35 documents found, page 1 of 4
Estabilidade física e química de hidrolisados proteicos de okara microencapsula...
Justus,Ariana; Benassi,Marta de Toledo; Ida,Elza Iouko; Kurozawa,Louise EmyResumo A microencapsulação é um processo indicado para proteger substâncias que são susceptíveis à degradação ou redução da sua funcionalidade por causa de diferentes reações, por exemplo, oxidação, hidrólise, entre outras. O objetivo deste estudo foi avaliar o efeito da microencapsulação, usando como materiais de parede maltodextrina ou amido modificado, sobre a estabilidade de hidrolisados proteicos de okara....
Germination conditions influence the physical characteristics, isoflavones, and...
Silva,Mariah Benine Ramos; Leite,Rodrigo Santos; Oliveira,Marcelo Álvares de; Ida,Elza IoukoAbstract: The objective of this work was to evaluate the effects of the germination conditions of 'BRS 216' soybean (Glycine max) on the length, yield, and isoflavone contents of sprouts. A 23 factorial arrangement was used to evaluate the variables soaking time, irrigation frequency, and germination time. Sprouts that showed better length and yield and higher isoflavone contents were evaluated for their chemic...
Roasting soybeans in a microwave for manufacturing chocolate dragées
Tassi,Adriana Luiza Wain; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Caliari,Márcio; Silva,Vera Sônia Nunes daABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were ...
Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen ...
Marchi,Denis Fabrício; Beteto,Flávia Maria; Almeida,Gleice Rocha dos Santos; Soares,Adriana Lourenço; Hernandez-Blazquez,Francisco JavierAbstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a...
Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Ca...
Figueiredo,Vitória Ribeiro Garcia de; Justus,Ariana; Pereira,Dafne Garcia; Georgetti,Sandra Regina; Ida,Elza Iouko; Kurozawa,Louise EmyAbstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:substrate ratio (0.5 to 5.0%, g/100g protein) and pH (7.0 to...
Physicochemical characteristics of canned vegetable-type soybean processed with...
Czaikoski,Karina; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia; Silva,Josemeyre Bonifácio Da; Ida,Elza IoukoAbstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variable...
Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a ...
Carvalho,Rafael Humberto de; Soares,Adriana Lourenço; Guarnieri,Paulo Donizete; Oba,Alexandre; Ida,Elza Iouko; Shimokomaki,MassamiABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The journeys (n=64) were over a distance of 36 ± 20 km and took approximately 95 ± 20 min. Color (L*) and pH distribution ...
Contents and bioconversion of β-glycoside isoflavones to aglycones in the proce...
Borges,Cristiane Wing Chong; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Benedetti,SilviaAbstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cult...
Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft,...
Pedrão,Mayka Reghiany; Kato,Talita; Soares,Adriana Lourenço; Ida,Elza Iouko; Coró,Fábio Augusto Garcia; Grespan,Moises; Paião,FernandaThe aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were re...
Soybean β-Glucosidase immobilisated on chitosan beads and its application in so...
Grade,Luciana Carvalho; Moreira,Amanda Aleixo; Varea,Geni da Silva; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza IoukoThe objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6...