Temat: sugars - Prolib Integro

Skocz do pozycji: 1.

Tytuł:: Alkaline Pre-Treatment and Enzymatic Hydrolysis of Waste Papers to Fermentable Sugar
Autorzy:: Ojewumi, M. E.
Obielue, B. I.
Emetere, M. E.
Awolu, O. O.
Ojewumi, E. O.
Tematy:: enzymatic hydrolysis
fermentable sugars
glucose
microorganisms
waste paper; Pokaż więcej
Data publikacji:: 2018
Powiązania:: https://bibliotekanauki.pl/articles/124150.pdf Link otwiera się w nowym oknie
Źródło:: Journal of Ecological Engineering; 2018, 19, 1; 211-217
2299-8993
Pojawia się w:: Journal of Ecological Engineering
Opis:: Waste paper is known to be the major component of organic solid waste. In this research, waste paper was used as a feedstock for the production of fermentable sugar with the aid of two (2) microorganisms. The waste papers used included newspaper, office paper and foolscap paper. Enzymatic hydrolysis was carried out on the waste papers after the alkaline treatment using Aspergillus niger and Pseudomonas aeruginosa at different temperatures of 25°C, 37°C and 42°C. The highest yield was obtained from the foolscap paper, which produced reducing sugar at a maximum concentration of 486.66 mg/L after two weeks using Pseudomonas aeruginosa at 37°C. On the other hand, hydrolysing using Aspergillus niger, produced reducing sugar at a maximum concentration of 365 mg/L at an optimum temperature of 25°C with office paper.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Changes in chemical composition of stored honeydew honeys
Zmiany składu chemicznego przechowywanych miodów spadziowych
Autorzy:: Krauze, A.
Krauze, J.
Tematy:: honey
sugars
acidity
invertase
glucose oxidase
catalase; Pokaż więcej
Data publikacji:: 1991
Powiązania:: https://bibliotekanauki.pl/articles/1402028.pdf Link otwiera się w nowym oknie
Źródło:: Acta Alimentaria Polonica; 1991, 17(41), 2; 119-126
0137-1495
Pojawia się w:: Acta Alimentaria Polonica
Opis:: Changes in sugars, acidity and activity of enzymes and other components were studies in honeydew honeys stored at room temperature for over two years. The glucose, fructose and saccharose contents decreased, while the content of disaccharides ot her than saccharose increased. Accumulation of lactone of gluconic acid was higher than of free acids. Glucose oxidase and catalase activities and the inhibin value as well as invertase activity decreased to a greater extent than diastase activity.
Miody spadziowe przechowywano ponad 2 lata w temperaturze pokojowej, w ciemności. Po tym okresie następowały znaczne zmiany składu cukrów, który badano stosując rozdział na Bio-Gel P2 i metody enzymatyczne. Zawartość glukozy obniżyła się średnio o 6.33%, fruktozy o 3,49%, a sacharozy oznaczonej eznymatycznie w rozdzielonej frakcji disacharydów o ok. 40%. Ten ubytek sacharozy był zbliżony do zmian sacharozy łącznie z melezytozą oznaczonych na podstawie zawartości cukrów redukujących przed i po hydrolizie kwasowej. Podwyższyła się natomiast zawartość disacharydów innych niż sacharoza (średnio o 45, 17%) i praktycznie nic zmieniła ilość tri i wyższych oligosacharydów. Po przechowywaniu wzrosła kwasowość miodów, a średni wzrost zawartości laktonu był większy niż wolnych kwasów. 5-hydroksymetylofurfural nagromadzał się w różnych ilościach, a przewodność elektryczna i pH utrzymywały się na poziomic zbliżonym do wartości wyjściowych. Długookresowe przechowywanie miodów spadziowych nie spowodowało całkowitej utraty aktywności enzymów. Spadek aktywności inwertazy, który był większy niż diastazy, wynosił średnio ok. 30%. Aktywność oksydazy glukozowej i katalazy, jak również działanie bakteriostatyczne świeżych miodów wahały się w szerokich granicach. Po przechowywaniu obniżenie aktywności oksydazy glukozowej nie było dużo większe niż inwertazy, przy czym aktywności obu enzymów były znacznie skorelowane. Wydaje się, że aktywność inwertazy może w przybliżeniu wskazywać, czy w przechowywanym miodzie spadziowym zachowała się aktywność oksydazy glukozowej i zdolność wytwarzania nadtlenku wodoru, z którą jest związane działanie bakteriostatyczne.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Production of ethanol from wheat straw
Autorzy:: Smuga-Kogut, M.
Wnuk, A. D.
Zgórska, K.
Kubiak, M. S.
Wojdalski, J.
Kupczyk, A.
Szlachta, J
Luberański, A.
Tematy:: wheat straw
chemical processing
enzymatic hydrolysis
reducing sugars
ethanol; Pokaż więcej
Data publikacji:: 2015
Powiązania:: https://bibliotekanauki.pl/articles/778125.pdf Link otwiera się w nowym oknie
Źródło:: Polish Journal of Chemical Technology; 2015, 17, 3; 89-94
1509-8117
1899-4741
Pojawia się w:: Polish Journal of Chemical Technology
Opis:: This study proposes a method for the production of ethanol from wheat straw lignocellulose where the raw material is chemically processed before hydrolysis and fermentation. The usefulness of wheat straw delignification was evaluated with the use of a 4:1 mixture of 95% ethanol and 65% HNO3 (V). Chemically processed lignocellulose was subjected to enzymatic hydrolysis to produce reducing sugars, which were converted to ethanol in the process of alcoholic fermentation. Chemical processing damages the molecular structure of wheat straw, thus improving ethanol yield. The removal of lignin from straw improves fermentation by eliminating lignin’s negative influence on the growth and viability of yeast cells. Straw pretreatment facilitates enzymatic hydrolysis by increasing the content of reducing sugars and ethanol per g in comparison with untreated wheat straw.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Bioconversion of Waste Foolscap and Newspaper to Fermentable Sugar
Autorzy:: Ojewumi, Modupe E.
Kolawole, Oluwatobi E.
Oyekunle, Daniel T.
Taiwo, Olugbenga S.
Adeyemi, Alaba O.
Tematy:: Serratia
waste paper
enzymatic hydrolysis
fermentable sugars
microorganisms; Pokaż więcej
Data publikacji:: 2019
Powiązania:: https://bibliotekanauki.pl/articles/123345.pdf Link otwiera się w nowym oknie
Źródło:: Journal of Ecological Engineering; 2019, 20, 4; 35-41
2299-8993
Pojawia się w:: Journal of Ecological Engineering
Opis:: The aim of this project work was to evaluate the effect of bacteria – Serratia in the enzymatic hydrolysis of Foolscap [FS] and Newspaper [NP] into fermentable or reducing sugars. The effect of temperature and hydrolysis time (number of days) on the extent of concentration of reducing sugar yield were assessed and quantified using Dinitrosalicylic acid test method (DNS). A proximate analysis was carried out on the substrate before hydrolysis. Alkaline pre-treatment using sodium hydroxide and deinking process for the removal of paper with ink for higher susceptibility of the substrate before the enzymatic hydrolysis were carried out. The temperature effect on the waste sample were analysed at 37°C, 40°C and 45°C for 7 days, it was observed that at 37°C, saccharification was higher than at 40°C and 45°C. The general observation was in that Serratia had a very good effect on the waste paper samples. A 3-D surface plot revealed that the yield of sugar increased along with the hydrolysis time (number of days), with Foolscap having the highest yield of about 21mg/ml. The comparative analysis shows that the highest yield was obtained at the temperature of 37°C, for both substrates used.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Chemical composition of edible potato tubers in retail outlets in east-central Poland
Autorzy:: Zarzecka, K.
Gugała, M.
Mystkowska, I.
Zarzecka, M.
Tematy:: potato
vitamin C
reducing sugars
sucrose
total protein; Pokaż więcej
Data publikacji:: 2015
Powiązania:: https://bibliotekanauki.pl/articles/124548.pdf Link otwiera się w nowym oknie
Źródło:: Journal of Ecological Engineering; 2015, 16, 1; 57-61
2299-8993
Pojawia się w:: Journal of Ecological Engineering
Opis:: The work was an attempt to determine and describe certain quality characteristics of edible potato on sale in Siedlce and Międzyrzec Podlaski. Potato tubers for examination were purchased in 3 kinds of retail outlets (ten shops of each kind) in east-central Poland. A total of 90 samples were collected to determine tuber size, protein and vitamin C content, reducing sugars and sucrose content. Potatoes purchased in all kinds of outlets met the standards set for tuber size. Potatoes bought in supermarkets had a better chemical composition than tubers purchased in groceries or fruit and vegetable shops. All the potato tubers were a good staple.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 6.

