scholarly journals Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans

2016 ◽  
Vol 15 (1) ◽  
pp. 155-163 ◽  
Author(s):  
Ying Guan ◽  
Jinpeng Wang ◽  
Junjun Wu ◽  
Lixia Wang ◽  
Xin Rui ◽  
...  
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Solid State Fermentation

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

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rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without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.

scholarly journals Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

2020 ◽  
Vol 315 ◽  
pp. 126238 ◽  
Author(s):  
Oladapo Oluwaseye Olukomaiya ◽  
Oladipupo Qudus Adiamo ◽  
W. Chrishanthi Fernando ◽  
Ram Mereddy ◽  
Xiuhua Li ◽  
...  
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Solid State Fermentation ◽  
Proximate Composition ◽  
Nutritional Factor

scholarly journals Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109362 ◽  
Author(s):  
Oladapo Oluwaseye Olukomaiya ◽  
W. Chrishanthi Fernando ◽  
Ram Mereddy ◽  
Xiuhua Li ◽  
Yasmina Sultanbawa
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Solid State Fermentation ◽  
Canola Meal ◽  
Aspergillus Ficuum ◽  
Aspergillus Sojae
Sign in / Sign up

Export Citation Format

Share Document