Selection of Enzyme Combination, Dose, and Temperature for Hydrolysis of Soybean White Flakes

Karunanithy, Chinnadurai; Karuppuchamy, Veeramani; Muthukumarappan, Kasiviswanathan; Gibbons, William R.

doi:10.1089/ind.2012.0008

Cited by 7 publications

(3 citation statements)

References 18 publications

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“…All sugar standards were purchase from Sigma-Aldrich (St. Louis, MO, USA) while all standards contained a purity of 99.9 %. The sugar standards were prepared using several concentrations and a calibration curve was constructed using concentration verus HPLC area previously established by Karunanithy, Karuppuchamy, Muthukumarappan, & Gibbons (2012).…”

Section: Residual Sugarsmentioning

confidence: 99%

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Croat

Gibbons

Berhow

et al. 2016

JFR

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The aim of this study was to determine the optimal fungal culture to increase the nutritional value of canola meal so it could be used at higher feed inclusion rates, and for a broad range of monogastrics, including fish. Submerged incubation conditions were used to evaluate the performance of seven fungal cultures in hexane extracted (HE) and cold pressed (CP) canola meal. Aureobasidium pullulans (Y-2311-1), Fusarium venenatum and Trichoderma reesei resulted in the greatest improvements in protein levels in HE canola meal, at 21.0, 23.8, and 34.8 %, respectively. These fungi reduced total glucosinolates (GLS) content to 2.7, 7.4, and 4.9 μM.g -1 , respectively, while residual sugar levels ranged from 0.8 to 1.6 % (w/w). In trials with CP canola meal, the same three fungi increased protein levels by 24.6, 35.2, and 37.3 %, and final GLS levels to 6.5, 4.0, and 4.7 μM.g -1 , respectively. Additionally, residual sugar levels were reduced to 0.3-1.0 % (w/w).

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Section: Residual Sugarsmentioning

confidence: 99%

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Croat

Gibbons

Berhow

et al. 2016

JFR

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“…The soluble sugars in the supernatant was quantified by a high‐performance liquid chromatography (HPLC) system (Agilent Technologies, Santa Calara, CA, USA) equipped with a refractive index detector (Model G1362A) and a size‐exclusion chromatography column (SugarPak column I with pre‐column module; Waters Corporation, Milford, MA, USA) at a flow rate of 0.5 mL min −1 (50 ppm ethylenediaminetetraacetic acid in deionized water) and a column temperature of 85 °C. Sugar standards were prepared at various concentrations of (stachyose, raffinose, glucose, galactose, galactose‐mannose and arabinose) at 99.9% purity to build calibration curve of concentration versus HPLC peak area as previously reported by Karunanithy et al 32 . The sum of the soluble sugars was presented as total carbohydrates.…”

Section: Methodsmentioning

confidence: 99%

Meal nutritional characteristics and oil profile of sprouted, dehulled, and solvent‐extracted canola

et al. 2022

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BACKGROUND Canola meal has limited utilization in feed and food applications because of the presence of antinutritional factors and a high fiber content. Thus, the present study used 3‐day canola seed sprouting followed by hull removal to improve the nutritional quality of canola as a feed and food ingredient to further enhance and diversify the canola market. RESULTS Seed sprouting and the hull removal process resulted in 63.2% sprouts, 29.3% mix fractions (MF) (hulls, ungerminated seed, and delayed sprouts) and 8.1% mass loss during sprouting. Fresh sprouts and MF were dried, ground and defatted to compare the obtained meals and oils with their counterparts of raw seed. Defatted sprouts (DFSP) resulted in a 46.2% reduction in crude fiber, a 34.3% reduction in acid detergent fiber and a 43.4% reduction in neutral detergent fiber compared to defatted raw seed (DFSE). DFSP provided a 10.1% higher protein content and a 5.9% increase in total amino acid content with higher essential amino acids compared to DFSE. Total carbohydrate was lowered by 5.5%, phytic acid content was lowered by 25.9%, and ash content was lowered by 5.5% in DFSP, whereas total glucosinolate content was higher in DFSP (13.1 μmol g−1) than in DFSE (8.8 μmol g−1). Sprouts and MF showed an oil content of 38.4% and 9.6%, respectively, compared to raw seed (34.5%). CONCLUSION Sprouting and hull removal of canola seed can potentially provide nutritive meal for food and feed applications. © 2022 Society of Chemical Industry.

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“…A HPLC system (Agilent Technologies, Santa Calara, CA, USA) equipped with a refractive index detector (Model G1362A), and a waters size‐exclusion chromatography column (SugarPak column I with pre‐column module, Waters Corporation, Milford, MA, USA) was used (mobile phase [50 ppm EDTA in deionized water], flow rate of 0.5 mL min −1 , column temperature of 85 °C). Sugar standards of stachyose, raffinose, glucose, galactose, galactose‐mannose, and arabinose were prepared at various concentration to set up calibration curve of concentration vs. HPLC area as previously described by (Karunanithy et al, 2012).…”

Section: Methodsmentioning

confidence: 99%

Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application

Alhomodi

Zavadil

Berhow

et al. 2021

J Americ Oil Chem Soc

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In this study, the mono‐, bi‐, and tri‐cultivation of Aureobasidium pullulans, Neurospora crassa, and Trichoderma reesei in solid‐state fermentation were applied to improve the nutritional values of hexane extracted canola meal (HECM) along with the reduction of antinutritional factors for animal feed applications. Static fermentation trials of 50% moisture content HECM were conducted in 500 mL Erlenmeyer flasks for 168 hours at 30 °C. The results showed that fungal cultivation had positive effects on the level of protein, fiber, and, glucosinolates (GLS). Monoculture of N. crassa exhibited the highest protein level of 49%. The combination of A. pullulans and N. crassa provided the highest reduction of crude fiber, acid detergent fiber and neutral detergent fiber by 21.9%, 1.7%, and 9.1%, respectively. Bi‐culture of A. pullulans and T. reesei resulted in the best GLS reduction by 81.3% (0.3 vs. 1.6 μM g−1 GLS of uninoculated control). These results indicate that each fungal strain possesses different enzymatic ability and selectively can work with other fungi in synergistic relationship for better fungal conversion of canola meal.

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Selection of Enzyme Combination, Dose, and Temperature for Hydrolysis of Soybean White Flakes

Cited by 7 publications

References 18 publications

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Meal nutritional characteristics and oil profile of sprouted, dehulled, and solvent‐extracted canola

Application of Cocultures of Fungal Mycelium during Solid‐State Fermentation of Canola Meal for Potential Feed Application

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