| Title |
Ultragarsinio poveikio įtaka siauralapių maistinių lubinų sėklų baltyminėms medžiagoms, funkcinėms savybėms ir maistinei vertei PRB kietafazės fermentacijos sąlygose / |
| Translation of Title |
Ultrasound impact effect on the narrow lupine seeds protein substances, functional properties and nutritional value by using LAB solid state fermentation conditions. |
| Authors |
Gineika, Rytis |
| Full Text |
|
| Pages |
74 |
| Keywords [eng] |
ultrasound ; lupine seeds ; solid state fermentation ; lactic acid bacteria ; protein substances |
| Abstract [eng] |
The research aim is therefore: to evaluate the effect of ultrasound on dietary lupine (Lupinus angustifolius) seed proteine substances, their functional properties and nutritional value under LAB solid state fermentation conditions. The influence of ultrasound on lupine seed flour in fermenting conditions was evaluated by using 60 min., 37 kHz ultrasonic waves, under solid state fermentation conditions for 72 h of various strains of LAB (Pediococcus acidilactici, Pediococcus pentosaceus and Lactobacillus sakei). It was determined that ultrasound reduced the total number of microorganisms in the seeds 5,5 times (from 460000 CFU/1g to 83000 CFU/1g). The ultrasound alone and in combination with solid state fermentation increased dietary lupine (L. angustifolius) seeds soluble protein content (respectively by, 11.4% and 13.1%), and the total protein content decreased (respectively 3,0 % and 6.9 %). During the experiment some peculiarities of ultrasound effect on lupine seeds was observed. This treatment decreased the activity of protease in the lupine products by more than two times and amylase activity to a minor degree (from 36 % to 50 %). In all cases of solid state fermentation increased activity of proteases and amylases was observed, respectively 4.8 times and 15.2 %. |
| Dissertation Institution |
Kauno technologijos universitetas. |
| Type |
Master thesis |
| Language |
Lithuanian |
| Publication date |
2016 |
