Changes in the content and anti-oxidative activity of polyphenols and albumins in pea during its fermentation in an SSSR bioreactor
2008
Miszkiewicz, H. | Okrajni, J. | Bielecki, S.,Politechnika Lodzka, Lodz (Poland). Inst. Biochemii Technicznej
The ojective of the work was to determine changes in the contents of polyphenols and albumins contained in Pisum sativum pea, and of their free radical scavenging activity while fermenting in the presence of Rhizopus oligosporus strain in a SSSR bioreactor with forced aeration and mixing. The total content of polyphenolics in pea fermented under the optimal mixing and areation conditions continued to increase throughout the whole process, and after a period of 72 hrs, it was three times higher (in water extracts) and two times higher (in acetone extracts) compared with the initial amount. The Rhizopus oligosporus strain used in the study effectively synthesized beta-glucosidase, alpha-glucosidase, and beta-glucuronidase during 24 hrs, and alpha-amylase during 48 hrs
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