Journal of agricultural science and applications, Mar 30, 2013
In this study, gomphrenin I (15S-betanidin-6-O-β-D- glucopyranoside), a betacyanin pigment, was i... more In this study, gomphrenin I (15S-betanidin-6-O-β-D- glucopyranoside), a betacyanin pigment, was isolated from Basella alba L. fruits, of which chemical structure has been definitively and unequivocally elucidated through in-depth NMR spectroscopic analyses. For the first time, by means of 13 C, selective TOCSY, HSQC and HMBC NMR, all carbon atoms of gomphrenin I were identified. Further based on NOESY-correlation spectral analysis, we demonstrated that a glucopyranosyl group as the linking moiety at the C-6 hydroxyl group of gomphrenin I. Positional C6 or C5 substitution of a glucopyranosyl moiety differentiates gomphrenin I from betanin, a common betacyanin pigment in sugar beets. We have also demonstrated that both glucopyranosyl and indole groups were present as composing structure of gomphrenin I.
Sound inshell runner-type peanuts, manually damaged inshell peanuts, shells, sound kernels, deski... more Sound inshell runner-type peanuts, manually damaged inshell peanuts, shells, sound kernels, deskinned kernels and skins were stored in separate flasks under an atmospheric relative humidity of 100% at 28°C. After 5 d, water was adsorbed at levels of 1.2, 1.7, 3.9, 0.9, 1.0 and 9.5 g/100 g dry material, respectively. Surface disinfected components were inoculated with conidiospores of Aspergillus parasiticus NRRL 2999 and incubated under the same conditions. The time required for visible growth of the fungus was 8, 6, 4, 12, 10 and 3 d, respectively. The time for appearance of the conidiospores was 14, 10, 6, 16, 13 and 6 d. After a 3-wk incubation period, aflatoxin levels in peanut components were 111.4, 159.1, 4.4, 58.7, 99.0 and 1.5 |xg/g, respectively.
Co mpart ment modelling has been successfully used in pharmacokinetics to describe the kinetics o... more Co mpart ment modelling has been successfully used in pharmacokinetics to describe the kinetics of drug distribution in body tissues. In this study, the technique is adopted to describe the dynamics of temperature response and energy exchange in a soy mash fermentation system. The object ive is to provide a precise temperature-controlled at mosphere for effect ive fermentation with the premise of energy saving. In analogy to pharmacokinetics, water and mash tanks are treated as compartments, energy flow as drug delivery, and the temperature as the drug concentration in a specific co mpart ment. The model allows us to estimate the time of injecting a certain amount of energy to a specific tank (co mpart ment) in a cost-effective way. Thus, model-based temperature control and energy management can be possible.
Papain was immobilized on an anion-exchange resin by physical adsorption followed by cross-linkin... more Papain was immobilized on an anion-exchange resin by physical adsorption followed by cross-linking with glutaraldehyde. The activity and rate of heat inactivation of the enzyme was determined at 37 to 95 degrees C. Activity increased with an increase in temperature up to 85 degrees C, then decreased slightly at 95 degrees C. Activation of the enzyme by cysteine in 2 mM EDTA increased proportionally with an increase in concentration from 0.004 to 0.12 M. Levels of dissolved oxygen in solutions of EDTA containing cysteine in a closed system and with nitrogen purging in the absence of cysteine in an open system were monitored at 51 degrees C. Both the presence of cysteine and purging with nitrogen were effective in depleting dissolved oxygen. The final oxygen level was essentially independent of cysteine concentrations of 0.01, 0.02, and 0.10 M, and was reached in 95, 85, and 55 min, respectively. However, final levels of oxygen were dependent upon the flow rate of nitrogen from 1 to 10 SLPM and were reached within 15 min. Immobilized papain in a continuous-flow stirred-tank (300 rpm) reactor with a 4-liter reaction volume accompanied by nitrogen purging of 4 SPLM was used to hydrolyze a 1.5% casein solution in the presence of 0.01 M cysteine in 2 mM EDTA at 51 degrees C. The reaction rate was 1 liter/h and activity was measured based on the content of trichloroacetic acid-soluble protein in the outflow. Papain activity was not observed to decrease during a 30-h reaction period.
