Among the major microorganisms known for their ability to
produce enzymes that degrade the cell wall of plants, fungi comprise
the most interesting group (Hegde, Kavitha, Varadaraj, &
Muralikrishna, 2006). The genus Rhizopus is one of the most promising
in this process because it has been shown that, besides the
ability to increase the protein content of the raw materials of
low nutritional value, these proteins possess functional activity
and specific catalytic activity. Furthermore, the fungi of this genus
are well indicated for not producing toxic substances (Oliveira
et al., 2010).
The aim of this study was to determine the profile of phenolic
acids derived from solid state fermentation of rice bran with the
fungus Rhizopus oryzae and evaluate the antioxidant capacity and
inhibition of enzymes peroxidase and polyphenol oxidase by
extracts containing these compounds.
Among the major microorganisms known for their ability toproduce enzymes that degrade the cell wall of plants, fungi comprisethe most interesting group (Hegde, Kavitha, Varadaraj, &Muralikrishna, 2006). The genus Rhizopus is one of the most promisingin this process because it has been shown that, besides theability to increase the protein content of the raw materials oflow nutritional value, these proteins possess functional activityand specific catalytic activity. Furthermore, the fungi of this genusare well indicated for not producing toxic substances (Oliveiraet al., 2010).The aim of this study was to determine the profile of phenolicacids derived from solid state fermentation of rice bran with thefungus Rhizopus oryzae and evaluate the antioxidant capacity andinhibition of enzymes peroxidase and polyphenol oxidase byextracts containing these compounds.
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