Thesis--Wisconsin. / Includes bibliographical references (leaves 106-107).

Lu, Ying. / Thesis submitted in: March 2007. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 142-155). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT(ENGLISH) --- p.iv / ABSTRACT(CHINESE) --- p.vi / TABLE OF CONTENT --- p.viii / LIST OF TABLES --- p.xii / LIST OF FIGURES --- p.xiv / ABBREVIATIONS --- p.xvii / Chapter CHAPTER 1: --- LITERATURE REVIEW --- p.1 / Chapter 1.1 --- Background of Sufu --- p.1 / Chapter 1.2 --- Classification of Sufu --- p.2 / Chapter 1.3 --- Production of Sufu --- p.3 / Chapter 1.3.1 --- Preparation of Tofu --- p.7 / Chapter 1.3.2 --- Preparation of Pehtze --- p.7 / Chapter 1.3.3 --- Salting and Brining --- p.8 / Chapter 1.3.4 --- Aging --- p.8 / Chapter 1.4 --- Biological and Chemical Changes during Sufu Production --- p.8 / Chapter 1.4.1 --- Microbial Changes during Sufu Production --- p.8 / Chapter 1.4.2 --- Proteolysis during Sufu Production --- p.9 / Chapter 1.4.3 --- Lipolysis during Sufu Production --- p.10 / Chapter 1.4.4 --- Flavor during Sufu Production --- p.10 / Chapter 1.5 --- Benefits of Sufu --- p.11 / Chapter 1.6 --- Existing Problems --- p.12 / Chapter 1.7 --- Exogenous Enzymes for Acceleration of Sufu Fermentation --- p.13 / Chapter 1.8 --- The Orthogonal Experimental Design --- p.14 / Chapter 1.9 --- Objective of This Study --- p.17 / Chapter CHAPTER 2: --- SURVEY ON PHYSICAL AND CHEMICAL PARAMETERS OF COMMERCIAL SUFU --- p.18 / Chapter 2.1 --- Introduction --- p.18 / Chapter 2.2 --- Materials and Methods --- p.19 / Chapter 2.2.1 --- Crude Protein Analysis --- p.19 / Chapter 2.2.2 --- Crude Fat Analysis --- p.19 / Chapter 2.2.3 --- Texture Profile Analysis (TPA) --- p.20 / Chapter 2.2.4 --- Free Amino Acid Analysis --- p.21 / Chapter 2.2.4.1 --- Chemicals and Standards --- p.23 / Chapter 2.2.4.2 --- Other Materials --- p.24 / Chapter 2.2.4.3 --- Additional Equipment --- p.24 / Chapter 2.2.4.4 --- Sample Pre-treament --- p.24 / Chapter 2.2.4.5 --- Preparing the Eluting Medium --- p.25 / Chapter 2.2.4.6 --- SPE and Derivatization --- p.25 / Chapter 2.2.4.7 --- GC-MS Conditions --- p.26 / Chapter 2.2.4.8 --- Calibration and Standard Curve Set Up --- p.26 / Chapter 2.2.4.9 --- Statistical Analysis --- p.27 / Chapter 2.2.5 --- Free Fatty Acid Analysis --- p.27 / Chapter 2.2.5.1 --- Chemicals and Standards --- p.27 / Chapter 2.2.5.2 --- Equipment --- p.28 / Chapter 2.2.5.3 --- Calibration and Standard Curve Set Up --- p.29 / Chapter 2.2.5.4 --- Free Fatty Acid Extraction --- p.29 / Chapter 2.2.5.5 --- GC-MS Conditions --- p.30 / Chapter 2.2.5.6 --- Statistical Analysis --- p.30 / Chapter 2.2.6 --- Sample