Journal of Agricultural and Food Chemistry, Sep 14, 2010
Mature Basella alba L. fruit, with dark blue skin and deep red-violet flesh, is a potential sourc... more Mature Basella alba L. fruit, with dark blue skin and deep red-violet flesh, is a potential source of natural colorants. Its pigment components and bioactivities deserve particular attention and investigation. In this study, fruit flesh was extracted with 80% methanol (containing 0.2% formic acid) and subjected to solid-phase extraction, semipreparative HPLC isolation, mass spectrophotometric analysis, and structural elucidation. The major red pigment was identified as gomphrenin I. Its quantity increased with the increase of fruit maturity. The gomphrenin I extract yield from ripe fruits was 36.1 mg/100 g of fresh weight. In addition to gomphrenin I, betanidin-dihexose and isobetanidin-dihexose were also detected. The antioxidant activities of gomphrenin I determined by Trolox equivalent antioxidant capacity (TEAC), R,R-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and antioxidative capacity assays were equivalent to 534 μM Trolox, 103 μM butylated hydroxytoluene (BHT), 129 μM ascorbic acid, and 68 μM BHT at 180, 23, 45, and 181 μM, respectively. The anti-inflammatory function was tested at concentrations of 25, 50, and 100 μM in murine macrophages stimulated with lipopolysaccharide (LPS). The results revealed that gomphrenin I suppressed LPS-induced nitric oxide (NO) production in a dose-dependent manner and decreased PGE 2 and IL-1β secretions at the highest concentration tested. The transcriptional inhibitory activities of gomphrenin I on the expression of inflammatory genes encoding iNOS, COX-2, IL-1β, TNF-R, and IL-6 were also observed. It is of merit to identify gomphrenin I as a principal pigment of B. alba fruits and as a potent antioxidant and inflammatory inhibitor. These findings suggest that B. alba fruit is a rich source of betalains and has value-added potential for use in the development of food colorants and nutraceuticals.
Lebensmittel-Wissenschaft & Technologie, Jun 1, 2018
Highlights • Soy sauce fermented at 40 o C, 10% brine for 5 days resulted good quality properties... more Highlights • Soy sauce fermented at 40 o C, 10% brine for 5 days resulted good quality properties • These conditions obtained first grade soy sauce based on the requirement of Taiwan • More than 80% of the chemical properties of soy sauce were changed within 5 days
Proceedings of engineering and technology innovation, Apr 27, 2020
Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life... more Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life. In tradition, a low-salt soya sauce (with salt concentration below 14.4%) is made from a high-salt one (18% salt concentration) through diluting or reducing the sodium content. The post-processing deteriorates the quality of the soya sauce produce as some specific, beneficial chemical components are inevitably removed. In the production of a native-born low-salt soya sauce, a key problem encountered is possible microbial contamination that easily develops in a low salt environment. In this study, we evaluated the effect of ultraviolet (UVC 254 nm) irradiation on soya mash of 12% salt concentration fermented at 35°C. The ultraviolet treatment could effectively prevent the soya mash from microbial contamination.
Journal of Food Processing and Preservation, Sep 6, 2017
Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes we... more Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 8C) and low (4 8C) temperatures. Our results revealed that peanut stilbenes exhibit dose-dependent (25-250 lg/ml) 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity; however, at a concentration of 200 lg/ml, the radical scavenging activity was 79.77%, with a reducing power of 0.59, as measured at 700 nm absorbance. The Trolox equivalent antioxidant capacity was 0.60 lmol Trolox/mg. The minimum inhibitory concentration of stilbenes against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium were 62.5, 31.25, 62.5, and 125 lg/ml, respectively. Preservation of sausage products using stilbenes inhibited microorganism growth and lipid oxidation. Practical applications Results of the assessment of the storage quality of sausage products revealed that the total plate count, coliform level, and volatile basic nitrogen level increased after storage compared with the controls. However, the thiobarbituric acid value of stilbene extracted from peanut indicated a significant decrease in lipid oxidation. Thus, stilbenes are a potential preservative for sausage products because they are a good source of antioxidants.
