BcpCAL, the homologous gene of CAL, was isolated from Chinese cabbage. Unlike bobcat of cauliflower, BcpCAL did not hold the terminating mutation in the fifth e-con. After crosses of cauliflower with Chinese cabbage, ...BcpCAL, the homologous gene of CAL, was isolated from Chinese cabbage. Unlike bobcat of cauliflower, BcpCAL did not hold the terminating mutation in the fifth e-con. After crosses of cauliflower with Chinese cabbage, the resultant hybrids failed to form curd, which implicates the genetic complement of BcpCAL to the mutated Bob- CAL in the function of curd formation. One of CAL gene isolated from the hybrid apparently comes from the female parent (Chinese cabbage) even though there are a few of the biases substituted and deleted. The result offers the molecular and genetic evidences for the Study of biological function of CAL in morphological genetics of curd.展开更多
[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacill...[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.展开更多
A field experiment was conducted with the objective to determine the optimum rate of nitrogen (N) fertilizer for effective growth and yield of two varieties of broccoli in southern plain of Nepal. The experiment was l...A field experiment was conducted with the objective to determine the optimum rate of nitrogen (N) fertilizer for effective growth and yield of two varieties of broccoli in southern plain of Nepal. The experiment was laid out with two-factorial completely random block design (RCBD) comprising two varieties of broccoli (Calabrese and Green Sprouting) and five N rates (0, 50, 100, 150 and 200 kg ha-1) with three replication in each treatment combinations. The effects of variety and N rate on total curd yield were significant but the interaction effect was non-significant. Green Sprouting produced 11% higher total curd than Calabrese. Similarly, curd production increased N rate up to 200 kg ha-1 reaching a maximum of 14.47 t ha-1. This indicated that optimum level of N could be beyond the rates tested in this study, which needs further experimentation.展开更多
Three equal field plots were cultivated with respectively wheat, field pea and faba bean. The common conventional production technology, including the use of chemical fertilizers was applied in wheat, but no fertilize...Three equal field plots were cultivated with respectively wheat, field pea and faba bean. The common conventional production technology, including the use of chemical fertilizers was applied in wheat, but no fertilizers at all were used in faba bean and field pea plots. Atter legume harvesting, forty day old broccoli and cauliflower seedlings were transplanted to each of them according to three replications randomized block design. The transplanting was conducted at equal planting density, and common organic production practices were applied in entire production cycle. The legume crops improved soil fertility by increasing total soil N （Nitrogen） and improving P （Phosphorus） and K （Potassium） availability to the subsequent crops. As a result, an enhanced vegetative growth, improved curd setting and increased average curd weight was found in broccoli and cauliflower. However, there were significant differences between legume crops themselves regarding the proved benefits to the subsequent crops, confirming a clear advantage of faba bean versus field pea. A significantly higher above ground biomass was recorded in cauliflower plants followed faba bean, compared with field pea and wheat, but no difference was found regarding the biomass production in broccoli. The higher percentage of plants set curds （either broccoli or cauliflower） was obtained in the variants followed faba bean and then field pea. The same was true regarding total curd yield and the average curd weight for both： broccoli and cauliflower.展开更多
[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting tim...[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.展开更多
A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） ...A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.展开更多
Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food p...Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.展开更多
In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neu...In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.展开更多
Understanding the unidentified characteristic aroma compounds of oil furu would improve the ability to control the process and to determine the geographic origin of traditionally fermented soybean products.The charact...Understanding the unidentified characteristic aroma compounds of oil furu would improve the ability to control the process and to determine the geographic origin of traditionally fermented soybean products.The characteristic aroma compounds of oil furu were identified using HS-SPME-GC/MS and a sensomics approach.The microbial communities and their functional dynamics during oil furu fermentation were analyzed using metagenomics and untargeted metabolomics.A total of 102 aroma compounds were identified,with 11 being determined to be the characteristic aroma-active compounds of oil furu.Microbial structure and function analysis showed that Lactobacillus,Limosilactobacillus,Enterobacter,and Klebsiella were the dominant microbial communities throughout the fermentation process,and they collectively contributed~88%to KEGG pathways.Bacteria showed stronger and more positive genus-metabolism correlations than Eukaryota,and the characteristic metabolites were mainly involved in lipid and amino acid metabolism.The identified characteristic aroma compounds could enhance the understanding of the microbial contributions,and this may facilitate the construction of starter cultures by building synthetic microbial communities to produce fermented food with desirable aroma properties.展开更多
