[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experim...[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.展开更多
The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation(SSF).Results showed that B.subtilis produces proteases and c...The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation(SSF).Results showed that B.subtilis produces proteases and carboxypeptidase in the early stage of SSF(0–8 h).Proteases are dominant and can hydrolyze the soybean protein into long-chain peptides with mild bitterness.Carboxypeptidase production is dominant at 8–16 h SSF,at which point soybean protein is further hydrolyzed and bitterness is enhanced.The strain then produces additional carboxypeptidase after 16 h,and bitterness is reduced.We compared the amino acid composition of the hydrolysates from soybean protein isolates to that of the fermented liquid of SSF.In the hydrolysates from soybean protein isolates that exhibit strong bitterness,62.81%of amino acids are hydrophobic and occur in the form of peptides.In the fermented liquid from soybean meal,16.22%of amino acids are hydrophobic and are mainly present in the form of free amino acids.The bitterness of fermented soybean hydrolysate is reduced from 5 to 0 when fermented for 24 h,suggesting that B.subtilis can effectively reduce bitterness,possibly due to the carboxypeptidase.Enzyme analysis shows that B.subtilis excretes carboxypeptidase during growth.The amino acids phenylalanine,alanine,tyrosine,and leucine at the C-terminal of the soybean bitter peptides in hydrolysates are cleaved in the presence of carboxypeptidase,resulting in complete debitterness.展开更多
Olive(Olea europaea)phytochemicals are associated with a reduced risk of type 2 diabetes.Table olives typically have higher phytochemical concentrations than olive oil,but their impact on human intestinal α-glucosida...Olive(Olea europaea)phytochemicals are associated with a reduced risk of type 2 diabetes.Table olives typically have higher phytochemical concentrations than olive oil,but their impact on human intestinal α-glucosidase is largely unknown.Shinzuke,the most common trade preparation in Japan,are alkali-treated non-fermented green olives.In contrast,natural olives are debittered by brining,which may enhance phytochemical retention.We evaluated theα-glucosidase inhibitory effect of Shinzuke and natural green olives produced in-house and compared them with commercial table olives.Eight types of table olives were tested against human intestinalα-glucosidase.Shinzuke Mission was the least effective(IC_(50) 0.710±0.058 mg/mL),while Natural green olives showed double to triple activity,with a non-competitive mechanism.Natural table olives retained more phytochemicals than shinzuke and other treated olives,and are good inhibitors of humanα-glucosidase in vitro,exhibiting potential as a functional food for the management of postprandial glycaemia.展开更多
文摘[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.
基金supported by Grain&Corn Engineering Technology Research Center,State Administration of Grain(GA2017004)Science and Technology Research Project of Henan(172102110205)Henan University of Technology:Integration of Science and Education(30)
文摘The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation(SSF).Results showed that B.subtilis produces proteases and carboxypeptidase in the early stage of SSF(0–8 h).Proteases are dominant and can hydrolyze the soybean protein into long-chain peptides with mild bitterness.Carboxypeptidase production is dominant at 8–16 h SSF,at which point soybean protein is further hydrolyzed and bitterness is enhanced.The strain then produces additional carboxypeptidase after 16 h,and bitterness is reduced.We compared the amino acid composition of the hydrolysates from soybean protein isolates to that of the fermented liquid of SSF.In the hydrolysates from soybean protein isolates that exhibit strong bitterness,62.81%of amino acids are hydrophobic and occur in the form of peptides.In the fermented liquid from soybean meal,16.22%of amino acids are hydrophobic and are mainly present in the form of free amino acids.The bitterness of fermented soybean hydrolysate is reduced from 5 to 0 when fermented for 24 h,suggesting that B.subtilis can effectively reduce bitterness,possibly due to the carboxypeptidase.Enzyme analysis shows that B.subtilis excretes carboxypeptidase during growth.The amino acids phenylalanine,alanine,tyrosine,and leucine at the C-terminal of the soybean bitter peptides in hydrolysates are cleaved in the presence of carboxypeptidase,resulting in complete debitterness.
基金supported by the‘Initiative for Realizing Diversity in the Research Environment’from MEXT(Ministry of Education,Culture,Sports,Science and Technology of Japan),through the host institution.
文摘Olive(Olea europaea)phytochemicals are associated with a reduced risk of type 2 diabetes.Table olives typically have higher phytochemical concentrations than olive oil,but their impact on human intestinal α-glucosidase is largely unknown.Shinzuke,the most common trade preparation in Japan,are alkali-treated non-fermented green olives.In contrast,natural olives are debittered by brining,which may enhance phytochemical retention.We evaluated theα-glucosidase inhibitory effect of Shinzuke and natural green olives produced in-house and compared them with commercial table olives.Eight types of table olives were tested against human intestinalα-glucosidase.Shinzuke Mission was the least effective(IC_(50) 0.710±0.058 mg/mL),while Natural green olives showed double to triple activity,with a non-competitive mechanism.Natural table olives retained more phytochemicals than shinzuke and other treated olives,and are good inhibitors of humanα-glucosidase in vitro,exhibiting potential as a functional food for the management of postprandial glycaemia.
