語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Antifungal activity of flaxseed and ...
~
Xu, Yingying.
FindBook
Google Book
Amazon
博客來
Antifungal activity of flaxseed and flaxseed extracts.
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Antifungal activity of flaxseed and flaxseed extracts./
作者:
Xu, Yingying.
面頁冊數:
161 p.
附註:
Adviser: Clifford A. Hall, III.
Contained By:
Dissertation Abstracts International69-03B.
標題:
Agriculture, Food Science and Technology. -
電子資源:
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3305696
ISBN:
9780549523222
Antifungal activity of flaxseed and flaxseed extracts.
Xu, Yingying.
Antifungal activity of flaxseed and flaxseed extracts.
- 161 p.
Adviser: Clifford A. Hall, III.
Thesis (Ph.D.)--North Dakota State University, 2008.
Flaxseed (Linum usitatissimum) has never been considered as a food preservative. The objective of this study was to investigate the antifungal activity of flaxseed and flaxseed extracts, including the stability of the antifungal activity. Strains of Penicillium chrysogenum, Aspergillus flavus, Fusarium graminearum, and a Penicillium sp. isolated from molded noodles were used as test microorganisms. Flaxseed (6-15%) significantly inhibited all molds in potato dextrose agar. Flaxseed (≥9%) also significantly inhibited all molds, and reduced the mold count of fresh noodle during storage. At 15%, it had a similar preserving effect as a 0.2% propionic acid. Differences in the degree of mold inhibition were found among flaxseeds obtained from different sources and cultivars. The protein extract (1%) inhibited all molds, where the most effective extraction pH values were pH 5 and 10. The crude phenolic extracts affected the growth of the fungi. The 60% methanol was the most effective solvent. Partial purification of the 60% methanol extracts improved the antifungal activity. Flaxseed gum and cyanogenic glycosides did not inhibit the growth of the molds. Response surface methodology was used to evaluate the antifungal activity stability of flaxseed and flaxseed protein extract. Statistical models were developed to predict the effect of treatments (i.e., heat and pH) of flaxseed or flaxseed protein extract on antifungal activity. For flaxseed, linear terms of variables (i.e., heating temperature and time) and the quadratic terms of the heating temperature had significant (p<0.05) negative effects on all fungi and the mold count log-cycle reduction of fresh noodles. Sixty percent of the antifungal activity was retained after flaxseed was heated at 100 °C for 15 min. For flaxseed protein, the treatment temperature and time had significant (p<0.05) negative effects on the residual antifungal activity (RAA), whereas that of pH had a significant (p<0.1) positive effect. At the pasteurization condition, ≥ 50% activity of flaxseed protein was retained except for P. chrysogenum. These results suggested that flaxseed and flaxseed protein had certain degrees of stability. Therefore, flaxseed and flaxseed extracts may be promising as natural multifunctional ingredients due to their health benefits and preserving effect.
ISBN: 9780549523222Subjects--Topical Terms:
1017813
Agriculture, Food Science and Technology.
Antifungal activity of flaxseed and flaxseed extracts.
LDR
:03214nam 2200265 a 45
001
954845
005
20110622
008
110622s2008 ||||||||||||||||| ||eng d
020
$a
9780549523222
035
$a
(UMI)AAI3305696
035
$a
AAI3305696
040
$a
UMI
$c
UMI
100
1
$a
Xu, Yingying.
$3
1278307
245
1 0
$a
Antifungal activity of flaxseed and flaxseed extracts.
300
$a
161 p.
500
$a
Adviser: Clifford A. Hall, III.
500
$a
Source: Dissertation Abstracts International, Volume: 69-03, Section: B, page: .
502
$a
Thesis (Ph.D.)--North Dakota State University, 2008.
520
$a
Flaxseed (Linum usitatissimum) has never been considered as a food preservative. The objective of this study was to investigate the antifungal activity of flaxseed and flaxseed extracts, including the stability of the antifungal activity. Strains of Penicillium chrysogenum, Aspergillus flavus, Fusarium graminearum, and a Penicillium sp. isolated from molded noodles were used as test microorganisms. Flaxseed (6-15%) significantly inhibited all molds in potato dextrose agar. Flaxseed (≥9%) also significantly inhibited all molds, and reduced the mold count of fresh noodle during storage. At 15%, it had a similar preserving effect as a 0.2% propionic acid. Differences in the degree of mold inhibition were found among flaxseeds obtained from different sources and cultivars. The protein extract (1%) inhibited all molds, where the most effective extraction pH values were pH 5 and 10. The crude phenolic extracts affected the growth of the fungi. The 60% methanol was the most effective solvent. Partial purification of the 60% methanol extracts improved the antifungal activity. Flaxseed gum and cyanogenic glycosides did not inhibit the growth of the molds. Response surface methodology was used to evaluate the antifungal activity stability of flaxseed and flaxseed protein extract. Statistical models were developed to predict the effect of treatments (i.e., heat and pH) of flaxseed or flaxseed protein extract on antifungal activity. For flaxseed, linear terms of variables (i.e., heating temperature and time) and the quadratic terms of the heating temperature had significant (p<0.05) negative effects on all fungi and the mold count log-cycle reduction of fresh noodles. Sixty percent of the antifungal activity was retained after flaxseed was heated at 100 °C for 15 min. For flaxseed protein, the treatment temperature and time had significant (p<0.05) negative effects on the residual antifungal activity (RAA), whereas that of pH had a significant (p<0.1) positive effect. At the pasteurization condition, ≥ 50% activity of flaxseed protein was retained except for P. chrysogenum. These results suggested that flaxseed and flaxseed protein had certain degrees of stability. Therefore, flaxseed and flaxseed extracts may be promising as natural multifunctional ingredients due to their health benefits and preserving effect.
590
$a
School code: 0157.
650
4
$a
Agriculture, Food Science and Technology.
$3
1017813
690
$a
0359
710
2
$a
North Dakota State University.
$3
1021724
773
0
$t
Dissertation Abstracts International
$g
69-03B.
790
$a
0157
790
1 0
$a
Hall, Clifford A., III,
$e
advisor
791
$a
Ph.D.
792
$a
2008
856
4 0
$u
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3305696
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9119281
電子資源
11.線上閱覽_V
電子書
EB W9119281
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入