Optimized extraction method and augmentation of SOD (Superoxide dismutase) activity in black soybean functional beverage | |
| Author | Xiaoyun, Zhu |
| Call Number | AIT Thesis no.FB-14-06 |
| Subject(s) | Superoxide--Dismutase Beverages Black soybean |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-14-06 |
| Abstract | The objectives of current study were to determine the optimum conditions of superoxide dismutase (SOD) enzyme extraction and investigate antioxidant capacity of two kinds of black soybeans and its potential to develop probiotic beverage. In the optimization of extraction, the response surface methodology was applied in order to obtain a higher 1,1 - diphenyl - 2 - picrylhydrazyl (DPPH) and pyrogallol scavenging activity in crude black soybean extract ed by using ultrasonic assisted extraction (UAE) . The results of the independent factors and response factors were found to fit the equations among all the independent factors: different extraction temperature, time, and ratio between samples to PBS buffer. For DPPH% (Y 1 ), the model fit response surface reduced quadratic equations, and for Pyrogallol% (Y 2 ), the model fit a linear equation. Both models were significant (p<0.05) not affect by the pure error. The results of comparing the antioxidant capacity showed that under the optimum condition, black soybean sample from Beijing (68.14%) had higher DPPH scavenging activity than sample from Jilin (57.24%). In fermentation study by using Lactobacillus plantarum showed that the triple bean soup contained highest antioxidant activity in both assays (DPPH and pyrogallol assay) among black soymilk, mung bean soymilk, and adzuki bean soymilk. DPPH scavenging activity and SOD activity of black soymilk and triple beans soup tend to increase during fermentation. Sensory evaluation showed that black soymilk with chocolate flavor had the best performance in terms of acceptability and the scores of attributes in flavor and taste were significantly (p<0.05) higher than other treatments of samples |
| Year | 2014 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-14-06 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Muanmai Apintanapong; |
| Scholarship Donor(s) | China Scholarship Council; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2014 |