Microbial conversion of agroindustrial by-products by Rhizopus oryzae solid-state fermentation: impact on protein quality and functionality

DOI

Includes the experimental resume of the effect of soli-state fermentation of different agroindustrial by-products by Rhizopus oryzae. The data include the initial source, autoclaved source and fermented products results in production (crude protein content, protein yield, amino acids, total amino acids) and characterisation (antinutrients), protein fraction: characterisation (molecular weight distribution) functionality (emulsifying capacity index and emulsion stability index) and quality (in vitro protein digestibility, amino acid score and in vitro protein digestibility-corrected amino acid score).

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Identifier
DOI https://doi.org/10.34810/data842
Metadata Access https://dataverse.csuc.cat/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.34810/data842
Provenance
Creator Romero Fabregat, Mª Paz ORCID logo; Sentís-Moré, Pau ORCID logo; Ortega Olivé, Nàdia (ORCID: 0000-0003-1313-502X); Romero Giménez, Jordi ORCID logo; Pino Rius, Antoni del ORCID logo
Publisher CORA.Repositori de Dades de Recerca
Contributor Romero Fabregat, Mª Paz; Centre de Recerca en Agrotecnologia
Publication Year 2023
Funding Reference Generalitat de Catalunya - ACCIÓ Project INNOPROT ; Fundació EURECAT Ajuts predoctorals Vicente López 2020
Rights CC BY 4.0; info:eu-repo/semantics/openAccess; http://creativecommons.org/licenses/by/4.0
OpenAccess true
Contact Romero Fabregat, Mª Paz (Universitat de Lleida)
Representation
Resource Type Experimental data; Dataset
Format text/tab-separated-values; text/plain
Size 7690; 1439; 425; 1490; 1551; 2521; 2476; 843; 6486
Version 1.0
Discipline Agricultural Sciences; Agriculture, Forestry, Horticulture, Aquaculture; Agriculture, Forestry, Horticulture, Aquaculture and Veterinary Medicine; Life Sciences