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- 저자 : Juliana Alves Macedo (검색결과 3 건)
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Juliana Alves Macedo,Lara Duraes Sette,Helia Harumi Sato 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5
Covalent cross-links between a number of proteins and peptides explain why transglutaminase may be widely used by food processing industries. The objective of this work was optimization of the fermentation process to produce transglutaminase from a new microbial source, the Streptomyces sp. P20. The strategy adopted to modify the usual literature media was: (1) fractional factorial design (FFD) to elucidate the key medium ingredients, (2) central composite design (CCD) to optimise the concentration of the key components. Optimization of the medium resulted in not only an 86% increase in microbial transglutaminase activity as compared to the media cited in the literature, but also a reduction in the production cost. Optimal fermentation conditions - namely temperature and agitation rate - were also studied, using CCD methodology. Usual conditions of 30℃ and 100 rpm were within the optimal area. All other parameters for enzyme production were experimentally proven to be optimum fermentation conditions.
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A New Biotechnological Process to Enhance the Soymilk Bioactivity
Lívia Dias de Queirós,Juliana Alves Macedo,Gabriela Alves Macedo 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3
Equol, a daidzein metabolite produced exclusively by intestinal bacteria in some, but not all, humans, exhibits a wide range of beneficial health effects owing to its superior nutraceutical effect compared with isoflavones of soy. The aim of this work was to develop bioprocesses capable of increasing the bioactive properties of soymilk and, most importantly, increase the equol content by a biotechnological process in vitro. Biotransformation processes based on soymilk fermentation by probiotic lactic bacteria and application of the enzyme tannase caused an increase in the bioactive isoflavones and antioxidant capacity of soymilk. Furthermore, these processes approximately resulted in a 10-fold increase in the equol content of the soymilk. This is the first study to produce a significant equol concentration in soymilk using enzymatic processing only. The results suggest a new and effective biotechnological process, with major commercial potential, capable of producing a bioactive soy extract that intends to be “functional for everyone.”
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Characterization of ‘Biuti’ Peach Polyphenoloxidase
Ana Silvia Fidelis Belluzzo,Luciana Francisco Fleuri,Juliana Alves Macedo,Gabriela Alves Macedo 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
In Brazil canned ‘Biuti’ peach is a very popular form of this sub-tropical fruit. This production represents an important economic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aim of this work was to characterize the ‘Biuti’ peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation of the polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for the browning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latent phenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at 20℃ and 80% of the activity retained after 30 min at 15-40℃. The test for the presence of latent PPO in the processed and canned peaches was negative. Ascorbic acid, ß-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.
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