Life Sciences Commons^™

Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao

Food and Machinery

Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.

Effect Of Egg White Protein And Agar-Agar On Quality Of Button Mushrooms(Agaricus Bisporus) During Cold Storage, Erdi̇ Yildirim Şaran, Şeyda Çavuşoğlu, Duygu Alpaslan, Erkan Eren, Nuretti̇n Yilmaz, Yusuf Uzun

Turkish Journal of Agriculture and Forestry

The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect of agar-agar and egg white protein on weight loss, polyphenol oxidase and catalase, protein content, total phenolics, total antioxidant capacity, respiration rate, ethylene production and storability of button mushrooms. Our findings suggested that the treatment of edible coating delayed remarkably senescence and maintained the quality of button mushroom. Egg white protein coating was more effective on protein content, total phenolics, antioxidant capacity, respiration rate, and ethylene production than agar-agar coating. On the other hand, agar-agar coating was more effective on …

Optimization Of Conditions For Heat Pretreatment And Enzymatic Predigestion Of Ddgs For Pigs, Kevin Jerez-Bogota

Electronic Theses and Dissertations

The high fiber content of corn dried distillers’ grains with solubles (DDGS) can limit its utilization in swine diets. Pretreatment with heat and enzymatic predigestion of whole stillage (WS; slurry material that is dried into DDGS) can alleviate negative effects of dietary fiber and can improve digestive and fermentation characteristics of the feedstuff. However, optimal time and temperature of the heat pretreatment of WS, and best enzymes for predigestion of WS have not been identified. Experiments were conducted to identify optimal conditions for heat pretreatment and multienzyme predigestion of WS for pigs. First experiment was conducted to identify optimal temperature …

Comparison Study Of Different Ionic Liquid Pretreatments In Maximizing Total Reducing Sugars Recovery, Kiat Moon Lee, Gek Cheng Ngoh Dr, Adeline Seak May Chua Dr, Li Wan Yoon, Teck Nam Ang Dr., Min Gyu Lee Prof

Teck Nam Ang Dr.

A process scheme combining the most suitable ionic liquid pretreatment, followed by solid acid and enzymatic saccharification was used to maximize the reducing sugars recovery from sago waste. Three types of ionic liquids, i.e. 1-butyl-3-methylimidazolium chloride ([BMIM]Cl), 1- ethyl-3-methylimidazolium acetate ([EMIM][OAc]) and 1-ethyl-3-methylimidazolium diethyl phosphate ([EMIM][(EtO)2PO2]) were evaluated based on their performance in terms of the total reducing sugars recovery, chemical cost, and pretreatment energy requirement. The results showed that all the ionic liquids assisted the saccharification processes by dissolving and depolymerizing the carbohydrates of the sago waste into shorter chain soluble oligosaccharides, as well as disrupting the biomass structure …

Comparative Study Of Various Pretreatment Reagents On Rice Husk And Structural Changes Assessment Of The Optimised Pretreated Rice Husk, Teck Nam Ang Dr., Gek Cheng Ngoh Dr, Adeline Seak May Chua Dr

Teck Nam Ang Dr.

The performance of alkalis (NaOH and Ca(OH)2) and acids (H2SO4, HCl, H3PO4, CH3COOH, and HNO3) in the pretreatment of rice husk was screened, and a suitable reagent was assessed for subsequent optimisation using response surface methodology. From the assessment, HCl that hydrolysed rice husk well was optimised with three parameters (HCl loading, pretreatment duration, and temperature) using Box-Behnken Design. The optimised condition (0.5% (w/v) HCl loading, 125oC, 1.5 hours) is relatively mild, and resulted in ~22.3 mg TRS/ml hydrolysate. The reduced model developed has good predictability, where the predicted and experimental results differ by only 2%. The comprehensive structural characterization …

Regression Analysis On Ionic Liquid Pretreatment Of Sugarcane Bagasse And Assessment Of Structural Changes, Li Wan Yoon, Teck Nam Ang Dr., Gek Cheng Ngoh Dr, Adeline Seak May Chua Dr

Teck Nam Ang Dr.

This study aims to perform a regression analysis which leads to the optimization on the operating conditions of ionic liquid (IL), 1-ethyl-3-methylimidazolium acetate ([EMIM]oAc) pretreatment on sugarcane bagasse (SCB). The structural changes on SCB during pretreatment were also examined. The effects of temperature, time and solid loading on reducing sugar (RS) yield obtained from enzymatic hydrolysis of pretreated SCB were investigated by applying Central Composite Design (CCD) of Response Surface Methodology (RSM). Results from CCD were modeled into a second order polynomial equation and the model shows a good correlation between predicted and experimental values. The optimized condition for [EMIM]oAc …

Elucidation Of The Effect Of Ionic Liquid Pretreatment On Rice Husk Via Structural Analyses, Teck Nam Ang Dr., Gek Cheng Ngoh Dr, Adeline Seak May Chua Dr, Min Gyu Lee Prof

Teck Nam Ang Dr.

Background: In the present study, three ionic liquids, namely 1-butyl-3-methylimidazolium chloride ([BMIM]Cl), 1-ethyl-3-methylimidazolium acetate ([EMIM]OAc), and 1-ethyl-3-methylimidazolium diethyl phosphate ([EMIM]DEP), were used to partially dissolve rice husk, after which the cellulose were regenerated by the addition of water. The aim of the investigation is to examine the implications of the ionic liquid pretreatments on rice husk composition and structure. Results: From the attenuated total reflectance Fourier transform-infrared (ATR FT-IR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results, the regenerated cellulose were more amorphous, less crystalline, and possessed higher structural disruption compared with untreated rice husk. The major component …

A Quantitative Method For Fungal Ligninolytic Enzyme, Teck Nam Ang Dr., Gek Cheng Ngoh Dr, Adeline Seak May Chua Dr

Teck Nam Ang Dr.

Screening is conducted to select a fungus with desired characteristics intended for various applications, e.g. bioremediation and enzyme production. A qualitative method was used in this study for screening of fungal ligninolytic enzymes activities. The fungal ligninolytic activity was correlated with its growth from the screenings to identify a suitable fungus for solid substrate fermentation. Four strains of fungi, namely Phanerochaete chrysosporium, Pycnoporus sanguineus, Phlebia radiata and Pleurotus sajor-caju, were screened for their ligninolytic enzymes activities using guaiacol and Remazol Brilliant Blue-R (RBB-R) as screening reagents. The screenings were conducted at both the optimal growth temperature of each fungus and …

Ec93-446 Food Storage, Julie A. Albrecht, Margie Lamb

University of Nebraska-Lincoln Extension: Historical Materials

Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrientsk, while reducing the chance of contracting a foodborne illness. This publication discusses ways of handling food and keeping it from spoiling.

Ec90-434 Let's Preserve: Canning Basis, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Canning can be a safe and economical way to preserve quality food at home. Home preserved foods can provide a variety of nutritious food for your family all year long.

How Canning Preserves Foods

The high water content of most fresh foods makes them very perishable. Foods spoil or lose their quality for several reasons:

growth of undesirable microorganisms - bacteria,molds, and yeasts

activity of food enzymes

reactions with oxygen

moisture loss

Heg88-242 How Much Protein Are You Eating?, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide contains information to help you estimate the protein level of one day's food intake or menu. The content pertains to people throughout life.

Protein:

Helps build and repair tissues

Forms part of enzymes and hormones

Supplies some energy