The aim of this study was to develop gluten-free bread formulated with red rice flour and microbial transglutaminase and prebiotic (inulin). First, the physicochemical analysis of minerals present in red rice flour was performed. Response surface methodology was used to analyze the effects of microbial transglutaminase (MTgase) [0.5; 1.0 and 1.5%] in combination with fermentation time (FT) [60; 80 and 100 min] on the quality parameters of gluten-free bread. Acceptance test was used to evaluate the sensory characteristics of breads together with multivariate analysis of data. The addition of MTgase increased bread volume, hardness and chewiness. However, the cohesiveness and springiness of all breads remained unaffected. The formulation (1.0% MTgase and 80 min FT) presented the best sensory attributes through PCA (principal component analysis) and greater acceptance. Overall, red rice flour, prebiotic and MTgase are promisingly useful ingredients for the production of gluten-free quality bread.
Introduction: Cyanobacteria are organisms capable of producing a high number of bioactive molecules, known as cyanotoxins. Among the cyanotoxins, microcystins stand out, compounds with hepatotoxic potential. Studies claim that the most common and most toxic isoform among microcystins is microcystin-LR. One of the most frequently detected properties of microcystins is their ability to generate cellular oxidative stress. Thus, the present study is a bibliographic research about the biochemical mechanism of free radical generation caused by Microcystin LR. Methodology: for the preparation of this review, a survey was carried out in the national and international literature. The inclusion criteria for the construction of this work were original and review articles that addressed the ability of microcystin LR to generate oxidative damage. Results: Once they enter the body, microcystins accumulate in the liver, so that toxicity is associated with specific inhibition of protein phosphatase 1 and 2A (PP1 and PP2A), leading to disruption of cell integrity. Studies prove that MCs produce oxidative stress in vitro and in vivo and that they can act as tumor promoters. Conclusion: there is a possible relationship between cellular oxidative stress caused by microcystin. Thus, cyanobacterial blooms represent a threat to the health of several animals, including man, however, further studies on the topic addressed are needed.
Produção e caracterização de pão de forma glúten-free, formulado com farinha de arroz preto, inulina e enzima transglutaminase microbiana Production and characterization of the gluten-free form formulated with black rice flour, inulin and microbian transglutaminase enzyme
A determinação de propriedades físicas de grãos possui grande importância em diversas etapas do processo de beneficiamento, como o dimensionamento de equipamentos e sistemas para colheita, manuseio, transporte, secagem e armazenamento. Este trabalho teve como objetivo avaliar as características físicas do feijão azuki em função da influência da alteração do teor de água do grão. Os grãos de feijão azuki apresentaram teor de água inicial de 10%, buscando faixas de diferentes teores de água, os grãos foram submergidos em água em diferentes proporções e armazenados em estufa incubadora B.O.D para evitar contaminação, por 24 horas, obtendo assim teor de água de 15% e 20%. Os grãos foram caracterizados fisicamente pelas análises de teor de água, atividade de água, massa especifica aparente, massa específica real, porosidade, massa de mil grãos, volume do grão, ângulo de repouso estático e dinâmico, dimensões (a, b, c) e esfericidade. A análise estatística foi feita através do software Statistica 7.0, onde os resultados obtidos foram avaliados por análise de variância (ANOVA) e as médias foram comparadas pelo teste de Tukey a 5% de probabilidade. Após execução das análises foi possível observar variações significativas na maioria dos parâmetros avaliados, com aumentos ou diminuições dos valores de forma coerente e proporcional ao seu respectivo aumento do teor de água. Todos os parâmetros com exceção da dimensão do grão apresentaram diferença significativa nos seus valores pelo menos com uma variação do teor de água.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.