scholarly journals THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Rhizopus-C1

2010 ◽  
Vol 8 (3) ◽  
pp. 363-371
Author(s):  
Agustine Susilowati ◽  
Aspiyanto Aspiyanto ◽  
Hakiki Melanie ◽  
Yati Maryati
Keyword(s):  
Total Protein ◽  
Dry Matter ◽  
Room Temperature ◽  
Pilot Scale ◽  
Reducing Sugar ◽  
Process Conditions ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Whole Process ◽  
Composition Of Products

Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on composition of vegetable broth from mung beans using inoculum of Rhizopus-C1 through brine fermentation in mixtures of inoculum, salt, and mung beans of 26, 23, and 51 %. This activity was conducted in both temperature of fermentation (room temperature and 30 °C), various time of fermentation (0, 2, 4, 6, 8, 10, and 12 weeks) and process scales, namely laboratory scale (300 g) and semi pilot scale (± 25 kg), respectively. The result of experiment indicated that fermentation temperature and time and process scales were tend to affect on composition of product. The length of fermentation time would increase concentrations of dissolved protein, N-amino and reducing sugar, decreased concentrations of fat and Volatile Reduction Substance (VRS), while concentrations of total protein, and water were tend to be constant in laboratory and semi pilot scales at the both process temperatures. Multiplication in preparation process of inoculum (7 kg) using starter of Rhizopus-C1 resulted inoculum with activities of proteolytic of 0.71 U/g, and amilolytic of 17.5 U/g at 56 h of incubation. The whole process in semi pilot scale decreased composition of products. The optimal treatment based on recovery of total protein, and the highest amino acids as N-amino in semi pilot scale was at fermentation temperature of 30 ºC for 10 weeks with concentrations of water of 44.96%, total protein of 11.77% (dry matter), dissolved protein of 8 mg/mL, N-amino of 15.4 mg/mL, reducing sugar of 582.5 mg/mL, fat of 0.26% and, VRS of 90 µeq.reduction/g.   Keywords: Brine fermentation, vegetable broth, mung beans (Phaseolus radiatus L.), Rhizopus-C1, semi pilot

Optimization of Antihypertensive Peptide Preparation by Lactobacillus plantarum Fermentation of Soy Whey

2021 ◽  
Vol 15 (2) ◽  
pp. 238-243
Author(s):  
Lebin Yin ◽  
Yali Liu ◽  
Ping He ◽  
Lele Li ◽  
Jing Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Antihypertensive Activity ◽  
Process Conditions ◽  
Fermentation Time ◽  
Glucose Addition ◽  
Fermentation Temperature ◽  
Significant Difference ◽  
Initial Ph ◽  
Antihypertensive Peptides

To optimize the process conditions of preparation of antihypertensive peptides from the soybean whey fermented by Lactobacillus plantarum, based on the single factor, the response surface method was used and its antihypertensive activity in vitro was studied. The results of variance analysis showed that the order affecting the polypeptide yield was: the initial pH > fermentation time > fermentation temperature > glucose addition. The model regression analysis showed that the optimal conditions for the production of antihypertensive peptides by Lactobacillus plantarum were as follows: fermentation temperature was 37 °C, fermentation time was 17 h, the initial pH of fermentation was 6.4, the amount of glucose addition was 1.50%, the polypeptide yield was 62.53% and the predicted value was 61.61%, with no significant difference (P > 0.05). In vitro, antihypertensive activity results showed that the angiotensin-converting enzyme (ACE) inhibition rate of fermented soy whey peptides was 85.77%. The results provided the theoretical basis for the high-value development and utilization of soy whey.

scholarly journals Kecernaan, fermentabilitas dan produksi protein ruminal pelepah sawit yang difermentasi dengan isolat mikrobia rumen kerbau secara in vitro

2021 ◽  
Vol 19 (3) ◽  
pp. 291
Author(s):  
Limbang Kustiawan Nuswanatara ◽  
Eko Pangestu ◽  
Sunarso Sunarso ◽  
Marry Christiyanto
Keyword(s):  
Organic Matter ◽  
Total Protein ◽  
Dry Matter ◽  
Protein Production ◽  
Microbial Protein ◽  
Fermentation Time ◽  
Dry Matter Digestibility ◽  
Organic Matter Digestibility ◽  
Palm Fronds

<p class="MDPI17abstract"><strong>Objective: </strong>The study aimed investigated effect of microbial isolate levels and fermentation time on fermentability regarding ammonia (NH<sub>3</sub>) production, volatile fatty acids (VFA) and microbial protein production, dry matter digestibility and organic matter digestibility <em>in vitro</em>.</p><p class="MDPI17abstract"><strong>Methods: </strong>The experiment was conducted at the Laboratory of Nutrition and Feed Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro. <em>In vitro</em> experiment was performed using a completely randomized design with a factorial pattern with 2 factors and 4 replications. The treatments were microbial isolate levels (1 and 3%) and fermentation time (14 and 28 days). The parameters observed included production of NH<sub>3</sub>, VFA, microbial protein and total protein as well as the digestibility of dry matter and organic matter. The data were analyzed based on analysis of variance and if there was a significant effect the data were further analyzed with Duncan’s Multiple Range Test.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The amount of microbial isolate and fermentation time affected rumen ammonia production. On rumen microbial protein content, the amounts of microbial isolate and fermentation time had substantial impact (P&lt;0.05). The isolate level and fermentation time, however, had no interaction effect on VFA production, dry matter digestibility, or organic matter digestibility. The fermentation time influenced (P&lt;0.05) the production of VFA and the digestibility of dry matter, but the isolate level and fermentation time had no effect on total protein production or organic matter digestibility.<strong></strong></p><p><strong>Conclusions: </strong>Processing of palm fronds through fermentation using buffalo rumen cellulolytic microbial isolates increased nutrient values of palm fronds.</p>

scholarly journals SEPARATION OF SAVORY FRACTION FROM AUTOLYSATE OF KIDNEY BEAN (Phaseolus vulgaris L.) FERMENTED BY Rhizopus sp-PL19 THROUGH CROSS-FLOW MICROFILTRATION (CFMF) MEMBRANE MODULE

2014 ◽  
Vol 16 (1) ◽  
pp. 39-48
Author(s):  
Aspiyanto Aspiyanto ◽  
Agustine Susilowati ◽  
Yati Maryati
Keyword(s):  
Phaseolus Vulgaris ◽  
Total Protein ◽  
Room Temperature ◽  
Cross Flow ◽  
Dry Weight ◽  
Total Solid ◽  
Reducing Sugar ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
Rhizopus Sp

Separation of savory fraction from autolysate of kidney bean (Phaseolus vulgaris L.) fermented by Rhizopus sp.-PL19 as potential seasoning agent was performed using cross-flow microfiltration (CFMF) technique in module scale. The goal of this experiment was to find out the effect of pressure and time on performance of MF membrane, and compositions of retentate and permeate. The result of experiment showed that separation and/or purification using CFMF technique gave permeate as savory fraction with better clearness and sharper aroma than retentate, but retentate had better composition than permeate. During separation increased total protein, dissolved protein and salt concentrations, but decreased total solid, reducing sugar and fat concentrations in permeate at pressure of 2 and 4 bar. Based on N-Amino concentration in permeate, the optimum condition of separation was reached at pump motor frequency of 10 Hz and room temperature with  pressure of 2 and 4 bar for 10 minutes. This condition produced permeate with fluxes of 51.11 and 52.55 L/m2.hour, and concentrations of N-Amino of 5.50 and 9.80 mg/mL, dissolved protein of 1.01 and 0.97 mg/mL, total protein of 4.85 and 12.10 % (dry weight), reducing sugar of 55.75 and 53.75 mg/mL, salt of 1.16 and 1.06 %, fat of 0.41 and 0.65 %, and total solids of 7.82 and 6.35 %, respectively. Keywords : Autolysate, kidney bean (Phaseolus vulgaris L.), Rhizopus sp.-PL19, cross-flow microfiltration (CFMF), permeate, retentate.  Pemisahan fraksi gurih dari autolisat kacang merah (Phaseolus vulgaris L.) terfermentasi oleh Rhizopus sp.-PL19 sebagai bahan seasoning potensial dilakukan menggunakan teknik mikrofiltrasi cross-flow (MFCF) pada modul.Penelitian bertujuan untuk mencari pengaruh tekanan dan waktu pemisahan terhadap kinerja membran mikrofiltrasi (MF) dan komposisi dalam retentat dan permeat. Hasil penelitian menunjukan bahwa pemisahan dan/atau pemurnian menggunakan teknik MFCF memberikan permeat sebagai fraksi gurih savory dengan kejernihan lebih baik dan aroma lebih tajam daripada retentat, tetapi retentat memiliki komposisi lebih baik daripada permeat. Pemisahan dengan waktu lama menaikkan konsentrasi total protein, protein terlarut dan garam, namun mengurangi konsentrasi total padatan, gula pereduksi dan lemak dalam permeat pada tekanan 2 dan 4 bar. Berdasarkan konsentrasi N-Amino dalam permeat, kondisi optimum pada pemisahan dicapai dibawah frekuensi motor pompa 10 Hz dan suhu ruang dengan tekanan 2 dan 4 bar selama 10 menit. Kondisi ini menghasilkan permeat dengan fluks masing-masing 51,11 dan 52,55 L/m2.jam serta konsentrasi N-Amino of 5,50 dan 9,80 mg/mL, protein terlarut 1,01 dan 0,97 mg/mL, total protein  4,85 dan 12,10 % (berat kering), gula pereduksi 55,75 dan 53,75 mg/mL, garam 1,16 dan 1,06 %, lemak 0,41 dan 0,65 % serta total padatan 7,82 dan 6,35 %. Kata kunci : Autolisat, kacang merah (Phaseolus vulgaris L.), Rhizopus sp.-PL19, mikrofiltrasi cross-flow (CFMF), permeat, retentat.

