Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant.

A single peak (λmax 370) yellow pigment-producing mutant derived from Monascus sp. TISTR 3179 was used for the pigment production in solid rice culture. Various factors affecting yellow tones were investigated.

Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour.

Five factors (enzyme concentration, substrate concentration, pH, incubation temperature, and incubation time) were initially screened for the conversion of isoflavone glucosides to aglycones in soy germ flour. The incubation temperature/time most significantly affected aglycone yield; subsequently, a full 5 (35, 40, 45, 50, and 55 °C) × 6 (1, 2, 3, 4, 5, and 6 h) factorial design and response surface methodology were employed to attain an optimal incubation time/temperature condition. The optimum condition producing soy germ flour with a high concentration of daidzein, glycitein, and genistein was as follows: soy germ flour:deionized water (1:5, w/v), β-glucosidase at 1 unit/g of soy germ flour, pH 5, and incubation temperature/time of 45 °C/5 h.

Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares.

Near-infrared (NIR) transflectance spectra in the region of 1100-2500 nm were measured for 100 Thai fish sauces. Quantitative analyses of total nitrogen (TN) content, pH, refractive index, density and brix in the Thai fish sauces and their qualitative analyses were carried out by multivariate analyses with the aid of wavelength interval selection method named searching combination moving window partial least squares (SCMWPLS). The optimized informative region for TN selected by SCMWPLS was the region of 2264-2428 nm.