摘要:

Acetyl salicylic acid (ASA) and fish protein hydrolysate (FPH) were investigated for stimulating valuable phenolics production in transformed anise root cultures(Pimpinella anisumL.) for food and nutraceutical applications. Anise root cultures were grown in Murashige‐Skoog (MS) hormone free medium. Total phenolics in anise root cultures decreased with ASA and ASA/FPH treatments and may possibly be diverted to lignification as indicated by increase in guaiacol peroxidase (GPX) activity. Epoxy‐pseudoisoeugenol‐(2‐methylbutyrate) (EPB) production in root cultures in response to FPH treatment increased 3 fold compared to control and 6 fold higher compared to ASA treatment on day 60. The optimum concentration of FPH for EPB stimulation was 2 ml/L of standardized mackerel hydrolysates and if the concentration was higher than 2 ml/L, FPH was inhibitory to growth of root cultures. Antioxidant activity in all treatments was high on day 60 compared to day 30. On either day, there was no difference in antioxidant activity between treatments. The activity of glucose‐6‐phosphate dehydrogenase (G‐6‐PDH) did not vary. Free proline content in response to control and ASA treatments was higher than in FPH and ASA/FPH treatments on day 30. These results clearly indicate that mackerel hydrolysate can be used to stimulate EPB in transformed anise root cultures. EPB is potentially a valuable phenolic metabolite to regulate nutraceutical type phytochemicals during seed germination.

ISSN:0890-5436    

DOI:10.1080/08905430009549979

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

A number of enzymes have uses in fish processing and quality control. Then‐applications may be broadly grouped into: modifications of proteins, enrichment of polyuasaturated fatty acids (PUFA) in lipids, shelf life extension, and as components of biosensors and also in direct assays for quality evaluation of fishery products. Protein processing using proteases include preparation of protein hydrolysates, debittering of protein hydrolysates, removal of scales from some fish species, recovery of proteins from filleting wastes, roe processing, extraction of flavours, carotenoids and other ingredients from fish waste etc. The importance of PUFA in health care has encouraged processes for enrichment of fats and oils using lipases. Glucose oxidase, catalase, and rysozyme have shown potential as food additives for preservation of fish quality. Apart from their role in process developments, a number of enzymes may also be used as components of biosensor systems for rapid evaluation of fish quality. Many of these enzymes may also be extracted from fish wastes generated during commercial fish processing. Recovery of such enzymes from the waste serves the dual purposes of waste disposal as well as providing novel tools for fish processing. This article summarises the status in the field.

ISSN:0890-5436    

DOI:10.1080/08905430009549980

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

Three agricultural wastes with high xylan content (barley bran, corn cobs and corn leaves) were hydrolysed with dilute sulphuric acid solutions under a variety of operational conditions in order to obtain xylose solutions suitable as fermentation media. The operational conditions for hydrolysis were selected on the basis of both the kinetic models developed for xylose generation and the concentrations of reaction byproducts affecting fermentation. Hydrolysates were supplemented with nutrients and fermented withDebaryomyces hanseniiwithout any previous detoxification stage. Experimenal data concernmg batch fermentations are compared to the results obtained in the fermentation of hydrolysates fromEucalyptuswood, a typical raw material for prehydrolysis processes.

ISSN:0890-5436    

DOI:10.1080/08905430009549981

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

This paper is the first report on the microbial population and predominant lactic acid bacteria (LAB) of two soft‐varieties (mild and strong flavoured) ofchhurpi.,a traditional cheese product of the Sikkim Himalayas. The enzymatic profiles and percentage hydrophobicity (as one criterion of potential adhesion capability) of the predominant LAB were also studied. The LAB, yeasts and viable mesophilic microbial numbers ranged from 7.6–7.9, 7.0–7.4 and 7.7–8.0 log10cfu/g respectively. The predominant LAB were identified asLactobacillus plantarum, Lb. curvatus, Lb. fermentum, Lb. paracaseisubsp.pseudoplcmtarumandLeuconostoc mesenteroides.They produced a wide spectrum of enzymes and also exhibited similar patterns of enzymatic activity between species. In comparison to the peptidases, they showed relatively weak esterase and lipase activities. No proteinase activity was detected. Most strains had a high degree of hydrophobicity. The results are discussed in relation to the possible role of the strains in food processing.

ISSN:0890-5436    

DOI:10.1080/08905430009549982

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

ISSN:0890-5436    

DOI:10.1080/08905430009549978

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor