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Sida 1 från 29 resultat
HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India.
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HPLC method was optimized for analysis eight flatulence and non-flatulence saccharides in 11 ricebean varieties using Spherisorb NH2 chromatographic column within 20 min by isocratic mobile phase containing acetonitrile and water in ratio of 70:30 at flow rate of 1 mL/min. The glucose,
Hydrolysis of raffinose and stachyose in cowpea (Vigna unguiculata) flour, using α-galactosidase fromAspergillus niger.
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Filamentous fungi, isolated from the enriched surface of garden soil, were screened for α-galactosidase production after growing on wheat-bran/carbohydrate substrate. One isolate,Aspergillus niger, had the highest enzyme activity (5.1×10(-2) units/mg protein) at pH 5.0 and 50°C. Treatment of cowpea
Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins.
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Black soybeans [Glycine max (L.) Merrill] were germinated under fungal stress with food grade R. oligosporus for 3 days and were homogenized and fermented with lactic acid bacteria (LAB) to produce soy yogurt. Fungal stress led to the generation of oxylipins [oxooctadecadienoic acids (KODES) isomers
In vivo measurement of flatulence and nutrient digestibility in dogs fed poultry by-product meal, conventional soybean meal, and low-oligosaccharide low-phytate soybean meal.
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OBJECTIVE
To determine an optimal window for determining peak flatulence and evaluate the effects of oligosaccharides and supplemental beta-mannanase in soybean meal-based diets on nutrient availability and flatulence.
METHODS
6 dogs.
METHODS
Dogs were used in a 2 x 3 factorial arrangement of
Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata).
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The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for
Germination Effects on Flatus-Causing Factors and Antinutrients of Mungbeans and Two Strains of Small-Seeded Soybeans.
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Two strains of small-seeded soybeans contained greater amounts of stachyose and raffinose than market samples of mungbean seeds. These sugars either disappeared or were reduced to trace amounts during 3 d of germination for mungbeans and 4 d for soybeans. Both soybean strains contained more phytic
Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa).
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The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose,
Thermostability of Probiotics and Their α -Galactosidases and the Potential for Bean Products.
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Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence. This study was undertaken to investigate α -galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses. The
Oligosaccharides in several Philippine indigenous food legumes: determination, localization and removal.
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The oligosaccharide profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography using HPTLC plates and quantified by a densitometer. Based on the results, the legumes could be ranked according to
Fermentation of Soy Milk by Lactic Acid Bacteria. A Review.
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Fermentation of soy milk with lactic acid bacteria offers a means of preserving soy milk and the possibility of modifying the characteristic flavor and texture to make it more acceptable to Western taste. It is possible to make soy milk yogurt-like products with acceptable texture and clean acid
Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas.
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The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic
A protease-resistant α-galactosidase from Pleurotus djamor with broad pH stability and good hydrolytic activity toward raffinose family oligosaccharides.
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An acidic α-galactosidase designated as PDGI (Pleurotus djamor α-galactosidase) was purified to homogeneity with 290-fold purification and a specific activity of 52.18 units/mg by means of ion exchange chromatography and gel filtration chromatography. PDGI is a monomeric protein exhibiting a
Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea.
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A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the
Hydrolysis of oligosaccharides by a fungal α-galactosidase from fruiting bodies of a wild mushroom Leucopaxillus tricolor.
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A novel acidic α-galactosidase (EC 3.2.1.22) designated as Leucopaxillus tricolor α-galactosidase (LTG) has been purified to homogeneity from the fruiting bodies of L. tricolor to 855-fold with a specific activity of 956 U mg-1 by the application of chromatography and gel filtration. The molecular
Reduction of α-galactoside content in red gram (Cajanus cajan L.) upon germination followed by heat treatment.
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BACKGROUND
Red gram (Cajanus cajan L.) is an important crop for human and animal nutrition. However, raffinose family oligosaccharides present in red gram seed hinder its consumption as it is not digested by normal human carbohydrases and is further fermented by intestinal microflora, which induces
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