RESUMO
The effect of roasted and unroasted terebinth on the colour, emulsion capacity, flow properties, emulsion stability, microstructure, and textural properties of the meat emulsions was researched. The meat emulsions were created by adding the roasted and unroasted terebinth at four concentrations (0.0, 0.1, 0.3, and 0.5%) to the beef. The emulsion capacity and stability increased with the addition of terebinth, and the highest values for the emulsion capacity (233.50 ml oil/g protein) and stability (74.50%) were observed at the terebinth concentration of 0.3%. The emulsion stability and capacity of samples containing roasted terebinth were higher than those of samples containing unroasted terebinth. The viscosities of the samples with roasted terebinth increased with increasing concentration. The pseudo-plasticity increased with the addition of terebinth. As a result, the use of terebinth in high-fat emulsion-type products might be a potential herbal additive to improve its technological and functional properties.
RESUMO
BACKGROUND: A filamentous fungus, Rhizopus oryzae (R. oryzae) is one of the ideal candidates for ethanol and lactic acid production due to its ability to grow on renewable carbon sources. METHODS AND RESULTS: In this study, the nucleotide sequence of hexokinases and glucokinase from S. cerevisiae was found on the NCBI site ( http://www.ncbi.nlm.nih.gov/blast/Blast.cgi ) were used. With these nucleotide sequences, a blast search was done on the R. oryzae genome database ( http://www.broad.mit.edu/annotation/genome/rhizopus_oryzae/Home.html ) and ten probable genes were obtained. cDNA was synthesized from the total RNA and PCR products of the seven of these putative genes were determined using the primers designed for them. CONCLUSION: The results of the sequences and the complementation studies revealed that three of these seven putative genes were expressed in R. oryzae and the growth was observed on selective media.
