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Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages
Joint Authors
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-18
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated.
The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g.
The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C.
However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages.
It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.
American Psychological Association (APA)
Wu, Juan& Cheng, Yu& Dong, Ying. 2020. Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1185000
Modern Language Association (MLA)
Wu, Juan…[et al.]. Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages. Journal of Food Quality No. 2020 (2020), pp.1-7.
https://search.emarefa.net/detail/BIM-1185000
American Medical Association (AMA)
Wu, Juan& Cheng, Yu& Dong, Ying. Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1185000
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185000