~9±3)CFU/mL],***[(5.40≤10~9±3)CFU/mL]and Lyesria moncytogenes(ATCC 19116)[(5.4×10~9±3)CFU/mL]on raw defatted flour agar was significantly(P≤0.05)greater than cooked defatted flour and commercial peptone *** of ***,*** and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone ***:The defatted flour agar was found to be better microbial media or comparable with peptone *** substances in it can serve as sources of carbon,nitrogen,vitamins and minerals that are essential to support the growth of microorganisms without any ***,all supplements of peptone agar are very expensive in the market.

关键词： Colony counts Commercial media defatted flour Microbial media Pathogenic bacteria Peptone agar

Chemical and Functional Properties of Full Fat and defatted White Melon （Cucumeropsis mannii） Seed Flours

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Journal of Food Science and Engineering 2012年第12期2卷 691-696页

作者： Eunice Moriyike Ogunbusola Tayo Nathaniel Fagbemi Oluwatooyin Faramade Osundahunsi Department of Food Technology Federal Polytechnic Ado-Ekiti Nigeria Department of Food Science and Technology Federal University of Technology Akure Nigeria

Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for moisture, crude fat, protein, ash, crude fibre and carbohydrate, respectively. The most abundant mineral elements in the seed flour （mg/100 g） are potassium （198.5）, followed by nickel （30.0） and magnesium （28.4）. The water absorption capacity, oil absorption capacity, foaming capacity and stability, least gelation concentration, emulsion capacity and bulk density are 55.5% and 125.0%; 128.8% and 184.0%; 10.5% and 17.0%; 3.0% and 1.5%; 16.0% and 10.0 g/mL; 85.0 and 115.0 mL/g; 0.42 and 0.25 g/mL, respectively. Defatting influenced the functional properties. The foaming capacity is dependent on sample concentration and pH. The protein solubility of the full fat and defatted seed flours was minimum between pH 3 and 4 and maximum at pH 11. The anti-nutritional composition of the seed flour revealed the following： tannic acid, 1.54 mg/100 g; phytin phosphorus, 0.70 rag/g; phytic acid, 2.48 mg/g; oxalate, 1.85 mg/g; alkaloids 1.97% and saponin 0.50%. The seed flours （full fat and defatted） have potential as nutrient supplement, thickeners and emulsifiers in food system.

关键词： Cucumeropsis mannii full fat defatted chemical and functional properties.

<i>In-Vitro</i>Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified defatted Rice Bran Dietary Fiber

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Food and Nutrition Sciences 2014年第12期5卷 1114-1120页

作者： Cheickna Daou Hui Zhang Camel Lagnika Oumarou Hama Moutaleb Ecole Nationale des Sciences et Technique de Conservation et Transformation des Produits Agricoles de Sakété Université d’Agriculture de Kétou Kétou Benin School of Food Science and Technology Jiangnan University Wuxi China University of Sciences Techniques and Technologies of Bamako (USTTB) Faculty of Sciences and Techniques (FST)/Institute of Applied Sciences (ISA) Bamako Mali

defatted rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound, microwave and extrusion cooking. We investigated the impacts of these physical treatments on the fermentation ability and bile salts binding capacity of DRBDF. In-vitro fermentation by human fecal bacteria of modified fibers showed that the major fermentation products were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave the highest amounts of propionic and acetic acid 135.76 and 25.45 mmol/L respectively, while, the fermented product with microwaved fiber had the highest butyric acid content (10.75 mmol/L). The amount of short-chain fatty acid increased from 12 h to 24 h and propionic acid was the predominant. On the other hand,in-vitrobile salts binding showed that extruded fiber had higher affinity with sodium deoxycholate and sodium chenodeoxycholate (66.14% and 30.25% respectively) while microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%). In the light of obtained results we can affirmed that these physical treatments significantly improved the fermentation products and bile salts binding capacity of DRBDF. Extrusion compared to the other physical treatment methods used in this study has greatly and positively influenced the fermentation and bile binding capacity of DRBDF.

