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Author Kannika Leenarongtorn
Alternative Author Jeong Hwa Hong
Siriporn Riebroy
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
TitleChanges in Protein, Reducing Sugar and Maillard Reaction Products during Thua-nao Fermentation
Imprintการประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 3 สาขาส่งเสริมการเกษตรและคหกรรมศาสตร์, 4-7 กุมภาพันธ์ 2557
Call# FOOD 8072

CALL # Volume Number Month Year Barcode Status

AbstractChanges in pH, trichloroacetic acid (TCA)-sol uble peptides, free alpha amino acid and sodium dodecyl sulfate polyacrylamide gel electro phoresis pattern (SDS-PAGE) of Thua ? nao during fermentation were monitored. As fermentation ti me increased, the increases in pH, TCA-soluble peptide and free alpha-amino acid contents with the concomitant extensive degradation of soy proteins in SDS-PAGE pattern were observed (p<0 .05). These might resulted from the proteolysis of soybean proteins by indigenous and microbial enzymes. Changes in reducing sugar content, Maillard reaction products (MRPs) and color (L*, a* and b*) during Thau-nao fermentation were also investigated. An increase in reducing sugar re lated with the increase in MRPs was noticeable (p<0.05). L* value of sample decreased, while a* and b* values increased throughout the fermentation time (p<0.05). From the result s, proteolysis of soybean occurred during Thau-nao fermentation resulting in the accumulation of pe ptides and free amino acids. Also, soybean carbohydrate was degraded to sugars which can further reacted with amine to produce MRPs.
Descriptหน้า 480-487
alkaline fermentation
reducing sugar
Maillard reaction products