To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-io...To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry(GC-IMS)and an electronic nose(E-nose)in this study.A total of 60 VOCs were identified by GC-IMS,of which esters,aldehydes,alcohols,and ketones constituted the major compounds.Among them,17 VOCs were identified as key differentiating volatile compounds.In addition,the Enose combined two algorithms,linear discriminant analysis(LDA)and k-nearest neighbor(KNN),to demonstrate its effectiveness in differentiating between different FBC samples.The results showed that the LDA model performed better than the KNN model.When the principal component number was 9,the recognition accuracies of the training and prediction sets for the LDA model were 94.44%and 91.67%,respectively.In addition,a multichannel colorimetric sensor array(CSA)was constructed in this study for the quantitative prediction of key physicochemical indicators.The results showed that both partial least squares regression(PLSR)and support vector machine regression(SVR)achieved good prediction performance.Among them,for the SVR model,the prediction correlation coefficients for total acidity,reducing sugar,salinity,and amino acid nitrogen were 0.9033,0.9170,0.7298,and 0.9213,respectively.The results of this study indicate that GC-IMS,E-nose,and CSA are expected to be effective tools for characterizing FBC flavor as well as facilitating the rapid quantification of key physicochemical indicators,which may provide valuable insights for flavor and quality control in traditional fermented foods.展开更多
Probiotics have gained much attention for their health benefits,which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements.Since most South Indian households regularly...Probiotics have gained much attention for their health benefits,which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements.Since most South Indian households regularly consume curd,this study aims to investigate the probiotic potential of bacteria from different homemade curd(HMC),commercial curd(CC),and commercial oral probiotic supplements(CP).In the current study,a total of 25 strains were isolated and evaluated for probiotic properties.Strains from CP showed the highest bile acid tolerance,whereas strains from CC had more propensity to form biofilms.Antibiotic sensitivity was seen across all samples.Also,molecular characterization by 16 S rRNA sequencing identified Lactobacillus sp.(n=14),Enterococcus sp.(n=5),Bacillus sp.(n=4),and Acetobactor sp.(n=1).Furthermore,though probiotics are clinically explored in diabetic therapeutics,no study has addressed the question of whether metformin can affect the probiotic strains.Our results showed no change in bacterial growth at 5 mmol/L,6 mmol/L,12 mmol/L,30 mmol/L,45 mmol/L,and 60 mmol/L of metformin.MTT assay revealed that cell viability was lower in CP than CC at 5 mmol/L of metformin.HMC had enhanced adhesion to A549 cells on metformin treatment(30 mmol/L)than CC or CP strains.There was no difference inα-amylase activity across the three groups.To conclude,our findings suggest that probiotic bacteria isolated from HMC,CC,and CP sources offer health benefits for both nondiabetic individuals and diabetic patients undergoing metformin therapy,and future studies should elucidate the metformin-mediated pathways in probiotics.展开更多
Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance.It helps in improving digestive health,enhances immunity,and improves psychiatric health,cardiac health and ...Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance.It helps in improving digestive health,enhances immunity,and improves psychiatric health,cardiac health and weight management.The present study explores the potential of using probiotic microorganisms from lotus(Nelumbo nucifera)and colocasia(Colocasia esculenta)leaves as sources for starter culture bacteria for curd preparation.Four types of curd were developed:cow’s milk with colocasia leaf starter culture(MC),cow’s milk with lotus leaf starter culture(ML),red sorghum and cow’s milk mixture with colocasia leaf starter(MRC),and red sorghum and cow’s milk mixture with lotus leaf starter(MRL).Metagenomic analysis showed that MC curd contained Acetobacter sp.,(51%),Lactococcus sp.,(26%),and Leuconostoc sp.,(18%),while ML curd had Lac-tococcus sp.,(67%),Leuconostoc sp.(20%),and Lactobacillus sp.,(10%).Physicochemical study of MRC and MRL showed 2.94±0.84%and 2.84±0.14%of carbohydrate content,respectively.The analysis of MRC and MRL showed a significant increase in the color parameter“a^(*)”probably due to the presence of anthocyanin in red sorghum milk.The MRC and MRL showed higher antioxidant and anti-inflammatory activities.The MRL curd showed the highest glucose uptake and cytotoxicity in the L6 cell line and also demonstrated potentα-amylase inhibition(IC_(50)=2.383±0.286μg/ml)compared to MRC(IC_(50)=13.02±0.112μg/ml).Thus,in-vitro anti-diabetic activity of red sorghum-fortified curds was found superior to MC and ML curds.This study suggests that red sorghum fortification enhances curd quality and provides notable health benefits.展开更多
Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate ...Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.展开更多
Objectives:White spots,mainly consisting of tyrosine,refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of C...Objectives:White spots,mainly consisting of tyrosine,refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of Chinese fermented soybean curd.Materials and Methods:The study determined the composition of the white spots throughout mass spectrometry and high-performance liquid chromatography and investigated the relationship between tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity to interpret the mechanism of white spot formation during fermentation.Results:In this study,the results confrm that tyrosine accounts for 78.22%of the white spots.Excessive tyrosine content can promote the formation of white spots during fermentation.Free tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity during the fermentation process increased during fermentation.Correlation analysis results show that free tyrosine content was positively correlated with amino acid nitrogen content,depth of the proteolysis index and protease activity,which showed that the production of tyrosine is related to the degree of proteolysis.Solubility studies show that high concentrations of NaCl and ethanol affect the production of tyrosine and reduce its solubility,while the increase in temperature increases the solubility of tyrosine.Taking NaCl,ethanol and temperature as infuencing factors,a mathematical model of tyrosine solubility was established.Conclusion:This study lays the groundwork for understanding the mechanism of white spot formation during Chinese fermented soybean curd fermentation and provides solutions for controlling white spot formation.展开更多
This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based protei...This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based proteins as well as the advantages of bioactive peptides were evaluated. Tofu was prepared by soy (S), by mixing in a 1:1 ratio of soy and mealworm powder (SM), soy and mealworm protein isolate (SMPI), and soy and mealworm protein hydrolysate (SMPH). SM, SMPI, and SMPH tofu had different proximate compositions, particularly in terms of their protein and lipid contents, compared to S. Mealworm derived tofus had a higher amount of essential, branched-chain, and total amino acids than S. The in vitro ileal digestibility of SMPH (94.10%) was significantly higher than that of S (58.35%), SM (64.64%), and SMPI (73.38%). Moreover, SM, SMPI, and SMPH had higher antioxidant and radical scavenging capacity and total phenolic content than S. Mealworm derived tofu had strong anti-inflammatory effects against lipopolysaccharide (LPS)-induced cytokines, such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6. Conclusively, tofu developed from mealworm and its protein derivatives can potentially be used to fortify traditional tofu;SMPH, in particular, has the most significant potential among all tofu variations in terms of functionality and nutritional value, providing added health benefits.展开更多
Sufu is a traditional umami fermented soybean curd(FSC).We isolated and identified 25 potential umami peptides using ethanol precipitation,dialysis desalination,resin adsorption recovery,nano-HPLC-MS/MS and virtual do...Sufu is a traditional umami fermented soybean curd(FSC).We isolated and identified 25 potential umami peptides using ethanol precipitation,dialysis desalination,resin adsorption recovery,nano-HPLC-MS/MS and virtual docking prediction.The results of sensory experiments showed that 23 of the synthetic peptides presented a lower umami threshold than that of MSG(0.50 mg/mL),and 10 peptides had obvious effects of increasing umami and saltiness.Seven peptides were quantified in FSC by UPLC-QQQ-MS,and the content of one novel umami tripeptide ADL(0.51±0.03 mg/mL)was four times its umami threshold(0.125 mg/mL).Taste reconstitution experiments revealed that the umami peptides enhanced the umami and saltiness of the simulated system by 24.53%and 24.00%,respectively.Molecular dynamics proved that hydrogen bonding is the main interaction between peptide and receptors.This study is important for understanding and improving the taste quality of FSC.展开更多
SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean ...SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.展开更多
文摘BcpCAL, the homologous gene of CAL, was isolated from Chinese cabbage. Unlike bobcat of cauliflower, BcpCAL did not hold the terminating mutation in the fifth e-con. After crosses of cauliflower with Chinese cabbage, the resultant hybrids failed to form curd, which implicates the genetic complement of BcpCAL to the mutated Bob- CAL in the function of curd formation. One of CAL gene isolated from the hybrid apparently comes from the female parent (Chinese cabbage) even though there are a few of the biases substituted and deleted. The result offers the molecular and genetic evidences for the Study of biological function of CAL in morphological genetics of curd.
