Structural Characterization and Properties of Modified Soybean Meal Protein via Solid-State Fermentation by <i>Bacillus subtilis</i>

Structural Characterization and Properties of Modified Soybean Meal Protein via Solid-State Fermentation by <i>Bacillus subtilis</i>

Soybean meal (SBM) is a high-quality vegetable protein, whose application is greatly limited due to its high molecular weight and anti-nutritional properties. The aim of this study was to modify the protein of soybean meal via solid-state fermentation of <i>Bacillus subtilis</i>. The fer...

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Bibliographic Details
Main Authors: Xinyu Miao, Honghong Niu, Mubai Sun, Da Li, Mei Hua, Jinghui Wang, Ying Su
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Molecules
Subjects:
solid-state fermentation
soybean meal
<i>Bacillus subtilis</i>
protein structure
protein properties
Online Access:https://www.mdpi.com/1420-3049/28/24/8015

Internet

https://www.mdpi.com/1420-3049/28/24/8015

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