Collection: Commercial Brands of Sufu --- p.31 / Chapter 2.3 --- Results --- p.32 / Chapter 2.3.1 --- Results of Crude Protein Contents in Commercial Sufus --- p.32 / Chapter 2.3.2 --- Results of Crude Fat Contents in Commercial Sufus --- p.33 / Chapter 2.3.3 --- Results of Texture Profile Analysis in Commercial Sufus --- p.34 / Chapter 2.3.4 --- Results of Free Amino Acids in Commercial Sufus --- p.37 / Chapter 2.3.5 --- Results of Free Fatty Acids in Commercial Sufus --- p.47 / Chapter 2.4 --- Discussion --- p.55 / Chapter CHAPTER 3: --- SHORTEN THE FERMENTATION TIME USING EXOGENOUS ENZYMES BY THE ORTHOGONAL EXPERIMENTAL DESIGN AND OPTIMIZE RESULTANT PROPERTIES --- p.58 / Chapter 3.1 --- Introduction --- p.58 / Chapter 3.2 --- Materials and Methods --- p.58 / Chapter 3.2.1 --- Laboratory-scale Sufu Production --- p.58 / Chapter 3.2.1.1 --- Preparation of Tofu --- p.58 / Chapter 3.2.1.2 --- Sub-culture Mold Strain --- p.59 / Chapter 3.2.1.3 --- Spore Suspension --- p.59 / Chapter 3.2.1.4 --- Preparation of Pehtze --- p.60 / Chapter 3.2.1.5 --- Inoculation of Tofu --- p.61 / Chapter 3.2.2 --- Brining and Aging with Addition of Enzyme Mixture --- p.62 / Chapter 3.2.3 --- Exogenous Enzymes of Food-grade --- p.62 / Chapter 3.2.3.1 --- Protamex --- p.63 / Chapter 3.2.3.2 --- Palatase --- p.64 / Chapter 3.2.3.3 --- Lipase --- p.64 / Chapter 3.2.3.4 --- Flavorzyme --- p.65 / Chapter 3.2.4 --- The Orthogonal Experimental Design --- p.65 / Chapter 3.2.4.1 --- Factors --- p.65 / Chapter 3.2.4.2 --- Statistical Analysis of Orthogonal Design L9 (34) --- p.66 / Chapter 3.2.5 --- "Crude Protein, Crude Fat and TPA Analysis" --- p.67 / Chapter 3.2.6 --- Free Amino Acid and Free Fatty Acid Analysis --- p.67 / Chapter 3.3 --- Results --- p.68 / Chapter 3.3.1 --- Orthogonal Results of Crude Protein Contents --- p.69 / Chapter 3.3.2 --- Orthogonal Results of Crude Fat Contents --- p.71 / Chapter 3.3.3 --- Orthogonal Results of Texture Profiles --- p.73 / Chapter 3.3.4 --- Orthogonal Results of Free Amino Acids --- p.80 / Chapter 3.3.5 --- Orthogonal Results of Free Fatty Acids --- p.108 / Chapter 3.4 --- Discussion --- p.121 / Chapter 3.4.1 --- Crude Protein of Enzyme Adding Sufu in Orthogonal Experiment --- p.121 / Chapter 3.4.2 --- Crude Fat of Enzyme Adding Sufu in Orthogonal Experiment --- p.122 / Chapter 3.4.3 --- Texture Profiles of Enzyme Adding Sufu in Orthogonal Experiment --- p.123 / Chapter 3.4.4 --- FAAs of Enzyme Adding Sufu in Orthogonal Experiment --- p.124 / Chapter 3.4.5 --- FFAs of Enzyme Adding Sufu in Orthogonal Experiment --- p.128 / Chapter CHAPTER 4: --- DISCUSSIONS AND CONCLUSION --- p.131 / REFERENCE --- p.142 / APPENDIX --- p.156

