Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027 |
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rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without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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Brazilian Archives of Biology and Technology |
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Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat branfunctional propertiessolid-state fermentationdefatted rice branwheat branFunctional 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rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without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.Instituto de Tecnologia do Paraná - Tecpar2009-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027Brazilian Archives of Biology and Technology v.52 n.6 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000600027info:eu-repo/semantics/openAccessSilveira,Cristina Moreira daBadiale-Furlong,Elianaeng2010-02-09T00:00:00Zoai:scielo:S1516-89132009000600027Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2010-02-09T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran |
title |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran |
spellingShingle |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat 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 wheat bran |
title_full |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran |
title_fullStr |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran |
title_full_unstemmed |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran |
title_sort |
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran |
author |
Silveira,Cristina Moreira da |
author_facet |
Silveira,Cristina Moreira da Badiale-Furlong,Eliana |
author_role |
author |
author2 |
Badiale-Furlong,Eliana |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Silveira,Cristina Moreira da Badiale-Furlong,Eliana |
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 30º 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.none.fl_str_mv |
2009-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132009000600027 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.52 n.6 2009 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318273524662272 |