文摘[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.
文摘A field experiment was conducted with the objective to determine the optimum rate of nitrogen (N) fertilizer for effective growth and yield of two varieties of broccoli in southern plain of Nepal. The experiment was laid out with two-factorial completely random block design (RCBD) comprising two varieties of broccoli (Calabrese and Green Sprouting) and five N rates (0, 50, 100, 150 and 200 kg ha-1) with three replication in each treatment combinations. The effects of variety and N rate on total curd yield were significant but the interaction effect was non-significant. Green Sprouting produced 11% higher total curd than Calabrese. Similarly, curd production increased N rate up to 200 kg ha-1 reaching a maximum of 14.47 t ha-1. This indicated that optimum level of N could be beyond the rates tested in this study, which needs further experimentation.
文摘Three equal field plots were cultivated with respectively wheat, field pea and faba bean. The common conventional production technology, including the use of chemical fertilizers was applied in wheat, but no fertilizers at all were used in faba bean and field pea plots. Atter legume harvesting, forty day old broccoli and cauliflower seedlings were transplanted to each of them according to three replications randomized block design. The transplanting was conducted at equal planting density, and common organic production practices were applied in entire production cycle. The legume crops improved soil fertility by increasing total soil N （Nitrogen） and improving P （Phosphorus） and K （Potassium） availability to the subsequent crops. As a result, an enhanced vegetative growth, improved curd setting and increased average curd weight was found in broccoli and cauliflower. However, there were significant differences between legume crops themselves regarding the proved benefits to the subsequent crops, confirming a clear advantage of faba bean versus field pea. A significantly higher above ground biomass was recorded in cauliflower plants followed faba bean, compared with field pea and wheat, but no difference was found regarding the biomass production in broccoli. The higher percentage of plants set curds （either broccoli or cauliflower） was obtained in the variants followed faba bean and then field pea. The same was true regarding total curd yield and the average curd weight for both： broccoli and cauliflower.
文摘[Objectives] The aim was to explore the best parameters for processing Aconiti Kusnezoffii Radix by bean curd. [Methods] Orthogonal test( L_(16)(4~3)) was designed to investigate the optimal soaking time,decocting time and bean curd proportion for processing Aconiti Kusnezoffii Radix by bean curd. The contents of monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. [Results]The contents of monoester alkaloids were 0. 11%,0. 07%,0. 062% and 0. 048% respectively under the four levels of soaking time,were0. 081%,0. 066%,0. 074% and 0. 067% respectively under the four levels of decocting time,and were 0. 070%,0. 072%,0. 080% and0. 073% respectively under the four levels of bean curd proportion. The content of diester-alkaloids was all below 0. 034%. The influence intensity of the three factors on the content of monoester alkaloids ranked as soaking time > decocting time > bean curd proportion. Under any of the above conditions,the content of diester-alkaloids was below the limit of Chinese Pharmacopoeia. The content of diester-alkaloids was reduced obviously with the increased use of bean curd. [Conclusions] The optimum processing conditions for Aconiti Kusnezoffii Radix were A_3B_3C_2,i. e.,soaking time of 6 d,decocting time of 5 h and bean curd proportion of 25%.
文摘A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.
文摘Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.
文摘In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.
基金supported by the National Natural Science Foundation of China(32302025).
文摘Understanding the unidentified characteristic aroma compounds of oil furu would improve the ability to control the process and to determine the geographic origin of traditionally fermented soybean products.The characteristic aroma compounds of oil furu were identified using HS-SPME-GC/MS and a sensomics approach.The microbial communities and their functional dynamics during oil furu fermentation were analyzed using metagenomics and untargeted metabolomics.A total of 102 aroma compounds were identified,with 11 being determined to be the characteristic aroma-active compounds of oil furu.Microbial structure and function analysis showed that Lactobacillus,Limosilactobacillus,Enterobacter,and Klebsiella were the dominant microbial communities throughout the fermentation process,and they collectively contributed~88%to KEGG pathways.Bacteria showed stronger and more positive genus-metabolism correlations than Eukaryota,and the characteristic metabolites were mainly involved in lipid and amino acid metabolism.The identified characteristic aroma compounds could enhance the understanding of the microbial contributions,and this may facilitate the construction of starter cultures by building synthetic microbial communities to produce fermented food with desirable aroma properties.