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

Heat Transfer and Crystallization Modeling during Compression Molding of Thermoplastic Composite Parts

2015 ◽  
Vol 651-653 ◽  
pp. 1507-1512 ◽  
Author(s):  
Jalal Faraj ◽  
Baptiste Pignon ◽  
Jean Luc Bailleul ◽  
Nicolas Boyard ◽  
Didier Delaunay ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Physical Properties ◽  
Volume Fraction ◽  
Thermoplastic Composite ◽  
Large Temperature ◽  
Process Conditions ◽  
Thermoplastic Resin ◽  
Whole Process ◽  
Low Viscosity ◽  
Thermo Physical Properties

We present in this paper, the coupling of heat transfer to the crystallization of composite in a closed mold. The composite is based on thermoplastic resin (low viscosity PA 66) with glass fiber (50% volume fraction). In order to realize this coupling, an accurate characterizationof thermo physical properties in process conditions, especially in the molten and solid state is needed. In addition, theidentification of the parameters of crystallization kinetics is required. Therefore, we present the methods that were used to study the thermo physical properties as the thermal conductivity, heat capacity and the specific volume. Moreover, the kinetic of crystallization was estimated over a large temperature range by using Flash DSC and classical DSC. In order to validate the measurements, the whole process was modeled by finite elements. The model includes the resolution of the strong coupling between the heat transfer and crystallization. Finally, the experimental and numerical results were compared.

Physico-Chemical Characterization of Alumina Sols Prepared From Aluminum Alcoxides

1986 ◽  
Vol 73 ◽  
Author(s):  
William L. Olson
Keyword(s):  
Room Temperature ◽  
Gel Filtration ◽  
Chemical Characterization ◽  
Process Conditions ◽  
Chemical Processing ◽  
Rotary Evaporation ◽  
Physico Chemical ◽  
Elution Curves ◽  
Alumina Sol

ABSTRACTAlumina sols derived from aluminum sec-butoxide (Yoldas) were characterized. The distribution of the polymer sizes within the sol, determined by gel filtration chromatography (GFC), was found to be dramatically affected by small changes in the chemical processing or preparative procedure. Aging the sol at room temperature for two weeks produced no significant change in the GFC elution curves of the alumina sol. Sols with a “milky” appearance were found to exhibit a wider distribution of polymers by GFC than transparent sols. Rotary evaporation of the sol followed by redissolution of the residue was found to change the polymer size distribution described by the gel filtration elution curves. These observations coupled with 27Al NMR spectroscopy and viscometry measurements were used to elucidate the effects of process conditions and aging on the molecular structure of the sol.

scholarly journals Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

scholarly journals Facile and reproducible method of stabilizing $$\hbox {Bi}_2\hbox {O}_3$$ phases confined in nanocrystallites embedded in amorphous matrix

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Tomasz K. Pietrzak ◽  
Agata Jarocka ◽  
Cezariusz Jastrzębski ◽  
Tomasz Płociński ◽  
Marek Wasiucionek ◽  
...  
Keyword(s):  
Room Temperature ◽  
Amorphous Matrix ◽  
Glassy Matrix ◽  
Process Conditions ◽  
Oxide Ion Conductivity ◽  
Heat Treated ◽  
Reproducible Method ◽  
Glassy Materials ◽  
Quenching Method ◽  
Oxide Ion

