Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4445 |
Resumo: | Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation. |
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Silveira, Cristina Moreira daFurlong, Eliana Badiale2014-07-22T21:33:06Z2014-07-22T21:33:06Z2009SILVEIRA, Cristina Moreira da; FURLONG, Eliana Badiale. Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran. Brazilian Archives of Biology and Technology, v. 52, n. 6, p. 1555-1562, 2009. Disponível em: <http://www.scielo.br/pdf/babt/v52n6/a27v52n6.pdf>. Acesso em: 14 maio 2014.1516-8913http://repositorio.furg.br/handle/1/4445Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.engfunctional propertiessolid-state fermentationdefatted rice branwheat branSperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Braninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALSperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran.pdfSperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran.pdfapplication/pdf94517https://repositorio.furg.br/bitstream/1/4445/1/Sperathe%20Effects%20of%20Solid-state%20Fermentation%20in%20the%20Functional%20Properties%20of%20Defatted%20Rice%20Bran%20and%20Whe%20at%20Bran.pdff2cfc69269ad75e426e5697dea2ed4bbMD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4445/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/44452014-07-22 18:33:06.583open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-07-22T21:33:06Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
title |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
spellingShingle |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran Silveira, Cristina Moreira da functional properties solid-state fermentation defatted rice bran wheat bran |
title_short |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
title_full |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
title_fullStr |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
title_full_unstemmed |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
title_sort |
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran |
author |
Silveira, Cristina Moreira da |
author_facet |
Silveira, Cristina Moreira da Furlong, Eliana Badiale |
author_role |
author |
author2 |
Furlong, Eliana Badiale |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Silveira, Cristina Moreira da Furlong, Eliana Badiale |
dc.subject.por.fl_str_mv |
functional properties solid-state fermentation defatted rice bran wheat bran |
topic |
functional properties solid-state fermentation defatted rice bran wheat bran |
description |
Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation. |
publishDate |
2009 |
dc.date.issued.fl_str_mv |
2009 |
dc.date.accessioned.fl_str_mv |
2014-07-22T21:33:06Z |
dc.date.available.fl_str_mv |
2014-07-22T21:33:06Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVEIRA, Cristina Moreira da; FURLONG, Eliana Badiale. Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran. Brazilian Archives of Biology and Technology, v. 52, n. 6, p. 1555-1562, 2009. Disponível em: <http://www.scielo.br/pdf/babt/v52n6/a27v52n6.pdf>. Acesso em: 14 maio 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4445 |
dc.identifier.issn.none.fl_str_mv |
1516-8913 |
identifier_str_mv |
SILVEIRA, Cristina Moreira da; FURLONG, Eliana Badiale. Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Whe at Bran. Brazilian Archives of Biology and Technology, v. 52, n. 6, p. 1555-1562, 2009. Disponível em: <http://www.scielo.br/pdf/babt/v52n6/a27v52n6.pdf>. Acesso em: 14 maio 2014. 1516-8913 |
url |
http://repositorio.furg.br/handle/1/4445 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Repositório Institucional da FURG (RI FURG) |
collection |
Repositório Institucional da FURG (RI FURG) |
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