No description available.

No description available.

Fung Pui-kwan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 128-153). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.vii / List of Figures --- p.xi / List of Tables --- p.xii / Chapter 1. --- Introduction --- p.1 / Chapter 2. --- Literature review --- p.5 / Chapter 2.1 --- Soybean --- p.5 / Chapter 2.1.1 --- History of soybean --- p.5 / Chapter 2.1.2 --- Composition of soybean --- p.6 / Chapter 2.1.3 --- Nutritional value and health implications of soybean --- p.6 / Chapter 2.2 --- Soyfoods --- p.8 / Chapter 2.2.1 --- Nonfermented oriental soyfoods --- p.8 / Chapter 2.2.2 --- Fermented oriental soyfoods --- p.9 / Chapter 2.2.2.1 --- Soy sauce --- p.9 / Chapter 2.2.2.2 --- Miso --- p.12 / Chapter 2.2.2.3 --- Natto --- p.13 / Chapter 2.2.2.4 --- Tempeh --- p.13 / Chapter 2.2.2.5 --- Black bean --- p.14 / Chapter 2.3 --- Sufu --- p.15 / Chapter 2.3.1 --- History of sufu --- p.15 / Chapter 2.3.2 --- Sufu classification --- p.16 / Chapter 2.3.3 --- Sufu production --- p.17 / Chapter 2.3.4 --- Flavor origin of sufu --- p.22 / Chapter 2.3.5 --- Volatile components of sufu --- p.23 / Chapter 2.3.5.1 --- Alcohols --- p.23 / Chapter 2.3.5.2 --- Aldehydes --- p.23 / Chapter 2.3.5.3 --- Esters --- p.24 / Chapter 2.3.5.4 --- Furans --- p.25 / Chapter 2.3.5.5 --- Ketones --- p.26 / Chapter 2.3.5.6 --- Sulfur containing compounds --- p.27 / Chapter 2.4 --- Sensory evaluation and statistical analysis of data --- p.27 / Chapter 2.4.1 --- Types of sensory evaluation techniques --- p.28 / Chapter 2.4.1.1 --- Discriminative sensory analysis --- p.28 / Chapter 2.4.1.2 --- Consumer affective tests --- p.28 / Chapter 2.4.1.3 --- Sensory descriptive analysis --- p.29 / Chapter 2.4.2 --- The use of lexicons in sensory analysis --- p.30 / Chapter 2.4.3 --- The use of multivariate statistical analyses in sensory evaluation --- p.31 / Chapter 2.4.3.1 --- Multivariate Analysis of Variance (MANOVA) and Descriptive Discriminant Analysis (DDA) --- p.33 / Chapter 2.5 --- Relationship between instrumental and sensory data of commercial plain sufu --- p.34 / Chapter 2.5.1 --- Principal components analysis of sufu samples --- p.35 / Chapter 2.6 --- Objectives of the study --- p.36 / Chapter 3. --- Volatile components in sufu --- p.37 / Chapter 3.1 --- Introduction --- p.37 / Chapter 3.2 --- Materials and Methods --- p.41 / Chapter 3.2.1 --- Sample collection and preparation --- p.41 / Chapter 3.2.2 --- Supercritical fluid extraction (SFE) conditions --- p.41 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) conditions --- p.42 / Chapter 3.2.4 --- Qualification and Quantification of Volatile Compounds --- p.43 / Chapter 3.2.5 --- Gas chromatography-Flame Ionization Detection-Olfactometry (GC-FID-O) --- p.44 / Chapter 3.2.6 --- Omission experiments --- p.45 / Chapter 3.2.7 --- Statistical analysis --- p.46 / Chapter 3.3 --- Results and discussion --- p.49 / Chapter 3.3.1 --- Overall findings --- p.49 / Chapter 3.3.2 --- Acids --- p.54 / Chapter 3.3.3 --- Alcohols --- p.55 / Chapter 3.3.4 --- Aldehydes --- p.55 / Chapter 3.3.5 --- Other TV-containing compounds --- p.56 / Chapter 3.3.6 --- Esters --- p.57 / Chapter 3.3.7 --- Furans --- p.58 / Chapter 3.3.8 --- Ketones --- p.58 / Chapter 3.3.9 --- Miscellaneous compounds --- p.59 / Chapter 3.3.10 --- Sulfur-containing compounds --- p.60 / Chapter 3.3.11 --- Gas chromatography-flame ionization detection-olfactometry 6() (GC-FID-O) analysis --- p.60 / Chapter 3.3.12 --- Omission experiments --- p.66 / Chapter 3.4 --- Conclusion --- p.69 / Chapter 4. --- Sufu lexicon development and spectrum analysis of the flavor of sufu --- p.70 / Chapter 4.1 --- Introduction --- p.70 / Chapter 4.2 --- Materials and Methods --- p.71 / Chapter 4.2.1 --- Samples collection and preparation --- p.71 / Chapter 4.2.2 --- Basic design --- p.72 / Chapter 4.2.3 --- Selection of panelists......Prescreening --- p.73 / Chapter 4.2.4 --- Selection of panelists......Screening --- p.74 / Chapter 4.2.5 --- Panelist selection --- p.81 / Chapter 4.2.6 --- Panelist training --- p.82 / Chapter 4.2.7 --- Definition and preparation of the reference standards and scale setting --- p.85 / Chapter 4.2.8 --- Product evaluation --- p.92 / Chapter 4.2.9 --- Statistical analysis --- p.93 / Chapter 4.3 --- Results and discussion --- p.95 / Chapter 4.3.1 --- Reduction of the number of lexicons --- p.95 / Chapter 4.3.2 --- Analysis of variance (ANOVA) --- p.103 / Chapter 4.3.3 --- Overall product differences-pooled within canonical structure --- p.104 / Chapter 4.3.4 --- Sufu lexicons --- p.104 / Chapter 4.3.5 --- Comparison of sufu lexicons with its related products --- p.108 / Chapter 4.4 --- Conclusion --- p.109 / Chapter 5. --- Statistical Analysis of Chemometrics and Psychometrics of sufu --- p.112 / Chapter 5.1 --- Introduction --- p.112 / Chapter 5.2 --- Materials and methods --- p.114 / Chapter 5.3 --- Results and discussion --- p.114 / Chapter 5.3.1 --- Selection of the best number of factors --- p.114 / Chapter 5.3.2 --- Meaning of PC --- p.118 / Chapter 5.4 --- Conclusion --- p.124 / Chapter 6. --- General Conclusion and Significance of the Study --- p.125 / References --- p.128 / Appendix --- p.154