White particulates were occasionally observed in the brine of indigenous fermented foods, includi... more White particulates were occasionally observed in the brine of indigenous fermented foods, including sufu, salt-preserved shell fish, oyster, finfish, and pork. Products with and without visible particulates were collected and brines were analyzed. The pH values, salinity, and alcohol content in brines containing particulates were slightly higher than those not containing particulates. Differences of amino acid profiles were not significant. When particulates were isolated and subjected to amino acid analysis, only tyrosine and phenylalanine were present and accounted for 34.82 ± 24.30% and 3.13 ± 2.93% on a dry weight basis, respectively. The particulates consisted largely of hollow particles as observed under scanning electron microscopy. When the particulates were dissolved in 0.4 N HC1, evaporated for crystallization, and examined using stereo microscopy and an X-ray diffractometer, L-tyrosine crystals were observed.
... Titre du document / Document title. Gamma irradiation of peanut kernels to control mold growt... more ... Titre du document / Document title. Gamma irradiation of peanut kernels to control mold growth and to diminish aflatoxin contamination. Auteur(s) / Author(s). CHIOURY-Y. (1) ; Affiliation(s) du ou des auteurs / Author(s) Affiliation(s). ...
Journal of Agricultural and Food Chemistry, May 10, 2003
Natural antimutagens may prevent cancer and are therefore of great interest to oncologists and th... more Natural antimutagens may prevent cancer and are therefore of great interest to oncologists and the public at large. Phytochemicals are potent antimutagen candidates. When the Ames test was applied to examine the antimutagenic potency of supercritical carbon dioxide (SC-CO(2)) extracts of Terminalia catappa leaves at a dose of 0.5 mg/plate, toxicity and mutagenicity were not detected. The antimutagenic activity of SC-CO(2) extracts increased with decreases of temperature (60, 50, and 40 degrees C) and pressure (4000, 3000, and 2000 psi) used for extraction. The most potent antimutagenicity was observed in extracts obtained at 40 degrees C and 2000 psi. At a dose of 0.5 mg of extract/plate, approximately 80% of the mutagenicity of benzo[a]pyrene (B[a]P, with S-9) and 46% of the mutagenicity of N-methyl-N '-nitroguanidine (MNNG, without S-9) were inhibited. Media supplemented with SC-CO(2) extracts at a range of 0-500 microg/mL were used to cultivate human hepatoma (Huh 7) and normal liver (Chang liver) cells. The viability of the cells was assayed by measuring cellular acid phosphatase activity. A dose-dependent growth inhibition of both types of cells was observed. The SC-CO(2) extracts were more cytotoxic to Huh 7 cells than to Chang liver cells. The observation that SC-CO(2) extracts of T. catappa leaves did not induce mutagenicity at the doses tested while exhibiting potent antimutagenicity and were more cytotoxic to human hepatoma cells than to normal liver cells is of merit and warrants further investigation.
Soy sauce fermentation under controlled temperature is a way to shorten the fermentation time. An... more Soy sauce fermentation under controlled temperature is a way to shorten the fermentation time. An energy-saving fermentation system was developed to power a heat pump for maintaining the temperature of sauce moromi at 37±1°C during fermentation. The chemical properties of the sauce moromi and the sensory properties of the soy sauce produced using the controlled fermentation system were evaluated and compared to those of the sauce moromi fermented outdoors without temperature control. The sauce moromi processed using the controlled fermentation system had significantly higher total nitrogen, formal nitrogen, amino nitrogen, reducing sugar and organic acid contents than the moromi fermented outdoor. However, no significant difference was found in overall liking score between two soy sauces. The soy sauce fermented under the control temperature showed higher Brix and salt concentration, but lower pH value than the sauce fermented outdoor. It was possible that the beneficial effects of reducing sugar and organic acid contents were rebuffed by the disadvantage of salt concentration. It was concluded that a controlled fermentation environment deserves the potential to produce a high quality soy sauce.
