Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
スポンサーリンク
概要
- 論文の詳細を見る
Hordeumin (a purple pigment) formed by the ethanol fermentation of uncooked barley bran had properties partially different from those of conventional anthocyanins and showed high moledular tannin-like properties. When the polyphenol constituents (coataining proanthocyanidins) in barley bran and the fermented filtrate were removed, the amount of the pigment formed was reduced. Hordeumin was decomposed to lower molecular weight substances and anthocyanidins (cyanidin and delphinidin) by acid hydrolysis. On the other hand, the anthocyanidin components formed by acid hydrolysis of the polyphenol constituents in barle bran and the fermented filtrate coincided with those of hordeumin. The precursors of hordeumin were proanthocyanidins contained in barley. Hordeumin seems to be a novel pigment with a high molecular weight having the properties of anthocyanin pigment.
- 1993-02-25
著者
-
Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
-
Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
-
Kitaoka Shinobu
Department of Applied Microbial Technology, Faculty of Engineering, Kumamoto lnstitute of Technology
-
Kitaoka Shinobu
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Lnstitute Of Technology
-
Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
関連論文
- Physiological Functions of Enzymatic Hydrolysates of Collagen or Keratin Contained in Livestock and Fish Waste
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Participation of Reactive Oxygens in the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
- Formation of Heteroduplex Molecules between Plasmids pUH1 and pLS11 in Polyglutamate-producing Bacillus Strains
- Antioxidative Effect of Enzymatic Hydrolysate of Horn and Hoof in Rat
- Flow Behavior of Culture Broth of Aureobasidium pullulans
- Correlation between Physical and Chemical Changes of Rice Straw as a Major Constituent under Composting
- Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
- Liquefaction of Glutinous Rice and Aroma Formation in Tape Preparation by Ragi
- Effects of Mixed Enzyme Preparations on the Solubilization of Proteins for Separating Egg Yolk Oil from a Fresh Yolk Suspension
- Effects of koji Production and Saccharification Time on the Antioxidant Activity of amazake
- Alcoholic Fermentation of Raw Starch without Cooking by Using Black-koji Amylase
- Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots
- Effect of Glycine on RNA Production by Bacillus mesentricus niger
- RNA Production by Bacillus mesentricus niger
- Extracellular Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth
- Antimutagenicity of the Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
- Effects of Reactive Oxygen and Temperature on the Formation of a Purple Pigment, Hordeumin, from Barley Bran-Fermented Broth
- Storage Stability and Thermal Stability of Hordeumin, an Anthocyanin Pigment from Barley
- Separation and Formation of Egg Yolk Oil by Solubilizing the Lipoproteins of Spray-dried Egg Yolk into Polypeptides
- Solubilization of Proteins for Clarification of Egg Yolk Powder Suspensios and Separation of Lipids Using Enzymes
- Properties and Precursors of Hordeumin Produced from Uncooked Barley Bran by Ethanol Fermentation
- An Inductive Effector in Production of Extracellular Pullulanase by Aerobacter aerogenes
- Raw Starch Adsorption and Elution Behaviour of Glucoamylase I of Black Aspergillus
- Glucoamylase of Aspergillus oryzae : Multiplicity of Glucoamylase of Aspergillus oryzae (III)
- Production of DNA by Continous Culture Using Pseudomonas aeruginosa KYU-1
- Microflora in Beiju and Their Biochemical Characteristics
- Alcoholic Fermentation of Sweet Potato without Cooking
- Raw Starch Adsorption, Elution and Digestion Behaviour of Glucoamylase of Rhizopus niveus
- Regulation of Polyglutamate Production in Bacillus subtilis (natto): Transformation of High PGA Productivity
- Amylase Inhibitors Produced by Streptomyces sp. No. 280
- Specific Host Range of Bacillus subtilis (natto) Phages Associated with Polyglutamate Production
- Restriction Endonuclease Mapping of pUHl in Bacillus subtilis (natto)
- Structure of Acidic Polysaccharide Produced by Strain No. 626 of Aeromonas hydrophila
- Effect of Glycine on Extracellular Protein Production by Bacillus mesentericus niger
- A Study on the Mechanism of DNA Excretion from P. aeruginosa KYU-1:Effect of Mitomycin C on Extracellular DNA Production