Displaying publications 21 - 40 of 101 in total

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  1. Fulltext Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization
    He L, Mao Y, Zhang L, Wang H, Alias SA, Gao B, et al.
    BMC Biotechnol, 2017 02 28;17(1):22.
    PMID: 28245836 DOI: 10.1186/s12896-017-0343-8
    BACKGROUND: α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties. Furthermore, iron oxide nanoparticles provide an economical and convenient method for separation of biomacromolecules. In order to maximize the catalytic efficiency of α-amylase and support further applications, a comprehensive characterization of magnetic immobilization of α-amylase is crucial and needed.

    RESULTS: A novel α-amylase (AmyA1) containing an open reading frame of 1482 bp was cloned from Antarctic psychrotolerant fungus G. pannorum and then expressed in the newly constructed Aspergillus oryzae system. The purified recombinant AmyA1 was approximate 52 kDa. AmyA1 was optimally active at pH 5.0 and 40 °C, and retained over 20% of maximal activity at 0-20 °C. The K m and V max values toward soluble starch were 2.51 mg/mL and 8.24 × 10-2 mg/(mL min) respectively, with specific activity of 12.8 × 103 U/mg. AmyA1 presented broad substrate specificity, and the main hydrolysis products were glucose, maltose, and maltotetraose. The influence of AmyA1 on the quality of bread was further investigated. The application study shows a 26% increase in specific volume, 14.5% increase in cohesiveness and 14.1% decrease in gumminess in comparison with the control. AmyA1 was immobilized on magnetic nanoparticles and characterized. The immobilized enzyme showed improved thermostability and enhanced pH tolerance under neutral conditions. Also, magnetically immobilized AmyA1 can be easily recovered and reused for maximum utilization.

    CONCLUSIONS: A novel α-amylase (AmyA1) from Antarctic psychrotolerant fungus was cloned, heterologous expression in Aspergillus oryzae, and characterized. The detailed report of the enzymatic properties of AmyA1 gives new insights into fungal cold-adapted amylase. Application study showed potential value of AmyA1 in the food and starch fields. In addition, AmyA1 was immobilized on magnetic nanoparticles and characterized. The improved stability and longer service life of AmyA1 could potentially benefit industrial applications.

    Matched MeSH terms: Food Industry/methods
  2. Vitamin A--fortified vegetable oil exported from Malaysia and Indonesia can significantly contribute to vitamin A intake worldwide
    Laillou A, Panagides D, Garrett GS, Moench-Pfanner R
    Food Nutr Bull, 2013 Jun;34(2 Suppl):S72-80.
    PMID: 24049998
    Vitamin A deficiency is a public health problem worldwide, affecting approximately 190 million preschool-aged children and 19.1 million pregnant women. Fortification of vegetable oils with vitamin A is an effective, low-cost technology to improve vitamin A intake.
    Matched MeSH terms: Food Industry*
  3. Fulltext What's on Malaysian television? A survey on food advertising targeting children
    Karupaiah T, Chinna K, Mee LH, Mei LS, Noor MI
    Asia Pac J Clin Nutr, 2008;17(3):483-91.
    PMID: 18818170
    The Malaysian government recently introduced a ban on fast food advertisements targeting children on television. This study reports on data covering 6 months of television food advertising targeting children. Six out of seven of the Nation's commercial television networks participated (response rate = 85.7%). Based on reported timings of children's programmes, prime time significantly differed ( p <0.05) between weekdays (mean = 1.89 +/- 0.18 hr) and weekends (mean = 4.61 +/- 0.33 hr). The increased trend during weekends, school vacation and Ramadhan was evident. Over the six-month period, the mean number of food advertisements appearing per month varied greatly between television stations (C = 1104; D = 643; F = 407; B = 327; A = 59; E = 47). Food advertising also increased the most in September (n = 3158), followed by July (n = 2770), August (n = 2431), October (n = 2291), November (n = 2245) and June (n = 2211). Content analysis of advertisements indicated snacks were the highest (34.5%), followed by dairy products (20.3%), sugars and candies (13.4%), biscuits (11.2%), fast food (6.7%), breakfast cereal (6.4%), beverages (4.1%), supplements (0.9%), rice (0.6%), noodles (0.5%), bread (0.3%), miscellaneous and processed foods (0.2%). Paradoxically, we found that the frequency of snack food advertised during children's prime time was 5 times more than fast foods. The sodium content (mean = 620 mg per 100g) of these snack foods was found to be highest.