基金supported by the Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX22_3703)the National Key R&D Program of China(2017YFD0400102).
文摘To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd(FBC),the volatile organic compounds(VOCs)in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry(GC-IMS)and an electronic nose(E-nose)in this study.A total of 60 VOCs were identified by GC-IMS,of which esters,aldehydes,alcohols,and ketones constituted the major compounds.Among them,17 VOCs were identified as key differentiating volatile compounds.In addition,the Enose combined two algorithms,linear discriminant analysis(LDA)and k-nearest neighbor(KNN),to demonstrate its effectiveness in differentiating between different FBC samples.The results showed that the LDA model performed better than the KNN model.When the principal component number was 9,the recognition accuracies of the training and prediction sets for the LDA model were 94.44%and 91.67%,respectively.In addition,a multichannel colorimetric sensor array(CSA)was constructed in this study for the quantitative prediction of key physicochemical indicators.The results showed that both partial least squares regression(PLSR)and support vector machine regression(SVR)achieved good prediction performance.Among them,for the SVR model,the prediction correlation coefficients for total acidity,reducing sugar,salinity,and amino acid nitrogen were 0.9033,0.9170,0.7298,and 0.9213,respectively.The results of this study indicate that GC-IMS,E-nose,and CSA are expected to be effective tools for characterizing FBC flavor as well as facilitating the rapid quantification of key physicochemical indicators,which may provide valuable insights for flavor and quality control in traditional fermented foods.
文摘Probiotics have gained much attention for their health benefits,which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements.Since most South Indian households regularly consume curd,this study aims to investigate the probiotic potential of bacteria from different homemade curd(HMC),commercial curd(CC),and commercial oral probiotic supplements(CP).In the current study,a total of 25 strains were isolated and evaluated for probiotic properties.Strains from CP showed the highest bile acid tolerance,whereas strains from CC had more propensity to form biofilms.Antibiotic sensitivity was seen across all samples.Also,molecular characterization by 16 S rRNA sequencing identified Lactobacillus sp.(n=14),Enterococcus sp.(n=5),Bacillus sp.(n=4),and Acetobactor sp.(n=1).Furthermore,though probiotics are clinically explored in diabetic therapeutics,no study has addressed the question of whether metformin can affect the probiotic strains.Our results showed no change in bacterial growth at 5 mmol/L,6 mmol/L,12 mmol/L,30 mmol/L,45 mmol/L,and 60 mmol/L of metformin.MTT assay revealed that cell viability was lower in CP than CC at 5 mmol/L of metformin.HMC had enhanced adhesion to A549 cells on metformin treatment(30 mmol/L)than CC or CP strains.There was no difference inα-amylase activity across the three groups.To conclude,our findings suggest that probiotic bacteria isolated from HMC,CC,and CP sources offer health benefits for both nondiabetic individuals and diabetic patients undergoing metformin therapy,and future studies should elucidate the metformin-mediated pathways in probiotics.
文摘Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance.It helps in improving digestive health,enhances immunity,and improves psychiatric health,cardiac health and weight management.The present study explores the potential of using probiotic microorganisms from lotus(Nelumbo nucifera)and colocasia(Colocasia esculenta)leaves as sources for starter culture bacteria for curd preparation.Four types of curd were developed:cow’s milk with colocasia leaf starter culture(MC),cow’s milk with lotus leaf starter culture(ML),red sorghum and cow’s milk mixture with colocasia leaf starter(MRC),and red sorghum and cow’s milk mixture with lotus leaf starter(MRL).Metagenomic analysis showed that MC curd contained Acetobacter sp.,(51%),Lactococcus sp.,(26%),and Leuconostoc sp.,(18%),while ML curd had Lac-tococcus sp.,(67%),Leuconostoc sp.(20%),and Lactobacillus sp.,(10%).Physicochemical study of MRC and MRL showed 2.94±0.84%and 2.84±0.14%of carbohydrate content,respectively.The analysis of MRC and MRL showed a significant increase in the color parameter“a^(*)”probably due to the presence of anthocyanin in red sorghum milk.The MRC and MRL showed higher antioxidant and anti-inflammatory activities.The MRL curd showed the highest glucose uptake and cytotoxicity in the L6 cell line and also demonstrated potentα-amylase inhibition(IC_(50)=2.383±0.286μg/ml)compared to MRC(IC_(50)=13.02±0.112μg/ml).Thus,in-vitro anti-diabetic activity of red sorghum-fortified curds was found superior to MC and ML curds.This study suggests that red sorghum fortification enhances curd quality and provides notable health benefits.
基金This work was financially supported by the Science and Technology Project of the Department of Science and Technology of Sichuan Province:Key research and development projects(2019YFN0107).
文摘Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.
基金supported by the National Key Technologies Research and Development Program(No.2021YFD2100102)the Key Research and Development Program of Shandong Province(No.2022CXGC010602),China.
文摘Objectives:White spots,mainly consisting of tyrosine,refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of Chinese fermented soybean curd.Materials and Methods:The study determined the composition of the white spots throughout mass spectrometry and high-performance liquid chromatography and investigated the relationship between tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity to interpret the mechanism of white spot formation during fermentation.Results:In this study,the results confrm that tyrosine accounts for 78.22%of the white spots.Excessive tyrosine content can promote the formation of white spots during fermentation.Free tyrosine content,amino acid nitrogen content,depth of the proteolysis index and protease activity during the fermentation process increased during fermentation.Correlation analysis results show that free tyrosine content was positively correlated with amino acid nitrogen content,depth of the proteolysis index and protease activity,which showed that the production of tyrosine is related to the degree of proteolysis.Solubility studies show that high concentrations of NaCl and ethanol affect the production of tyrosine and reduce its solubility,while the increase in temperature increases the solubility of tyrosine.Taking NaCl,ethanol and temperature as infuencing factors,a mathematical model of tyrosine solubility was established.Conclusion:This study lays the groundwork for understanding the mechanism of white spot formation during Chinese fermented soybean curd fermentation and provides solutions for controlling white spot formation.
基金supported by National Institute of Agricultural Sciences,RDA,Republic of Korea(Project No.PJ015912022022)。
文摘This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based proteins as well as the advantages of bioactive peptides were evaluated. Tofu was prepared by soy (S), by mixing in a 1:1 ratio of soy and mealworm powder (SM), soy and mealworm protein isolate (SMPI), and soy and mealworm protein hydrolysate (SMPH). SM, SMPI, and SMPH tofu had different proximate compositions, particularly in terms of their protein and lipid contents, compared to S. Mealworm derived tofus had a higher amount of essential, branched-chain, and total amino acids than S. The in vitro ileal digestibility of SMPH (94.10%) was significantly higher than that of S (58.35%), SM (64.64%), and SMPI (73.38%). Moreover, SM, SMPI, and SMPH had higher antioxidant and radical scavenging capacity and total phenolic content than S. Mealworm derived tofu had strong anti-inflammatory effects against lipopolysaccharide (LPS)-induced cytokines, such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6. Conclusively, tofu developed from mealworm and its protein derivatives can potentially be used to fortify traditional tofu;SMPH, in particular, has the most significant potential among all tofu variations in terms of functionality and nutritional value, providing added health benefits.
基金supported by the National Natural Science Foundation of China(22138004)the National Key Research and Development Program of China(No.2021YFD2100102-4 and No.2022YFD2101204).
文摘Sufu is a traditional umami fermented soybean curd(FSC).We isolated and identified 25 potential umami peptides using ethanol precipitation,dialysis desalination,resin adsorption recovery,nano-HPLC-MS/MS and virtual docking prediction.The results of sensory experiments showed that 23 of the synthetic peptides presented a lower umami threshold than that of MSG(0.50 mg/mL),and 10 peptides had obvious effects of increasing umami and saltiness.Seven peptides were quantified in FSC by UPLC-QQQ-MS,and the content of one novel umami tripeptide ADL(0.51±0.03 mg/mL)was four times its umami threshold(0.125 mg/mL).Taste reconstitution experiments revealed that the umami peptides enhanced the umami and saltiness of the simulated system by 24.53%and 24.00%,respectively.Molecular dynamics proved that hydrogen bonding is the main interaction between peptide and receptors.This study is important for understanding and improving the taste quality of FSC.
文摘SOYBEANS, original to China, abound in northeast Heilongjiang Province. The round plump beans actually remind one of the vast and fertile black soil in Heilongjiang. It is said that bean curd. the earliest known bean product, can be dated to as far back as the time of Christ! I enjoyed the full taste and flavor of Heilongjiang bean curd. and was able to thrive on the dish.