Peroxidase characterization isolated from germinated peanut embryos (GPE) and application of the ... more Peroxidase characterization isolated from germinated peanut embryos (GPE) and application of the freeze-dried GPE powder as enzyme source for biomimetic production of δ-viniferin
Journal of agricultural science and applications, Mar 30, 2013
In this study, gomphrenin I (15S-betanidin-6-O-β-D- glucopyranoside), a betacyanin pigment, was i... more In this study, gomphrenin I (15S-betanidin-6-O-β-D- glucopyranoside), a betacyanin pigment, was isolated from Basella alba L. fruits, of which chemical structure has been definitively and unequivocally elucidated through in-depth NMR spectroscopic analyses. For the first time, by means of 13 C, selective TOCSY, HSQC and HMBC NMR, all carbon atoms of gomphrenin I were identified. Further based on NOESY-correlation spectral analysis, we demonstrated that a glucopyranosyl group as the linking moiety at the C-6 hydroxyl group of gomphrenin I. Positional C6 or C5 substitution of a glucopyranosyl moiety differentiates gomphrenin I from betanin, a common betacyanin pigment in sugar beets. We have also demonstrated that both glucopyranosyl and indole groups were present as composing structure of gomphrenin I.
Sound inshell runner-type peanuts, manually damaged inshell peanuts, shells, sound kernels, deski... more Sound inshell runner-type peanuts, manually damaged inshell peanuts, shells, sound kernels, deskinned kernels and skins were stored in separate flasks under an atmospheric relative humidity of 100% at 28°C. After 5 d, water was adsorbed at levels of 1.2, 1.7, 3.9, 0.9, 1.0 and 9.5 g/100 g dry material, respectively. Surface disinfected components were inoculated with conidiospores of Aspergillus parasiticus NRRL 2999 and incubated under the same conditions. The time required for visible growth of the fungus was 8, 6, 4, 12, 10 and 3 d, respectively. The time for appearance of the conidiospores was 14, 10, 6, 16, 13 and 6 d. After a 3-wk incubation period, aflatoxin levels in peanut components were 111.4, 159.1, 4.4, 58.7, 99.0 and 1.5 |xg/g, respectively.
Co mpart ment modelling has been successfully used in pharmacokinetics to describe the kinetics o... more Co mpart ment modelling has been successfully used in pharmacokinetics to describe the kinetics of drug distribution in body tissues. In this study, the technique is adopted to describe the dynamics of temperature response and energy exchange in a soy mash fermentation system. The object ive is to provide a precise temperature-controlled at mosphere for effect ive fermentation with the premise of energy saving. In analogy to pharmacokinetics, water and mash tanks are treated as compartments, energy flow as drug delivery, and the temperature as the drug concentration in a specific co mpart ment. The model allows us to estimate the time of injecting a certain amount of energy to a specific tank (co mpart ment) in a cost-effective way. Thus, model-based temperature control and energy management can be possible.
Papain was immobilized on an anion-exchange resin by physical adsorption followed by cross-linkin... more Papain was immobilized on an anion-exchange resin by physical adsorption followed by cross-linking with glutaraldehyde. The activity and rate of heat inactivation of the enzyme was determined at 37 to 95 degrees C. Activity increased with an increase in temperature up to 85 degrees C, then decreased slightly at 95 degrees C. Activation of the enzyme by cysteine in 2 mM EDTA increased proportionally with an increase in concentration from 0.004 to 0.12 M. Levels of dissolved oxygen in solutions of EDTA containing cysteine in a closed system and with nitrogen purging in the absence of cysteine in an open system were monitored at 51 degrees C. Both the presence of cysteine and purging with nitrogen were effective in depleting dissolved oxygen. The final oxygen level was essentially independent of cysteine concentrations of 0.01, 0.02, and 0.10 M, and was reached in 95, 85, and 55 min, respectively. However, final levels of oxygen were dependent upon the flow rate of nitrogen from 1 to 10 SLPM and were reached within 15 min. Immobilized papain in a continuous-flow stirred-tank (300 rpm) reactor with a 4-liter reaction volume accompanied by nitrogen purging of 4 SPLM was used to hydrolyze a 1.5% casein solution in the presence of 0.01 M cysteine in 2 mM EDTA at 51 degrees C. The reaction rate was 1 liter/h and activity was measured based on the content of trichloroacetic acid-soluble protein in the outflow. Papain activity was not observed to decrease during a 30-h reaction period.
