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  • 1
    Electronic Resource
    Electronic Resource
    Protein quality of wild rice (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 309-312 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60216a046
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Glucoamylase of Amylomyces rouxii (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The production of glucoamylase by Amylomyces rouxii, a mold used in rice and cassava fermentations in the Orient, was demonstrated under solid substrate culture conditions. The enzyme purified by ammonium sulfate fractionation, gel filtration, and Sephadex ion exchange column chromatography appears homogeneous. A. rouxii glucoamylase is a glycoprotein and has an optimum pH around 4.5, optimum temperature 60°C, a molecular weight of 55,600 daltons, and Km values of 15.8, 27.6, 16.8 mg/mL for soluble starch, glycogen, and amylopectin, respectively. Unlike the other fungal glucoamylases, which were found (from culture filtrates) to exist in multiple forms, A. rouxii glucoamylase, isolated from solid substrate fermentation, displayed only one form.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10434.x
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  • 3
    Electronic Resource
    Electronic Resource
    PHYTASE OF MOLDS USED IN ORIENTAL FOOD FERMENTATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Molds commonly used in Oriental food fermentation have been examined for their ability to produce phytase. Except for Mucor dispersus NRRL 3103 and Actinomucor elegans NRRL 3104, all the other molds tested produced both extra- and intracellular phytase. The enzyme produced by Aspergillus oryzae NRRL 1988 was purified by acetone fractionation, gel filtration, and diethylaminoethyl-cellulose chromatography. The phytase was successfully separated from an acid phosphatase, and a 44-fold increase in specific activity was observed. The pH optimum of 5.3 characterizes the enzyme as an acid phosphohydrolase, and its maximum activity at 50°C suggests a relatively high thermostability. The enzyme is also fairly stable over a pH range 3.5-7.8 at 25°C. The A. oryzae phytase is active with either phytic acid or glycerophosphate. as substrate, but it hydrolyzes phytic acid twice as fast as it does glycerophosphate. However, the enzyme is partially inhibited by high concentration of phytic acid. The Km value of A. oryzae phytase was estimated as 0.47 mM and Vmax was 11.9 μmoles Pi per mg per mg protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06534.x
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  • 4
    Electronic Resource
    Electronic Resource
    MASS PRODUCTION OF Rhizopus oligosporus SPORES AND THEIR APPLICATION IN TEMPEH FERMENTATION (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb03762.x
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  • 5
    Electronic Resource
    Electronic Resource
    HYDRATION OF WHOLE SOYBEANS AFFECTS SOLIDS LOSSES AND COOKING QUALITY (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Air-dried soybeans absorb water rapidly for the first 2 hr followed by a slower rate of uptake. The beans take up an equal weight of water (100% hydration) after approximately 2.5 hr at 37°C to 5.5 hr at 20°C and reach complete hydration (140% hydration) after 6 hr at 37°C and 16 hr at 20°C. Soluble solids are leached out of the beans at a fairly steady rate throughout the hydration, and the amount is greater with higher temperatures. Temperature is the most important factor in determining the rate of water absorption and of solids losses. Of the total solids lost, 7–16% is protein. The proportion of protein loss increases as the soaking time and temperature increase. About 30–50% of soluble sugars, including fructose, sucrose, raffinose and stachyose, are removed from the beans after overnight soaking at 25°C. On the other hand, the amounts of trypsin inhibitor and hemagglutinin found in the soybean soak are relatively small as compared to that present in the air-dried beans. Hydrating soybeans to 100% prior to cooking reduces the cooking time, increases the tenderness and weight of the cooked beans, and improves their appearance. Complete hydration results in no further improvement in cooking rate or cooking quality of the beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06474.x
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