Preliminary study on the liquid-fermentation cultivation of walnut residue
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Taking walnut residue as raw material,the transformation of microorganism to walnut residue protein and the effect of polyphenols in wal-nut residue on the liquid-fermentation by Bacillus subtilis were studied using liquid-fermentation method.The results showed that the protein in wal-nut residue can be better decomposed into free amino acids and polypeptides after the fermentation by B.subtilis.Polyphenols in walnut residue have an important influence on liquid-fermentation of walnut residue by B.subtilis.The content of free amino acids and polypeptides in fermentation broth would be increased and the fermentation time would be shortened obviously by the removal of polyphenols.Orthogonal experimental results showed that the optimal extraction technology of polyphenols in walnut residue was as follows: the ethanol concentration 65%,extraction time 1 h,and ex-traction temperature 95℃.Keywords:
Residue (chemistry)
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The process of extraction of walnut oil by aqueous enzymatic method was studied.First,the comparison of the enzymolysis levels among α-amylase,neutral-protease and Complex Phosphoesterasum was analyzed.The results showed that the neutral-protease was the best enzyme.Second,the influences of temperature,pH,the enzymes addition and the ratio of solid to liquid on the free oil yield with neutral-protease were investigated.By orthogonal experiment,the result showed that the optimum hydrolysis conditions were as follows:enzymatic hydrolysis temperature 60℃,protease addition was 1.5%(m/m),pH 6.0 and ratio of solid to liquid was 1 ∶4.Under these conditions the free oil yield was 34.0%.The sequencing of primary and secondary influence of the free oil yield was: ratio of solid to liquid pHenzymolysis temperature protease content.The walnut protolysate yield was 12.37% under this optimal conditions.
Neutral protease
Enzymatic Hydrolysis
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Residue (chemistry)
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Walnut meal is the result of oiled walnut,its protein is rich and its nutritional value is high. Therefore,by using the cold pressed walnut meal as raw material,the walnut meal's basic composition are measured,walnut meal on the type of enzyme hydrolysis are screened, and on the preparation of walnut peptide optimal parameters are studied. The experiments show that the ratio of neutral protease,plant protease is 2∶1,the hydrolysis ability of composite enzyme is best. Beside,The optimum hydrolysis conditions:enzyme dosage of 8 000 U/g,pH of 7.5 and a temperature of 50 ℃,reaction time is 3 h. In the experimental conditions,the peptide yield 85.87%,total antioxidant capacity 91.73 U/mL.
Neutral protease
Enzymatic Hydrolysis
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Walnut protein powder was used as raw material to prepare walnut polypeptide.Neutral protease,alcalase,papain were used respectively to hydrolyze walnut protein,through determining anti-oxidative activity of walnut polypeptide on different enzymes,the results that alcalase was optimal protease.Effect of temperature,time,pH,substrate concentration,adding amount of enzyme on anti-oxidative activity of enzymolysis product were studied.The results showed that,different hydrolysis conditions on anti-oxidative activity of enzymolysis product have significant effect.The most suitable condition was: temperature 50 ℃,time 120 min,pH 8,substrate concentration 3 %,and adding amount of enzyme 3 %.Under these conditions,the scavenging rate of hydroxyl radical and superoxide anion radical of walnut polypeptide was 53.8 % and 50.0 % respectively,reducibility power was 51.7 %.
Hydroxyl radical
Enzymatic Hydrolysis
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Hydrolysis of corn residue, one of major by-products after the extraction of starch, in sub-critical water to produce amino acids was conducted in this paper. The quality and quantity analysis of amino acids in hydrolysate were carried out by Amino Acid Analyzer (Biological Liquid Chromatography), and the main amino acid of arginine were obtained. The effects of Solid-water ratio, reaction temperature and time on the yield of the arginine were investigated. It was found that the optimum hydrolysis conditions for arginine preparation from the corn residue in sub-critical water are as follows: solid-water ratio 0.05, reaction temperature 473K and reaction time 1h, and the yield of arginine 10.23%. The results show that the sub-critical water hydrolysis process has the advantages of high efficiency, simple process and friendly to environment.
