Rhizopus oryzae FNCC 6010, Rhizopus oligosporus FNCC 6011, and their hybrid lowered antioxidant capacity in velvet beans compared to germination
2017
Balogun, O. I. | Epriliati, I. | Otunola, E. T. | Agboola, H. A.
In an attempt to improve food processing for legumes, the use of commercial egg white lyzozyme in fusion technology of Rhizopus spp. has been investigated. The experiment was run in triplicates using 2-10 KU. The results indicated that lyzozyme lyzed cell walls of fungal mycelia better for R. oligosporus (0.3-1.4 x 106 free protoplasts/mL) than R. oryzae (0.09-0.6 x 106/mL). The fusant yields reached maximum when the use of lyzozyme was at 4 KUand the hybrid reached maximum at Rhizopus fusant ratio of 1:1 (v/v). Morphologically and physiologically, the hybrid resembled R. oligosporus, but enzymic activities were similar to those of R. oryzae characteristics, except for its very weak amylase activity. The hybrid and strain parents have been applied in producing fermented dehulled or undehulled velvet bean flour compared to germination effects at laboratory scales observed for 72 h, to explore its DPPH inhibition capacity. The inhibition capacity of methanolic hybrid flour extracts for 72 hours were higher than those of the parent strains but it was only half of the germination flours’. In conclusion, the Rhizopus spp lowered DPPH inhibition capacity compared to germination. The hybrid can be used for velvet bean flour production without starch conservations.
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