Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties

Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties

In this study, the effect of solid-state fermentation (SSF) with <i>Lactobacillus sakei</i> MI401 and <i>Pediococcus acidilactici</i> PA-2 strains on functional properties of extruded (130 °C; 25 rpm) corn-milling by-products (CMB) and their albumin, globulin, and prolamin fr...

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Bibliographic Details
Main Authors: Daiva Zadeike, Zydrune Gaizauskaite, Mantas Svazas, Romas Gruzauskas, Valentas Gruzauskas, Jonas Damasius, Grazina Juodeikiene
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Life
Subjects:
corn-milling by-products
protein fractions
extrusion
solid state fermentation
protein modification
functional properties
Online Access:https://www.mdpi.com/2075-1729/12/11/1909

Internet

https://www.mdpi.com/2075-1729/12/11/1909

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