Residue (chemistry)
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Abstract Corn distillers dried grains with solubles (DDGS) are not nutritionally complete as a nonruminant ingredient owing to poor essential amino acid profile, and high fat and fiber contents. Coproducts of soybean enzyme‐assisted aqueous extraction process, skim (wastewater) and insoluble fiber (IF; solid residue), and/or enzymes (pectinase, cellulase, and acid protease; referred to as PCF) were evaluated as distillers dried grains (DDG) nutritional quality enhancers in corn fermentation. Corn‐soy DDG had ~10% higher protein, ~3% lower fat, and ~2% lower fiber contents compared to corn DDG; fiber content was further reduced with PCF treatment (~4% total decrease). Concentrations of all essential amino acids in corn‐soy DDG showed at least a threefold increase, except for allo‐isoleucine and tryptophan, compared to corn DDG. Corn‐soy DDG had ~25% decrease in total fatty acid (TFA) and ~6% decrease in free fatty acid (FFA) contents compared to corn DDG; TFA and FFA contents further decreased with PCF treatment. Corn‐soy DDG had ~15%, 3%, and 1.7% lower hemicellulose, cellulose, and lignin contents, respectively, compared to corn DDG; hemicellulose content further decreased with PCF treatment. Mineral composition of corn‐soy DDG was in the recommended range, except Na and S were out of range by 0.79% and 0.74%, respectively. All results, except for Na and S, suggest strong potential of using skim and IF as DDG nutritional quality enhancers.
Corn gluten meal
Ingredient
Hemicellulose
Corn stover
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Protein is the most expensive and important nutrient component in feed formulation. An alternative protein source should be
employed to reduce the dependency on fish meal. Limited reports are available regarding the bioconversion of coconutresidue
derived-carbohydrate to soluble protein. The objective of this study was to determine the soluble protein and amino
acid contents of coconut-residue after solid-state-fermentation by Aspergillus awamori. The complete randomised design
(CRD) with three parameters; the inoculum-size (10%, 20%, and 30%), incubation temperature (30°C, 35°C and 40°C) and
salt concentration (1x, 2x, 3x) were tested. Response surface method (RSM) was used to optimise the fermentation conditions.
As a result, fermentation was increased and showed that the soluble protein content of the coconut-residue, to be 1.13-folds
higher than the control. RSM analysis displayed that the best fermentation conditions comprised of 21.29% of inoculum size,
34.39°C of incubation temperature and 2.7-times of salt concentration after nine days of fermentation. Essential amino acids
namely; histidine, valine, methionine, isoleucine, as well as three non-essential amino acids like the aspartic acid, serine and
proline were significantly improved in the fermented coconut-residue. The current findings suggested that fermented coconutresidue
is a feasible source of protein and amino acids in feed formulation.
Aspergillus awamori
Bioconversion
Solid-State Fermentation
Residue (chemistry)
Isoleucine
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The aqueous enzymatic process of simultaneously preparing oil and walnut protein hydrolysates from walnut was introduced. The effection of neutral protease and α -amylase on walnut oil and protein hydrolysate yield was studied. The result showed that the optimum vibrating rate was 25 to-and-fro/min, the optimum solid-liquid ration extracting oil was 1∶5, the optimum solid-liquid ration extracting protein hydrolysate was1∶6, the optimum time extracting oil was 3 h, the optimum time extracting protein hydrolysate was 2 h, the optimum compound enzymes addition was 3%; the optimum temperature extracting oil was 50 ℃, the optimum temperature extracting protein hydrolysate was 60 ℃.
Neutral protease
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This paper studied the combined enzymolysis experiment of protamex and flavorezyme to the rise residue concentrated protein.On the basis of single factorial experiments,the enzymatic hydrolysis conditions was optimized by orthogonal test,and the extraction rate of rice residue protein in hydrolysate was 57.81%.When the hydrolysate was hydrolysised by flavor proteinase once again,the extraction rate of rice residue protein could reach 63.6%;and once the enzymatic product was frozen and dried,the protein rate of the rice residue solubility protein powder was 84.62%.
Residue (chemistry)
Enzymatic Hydrolysis
Rice protein
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Fermentation is a very vital stage of cocoa processing to obtain high quality chocolate product. This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of lindak clone cacao beans using HPLC. Pre-conditioned process was done in order to get water content to 15% in pulp the same level as the traditional process from farmer. Before fermentation dried cocoa beans were rehydrated to obtain a water content of pulp at the same level as fresh cocoa bean pulp. The fermentation, was conducted for 120 h. The fermentation the three level treatments an control without inoculum, mixed with culture of microbies add and the begining of fermentation. The fermentation was started using Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti was added the fermentation and finally, treatment gradually microbies added during fermentation. The analysis of amino acids was conducted using HPLC separation method based on the procedure at outlined earlier. The measurement of amino acid was performed in two phases, liquid hydrolysis, and derivatization proceeded by chromatographic analysis. Condition of HPLC was measured at 37°C. Mobile phase contains of 60% acetonitril-AccqTag Eluent A, gradient system and the flow rate was 1.0 ml per minute. Fluorescence detector had 250 nm excitation and 395 nm emission. Injecting volume was 5 uL. The results of this study showed that cocoa beans 120 h fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic (isoleucine, leucine, valine) and amino acids such as histidine, threonine, glysine, serine and lysine.
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