Journal of Agricultural and Food Chemistry, Sep 14, 2010
Mature Basella alba L. fruit, with dark blue skin and deep red-violet flesh, is a potential sourc... more Mature Basella alba L. fruit, with dark blue skin and deep red-violet flesh, is a potential source of natural colorants. Its pigment components and bioactivities deserve particular attention and investigation. In this study, fruit flesh was extracted with 80% methanol (containing 0.2% formic acid) and subjected to solid-phase extraction, semipreparative HPLC isolation, mass spectrophotometric analysis, and structural elucidation. The major red pigment was identified as gomphrenin I. Its quantity increased with the increase of fruit maturity. The gomphrenin I extract yield from ripe fruits was 36.1 mg/100 g of fresh weight. In addition to gomphrenin I, betanidin-dihexose and isobetanidin-dihexose were also detected. The antioxidant activities of gomphrenin I determined by Trolox equivalent antioxidant capacity (TEAC), R,R-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and antioxidative capacity assays were equivalent to 534 μM Trolox, 103 μM butylated hydroxytoluene (BHT), 129 μM ascorbic acid, and 68 μM BHT at 180, 23, 45, and 181 μM, respectively. The anti-inflammatory function was tested at concentrations of 25, 50, and 100 μM in murine macrophages stimulated with lipopolysaccharide (LPS). The results revealed that gomphrenin I suppressed LPS-induced nitric oxide (NO) production in a dose-dependent manner and decreased PGE 2 and IL-1β secretions at the highest concentration tested. The transcriptional inhibitory activities of gomphrenin I on the expression of inflammatory genes encoding iNOS, COX-2, IL-1β, TNF-R, and IL-6 were also observed. It is of merit to identify gomphrenin I as a principal pigment of B. alba fruits and as a potent antioxidant and inflammatory inhibitor. These findings suggest that B. alba fruit is a rich source of betalains and has value-added potential for use in the development of food colorants and nutraceuticals.
Lebensmittel-Wissenschaft & Technologie, Jun 1, 2018
Highlights • Soy sauce fermented at 40 o C, 10% brine for 5 days resulted good quality properties... more Highlights • Soy sauce fermented at 40 o C, 10% brine for 5 days resulted good quality properties • These conditions obtained first grade soy sauce based on the requirement of Taiwan • More than 80% of the chemical properties of soy sauce were changed within 5 days
Proceedings of engineering and technology innovation, Apr 27, 2020
Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life... more Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life. In tradition, a low-salt soya sauce (with salt concentration below 14.4%) is made from a high-salt one (18% salt concentration) through diluting or reducing the sodium content. The post-processing deteriorates the quality of the soya sauce produce as some specific, beneficial chemical components are inevitably removed. In the production of a native-born low-salt soya sauce, a key problem encountered is possible microbial contamination that easily develops in a low salt environment. In this study, we evaluated the effect of ultraviolet (UVC 254 nm) irradiation on soya mash of 12% salt concentration fermented at 35°C. The ultraviolet treatment could effectively prevent the soya mash from microbial contamination.
Journal of Food Processing and Preservation, Sep 6, 2017
Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes we... more Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 8C) and low (4 8C) temperatures. Our results revealed that peanut stilbenes exhibit dose-dependent (25-250 lg/ml) 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity; however, at a concentration of 200 lg/ml, the radical scavenging activity was 79.77%, with a reducing power of 0.59, as measured at 700 nm absorbance. The Trolox equivalent antioxidant capacity was 0.60 lmol Trolox/mg. The minimum inhibitory concentration of stilbenes against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium were 62.5, 31.25, 62.5, and 125 lg/ml, respectively. Preservation of sausage products using stilbenes inhibited microorganism growth and lipid oxidation. Practical applications Results of the assessment of the storage quality of sausage products revealed that the total plate count, coliform level, and volatile basic nitrogen level increased after storage compared with the controls. However, the thiobarbituric acid value of stilbene extracted from peanut indicated a significant decrease in lipid oxidation. Thus, stilbenes are a potential preservative for sausage products because they are a good source of antioxidants.