    Matched MeSH terms: Food Industry/organization & administration*
  4. Fulltext Banana by-products: an under-utilized renewable food biomass with great potential
    Padam BS, Tin HS, Chye FY, Abdullah MI
    J Food Sci Technol, 2014 Dec;51(12):3527-45.
    PMID: 25477622 DOI: 10.1007/s13197-012-0861-2
    Banana (Musaceae) is one of the world's most important fruit crops that is widely cultivated in tropical countries for its valuable applications in food industry. Its enormous by-products are an excellent source of highly valuable raw materials for other industries by recycling agricultural waste. This prevents an ultimate loss of huge amount of untapped biomass and environmental issues. This review discusses extensively the breakthrough in the utilization of banana by-products such as peels, leaves, pseudostem, stalk and inflorescence in various food and non-food applications serving as thickening agent, coloring and flavor, alternative source for macro and micronutrients, nutraceuticals, livestock feed, natural fibers, and sources of natural bioactive compounds and bio-fertilizers. Future prospects and challenges are the important key factors discussed in association to the sustainability and feasibility of utilizing these by-products. It is important that all available by-products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products.
    Matched MeSH terms: Food Industry
  5. Fulltext Analytical modeling of glucose biosensors based on carbon nanotubes
    Pourasl AH, Ahmadi MT, Rahmani M, Chin HC, Lim CS, Ismail R, et al.
    Nanoscale Res Lett, 2014 Jan 15;9(1):33.
    PMID: 24428818 DOI: 10.1186/1556-276X-9-33
    In recent years, carbon nanotubes have received widespread attention as promising carbon-based nanoelectronic devices. Due to their exceptional physical, chemical, and electrical properties, namely a high surface-to-volume ratio, their enhanced electron transfer properties, and their high thermal conductivity, carbon nanotubes can be used effectively as electrochemical sensors. The integration of carbon nanotubes with a functional group provides a good and solid support for the immobilization of enzymes. The determination of glucose levels using biosensors, particularly in the medical diagnostics and food industries, is gaining mass appeal. Glucose biosensors detect the glucose molecule by catalyzing glucose to gluconic acid and hydrogen peroxide in the presence of oxygen. This action provides high accuracy and a quick detection rate. In this paper, a single-wall carbon nanotube field-effect transistor biosensor for glucose detection is analytically modeled. In the proposed model, the glucose concentration is presented as a function of gate voltage. Subsequently, the proposed model is compared with existing experimental data. A good consensus between the model and the experimental data is reported. The simulated data demonstrate that the analytical model can be employed with an electrochemical glucose sensor to predict the behavior of the sensing mechanism in biosensors.
    Matched MeSH terms: Food Industry
  6. An Integrated Systems Approach is Needed to Ensure the Sustainability of Antibiotic Effectiveness for Both Humans and Animals
    So AD, Shah TA, Roach S, Ling Chee Y, Nachman KE
    J Law Med Ethics, 2015;43 Suppl 3:38-45.
    PMID: 26243242 DOI: 10.1111/jlme.12273
    The growing demand for animal products and the widespread use of antibiotics in bringing food animals to market have heightened concerns over cross-species transmission of drug resistance. Both the biology and emerging epidemiology strongly support the need for global coordination in stemming the generation and propagation of resistance, and the patchwork of global and country-level regulations still leaves significant gaps. More importantly, discussing such a framework opens the door to taking modular steps towards solving these challenges - for example, beginning among targeted parties rather than all countries, tying accountability to financial and technical support, or taxing antibiotic use in animals to deter low-value usage of these drugs. An international agreement would allow integrating surveillance data collection, monitoring and enforcement, research into antibiotic alternatives and more sustainable approaches to agriculture, technical assistance and capacity building, and financing under the umbrella of a One Health approach.
    Matched MeSH terms: Food Industry
  7. Fulltext Evaluation of extraction solvent on antioxidant activity, total phenolic and total flavonoid content in Elaeis Guineensis
    Wan Zuraida Wan Mohd Zain, Siti Nur Lisha Mohd Ghazali, Samsiah Jusoh
    ESTEEM Academic Journal, 2019;15(1):25-32.
    MyJurnal
    Oil palm or Elaeis guineens is a rich natural source of phenolic with flavonoid as the main constituents. These phenolics are potent antioxidants that can be used in the food industry, cosmetics and others. Therefore, the study was aimed to determine the effect of solvents which were methanol, ethyl acetate and hexane also different plant parts which were leaves, frond and fresh fruit bunch toward antioxidant activity (AOA), total phenolic content (TPC) and total flavonoid
    content (TFC). The antioxidant was analysed using the DPPH method, TPC by Ciocalteu assay and TFC by aluminium chloride colorimetric assay. The result from ANOVA indicated that there was a difference (P < 0.05) in the extracting ability of each solvent and different plant parts for AOA, TPC and TFC. Generally, the result suggested that methanol give the highest antioxidant
    activity, TPC and TFC compared to ethyl acetate and hexane. Therefore, the solvent used should be selected properly to allow for a high level of extraction efficiency.
    Matched MeSH terms: Food Industry
  8. Fulltext Separation of steviol glycosides from stevia rebaudiana using different aqueous extraction techniques
    Mustapha bin Akil, Chong, Saw Peng, Norellia binti Bahari
    Borneo International Journal of Biotechnology, 2020;1(1):77-87.
    MyJurnal
    Stevia rebaudiana has recently gained the attention of the food industry as one of the natural sweeteners. The sweet flavour is contributed by the glycoside compounds, especially the rebaudioside A and stevioside, which are the stevia main chemical markers. The aim of the work reported here was to compare the different extraction techniques of stevia leaves using different technologies such as the high pressure and ultrasonic on the extraction of steviol glycosides. In this paper, the extraction techniques yielding the highest glycosides from the leaves of Stevia rebaudiana were determined using hot water extraction (HWE), pressurised liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The steviol glycoside yields were quantified by two chemical markers, rebaudioside A and stevioside of Stevia rebaudiana using highperformance liquid chromatography (HPLC) analysis. The result showed that the HWE managed to obtain 1,110 mg of steviol glycosides. The PLE obtained 294 mg steviol glycosides and the UAE obtained 427.5 mg steviol glycosides. As a conclusion, the results suggested the most efficient technique for stevia extraction in this study was the HWE.
    Matched MeSH terms: Food Industry
  9. Fulltext Isolation and Characterization of Six Vibrio parahaemolyticus Lytic Bacteriophages From Seafood Samples
    Tan CW, Rukayadi Y, Hasan H, Abdul-Mutalib NA, Jambari NN, Hara H, et al.
    Front Microbiol, 2021;12:616548.
    PMID: 33776954 DOI: 10.3389/fmicb.2021.616548
    Vibrio parahaemolyticus is a foodborne pathogen that is frequently isolated from a variety of seafood. To control this pathogenic Vibrio spp., the implementation of bacteriophages in aquaculture and food industries have shown a promising alternative to antibiotics. In this study, six bacteriophages isolated from the seafood samples demonstrated a narrow host range specificity that infecting only the V. parahaemolyticus strains. Morphological analysis revealed that bacteriophages Vp33, Vp22, Vp21, and Vp02 belong to the Podoviridae family, while bacteriophages Vp08 and Vp11 were categorized into the Siphoviridae family. All bacteriophages were composed of DNA genome and showed distinctive restriction fragment length polymorphism. The optimal MOI for bacteriophage propagation was determined to be 0.001 to 1. One-step growth curve revealed that the latent period ranged from 10 to 20 min, and the burst size of bacteriophage was approximately 17 to 51 PFU/cell. The influence of temperature and pH levels on the stability of bacteriophages showed that all bacteriophages were optimally stable over a wide range of temperatures and pH levels. In vitro lytic activity of all bacteriophages demonstrated to have a significant effect against V. parahaemolyticus. Besides, the application of a bacteriophage cocktail instead of a single bacteriophage suspension was observed to have a better efficiency to control the growth of V. parahaemolyticus. Results from this study provided a basic understanding of the physiological and biological properties of the isolated bacteriophages before it can be readily used as a biocontrol agent against the growth of V. parahaemolyticus.
    Matched MeSH terms: Food Industry
  10. Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile
    Surjit Singh CK, Lim HP, Tey BT, Chan ES
    Carbohydr Polym, 2021 Jan 01;251:117110.
    PMID: 33142647 DOI: 10.1016/j.carbpol.2020.117110
    The commercial application of liquid-state Pickering emulsions in food systems remains a major challenge. In this study, we developed a spray-dried Pickering emulsion powder using chitosan as a Pickering emulsifier and alginate as a coating material. The functionality of the powder was evaluated in terms of its oxidative stability, pH-responsiveness, mucoadhesivity, and lipid digestibility. The Pickering emulsion powder was oxidatively more stable than the conventional emulsion powder stabilized by gum Arabic. The powder exhibited pH-responsiveness, whereby it remained intact in acidic pH, but dissolved to release the emulsion in 'Pickering form' at near-neutral pH. The Pickering emulsion powder was also mucoadhesive and could be digested by lipase in a controlled manner. These findings suggested that the multi-functional Pickering emulsion powder could be a potential delivery system for applications in the food industry.
    Matched MeSH terms: Food Industry
  11. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying
    Ahmad Tarmizi AH, Kuntom A
    Crit Rev Food Sci Nutr, 2021 Jan 05.
    PMID: 33397128 DOI: 10.1080/10408398.2020.1865264
    3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) are processed-developed contaminants presence in vegetable oils after undergo refining process under excessive heat. Refined oils are extensively used in various frying applications, nevertheless, the reservation against their quality and safety aspects are of major concern to consumers and food industry. Realizing the importance to address these issues, this article deliberates an overview of published studies on the manifestation of 3-MCPDE and GE when vegetable oils undergo for frying process. With the modest number of published frying research associated to 3-MCPDE and GE, we confined our review from the perspectives of frying conditions, product properties, antioxidants and additives, pre-frying treatments and frying oil management. Simplicity of the frying process is often denied by the complexity of reactions occurred between oil and food which led to the development of unwanted contaminants. The behavior of 3-MCPDE and GE is closely related to physico-chemical characteristics of oils during frying. As such, relationships between 3-MCPDE and/or GE with frying quality indices - i.e. acidity in term of free fatty acid or acid value); secondary oxidation in term of p-anisidine value, total polar compounds and its fractions, and refractive index - were also discussed when oils were subjected under intermittent and continuous frying conditions.
    Matched MeSH terms: Food Industry
  12. Characterization dataset for pre- and post-irradiated shrimp waste chitosan
    Pati S, Jena P, Shahimi S, Nelson BR, Acharya D, Dash BP, et al.
    Data Brief, 2020 Oct;32:106081.
    PMID: 32775581 DOI: 10.1016/j.dib.2020.106081
    This dataset presents morphological features, elemental composition and functional groups of different pre- and post-gamma (γ)-irradiated chitosan (10kGy & 20kGy) prepared from shrimp waste. The γ-irradiated chitosan was characterized using Fourier transfer infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analyses. Thermogravimetry/differential thermal analysis (TG/DTA) were performed using Perkin Elmer Pyris Diamond DSC with a heating rate of 10 °C/minute and dynamic synthetic atmospheric air set at flow rate of 100 ml/minute. We observed γ-irradiated chitosan to have shorter polymer size, small pores and compacted structure with active alkyl and hydroxyl groups when compared to non-irradiated chitosan. Our data provides baseline understanding for structure of shrimp chitosan after 60Co exposure which means, the biopolymer becomes more stable and is considered suitable for vast food industry applications.
    Matched MeSH terms: Food Industry
  13. Fulltext Determination of the presence and levels of heavy metals and other elements in raw and commercial edible bird nests
    Chen, J.X.J., Lim, P.K.C., Wong, S.F., Mak, J.W.
    Malays J Nutr, 2014;20(3):377-391.
    MyJurnal
    Introduction: Heavy metals and other contaminants in food have been a concern to food industries, consumers and governing authorities. The purpose of this study was to determine the levels of heavy metals and other elements in edible bird nests (EBNs). Methods: Raw and processed (commercial) EBNs were used in the study. Raw EBNs were collected directly from five house farms in Peninsular Malaysia - Kuala Sanglang (Kedah), Pantai Remis (Perak), Kluang Gohor), Kota Bharu (Kelantan) and Kajang (Selangor). Processed EBNs were pmchased from five Chinese traditional medicinal shops located in Peninsular Malaysia. The levels of 32 elements were determined by inductively coupled plasma-mass spectrometry and findings of the study were compared to the maximum regulatory limits set by the Standards and Industrial Research Institute of Malaysia (SIRIM) for EBNs. Results: Of the seven elements with maximum regulatory limits (As, Cd, Pb, Hg, Sn, Cu, Fe), one raw EBN was detected with mercury level of 70.180 ppb which was above the SIRIM permissible limit of 50 ppb. All the EBNs had iron levels above the SIRIM permissible limit of 30 ppb. The levels of the other 25 elements with no maximum regulatory limits (Ca, Mg, Na, K, P, Co, Cr, Mn, Mo, Se, Zn, Ag, Ba, Be, Bi, B, Li, Ni, Sb, Sr, Ti, U, V, Al, Zr) were also determined. Conclusion: The data obtained for the 25 elements with no permissible limits can serve as baseline data for further studies to establish their maximum regulatory limits.
    Matched MeSH terms: Food Industry
  14. Fulltext Palm pressed fibre oil: a new opportunity for premium hardstock?
    Neoh, B.K., Thang, Y.M., Zain, M.Z.M., Junaidi, A.
    International Food Research Journal, 2011;18(2):769-773.
    MyJurnal
    Palm pressed fiber (PPF) is a by-product from oil extraction of oil palm fruits. It has unique characteristics resulting from the combination of palm mesocarp fiber, kernel shell and crushed kernel. The present study on different extraction methods for PPF indicated that conventional hexane cold extraction would be the more preferable method compared to soxhlet and reflux method due to the yield recovered (4.35%) and diacylglycerol (19.93% ± 0.07) obtained. Acylglycerol composition using cold extraction gave high Diaclyglycerol and Triacylglycerol (67.04% ± 0.05) with reasonable amount of Monoaclyglycerol / Free Fatty Acid (13.02% ± 0.02). Lauric acid which was not present in crude palm oil were found to be significant in PPF (5.89 to 9.09%), thus making this oil suitable for application in the food industry in products such as shortening and margarine.
    Matched MeSH terms: Food Industry
  15. Fulltext Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia
    Ho, L.H., Noor Aziah, A.A., Rajeev Bhat
    International Food Research Journal, 2012;19(4):1479-1485.