关键词： defatted Rice Bran Dietary Fiber Physical Treatments Modified Dietary Fiber Fermentation Bile Salts Binding

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

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Food and Nutrition Sciences 2015年第2期6卷 265-277页

作者： Awad A. Mahmoud Adel A. A. Mohdaly Nady A. A. Elneairy Food Science and Technology Faculty of Agriculture Fayoum University Al Fayoum Egypt Plant Production and Processing Department Food Management Course Agricultural Faculty University of Applied Sciences Weihenstephan-Triesdorf Triesdorf Germany

Wheat germ is a by-product derived from the wheat milling industry. defatted wheat germ is the main by-product of the wheat germ in the oil extraction process. This study aims at development of efficient and low cost processing methods to transform these residues in added value co-product. In this study, wheat germ was analysed for its proximate composition, fatty acid composition, physical and chemical characteristics of wheat germ oil. The basic chemical composition analyses revealed high values of dry matter (87.37 g/100g FW), significant amounts of total protein and fat (27.69 and 8.99 g/100g FW, respectively) content and low ash content (3.08 g/100g FW). The quality of the extracted oils was assessed in terms of acid value, iodine value, saponification value, peroxide value, refractive index, and unsaponifiable matter. The fatty acid profile was found to be made up of linoleic followed by palmitic and oleic as the major fatty acids. Antioxidant properties and in vitro antibacterial activity of defatted wheat germ (DWG) extract were also determined. DWG, as a source of natural antioxidants and antibacterial, could be used to formulate nutraceuticals with potential applications to reduce the level of oxidative stress. The antioxidant potency of the DWG extracts could be the basis for its health promoting potential. The results showed that these by-products could be used as a source of bioactive compounds beneficial for health.

关键词： Antibacterial Activity Antioxidant Properties defatted Wheat Germ Fatty Acid Wheat Germ Oil

Replacement of Soybean Meal with Lupin or Chickpea Seed Meal in Diets for Fattening Iberian Pigs Promotes a Healthier Ileal Microbiota Composition

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Advances in Microbiology 2014年第9期4卷 498-503页

作者： Luis A. Rubio M. Jesús Peinado Fisiología y Bioquímica de la Nutrición Animal (EEZ CSIC) Granada Spain

Five castrated male Iberian pigs (100 ± 2 kg b.w.) fitted with T-shaped ileal cannulas at the terminal ileum were used to determine the effects of legume feeding on intestinal microbiota composition. The diets were based on defatted soybean (Glycine max), lupin (Lupinus angustifolius) or chickpea (Cicer arietinum) seed meals and contained similar amounts of digestible energy (14.2 - 15.1 MJ·kg-1) and protein (107 g·kg-1). A hydrolyzed casein diet was used to determine the bacterial counts in pigs fed on a vegetable-free diet. The composition of the intestinal microbiota at the terminal ileum was analysed by q-PCR. Higher (P 10 number of copies was determined in the ileal contents of pigs fed on lupin- or chickpea-based diets with respect to those fed on the soybean-based diet. Bacteroides and the Clostridium coccoides/Eubacterium rectale group log10 number of copies was lower (P < 0.01) than that of soybean in the ileal contents of chickpea-fed pigs. Enterobacteria and the Escherichia/Shigella group log10 number of copies was lower (P < 0.01) than that of soybean in pigs fed on diets based on lupin or chickpea. The number of copies of the different bacterial groups in animals fed on the casein-based diet was lower (P < 0.01) than that of soybean for lactobacilli and bacteroides, but was higher than that of soybean for bifidobacteria, enterobacteria and the Escherichia/Shigella group. This information suggests that lupin or chickpea feeding might induce a benefit in the microbiota composition of Iberian pigs in their final productive stages.

关键词： defatted Soybean Lupin Chickpea Iberian Pig Ileal Microbiota