|
|
|
| Registros recuperados: 13 | |
|
|
| Soares,Adriana Lourenço; Olivo,Rubison; Shimokomaki,Massami; Ida,Elza Iouko. |
| The effect of alpha-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. Control group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p<0.05) by 86.1; 91.6; 92.9 and 95.3% during storage at 6° C for 0, 1, 3 and 5 days, respectively, when 2mM PA was added in supplemented breast meat. In the exogenous experiment, through Response Surface Methodology design it was found out AT... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Warmed over flavour; Vitamin E; Phytic acid; Lipid oxidation inhibition; Response surface methodology; Breast poultry meat. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100008 |
| |
|
|
| Coelho,Cileide Maria Medeiros; Bellato,Cláudia Mattos; Garcia,Andréia Karime Marcelino; Vitorello,Victor Alexandre; Azevedo,Ricardo Antunes. |
| The in vitro synthesis of phytate was studied in common bean fruit explants. Different concentrations of sucrose; phosphorus (P); myo-inositol; abscisic acid (ABA); glutamine and methionine, were tested. Fixed concentrations of these compounds were tested at different periods (0, 3, 6 and 9 days). Variation in phytate coincided with different concentrations of sucrose, myo-inositol, P and ABA for the duration tested. These compounds caused an accumulation of phytate and were more effective in the presence of myo-inositol and P. The accumulation of P varied less than phytate for the different treatments tested in vitro. In conclusion, P, sucrose, ABA, and myo-inositol caused an increase in the phytate of bean seed, showing that it could be possible to alter... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Abscisic acid; Glutamine; Phosphorus; Phytic acid; Sucrose. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000100020 |
| |
|
| |
|
|
| Monteiro,Paulo S.; Guimarães,Valéria M.; Melo,Ricardo R. de; Rezende,Sebastião T. de. |
| An Aspergillus niger UFV-1 phytase was characterized and made available for industrial application. The enzyme was purified via ultrafiltration followed by acid precipitation, ion exchange and gel filtration chromatography. This protein exhibited a molecular mass of 161 kDa in gel filtration and 81 kDa in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), indicating that it may be a dimer. It presented an optimum temperature of 60 °C and optimum pH of 2.0. The KM for sodium phytate hydrolysis was 30.9 mM, while the kcat and kcat/KM were 1.46 ×105 s−1 and 4.7 × 106s−1.M−1, respectively. The purified phytase exhibited broad specificity on a range of phosphorylated compounds, presenting activity on sodium phytate, p-NPP, 2-... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phosphatase; Phytic acid; Dephosphorylation. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100251 |
| |
|
|
| Coelho,Cileide Maria Medeiros; Santos,Júlio Cesar Pires; Tsai,Siu Mui; Vitorello,Victor Alexandre. |
| Phytic acid is the major storage form of phosphorus in seeds of legumes and cereals. Since phytate can form complexes with proteins and minerals, reducing the digestive availability of these nutrients, it is usually regarded as an antinutrient, although recent work indicates that it has important beneficial roles as an antioxidant and anticarcinogen. Therefore, there is an interest in the assessment and manipulation of phytate contents in important food grains such as beans. The objective of this work was to compare eleven dry bean genotypes with regard to grain contents of P, phytate, inorganic P and protein and to examine if differences between genotypes could be explained by differences in grain protein content or in uptake and partitioning of P. Plants... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Inorganic phosphorus; Phaseolus; Phytic acid; Protein. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202002000100007 |
| |
|
|
| ESSACK,Humaira; ODHAV,Bharti; MELLEM,John Jason. |
| Abstract This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time period of 5 and 15 min. The vegetables studied were: Amaranthus dubius, Amaranthus hybridus, Asystasia gangetica, Bidens pilosa, Ceratotheca triloba, Chenopodium album, Emex australis, Galinsoga parviflora, Guilleminea densa, Momordica balsamina, Oxygonum sinuatum, Physalis viscosa and Solanum nigrum. From this study, it was determined that non processed samples contained anti-nutrients such as tannins,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Traditional leafy vegetables; Tannins; Phytic acid; Alkaloid; Oxalic acid; Cyanogenic glycoside. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300462 |
| |
|
|
| PAZUCH,Catiussa Maiara; KALSCHNE,Daneysa Lahis; SIEPMANN,Francieli Begnini; MARX,Itala Maria Gouveia; OLIVEIRA,Tatiane Cristina Gonçalves de; SPINOSA,Wilma Aparecida; CANAN,Cristiane; COLLA,Eliane. |
| Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Defatted rice bran; Fermentation; Full factorial design; Phytic acid. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031117 |
| |
|
|
| Garcia,Marina Costa; Benassi,Marta de Toledo; Soares Júnior,Manoel Soares. |
| The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters (L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa L.; Cultivar; Byproduct; Color; Free-choice profile; Phytic acid. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400018 |
| |
|
|
| Santana,Andréia Cristina; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko. |
| The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022 |
| |
|
|
| Naves,Luciana de Paula; Corrêa,Angelita Duarte; Bertechini,Antônio Gilberto; Gomide,Elisangela Minati; Abreu,Celeste Maria Patto de. |
| Two distinct experiments were conducted simultaneously with phytases of Aspergillus oryzae and A. niger for determining enzyme activity in response to storage period (up to 180 days at room temperature - RT). In the first experiment, enzymes were stored as they were acquired (pure form) and the activity was measured periodically during 180 days of storage at RT. In the second experiment, the phytases were incorporated to a supplement containing vitamins, minerals, and amino acids; and then this supplement was stored at RT up to 180 days, so that every 30 days of storage was collected one aliquot from each replicate for determining enzymatic activity. In conclusion, the phytase activity is affected by storage duration. To ensure 80% of the initial activity,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus niger; Aspergillus oryzae; Enzyme; Phytate; Phytic acid. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000100029 |
| |
|
|
| Naves,L de P; Corrêa,AD; Bertechini,AG; Gomide,EM; Santos,CD dos. |
| The activity of three commercial microbial phytase (Aspergillus oryzae, A. niger, and Saccharomyces cerevisae) products used in broiler nutrition was determined at different pH (2.0 to 9.0) and temperature (20 to 90°C) values. Enzymatic activity was determined according to the reaction of the phytase with its substrate (sodium phytate), in four replicates, and was expressed in units of phytase activity (FTU). A. oryzae phytase exhibited optimal activity at pH 4.0 and 40°C, but its absolute activity was the lowest of the three phytases evaluated. A. niger phytase exhibited maximal activity close to pH 5.0 and 45ºC, whereas S. cerevisae phytase presented its highest activity at pH close to 4.5 and temperatures ranging between 50 and 60°C. It was concluded... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymatic activity; Enzyme; Phytate; Phytic acid. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2012000300004 |
| |
|
|
| Sena,TL; Leite,SCB; Farias,MRS; Abreu,CG; Freitas,ER; Costa,AC. |
| ABSTRACT The aim of this study was to evaluate the effect of two types of phytases (the 1st produced from Escherichia coli and the 2nd from Aspergillus oryzae) with different dosages (300 and 900 Unit Phytase or FTU) on performance, organ biometry and bone quality of replacement pullets in the period of 8 to 17 weeks of age. A total of 288 Hy-Line White laying hens were used at 8 weeks of age. A completely randomized design was adopted in a 2 x 2 factorial scheme, totaling 4 treatments with 8 replicates of 9 birds each. Performance, biometric variables and bone characteristics were evaluated. There was no significant interaction between the factors for any of the evaluated variables. The conversion and the accumulated consumption were influenced... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Myo-inositol; Phytate; Phytic acid. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000400306 |
| |
|
|
| Nardelli,Nicole Batelli de Souza; Naves,Luciana de Paula; Oliveira,David Henrique de; Garcia Junior,Antonio Amandio Pinto; Lima,Eduardo Machado Costa; Oliveira,Evelyn Cristina de; Rodrigues,Paulo Borges. |
| ABSTRACT The objective of the current study was to evaluate the effects of three calcium:available phosphorus (Ca:aP) ratios and different supplementation with phytases from different origins on performance and ash, Ca, and P contents in the tibia of broilers. A total of 900 male broilers (22 to 35 days old) were fed ten dietary treatments in a completely randomized design. A 3 × 3 + 1 factorial scheme was used, corresponding to three Ca:aP ratios (4.5:1.0, 6.0:1.0, and 7.5:1.0) and three different supplementations with phytases from different origins (isolated or combined supplementation with bacterial and fungal phytase), plus a control diet. Regardless of the dietary Ca:aP ratio, the isolated use of bacterial phytase provided better feed conversion than... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzyme; Nutrition; Phytate; Phytic acid. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100535 |
| |
| Registros recuperados: 13 | |
|
|
|
