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Correlation Analyses of Amylase and Protease Activities and Physicochemical Properties of Wheat Bran During Solid-State Fermentation.
Foods
December 2024
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Solid-state fermentation (SSF) has emerged as an effective method for wheat bran valorization, providing advantages like cost reduction, decreased water usage, and enhanced product quality. In this study, wheat bran was fermented using to evaluate the extraction yield of soluble dietary fiber, the activities of protease and amylase, and the physicochemical characteristics of wheat bran during SSF. The findings demonstrated that the maximum yield of soluble dietary fiber was achieved after 120 h of fermentation at a moisture content of 55%.
View Article and Find Full Text PDFModulating the aroma and taste profile of soybean using novel strains for fermentation.
Curr Res Food Sci
December 2024
Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.
View Article and Find Full Text PDFStudies on the Enzymatic Degradation Process of Epoxy-Polyurethane Compositions Obtained with Raw Materials of Natural Origin.
Molecules
November 2024
Department of Chemistry and Technology of Polymers, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska Str. 24, 31-155 Kraków, Poland.
Along with the development of technology and the increasing consumption of polymeric materials, which have become an integral part of man's everyday life, problems related to their disposal are arising. The presented research concentrates on the studies on the enzymatic degradation of selected epoxy-polyurethane materials filled with 2 or 5 wt.% of waste unmodified or chemically modified through mercerization wood flour.
View Article and Find Full Text PDFThis study reports the synthesis, characterization, and biological evaluation of a series of pyrazolyl-thiazole derivatives of thiophene. Seven compounds were synthesized and characterized using NMR spectroscopy and mass spectrometry. The antimicrobial activities of these derivatives were evaluated against various bacterial (, , , ) and fungal strains (, , , ), demonstrating significant inhibition zones and low minimum inhibitory concentrations (MIC).
View Article and Find Full Text PDFProduction of an amylase from newly Bacillus strain: Optimization by response-surface methodology, characterization and application with a fungal lipase in bread making.
Int J Biol Macromol
January 2025
Laboratory of Biochemistry and Enzymatic Engineering of Lipases, Engineering National School of Sfax (ENIS), University of Sfax, 3038 Sfax, Tunisia; Department of Biological Sciences, College of Science, University of Jeddah, 23890 Jeddah, Saudi Arabia.
Using the statistical approaches, the optimization of amylase production by a newly Bacillus strain was achieved. Keeping the insignificant factor at lower levels and following the optimized condition (inoculum size 0.3; 19 h of incubation; 18 g L of starch; 4 g L of MgSO; and 15 g L NaCl) the amylase activity has reached 18.
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