Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus
Tài liệu tham khảo
AOAC, 2000
AOAC, 2006
Carr, 1954, Effects of diffusion on free precession in nuclear magnetic resonance experiments, Physical Review, 94, 630, 10.1103/PhysRev.94.630
Chen, 2014, Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation, Journal of Food Engineering, 120, 1, 10.1016/j.jfoodeng.2013.07.011
Dubois, 1956, Colorimetric method for determination of sugars and related substances, Analytical Chemistry, 28, 350, 10.1021/ac60111a017
Du, 2014, Physicochemical and functional properties of whole legume flour, LWT - Food Science Technology, 55, 308, 10.1016/j.lwt.2013.06.001
Elizalde, 1996, The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins, Lebensmittel-Wissenschaft und -Technologie, 29, 334, 10.1006/fstl.1996.0050
Fadda, 2017, In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 75, 100, 10.1016/j.lwt.2016.08.020
Fickers, 2011, The lipases from Yarrowia lipolytica: Genetics, production, regulation, biochemical characterization and biotechnological applications, Biotechnology Advances, 29, 632, 10.1016/j.biotechadv.2011.04.005
Gao, 2018, Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment, Food Research International, 106, 156, 10.1016/j.foodres.2017.12.063
Gombert, 2016, Kluyveromyces marxianus as a host for heterologous protein synthesis, Applied Microbiology and Biotechnology, 100, 6193, 10.1007/s00253-016-7645-y
Guneser, 2016, Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus, Brazilian Journal of Microbiology, l47, 965, 10.1016/j.bjm.2016.07.018
Gupta, 2015, Molecular and functional diversity of yeast and fungal lipases: Their role in biotechnology and cellular physiology, Progress in Lipid Research, 57, 40, 10.1016/j.plipres.2014.12.001
Huang, 2015, Modification of insoluble dietary fibres in soybean okara and their physicochemical properties, International Journal of Food Science and Technology, 50, 2606, 10.1111/ijfs.12929
Kang, 2017, Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent, Journal of Food Science & Technology, 54, 2485, 10.1007/s13197-017-2691-8
Lane, 2010, Kluyveromyces marxianus: A yeast emerging from its sister's shadow, Fungal Biology Reviews, 24, 17, 10.1016/j.fbr.2010.01.001
Lemes, 2014, Nutritional recovery with okara diet prevented hypercholesterolemia, hepatic steatosis and glucose intolerance, International Journal of Food Sciences & Nutrition, 65, 745, 10.3109/09637486.2014.898259
Liang, 2008, Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice, Food Chemistry, 110, 821, 10.1016/j.foodchem.2008.02.064
Liener, 1994, Implications of antinutritional components in soybean foods, Critical Reviews in Food Science and Nutrition, 34, 31, 10.1080/10408399409527649
Li, 2012, Isolation and structural characterisation of okara polysaccharides, Molecules, 17, 753, 10.3390/molecules17010753
Lim, 2010, Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans, Food Chemistry, 120, 255, 10.1016/j.foodchem.2009.10.017
Li, 2012, Composition, nutrition, and utilization of okara (soybean residue), Food Reviews International, 28, 231, 10.1080/87559129.2011.595023
Li, 2014, Water distribution in tofu and application of T2 relaxation measurements in determination of tofu's water-holding capacity, Journal of Agricultural and Food Chemistry, 62, 8594, 10.1021/jf503427m
Li, 2017, Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma, Food Chemistry, 232, 515, 10.1016/j.foodchem.2017.03.167
Lu, 2013, Okara dietary fiber and hypoglycemic effect of okara foods, Bioactive Carbohydrate & Dietary. Fibre, 2, 126, 10.1016/j.bcdf.2013.10.002
Luo, 2016, Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate, Journal of Dairy Science, 99, 1083, 10.3168/jds.2015-9842