Tytuł:: Nutritional value of raw legumes
Autorzy:: Miedzianka, J.
Styczyńska, M.
Łoźna, K.
Aniołowska, M.
Biernat, J.
Tematy:: legumes
amino acids
fatty acids
sugars
macro- and micro-elements; Pokaż więcej
Data publikacji:: 2017
Powiązania:: https://bibliotekanauki.pl/articles/1190215.pdf Link otwiera się w nowym oknie
Źródło:: Journal of Elementology; 2017, 22, 2; 643-652
1644-2296
Pojawia się w:: Journal of Elementology
Opis:: Legumes should be considered as an important part of a healthy diet, because of both their nutritional value (high protein and low fat content) and functional properties (Trichopoulou et al. 2014). The functional components include carbohydrates, soluble fiber, vitamins and polyphenols. Epidemiological studies have shown a positive correlation between the consumption of legumes and a reduced risk of cardiovascular diseases, diabetes and certain types of cancer. In the past few years, phenolic compounds have attracted much attention owing to a large variety of biological actions, including anti-inflammatory effects, which they can produce (García-Lafuente et al. 2014). Chronic inflammation is a cause of many serious diseases, including cardiac disorders, allergy, DM 1, Alzheimer’s disease. In the anti-inflammatory food pyramid, pulses were placed at the base (Viveky et al. 2013). The aim of this study was to determine the content of amino acids, fatty acids, carbohydrates, macro- and micro-elements in the common legumes. The total protein content varied from 17.9 to 22.5 g 100 g-1. The mean content of fat varied from 1.1 to 2.0 g 100 g-1 and the soluble sugar content ranged from 4.3 to 7.9 g 100 g-1. The dominant amino acids were glutamic and aspartic acids. Methionine and cysteine composed the lowest percentage of all amino acids. Pulses were characterized by the presence of such fatty acids as a-linoleic, linoleic, oleic and palmitic acid. The mean content of iron varied from 3.3 to 5.3 g 100 g-1. The highest amount of this element was found in small bean, which was also characterized by the highest copper content. The highest amounts of zinc, calcium and magnesium were contained in dark red kidney bean. The analyzed pulses were distinguishd by high nutritive value. The identifed amino acids profile indicates sufficient quantity of lysine and shortage of sulphuric acids. The pulses also had a beneficial composition of fatty acids. The omega-6 to omega-3 ratio was between 1:2 and 4:1.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 7.

