Data/hora: 09/06/2024 04:25:52

Provedor de dados: | 52
País: | Brazil
Título: | Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran
Autores: | Silveira,Cristina Moreira da; Badiale-Furlong,Eliana.
Data: | 2009-12-01
Ano: | 2009
Palavras-chave: | Functional properties; Solid-state fermentation; Defatted rice bran; Wheat bran.
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rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132009000600027
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.52 n.6 2009
Fonte: | info:eu-repo/semantics/openAccess