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Optimization of Carotenoids by Rhodotorula glutinis
Gurpreet Kaur Chandi,Sumeet Pal Singh,Balmeet Singh Gill,Dalbir Singh Sogi,Prabhjot Singh 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
Response surface methodology was applied to maximize the yield and productivity of carotenoids by Rhodotorula glutinis strain 1151 using supplemented tomato waste based medium. Higher concentration of tomato waste extract and yeast extract favored the production of carotenoids. In contrast to carotenogenesis higher concentration of yeast extract negatively affected the formation of biomass whereas higher amount of glucose in the medium favored biomass indicating that carotenogenesis is not correlated to biomass. The optimal concentration of medium components for maximum total carotenoids and corresponding biomass production as obtained from model were calculated to be as 660 mL/L,1.5, 4.5, 7.4, and 10 g/L for tomato extract, malt extract,yeast extract, peptone, and glucose, respectively.
Ali Abas Wani,Dalbir Singh Sogi,Preeti Singh,Uma Shankar Shivhare 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
Watermelon (Citrullus lanatus) seed meal contains significant amount of extractable protein which can be used as nutritional and functional ingredients in food formulations. Alkali (0.1 M) and NaCl (0.5 M) were used to prepare protein isolates and concentrates from the defatted watermelon seed meals. Protein isolates reported protein yield of 35.15-38.27% and protein content (79.05-83.79%) which was significantly (p≤0.05) higher than the protein concentrates. SDS-PAGE of protein isolates and concentrates showed major polypeptides in the range of 74.72-110.42 kDa. Also, in vitro pepsin digestibility showed that most of the proteins were readily digested within 30 min of hydrolysis. Amino acids were dominated by arginine, aspartic, and glutamic acid. DSC results indicated that protein concentrates had significantly (p≤0.05) higher denaturation temperatures than protein isolates. The functional properties of concentrates in terms of solubility and surface properties were better than respective isolates. The results indicated that NaCl extracted proteins had comparatively better functional properties but their yield is significantly lower than respective protein isolates.