Tytuł:: Pattern of carbohydrate changes in maturing xylem and phloem during growth to dormancy transition phase in Picea abies (L.) Karst.
Autorzy:: Traversari, S.
Emiliani, G.
Traversi, M.L.
Anichini, M.
Giovannelli, A.
Tematy:: Cell wall biosynthesis
latewood
starch
sugars
wood formation
wood quality; Pokaż więcej
Data publikacji:: 2018
Powiązania:: https://bibliotekanauki.pl/articles/2078285.pdf Link otwiera się w nowym oknie
Źródło:: Dendrobiology; 2018, 80; 12-23
1641-1307
Pojawia się w:: Dendrobiology
Opis:: Wood production is a metabolic process requiring high amount of soluble carbohydrates as source of carbon skeletons, energy, or signalling molecules. Nevertheless, the role of soluble sugars and starch has been rarely investigated in the growth to dormancy transition phase. The aim of this work was to investigate the carbohydrate concentrations and the transcription level of some candidate genes involved in cellulose and starch metabolisms in competitive carbon sinks such as phloem, maturing xylem, and xylem during the active growth to dormancy transition phase in Picea abies (L.) Karst. Stems were sampled every two weeks between July and October from potted eight-year-old Norway spruce plants. Results highlight that the cel- lulose biosynthesis regulated the pattern of carbohydrate changes in the phloem and maturing xylem during the transition to dormancy. In particular, the cessation of CesA (α-cellulose synthase) mRNA accumulation in maturing xylem determined a shift in the carbohydrate partitioning from the utilization sinks to the storage compartment. The content of carbohydrates was modulated in the maturing xylem by cellulose metabolism during the xylogenesis and by starch metabolism during the cambium dormancy. On the contrary, the carbon competition between utilization and storage sinks seemed to be less connected within the phloem. Since the amount of soluble carbohydrates within the maturing xylem and phloem has never been limited during the growth to dormancy transition phase, the cessation of the CesA transcription was probably determined by environmental conditions rather than by carbon limitation or sink competition.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 8.

