Retention of essential amino acids during extrusion of protein and reducing sugars

This research investigates the retention of essential amino acid profiles of products during the extrusion of proteins and reducing sugars. Animal proteins (egg and milk protein at 10 and 30% levels) and reducing sugars (fructose and galactose at 0, 2, and 8% levels), with pregelatinized wheat flour, were extruded at 110 and 125 °C product temperatures and feed moistures of 19 and 23.5% for egg protein and 13.75 and 16% for milk protein. The nutritional property analyzed was essential amino acid retention, and sugar retention was also considered to understand the relationship of sugars with retention of amino acids. Lysine showed the lowest retention (up to 40%) of all the essential amino acids. Retention of other essential amino acids varied from 80 to 100% in most situations. Apart from lysine,  tryptophan, threonine, and methionine were found to be significantly changed (P < 0.05) with processing conditions. Increased protein and sugar levels resulted in a significant degradation of lysine. Greater lysine retention was found at a lower temperature and higher feed moisture. Results of sugar retention also showed similar patterns. The products made from fructose had greater lysine retention than products made from galactose with any type of protein. The outcomes of this research suggested that the combination of milk protein and fructose at a lower temperature and higher feed moisture is most favorable for developing high-protein extruded products.

An Electrochemical Sensor for Reducing Sugars Based on a Glassy Carbon Electrode Modified with Electropolymerized Molecularly Imprinted Poly-o-phenylenediamine Film

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

BACKGROUND Density and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 degrees C).RESULTSWine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively.CONCLUSIONThe results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. (c) 2014 Society of Chemical Industry

Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning

Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21 days at 4 degrees C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5'-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15% during conditioning, while glycogen levels remained unchanged from 2 days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed. (c) 2007 Elsevier Ltd. All rights reserved.

The effect of cooking on acrylamide and its precursors in potato, wheat and rye

The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems

The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degreesC, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.

Production of high fructose syrup from asparagus inulin using immobilized exoinulinase from Kluyveromyces marxianus YS-1

Extracellular exoinulinase from Kluyveromyces marxianus YS-1, which hydrolyzes inulin into fructose, was immobilized on Duolite A568 after partial puriWcation by ethanol precipitation and gel exclusion chromatography on Sephadex G-100. Optimum temperature of immobilized enzyme was 55 °C, which was 5 °C higher than the free enzyme and optimal pH was 5.5. Immobilized biocatalyst retained more than 90% of its original activity after incubation at 60 °C for 3 h, whereas in free form its activity was reduced to 10% under same conditions, showing a signiWcant improvement in the thermal stability of the biocatalyst after immobilization. Apparent Km values for inulin, raYnose and sucrose were found to be 3.75, 28.5 and 30.7 mM, respectively. Activation energy (Ea) of the immobilized biocatalyst was found to be 46.8 kJ/mol. Metal ions like Co2+ and Mn2+ enhanced the activity, whereas Hg2+ and Ag2+ were found to be potent inhibitors even at lower concentrations of 1 mM. Immobilized biocatalyst was eVectively used in batch preparation of high fructose syrup from Asparagus racemosus raw inulin and pure inulin, which
yielded 39.2 and 40.2 g/L of fructose in 4 h; it was 85.5 and 92.6% of total reducing sugars produced, respectively.

Damages of spittlebug on sugarcane quality and fermentation process

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Spittlebug impacts on sugarcane quality and ethanol production

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Épocas de poda na sazonalidade, produção e qualidade dos frutos da goiabeira 'Paluma'

The purpose of the research was to evaluate the yield and quality of the 'Paluma' guava fruits submitted to the pruning in the June and July months/2007, in Botucatu, São Paulo state, Brazil. Number of fruits, fresh weight, longitudinal and transversal diameter, yield per plant, productivity, soluble solid (SS), acidity (AT), ratio (SS/AT), pH, content ascorbic acid, and total reducing sugars of the fruits were evaluated. The experimental design was completely randomized consisting of 3 treatments (2 times of pruning + control), with 12 replications for each treatment. It was observed that the guava trees which were not pruned showed, higher yield per plant (145.75 kg), yield (60.72 t ha(-1)) and, number of fruits per plant (1.163), when pruned in June and July. Regarding the quality of the fruit most of the variables were not affected by treatments, except for reducing sugars. The cycle between the pruning until early harvest concentrated fruit ranged from 197 to 234 days, and pruning in June had the smallest period.

Estudo da influência de pré-tratamentos de dois resíduos lignocelulósicos (bagaço do pedúnculo de caju e casca de coco) utilizados como substrato na indução à síntese de enzimas celulolíticas

