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The aim of this research was to characterize glucosamine hydrochloride (GluHCl) from the shell of blue swimming crab (Portunus pelagicus). The crab shell was finely milled and processed to chitin prior to HCl hydrolysis using 30 % HCl for 30 min at 100 ºC for glucosamine production. The resultant glucosamine was recovered by crystallization using 95 % ethanol and was dried in a hot air oven. The color of the glucosamine crystals, expressed as L*, a*, and b*, was 83.01, 5.03, and -3.38, respectively. Crab shell glucosamine had high purity, which could be strongly stained by ninhydrin and presented at the same Rf of standard D-glucosamine using thin layer chromatography. Furthermore, prepared glucosamine exhibited similar Fourier transform infrared (FTIR) spectrum as standard Dglucosamine. Glucosamine from blue swimming crab shell had high purity as determined by HPLC and contained 808.15 mg D-glucosamine/g sample. The maximal transition temperature (Tmax) and the total enthalpy (ΔH) of prepared glucosamine were 194 ºC and 754.42 J/g, respectively. As a consequence, with the presented method, the resultant glucosamine was characterized to be Dglucosamine. Therefore, blue swimming crab shell, a byproduct from crab meat processing, has high potential as a raw material to produce glucosamine for food and nutraceutical applications. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially. [ABSTRACT FROM AUTHOR]

This study was conducted to elucidate the effects of different lipases originated from Candida rugosa (CR), porcine pancreas (PP) and Aspergillus niger (AN) on the degree of hydrolysis (DH) in cholesterol-reduced cod-liver oil (87.5%) and evaluate the changes in n-3 polyunsaturated fatty acid concentrations in the oil hydrolysed by the lipases. The lipase-catalysed hydrolysis of cholesterol-reduced cod-liver oil was performed at 37 °C for 8 h. Among all the lipase samples studied, DH in the oil after lipase-catalysed hydrolysis followed the decreasing order: CR lipase (70.01%) > PP lipase (26.18%) > AN lipase (18.57%). Triacylglycerol levels in the oil hydrolysed by all the lipases studied decreased, while mono- and diacylglycerol levels increased during lipase-catalysed hydrolysis. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) concentrations in cholesterol-reduced cod-liver oil hydrolysed by the CR lipase were remarkably higher than those by the PP or AN lipase. Thus, it is suggested in this study that the CR lipase appears to be most suitable for producing and n-3 polyunsaturated fatty acids including EPA and DHA concentrates from cholesterol-reduced cod-liver oil. [ABSTRACT FROM AUTHOR]