Tytuł:: Zmiany składu chemicznego bulw ziemniaka podczas przechowywania i ich wpływ na wybrane właściwości chipsów
Changes of the chemical composition of potato tubers during storage and their impact on the selected properties of crisps
Autorzy:: Krzysztofik, B.
Sułkowski, K.
Tematy:: ziemniak
przechowywanie
cukry
chipsy
barwa
potato
storing
sugars
crisps
colour; Pokaż więcej
Data publikacji:: 2013
Powiązania:: https://bibliotekanauki.pl/articles/289716.pdf Link otwiera się w nowym oknie
Źródło:: Inżynieria Rolnicza; 2013, R. 17, nr 4, t. 1, 4, t. 1; 161-169
1429-7264
Pojawia się w:: Inżynieria Rolnicza
Opis:: Podczas przechowywania ziemniaków następuje zmiana składu chemicznego, polegająca m.in. na rozkładzie skrobi oraz zwiększeniu zawartości suchej masy w wyniku odparowania części wody co może powodować zmianę typu kulinarnego. Ziemniaki przeznaczone do przetwórstwa na wyroby smażone nie mogą zawierać więcej niż 0,15%-0,25% cukrów redukujących. Podczas procesu smażenia cukry redukujące wchodzą w reakcję z wolnymi aminokwasami, w wyniku której tworzą się związki o brunatnym zabarwieniu i powstaje szkodliwy dla zdrowia akrylamid. Uzyskane produkty są gorzkie, a ich barwa jest niepożądana. Oceniano jakości chipsów czyli tzw. defektów w zależności od: terminu zbioru, temperatury bulw oraz zwartości cukrów w bulwach po zbiorze i podczas przechowywania. Uzyskane wyniki potwierdzają wzrost zawartości suchej masy i cukrów redukujących oraz zmianę barwy chipsów.
During storage of potatoes, a change of the chemical composition occurs, which consists in inter alia decomposition of starch and increase of dry mass content as a result of evaporation of the part of water which may cause a culinary change. Potatoes designated for processing into fried products cannot contain more than 0.15-0.25% of reducing sugars. During the process of frying, reducing sugars react with elemental amino acid as a result of which, they form compounds of dark colour and a hazardous for health acrylamide is formed. The obtained products are bitter and their colour is undesirable. Quality of crisps, that is, defects in relation to the following was assessed: time limits of crops, temperature of tubers and sugar content in tubers after crops and during storage. The obtained results confirm the increase of dry mass and reducing sugar content and the change of colour of crisps.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 9.

Tytuł:: Buckwheat as an Interesting Raw Material for Agricultural Distillate Production
Autorzy:: Ługowoj, Szymon
Balcerek, Maria
Pielech-Przybylska, Katarzyna
Tematy:: buckwheat
reducing sugars
starch content
ethanol fermentation
agricultural distillate
volatile compounds; Pokaż więcej
Data publikacji:: 2020
Powiązania:: https://bibliotekanauki.pl/articles/1369595.pdf Link otwiera się w nowym oknie
Źródło:: Polish Journal of Food and Nutrition Sciences; 2020, 70, 2; 125-137
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Opis:: The objective of this study was to assess the suitability of buckwheat grain for agricultural distillate production. The effects of the method of starch liberation on the physicochemical composition of the prepared mashes, fermentation results, the concentration of volatile compounds in the obtained distillates, and their organoleptic features, were investigated. The raw materials used were two cultivars of buckwheat grains, Panda and Kora. Both cultivars were characterized by similar starch content, however Panda cultivar had a significantly higher content of reducing sugars. Fermentation of the Kora cultivar-based mashes resulted in a higher fermentation efficiency (up to approximately 85% of the theoretical yield) compared to the Panda cultivar-based mashes (up to approx. 75%). Of the tested methods of starch liberation, the pressure-thermal treatment was revealed as superior, especially in the case of the Panda cultivar. In the case of the Kora cultivar, both the pressure-thermal method and the pressureless method of starch liberation resulted in a high process efficiency (up to 85% of the theoretical). Supplementation of the buckwheat mashes with (NH4)2HPO4 improved fermentation results. The highest scores in sensory assessment were given to distillates from mashes prepared with the pressure-thermal treatment, which contained relatively low concentrations of undesirable compounds, such as acetaldehyde and methanol, and revealed pleasant organoleptic features.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 10.

Tytuł:: Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Autorzy:: Drabińska, Natalia
Nogueira, Mariana
Ciska, Ewa
Jeleń, Henryk H.
Tematy:: pasta
by-products
valorisation
amino acids
fatty acids
sugars
broccoli leaves; Pokaż więcej
Data publikacji:: 2022-09-05
Powiązania:: https://bibliotekanauki.pl/articles/2159269.pdf Link otwiera się w nowym oknie
Źródło:: Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 273-285
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Opis:: Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50oC for 8 h (L), and pasta dried at 80oC for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interesting method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.
Dostawca treści:: Biblioteka Nauki

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