White particulates were occasionally observed in the brine of indigenous fermented foods, includi... more White particulates were occasionally observed in the brine of indigenous fermented foods, including sufu, salt-preserved shell fish, oyster, finfish, and pork. Products with and without visible particulates were collected and brines were analyzed. The pH values, salinity, and alcohol content in brines containing particulates were slightly higher than those not containing particulates. Differences of amino acid profiles were not significant. When particulates were isolated and subjected to amino acid analysis, only tyrosine and phenylalanine were present and accounted for 34.82 ± 24.30% and 3.13 ± 2.93% on a dry weight basis, respectively. The particulates consisted largely of hollow particles as observed under scanning electron microscopy. When the particulates were dissolved in 0.4 N HC1, evaporated for crystallization, and examined using stereo microscopy and an X-ray diffractometer, L-tyrosine crystals were observed.
... Titre du document / Document title. Gamma irradiation of peanut kernels to control mold growt... more ... Titre du document / Document title. Gamma irradiation of peanut kernels to control mold growth and to diminish aflatoxin contamination. Auteur(s) / Author(s). CHIOURY-Y. (1) ; Affiliation(s) du ou des auteurs / Author(s) Affiliation(s). ...
Journal of Agricultural and Food Chemistry, May 10, 2003
Natural antimutagens may prevent cancer and are therefore of great interest to oncologists and th... more Natural antimutagens may prevent cancer and are therefore of great interest to oncologists and the public at large. Phytochemicals are potent antimutagen candidates. When the Ames test was applied to examine the antimutagenic potency of supercritical carbon dioxide (SC-CO(2)) extracts of Terminalia catappa leaves at a dose of 0.5 mg/plate, toxicity and mutagenicity were not detected. The antimutagenic activity of SC-CO(2) extracts increased with decreases of temperature (60, 50, and 40 degrees C) and pressure (4000, 3000, and 2000 psi) used for extraction. The most potent antimutagenicity was observed in extracts obtained at 40 degrees C and 2000 psi. At a dose of 0.5 mg of extract/plate, approximately 80% of the mutagenicity of benzo[a]pyrene (B[a]P, with S-9) and 46% of the mutagenicity of N-methyl-N '-nitroguanidine (MNNG, without S-9) were inhibited. Media supplemented with SC-CO(2) extracts at a range of 0-500 microg/mL were used to cultivate human hepatoma (Huh 7) and normal liver (Chang liver) cells. The viability of the cells was assayed by measuring cellular acid phosphatase activity. A dose-dependent growth inhibition of both types of cells was observed. The SC-CO(2) extracts were more cytotoxic to Huh 7 cells than to Chang liver cells. The observation that SC-CO(2) extracts of T. catappa leaves did not induce mutagenicity at the doses tested while exhibiting potent antimutagenicity and were more cytotoxic to human hepatoma cells than to normal liver cells is of merit and warrants further investigation.
Soy sauce fermentation under controlled temperature is a way to shorten the fermentation time. An... more Soy sauce fermentation under controlled temperature is a way to shorten the fermentation time. An energy-saving fermentation system was developed to power a heat pump for maintaining the temperature of sauce moromi at 37±1°C during fermentation. The chemical properties of the sauce moromi and the sensory properties of the soy sauce produced using the controlled fermentation system were evaluated and compared to those of the sauce moromi fermented outdoors without temperature control. The sauce moromi processed using the controlled fermentation system had significantly higher total nitrogen, formal nitrogen, amino nitrogen, reducing sugar and organic acid contents than the moromi fermented outdoor. However, no significant difference was found in overall liking score between two soy sauces. The soy sauce fermented under the control temperature showed higher Brix and salt concentration, but lower pH value than the sauce fermented outdoor. It was possible that the beneficial effects of reducing sugar and organic acid contents were rebuffed by the disadvantage of salt concentration. It was concluded that a controlled fermentation environment deserves the potential to produce a high quality soy sauce.
Peroxidase characterization isolated from germinated peanut embryos (GPE) and application of the ... more Peroxidase characterization isolated from germinated peanut embryos (GPE) and application of the freeze-dried GPE powder as enzyme source for biomimetic production of δ-viniferin
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