Effect of reaction rate on converted products from wheat germ oil by immobilized lipase ethanolysis

Sim, Jeongeun; Asaduzzaman, A.K.M.; Kim, Ryoung-Hee; Chun, Byung‐Soo

doi:10.1007/s10068-013-0080-2

Cited by 15 publications

(1 citation statement)

References 25 publications

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“…The initiator of the process of rancidity of fat of wheat germ is lipase (EC 3.1.1.3), under the action of which the lipids are hydrolyzed with the formation of free fatty acids and further intensive oxidation of the latter. As a result, intense microbiological processes, an unpleasant odor and a sharp rancid taste in the product arise [5,[15][16][17][18][19][20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Алексеева¹,

Kalgina²,

Agaeva³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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Wheat germ -a product of deep processing of wheat grain is a native plant component with high nutritional and biological value. Due to the valuable biochemical composition and high functional and technological properties of the wheat germ, it has significant prospects for use in food, confectionery, perfumery industry and medicine. It has been established that ascorbic, succinic and fumaric acids effectively reduce the activity of enzymes that determine the storage capacity of wheat germ. It has been proven that compositional mixtures of succinic, ascorbic, and fumaric acids suppress the activity of the enzymes of the embryo in a non-competitive type of inhibition. The important problem of increasing the shelf life of a valuable by-product of domestic production has been solved, while respecting the concept of resource saving.

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Section: Introductionmentioning

confidence: 99%

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Алексеева¹,

Kalgina²,

Agaeva³

et al. 2019

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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Effect of clove powder on quality characteristics and shelf life of kimchi paste

Kang¹,

Park²,

Yoo³

2019

Food Science & Nutrition

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Clove has been shown to extend the shelf life of various foods. This study investigated whether it can prolong the shelf life of kimchi paste. Clove powder at concentrations of 0%, 0.5%, 1%, 1.5%, and 2% was added to kimchi paste, which was then sealed and stored at 10°C for 20 days. Changes in microbial counts, gas composition, sugar and organic acid contents, pH, titratable acidity, and reducing sugar content were evaluated. Adding clove powder inhibited the growth of total aerobic and lactic acid bacteria and delayed changes in O2 and CO2 concentration and sugar and organic acid contents. It also slowed the decrease in pH, increase in titratable acidity, and changes in reducing sugar content. These results indicate that clove powder effectively prolongs the quality attributes and thus extends the shelf life of kimchi paste.

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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

et al. 2019

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BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry

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Effect of reaction rate on converted products from wheat germ oil by immobilized lipase ethanolysis

Cited by 15 publications

References 25 publications

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Effect of clove powder on quality characteristics and shelf life of kimchi paste

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

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