The Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans
نویسندگان
چکیده
منابع مشابه
ISOLATION AND PROPERTIES OF CRYSTALLINE (r-AMYLASE FROM GERMINATED BARLEY*
The isolation of crystalline ar-amylase has been reported in a preliminary communication (1). Details of the method of isolation, behavior of the fractions leading to crystallization, and some properties of the crystalline material are reported here. This material constitutes the first instance of the crystallization of an cu-amylase from a higher plant and is probably the only protein crystall...
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Mei Yang1,2, Jing Fu1,3 and Li Li1* Research and Development Center of Food Proteins, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510641, PR China Research Group for Bioactive Products, Department of Biology and Chemistry, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong SAR, PR China Bio-Resources Key Laboratory of Shaanxi Pro...
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The effects of soaking conditions and anaerobic treatment on the gamma-amino butyric acid (GABA) content in germinated Red Jasmine brown rice (GBR) were investigated in this study. Firstly, GBR was produced by soaking brown rice grains in water at different temperatures (5, 28, 35oC) and soaking times (8, 16, 24 h), then GBR was incubated under nitrogen gas for 12 h. The results showed that GAB...
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The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination con...
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Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotics of Lactobacillus helveticus B02, Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482. The physicochemical, textural and sensory characteristics of the fermented products were...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 2020
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.66.s215