This study investigates the impact of three precipitation methods, ammonium sulfate (40%), acetone, and acetone with trichloroacetic acid (TCA) on the yield and activity of protease extracted from Averrhoa carambola (starfruit) at various maturity stages (unripe, semi-ripe, and ripe). The study employed response surface methodology (RSM) to optimize hydrolysis conditions, specifically temperature, and pH, for maximum proteolytic activity. The proteases were incubated in buffers at pH values ranging from 3.5 to 8.5 for 12 hours, and the proteolytic activity was assessed. Additionally, temperature effects were evaluated by incubating proteases at temperatures between 40◦C and 90◦C. The st... More >

To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant a... More >

Presents the inaugural editorial for the journal of Agricultural Science and Food Processing. More >