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Effects of Lactobacillus delbrueckii...

Ahmarani, Jamile.

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Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation./
Author:	Ahmarani, Jamile.
Description:	87 p.
Notes:	Source: Masters Abstracts International, Volume: 46-03, page: 1356.
Contained By:	Masters Abstracts International46-03.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR32650
ISBN:	9780494326503

Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.
Ahmarani, Jamile.

Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation. - 87 p.

Source: Masters Abstracts International, Volume: 46-03, page: 1356.

Thesis (M.Sc.)--McGill University (Canada), 2007.

Soy flour was inoculated with Lactobacillus delbrueckii ssp. lattis R0187, and incubated for 8 h, to evaluate the protein hydrolysis and identify peptides generated by this fermentation, and the impact on ACE and trypsin inhibitory activities. Aqueous protein extracts prepared from different fermentation time periods showed a decrease in soluble protein content (from 2.83 to 0.02 mg/mL), while soluble inorganic nitrogen and free amino acid contents increased (from 0.029 to 0.062% w/w, and from 0.75 to 0.90% w/w, respectively). The protein extracts were analyzed by SDS-PAGE; proteolysis was observed after 5 h incubation of inoculated soy flour, suggesting that glycinin, beta-conglycinin, and trypsin inhibitors, were hydrolyzed. Peptides were isolated by tricine-SDS-PAGE, and analyzed by MS/MS; fragments of soy anti-nutritional factors (Kunitz and Bowman-Birk trypsir, inhibitors), as well as of other soybean proteins, were identified, confirming that these proteins were hydrolyzed. The protein extracts at time 0 h and 8 h were analyzed by RP-HPLC; one fraction was analyzed by MS/MS, which identified peptides from Lactobacillus species. Determination of trypsin inhibitory activity showed less inhibition of the enzyme with inoculated soy flour compared to the control (un-inoculated soy flour), confirming the deactivation of trypsin inhibitors by fermentation. Determination of ACE inhibitory activity showed a higher inhibition with the control (86% +/- 3.0) compared to inoculated soy flour (66% +/- 7.6).

ISBN: 9780494326503Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.
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020 $a 9780494326503
035 $a (UMI)AAIMR32650
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100 1 $a Ahmarani, Jamile. $3 1272313
245 1 0 $a Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.
300 $a 87 p.
500 $a Source: Masters Abstracts International, Volume: 46-03, page: 1356.
502 $a Thesis (M.Sc.)--McGill University (Canada), 2007.
520 $a Soy flour was inoculated with Lactobacillus delbrueckii ssp. lattis R0187, and incubated for 8 h, to evaluate the protein hydrolysis and identify peptides generated by this fermentation, and the impact on ACE and trypsin inhibitory activities. Aqueous protein extracts prepared from different fermentation time periods showed a decrease in soluble protein content (from 2.83 to 0.02 mg/mL), while soluble inorganic nitrogen and free amino acid contents increased (from 0.029 to 0.062% w/w, and from 0.75 to 0.90% w/w, respectively). The protein extracts were analyzed by SDS-PAGE; proteolysis was observed after 5 h incubation of inoculated soy flour, suggesting that glycinin, beta-conglycinin, and trypsin inhibitors, were hydrolyzed. Peptides were isolated by tricine-SDS-PAGE, and analyzed by MS/MS; fragments of soy anti-nutritional factors (Kunitz and Bowman-Birk trypsir, inhibitors), as well as of other soybean proteins, were identified, confirming that these proteins were hydrolyzed. The protein extracts at time 0 h and 8 h were analyzed by RP-HPLC; one fraction was analyzed by MS/MS, which identified peptides from Lactobacillus species. Determination of trypsin inhibitory activity showed less inhibition of the enzyme with inoculated soy flour compared to the control (un-inoculated soy flour), confirming the deactivation of trypsin inhibitors by fermentation. Determination of ACE inhibitory activity showed a higher inhibition with the control (86% +/- 3.0) compared to inoculated soy flour (66% +/- 7.6).
590 $a School code: 0781.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a McGill University (Canada). $3 1018122
773 0 $t Masters Abstracts International $g 46-03.
790 $a 0781
791 $a M.Sc.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR32650