Martínez, 2017, Valorization of sugarcane bagasse and sugar beet molasses using Kluyveromyces marxianus for producing value-added aroma compounds via solid-state fermentation, Journal of Cleaner Production, 158, 8, 10.1016/j.jclepro.2017.04.155
Ma, 2016, Ultrasonic-assisted extraction and antioxidant activities of the polysaccharides extracted from soybean curd residue fermented by Flammulina velutipes, International Journal of Biology, 8, 61, 10.5539/ijb.v8n1p61
Matsumoto, 2007, Okara, soybean residue, prevents obesity in a diet-induced murine obesity model, Bioscience Biotechnology and Biochemistry, 71, 720, 10.1271/bbb.60563
Meiboom, 1958, Modified spin-echo method for measuring nuclear relaxation times, Review of Scientific Instruments, 29, 688, 10.1063/1.1716296
Pentjuss, 2017, Model-based biotechnological potential analysis of Kluyveromyces marxianus central metabolism, Journal of Industrial Microbiology & Biotechnology, 44, 1177, 10.1007/s10295-017-1946-8
Plessas, 2008, Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus, Food Chemistry, 107, 883, 10.1016/j.foodchem.2007.09.010
Sun, 2010, Study on the relevance between beany odor and main bioactive components in Radix Astragali, Journal of Agricultural and Food Chemistry, 58, 5568, 10.1021/jf9042634
Su, 2018, Screening and identification of β-glucosidase-producing yeast and its application in the bioconversion of ginsenoside Rg3, Food Science, 39, 172
Tian, 2017, Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 82, 113, 10.1016/j.lwt.2017.04.029
Vidiany, 2018, Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 92, 509, 10.1016/j.lwt.2018.02.067
Villanueva-Suarez, 2016, Potential fat-lowering and prebiotic effects of enzymatically treated okara in high-cholesterol-fed Wistar rats, International Journal of Food Sciences & Nutrition, 67, 828, 10.1080/09637486.2016.1200016
Vong, 2016, Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica, International Journal of Food Microbiology, 235, 1, 10.1016/j.ijfoodmicro.2016.06.039
Vong, 2016, Biovalorisation of okara (soybean residue). for food and nutrition, Trends in Food Science & Technology, 52, 139, 10.1016/j.tifs.2016.04.011
Vong, 2017, Changes in volatile profile of okara (soybean residue) upon solid-state fermentation by yeasts, Journal of the Science of Food and Agriculture, 97, 135, 10.1002/jsfa.7700
Wen, 2017, Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 75, 344, 10.1016/j.lwt.2016.09.012
Xia, 2016, Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions, PeerJ, 4, e2701, 10.7717/peerj.2701
Xu, 2012, Study on the meitauza production from okara by Actinomucor elegans and Zymomonas mobilis, Information Technology and Agricultural Engineering, 329, 10.1007/978-3-642-27537-1_41
Yao, 2010, Fermentation process improvement of a Chinese traditional food: Soybean residue cake, Journal of Food Science, 75, M417, 10.1111/j.1750-3841.2010.01726.x
Yoshida, 2010, Role of a PA14 domain in determining substrate specificity of a glycoside hydrolase family 3 β-glucosidase from Kluyveromyces marxianus, Biochemical Journal, 431, 39, 10.1042/BJ20100351
Yuan, 2007, Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials, Journal of Agricultural and Food Chemistry, 55, 426, 10.1021/jf062274x
Yuan, 2007, Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection, Journal of Food Science, 72, S481, 10.1111/j.1750-3841.2007.00461.x
Yu, 2018, Odor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China, International Journal of Food Properties, 20, S2887
Zhang, 2012, Off-odor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods, Journal of Agricultural and Food Chemistry, 60, 7457, 10.1021/jf3016199
Zhu, 2010, Purification and identification of 1-deoxynojirimycin (DNJ) in okara fermented by Bacillus subtilis B2 from Chinese traditional food (Meitaoza), Journal of Agricultural and Food Chemistry, 58, 4097, 10.1021/jf9032377