کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4562854 1330731 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Biotechnological process for producing black bean slurry without stachyose
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Biotechnological process for producing black bean slurry without stachyose
چکیده انگلیسی

Beans are important sources of proteins and other nutrients. However, stachyose and other oligosaccharides (RFOs) are present in this legume causing flatulence (H2, CO2 and CH4), abdominal pain, and diarrhea. The problematic digestibility of these sugars in the small intestine is attributed to a lack of α-galactosidase, which is essential for the hydrolysis of α-1,6 linkages. The aim of the present work was to reduce the stachyose of black bean slurry by lactic acid fermentation using a selected Lactobacillus LPB56, an α-galactosidase producer. The bean slurry (6L) was fermented in a bioreactor with 1.3% (w/v) of CaCO3, at 37 °C and 160 rpm. Bacterial cells increased from 2.4 × 107 to 7.0 × 108 CFU/mL, and the stachyose and other sugars were totally consumed after 18 h of fermentation. The maximum activity of α-galactosidase was 0.162 U/mL after 6 h. The fermentative process did not cause significant changes on the composition of the bean product.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 42, Issue 4, May 2009, Pages 425–429
نویسندگان
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