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phytic acid/маслодајна репка
Врската е зачувана во таблата со исечоци
Страница 1 од 19 резултати
[Degradation of phytic acid in rapeseed meal by two strains of molds].
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By using selective media, two strains of molds which are able to degrade phytic acid were isolated from soil samples. These molds are able to use inositol as the sole carbon and energy sources for growth. In broth cultures, the degradation rates of phytic acid by these molds were 74.4% and 95.0%,
Beneficial effects of Rhizopus oligosporus fermentation on reduction of glucosinolates, fibre and phytic acid in rapeseed (Brassica napus) meal.
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Solid state fermentation was employed using Rhizopus oligosporus to develop a fermented product from rapeseed meal (RSM). The contents of glucosinolates, thiooxazolidones, phytic acid and crude fibre declined by 43.1%, 34%, 42.4% and 25.5%, respectively, following inoculation with R. oligosporus.
The contents of phytic acid in protein concentrates prepared from nigerseed, sunflower seed, rapeseed and poppy seed.
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The contents of phytic acid were determined for protein-rich flours and protein concentrates prepared from nigerseed, sunflower seed, rapeseed and poppy seed. The values ranged from 6.89 to 8.80 mg phytate-P per g of fat free weight. This means that the phytate content of the analysed oilseed flours
Modified method of phytic acid analysis in rapeseed.
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[Determination of glucosinolates in rapeseed by reversed-phase ion-pair liquid chromatography].
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This paper presents a method for the direct determination of intact glucosinolates in rapeseed by reversed-phase ion-pair liquid chromatography (RILC). The catechin, mercaptoethanol and phytic acid was adopted respectively in sample pretreatment to prevent indole glucosinolates being oxidized. Among
Effect of pH Regulation on the Components and Functional Properties of Proteins Isolated From Cold-Pressed Rapeseed Meal Through Alkaline Extraction and Acid Precipitation
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Cold-pressed rapeseed meal with high protein content (38.76% protein dry weight basis) was used to prepare rapeseed protein isolates (RPIs) by alkaline extraction (pH 8.0, 9.0, 10.0, 11.0, 12.0 and 13.0) and acid precipitation (pH 3.0, 3.5, 4.0, 4.5, 5.0 and 5.5). The protein with an intact
Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids.
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The influence of the addition of metal chelators on oxidative stability was studied in a milk drink and in a mayonnaise system containing highly polyunsaturated lipids. Milk drinks containing 5% (w/w) of specific structured lipid were supplemented with lactoferrin (6-24 muM) and stored at 2 degrees
Metabolic Characteristics in Meal of Black Rapeseed and Yellow-Seeded Progeny of Brassica napus-Sinapis alba Hybrids.
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Breeding of yellow-seeded rapeseed (Brassica napus) is preferred over black-seeded rapeseed for the desirable properties of the former. This study evaluated the metabolites and nutritive values of black-seeded rapeseed meal and yellow-seeded meal from the progeny of a B. napus-Sinapis alba hybrid.
Statistically designed optimal process conditions for recuperation of protein from rapeseed meal.
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This work proposes the exploitation of under-utilized, non-expensive rapeseed press-cake as a source for producing high yield of protein, having superior whiteness and emulsion properties, and reduced level of residual phytate content. The chosen response parameters are relevant to food,
Comparison of processing treatments on the composition and functional properties of rapeseed preparations (Brassica campestris L. var. toria).
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Rapeseed preparations viz. rapeseed meal, concentrates and isolates were prepared using different processing treatments involving organic solvents, acids, alkali, steaming and boiling. Their anti-nutritional constituents and functional properties were studied in comparison to undefatted meal.
Increase of protein extraction yield from rapeseed meal through a pretreatment with phytase.
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BACKGROUND
Rapeseed meal is a good source of high-quality vegetal protein but contains antinutritional compounds that limit its use for human and animal feed. The aim of this study was to develop a methodology to enhance alkaline protein extraction of rapeseed meal and to produce protein-rich
Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value.
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BACKGROUND
Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates (Gls), phytic acid, tannins etc. In the present study, a solid state fermentation (SSF) using Aspergillus niger was carried
Physicochemical Properties Analysis and Secretome of Aspergillus niger in Fermented Rapeseed Meal.
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The nutrient digestibility and feeding value of rapeseed meal (RSM) for non-ruminant animals is poor due to the presence of anti-nutritional substances such as glucosinolate, phytic acid, crude fiber etc. In the present study, a solid state fermentation (SSF) using Aspergillus niger was carried out
Biotransformation of rapeseed meal leading to production of polymers, biosurfactants, and fodder.
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After extracting the oil from rapeseed, the remaining meal byproduct is used in animal feed, particularly for cattle, and represents an effective, high-protein substitute for soybean meal. The biotransformation of rapeseed meal using Generally Recognized as Safe (GRAS) bacteria increases its
Identification of phytic acid mutants in oilseed rape (Brassica napus) by large scale screening of mutant populations through amplicon sequencing.
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Brassica napus (oilseed rape) is an important oil crop in temperate regions, which originated from hybridization of B. oleracea and B. rapa. Due to its polyploidy, the functional study of single genes is cumbersome. Phytic acid is considered as an anti-nutritive compound and we aimed to knockout the
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