    MyJurnal
    The banana pseudo-stem is not currently utilised in the food industry. The aim of this research was to investigate the chemical and pasting profile of banana pseudo-stem flour (BPF). Wheat flour were substituted with BPF (0, 5, 15 and 30%) and the pasting profile were determined. Results from mineral analysis showed that the levels of sodium (Na), potassium (K), calcium (Ca), magnesium (Mg) and phosphorus (P) were higher than those of iron (Fe), zinc (Zn) and manganese (Mn). The BPF had a 0.04% total titratable acidity (TTA) and a total soluble solid (TSS) of 1.30⁰ Brix with pH 5.41. BPF contained 28.26% total starch, 12.81% resistant starch and a total digestible starch value of 15.45%. An increased substitution level of BPF into wheat flour significantly (p
    Matched MeSH terms: Food Industry
  16. Fulltext Development of a SYBR green based real-time polymerase chain reaction assay for specific detection and quantification of Vibrio parahaemolyticus from food and environmental samples
    Micky, V., Nur Quraitu’ Aini, T., Velnetti, L., Patricia Rowena, M.B., Christy, C., Lesley Maurice, B.
    International Food Research Journal, 2014;21(3):921-927.
    MyJurnal
    Vibrio parahaemolyticus is a foodborne pathogen and their human infection is regularly associated with the consumption of raw or undercooked seafood and contaminated water supplies. Many conventional biochemical identification and confirmation procedures are performed to detect the presence of this pathogen, both from seafood or environmental samples. However, these procedures not only require two or more days to complete, they do not have the capabilities to determine the number of V. parahaemolyticus cells in any given samples. Thus, in this study we describe the development of a rapid SYBR green based real-time PCR assay, targeting the thermo labile (tl) gene of V. parahaemolyticus for the detection and enumeration of this bacterium from seafood and environmental samples. We report that the real-time PCR assay and the primers designed are highly specific, and only generated the desired amplicons with V. parahaemolyticus DNA samples against other bacteria and fungi species. Our assay is also highly sensitive, and, is able to detect V. parahaemolyticus with high coefficient values in concentrations as low as 1.0 pg/μl DNA for pure genomic DNA solutions and 10 cells/ml in serially diluted cell suspension and spiked samples. This assay can be completed in less than 3 hours and may be used as a tool for rapid determination of V. parahaemolyticus densities in the food industries, environmental risk assessment and for clinical diagnostics purposes.
    Matched MeSH terms: Food Industry
  17. Fulltext Characteristics of threadfin bream (nemipterus japonicas) hydrolysate produced using bilimbi (averrhoa bilimbi l.) protease and alcalase
    Normah, I., Nur Anati, J.
    International Food Research Journal, 2015;22(6):2259-2266.
    MyJurnal
    Threadfin bream (Nemipterus japonicas) muscle was hydrolysed using protease extracted from
    bilimbi (Averrhoa bilimbi L.) fruit. This study was performed in order to compare the efficiency of bilimbi protease in producing threadfin bream protein hydrolysate with the commercial protease; alcalase 2.4 L. Initially, protease was extracted and then purified using 40% ammonium sulfate precipitation method. The proteolytic activity of the crude extract and purified protease was determined. Precipitation using 40% ammonium sulfate resulted in bilimbi protease specific activity of 2.36 U/mg and 23.13% recovery. Threadfin bream hydrolysate was prepared based on the pH-stat method by hydrolysis for 2 hrs. Hydrolysis using bilimbi protease produced 34.76% degree of hydrolysis (DH) and 3.75% yield while hydrolysis using alcalase resulted in 86.6% DH with 22.78% yield. Alcalase hydrolysate showed higher solubility than bilimbi protease hydrolysate at pH 7 with 70.87 and 32.16% solubility, respectively. Results also showed that protein content of threadfin bream hydrolysate produced using alcalase was higher (86.86%) than those produced using bilimbi protease (22.12%). However, both hydrolysates showed low moisture content between 3.93 to 7.00%. The molecular weight distribution analysis using SDS–PAGE indicated the distribution of smaller peptides especially in alcalase hydrolysate. Overall, the results showed that alcalase is more efficient enzyme choice than bilimbi protease for preparing threadfin bream hydrolysates. However, both hydrolysates could play an important role thus contribute to the food industry.