AbstractBismuth sesquioxide ($$\hbox {Bi}_2\hbox {O}_3$$ Bi 2 O 3 ) draws much attention due to wide variety of phases in which it exists depending on the temperature. Among them, $$\delta$$ δ phase is specially interesting because of its high oxide ion conductivity and prospects of applications as an electrolyte in fuel cells. Unfortunately, it is stable only in a narrow temperature range ca. 730–830 $$^{\circ }$$ ∘ C. Our group has developed a facile and reproducible two-stage method of stabilizing $$\hbox {Bi}_2\hbox {O}_3$$ Bi 2 O 3 crystalline phases confined in nanocrystallites embedded in amorphous matrix. In the first stage, glassy materials were obtained by a routine melt-quenching method: pure $$\hbox {Bi}_2\hbox {O}_3$$ Bi 2 O 3 powders were melted in porcelain crucibles and fast-cooled down to room temperature. In the second step, the materials were appropriately heat-treated to induce formation of crystallites of $$\beta$$ β , $$\delta$$ δ or $$\gamma$$ γ $$\hbox {Bi}_2\hbox {O}_3$$ Bi 2 O 3 phases confined in a glassy matrix, depending on the process conditions. It was found out that the vitrification of the initial $$\hbox {Bi}_2\hbox {O}_3$$ Bi 2 O 3 and the subsequent nanocrystallization were unexpectedly possible due to the presence of some Al, and Si impurities from the crucibles. Systematic DTA, XRD, optical, Raman and SEM/EDS studies were carried out to investigate the influence of the syntheses processes and allowed us to determine conditions under which the particular phases appear and remain stable down to room temperature.

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Biochemical processes in cows and the biological value of milk under influence of cobalt citrate

2017 ◽  
Vol 19 (74) ◽  
Author(s):  
M. Khomyn ◽  
I. Kovalchuk ◽  
S. Kropyvka ◽  
M. Tsap
Keyword(s):  
Milk Production ◽  
Total Protein ◽  
Dry Matter ◽  
Inorganic Phosphorus ◽  
Animal Blood ◽  
Biological Value ◽  
Biochemical Processes ◽  
Mineral Supplements ◽  
Daily Milk Production ◽  
Daily Milk

The aim of research was to study the effect of different amounts of cobalt citrate produced by nanotechnology on biochemical processes in cows, their productivity and biological value of milk in the first two months of lactation. To achieve this goal the subsequent problems have been solved. We investigated the effect of different amounts of cobalt citrate on biochemical parameters of blood and milk of cows and controlled their average daily yield. The experiment has been conducted in 3 groups of cows (5 cows each) of Ukrainian black and white dairy cattle, analogue by body weight (590–620 kg), performance (6,5–6,8 thousand kg of milk per past lactation) and lactation (3–4 lactation). Unlike the control cows, animals experimental (ІІ) group for two months were fed by mineral supplements in the form of cobalt citrate in an amount of 19 mg Co/kg of dry matter of diet and research (ІІІ) – cobalt citrate in an amount of 34 mg Co/kg of dry matter of diet. Duration of cobalt citrate feeding of cows of research groups was 2 months. In all groups of cows the samples of venous blood were taken in preparation for feeding additives period and during 60 day of additives feeding period in order to determine the concentration of total protein, ceruloplasmin, sialic acids, hexoses bound to proteins and activity of amino transferases. The milk production has been controlled in days of sampling with the definition of daily milk yield per cow and taking an average sample for the determination of milk fat, protein, lactose, inorganic phosphorus and calcium. It has been established that the inclusion in the diet of cows of experimental (ІІ) group of mineral supplements contributed to an increase in animal blood total protein content by 11.9% (P < 0.05), inorganic phosphorus by 15.3% (P < 0.05) and hexoses bound protein by 8.8% (P < 0.05). Under these conditions milk content of inorganic phosphorus increased by 5.6% (P < 0.05) and average daily milk production increased by 4.5%. The use of mineral additives in third experimental group of animals within two months contributed to an increase in blood ceruloplasmin content by 5.1% (P < 0.05) and hexoses bound protein by 11.5% (P < 0.01). Mineral supplements promote 5.4% raise of average daily milk production and increase it to the lactose content by 0.10% (in absolute).

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