No description available.

Thesis (M. Sc.)(Microbiology)--University of Pretoria, 2005. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web..

Biologically active peptides are found in the amino acid sequence of bacterial, fungal, plant and animal proteins. They are among the most potent pharmacologically active agents. Examples are venom toxin (mellitin), hormones (oxytoxin), opioids (beta-endorphin) and enzyme inhibitors (hirudin). These bioactive peptides are released from proteins by enzymatic proteolysis by processes such as gastrointestinal digestion or food processing. / Soybeans were fermented with Bacillus subtilis ATCC 41332 and Rhizopus oligosporus NRRL 2710 to produce tempeh and natto, respectively. Samples were taken throughout the fermentation and analysed for biochemical changes. Protease activity and ammonia production detected in the early stage of the tempeh preparation suggested that protein was used as a carbon source during that period and contributed to a rise in pH. Bacillus subtilis did not produce ammonia and maintained a constant pH throughout the fermentation. The total peptides produced were at a maximum at the end of the fermentation cycles. Angiotensin-converting enzyme inhibitory activity increased throughout both fermentations. A method was developed to monitor the production of biogenic amines throughout the fermentation. The levels of biogenic amines increased dramatically as the fermentation proceeded until maturity was achieved. In the tempeh fermentation, the polyamines levels rose from the initial 19 ppm to final concentration of 862 ppm, with the largest increase in histamine (616 ppm) followed by putrescine (204 ppm). These compounds also contributed to the pH rise from 3.8 to 6.8 in 24 h. In the Bacillus fermentation, the total polyamines at the end of the fermentation was 110 ppm with the largest increase in putrescine, followed by cadaverine. / Soy hydrolysate and the soy fermented foods, natto and tempeh, were deglycosylated and treated with proteolytic enzymes (plasma proteases, kidney homogenate, pronase, pepsin, thermolysin, trypsin, chymotrypsin and proteinase K) to produce oligopeptides. Several peptides were isolated, purified and characterized. The peptides had a range of biological activities---angiotensin converting enzyme inhibitory, antithrombotic, surface tension, antibacterial, anti-oxidant and insulin-modulating activities. Three potent ACE inhibitors, three thrombin inhibitors, five peptides with surface-active properties and one peptide with antibacterial activity were identified. They were all derived from glycinin and were found in the plasma protease digest, the kidney homogenate digest and the pronase digest of fermented foods. Another sequence ELLVYLL possessed good surface active properties but its precursor could not be identified. However, it was analogous to a peptide produced by Bacillus subtilis , and was probably synthesized during fermentation. Peptide analogs were synthesized and evaluated. They showed similar activities. Other sequences of known inhibitors, TPKDFEEIPEE, FPRGGG and DFEEIPEEL, were found to be competitive substrates for ACE.

No description available.

Thesis (Ph. D.)--University of Texas at Austin, 1998. / Vita. Includes bibliographical references (leaves 150-164). Available also in a digital version from Dissertation Abstracts.