    Matched MeSH terms: Food Industry
  18. Fulltext Partial purification and characterization of polyphenol oxidase from round brinjal (S. melongena var. depressum)
    Ng, A.W.R., Wong, C.W.
    International Food Research Journal, 2015;22(2):826-831.
    MyJurnal
    Polyphenol oxidase (PPO) catalyzes the conversion of phenolic compounds into o-quinones which will lead to food browning. This phenomenon causes huge implications on food industries, as it degrades food quality over time. By combining both ammonium sulphate precipitation and gel filtration chromatography, PPO was partially purified up to 5.26-fold with 11.23% yield. The enzyme activity was 5120 EU/mL using 4-methylcatechol as substrate. Maximal PPO activity was found at 30oC, pH 5.0 for 4-methylcatechol and 40°C, pH 6.0 for catechol. The PPO showed a higher affinity towards 4-methylcatechol but higher thermal stability when reacting with catechol. The Km and Vmax values were 5.00 mM, 2000 EU/ml for 4-methylcatechol and 10.79 mM, 526.32 EU/ml for catechol. Energy for inactivation (Ea) obtained using 4-methylcatechol and catechol were 12.57 kJ/mol and 14.23 kJ/mol from respective substrates. Sodium disulfite was a better inhibitor where 79.17% of PPO inhibition was achieved. The isolation and characterization of round brinjal PPO serves as a guideline to predict the behavior of enzyme, leading to effective prevention of its browning during processing and storage.
    Matched MeSH terms: Food Industry
  19. Fulltext Detection of malachite green and leuco-malachite green in fishery industry
    Hidayah, N., Abu Bakar, F., Mahyudin, N.A., Faridah, S., Nur-Azura, M.S., Zaman, M.Z.
    International Food Research Journal, 2013;20(4):1511-1519.
    MyJurnal
    This article summarises the current methods for total malachite green (MG) detection which is known as a sum of MG and leuco-malachite green (LMG) that has been used extensively in aquaculture as fungicide, dye color in textile and other purposes in food industries. LMG is a reducing form of MG, where the MG is easily reduced due to the photo-oxidative de-methylation process. Nevertheless, the use of MG had become an issue due to its toxicity effects. Many analytical instruments such as HPLC, LC—MS/MS, GC—MS, and spectrometry have been widely used for detection of MG. However, these methods require long time sample preparation and analysis, expensive, use hazardous reagents and indirect measurements. Hence, other analytical methods which are more sensitive, safe, rapid, inexpensive and portable are required. Alternatively, biosensors promise a more sensitive and rapid detection method for MG and LMG.
    Matched MeSH terms: Food Industry
  20. Extraction of collagen from catfish (Clarias gariepnus) waste and determination of its physico-chemical properties
    Normah Ismail, Nurul Asyiraf Abdul Jabar
    Scientific Research Journal, 2012;9(1):29-42.
    MyJurnal
    Collagen was extracted from catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCl. The resultant collagen was analysed with respect to its moisture content and physicochemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16.4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collagen has a slight fishy odour. Viscosity analysis indicates a steady decrease with increasing temperature over the range considered (20-50°C). The pale colour exhibited and limited odour emitted by the extracted collagen indicate that catfish waste collagen could be applied in the food industry without resulting in any undesirable food products attributes. Differential Scanning Calorimetry (DSC) analysis indicated that the collagen exhibits good thermal stability and denatures at a high temperature in a similar manner to mammalian collagen.
    Matched MeSH terms: Food Industry
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