Nowadays generation ethanol second, that t is obtained from fermentation of sugars of hydrolyses of cellulose, is gaining attention worldwide as a viable alternative to petroleum mainly for being a renewable resource. The increase of first generation ethanol production i.e. that obtained from sugar-cane molasses could lead to a reduction of lands sustainable for crops and food production. However, second generation ethanol needs technologic pathway for reduce the bottlenecks as production of enzymes to hydrolysis the cellulose to glucose i.e. the cellulases as well as the development of efficient biomass pretreatment and of low-cost. In this work Trichoderma reesei ATCC 2768 was cultivated under submerged fermentation to produce cellulases using as substrates waste of lignocellulosic material such as cashew apple bagasse as well as coconut bagasse with and without pretreatment. For pretreatment the bagasses were treated with 1 M NaOH and by explosion at high pressure. Enzyme production was carried out in shaker (temperature of 27ºC, 150 rpm and initial medium pH of 4.8). Results showed that T.reesei ATCC 2768 showed the higher cellulase production when the cashew apple bagasse was treated with 1M NaOH (2.160 UI/mL of CMCase and 0.215 UI/mL of FPase), in which the conversion of cellulose, in terms of total reducing sugars, was of 98.38%, when compared to pretreatment by explosion at high pressure (0.853 UI/mL of CMCase and 0.172 UI/mL of Fpase) showing a conversion of 47.39% of total reducing sugars. Cellulase production is lower for the medium containing coconut bagasse treated with 1M NaOH (0.480 UI/mL of CMcase and 0.073 UI/mL of FPase), giving a conversion of 49.5% in terms of total reducing sugars. Cashew apple bagasse without pretreatment showed cellulase activities lower (0.535 UI/mL of CMCase and 0,152 UI/mL of FPase) then pretreated bagasse while the coconut bagasse without pretreatment did not show any enzymatic activity. Maximum cell concentration was obtained using cashew nut bagasse as well as coconut shell bagasse treated with 1M NaOH, with 2.92 g/L and 1.97 g/L, respectively. These were higher than for the experiments in which the substrates were treated by explosion at high pressure, 1.93 g/L and 1.17 g/L. Cashew apple is a potential inducer for cellulolytic enzymes synthysis showing better results than coconut bagasse. Pretreatment improves the process for the cellulolytic enzyme production

Hidrólise de resíduos lignocelulósicos utilizando extrato enzimático celulolítico produzido por Trichoderma reesei atcc 2768

Cellulolytic enzymatic broth by Trichoderma reesei ATCC 2768 cultived in shaker using cashew apple bagasse and coconut shell bagasse, as substrate for fermentation, was used to investigate the enzymatic hydrolysis of these substrates after pre-treatment with 1 M NaOH, wet-oxidation as well as a combination of these treatments. Hydrolysis runs were carried at 125 rpm, 50ºC and initial pH of 4.8 for 108 hours. Enzymatic broth produced using cashew apple bagasse treated with 1M NaOH (1.337 UI/mL CMCase and 0.074 UI/mL FPase), showed after the hydrolysis an initial of 0.094 g of reducing sugar/g of substrate.h with 96% yield of total reducing sugars while for the coconut shell bagasse treated using the alkaline process (0.640 UI/mL CMCase and 0.070 UI/mL FPase) exhibited an initial hydrolysis velocity of 0.025 g of reducing sugar/g of substrate.h with 48% yield of total reducing sugars. For the treatment with wet-oxidation using cashew apple bagasse as substrate enzymatic broth (0.547 UI/mL CMCase) exhibited an initial hydrolysis velocity of 0.014 g of reducing sugars/g of substrate.h with a lower yield about 89% of total reducing sugars compared to the alkaline treatment. Enzymatic broth produced using coconut shell treated by wet-oxidation showed an initial hydrolysis velocity of 0.029 g of reducing sugar/g of substrate.h with 91% yield. However, when the combination of these two treatments were used it was obtained an enzymatic broth of 1.154 UI/mL CMCase and 0.107 FPase for the cashew apple bagasse as well as 0.538 UI/mL CMCase and 0,013 UI/mL de FPase for the coconut shell bagasse. After hydrolysis, initial velocity was 0.029 g of reducing sugar/g of substrate.h. with 94% yield for the cashew apple bagasse and 0.018 g de reducing sugar/g of substrate.h with 69% yield for coconut shell bagasse. Preliminary treatment improves residues digestibility showing good yields after hydrolysis. In this case, cellulose from the residue can be converted into glucose by cellulolytic enzymes that can be used for ethanol production

Determinação da razão isotópica delta13C em bebidas comerciais a base de laranja

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Qualidade tecnológica da cana-de-açúcar sob adubação com torta de filtro enriquecida com fosfato solúvel

The study had the objective to evaluate the effect of the fertilization with filter cake enriched with soluble phosphate on the sugar yield. The experiment carried at Presidente Prudente-SP, used a randomized complete block design, in the factorial scheme 5 x 4, where the first factor consisted of doses of filter cake (0; 0.5; 1.0; 2.0 and 4.0 t ha(-1)) and the second, doses of phosphorus fertilizer (0, 50, 100, 200 kg ha(-1) of P2O5), with 4 replicates, totaling 80 plots. The results indicated that phosphorus applied in planting furrows improves the quality of sugarcane raw matter by increasing the levels of soluble solids, total reducing sugars and sucrose in the stalks. The phosphorus also increases the productivity of sugar. The filter cake applied in planting furrow has the potential to partially replace the chemical fertilization with phosphate aiming to improve the quality and the productivity of sugar. The best combination was filter cake at dose between 2.6 and 2.7 t ha(-1) combined with dose between 160 and 190 kg P2O5 ha(-1) for obtaining best response of soluble solids and productivity of sugar.