Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093
| Autor: | Lin Shi, Xiuqing Zhu, Chunlei Ni, Jianjun Cheng, Jiage Ma, Juncai Hou |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
polypeptide
030309 nutrition & dietetics General Chemical Engineering Soybean meal lcsh:TX341-641 antioxidant capacity Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology monascus purpureus Monascus purpureus Food science 0303 health sciences functional properties biology lcsh:TP368-456 Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science lcsh:Food processing and manufacture heat-denatured soybean meal soluble protein Fermentation lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 17, Iss 1, Pp 1014-1022 (2019) |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | The aim of this study was to investigate the effect of fermentation parameters on heat-denatured soybean meal by Monascus purpureus 04093 on the soluble protein and polypeptide production and to evaluate the antioxidant activity and functional properties of the fermented products. The optimal fermentation parameters were obtained as follows: 11.25% soybean meal loaded in a 80 g/500 mL flask with 0.02 g/L Na2SO4 at 28°C and pH 6.5 for 96 h. The soluble protein and polypeptide yield reached 290.9 ± 3.4 mg/g and 106.6 ± 0.9 mg/g, respectively, which was 3.25 and 12.25 times that of the control, respectively. Moreover, the polysaccharide and amino acid contents, the antioxidant activities, the emulsifying properties and foaming capacities were significantly enhanced by Monascus fermentation (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |