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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MDPI AG
2022-11-01
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| Online Access: | https://www.mdpi.com/2075-1729/12/11/1909 |
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| author | Daiva Zadeike Zydrune Gaizauskaite Mantas Svazas Romas Gruzauskas Valentas Gruzauskas Jonas Damasius Grazina Juodeikiene |
| author_facet | Daiva Zadeike Zydrune Gaizauskaite Mantas Svazas Romas Gruzauskas Valentas Gruzauskas Jonas Damasius Grazina Juodeikiene |
| author_sort | Daiva Zadeike |
| collection | DOAJ |
| description | 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 fractions was evaluated in order to produce stabilized and functionalized food/feed stock. Extrusion resulted in a considerable reduction of microbial contamination of CMB by five log cycles, increased damaged starch, water-absorption capacity, and lowered protein and fat contents by 12.4% and 37%, respectively. The application of SSF for the extruded CMB have been shown to improve the water absorption, foaming, and emulsifying capacity of albumins and globulins and also increased the digestibility and free radical scavenging activity of prolamins. The essential amino acid content (EAA) in CMB and antioxidant activity of prolamins was lowered after extrusion but significantly increased after SSF. The combination of the abovementioned treatments can be confirmed as a prospective functionalization of CMB, capable of potentially enhancing its safety and improving nutritional, biochemical, and technological properties of proteins. |
| first_indexed | 2024-03-09T18:13:15Z |
| format | Article |
| id | doaj.art-e132bdde249a433cac5b0bb7629cbb7c |
| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-09T18:13:15Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Life |
| spelling | doaj.art-e132bdde249a433cac5b0bb7629cbb7c2023-11-24T08:57:54ZengMDPI AGLife2075-17292022-11-011211190910.3390/life12111909Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional PropertiesDaiva Zadeike0Zydrune Gaizauskaite1Mantas Svazas2Romas Gruzauskas3Valentas Gruzauskas4Jonas Damasius5Grazina Juodeikiene6Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, LithuaniaFood Institute, Kaunas University of Technology, 50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, LithuaniaInstitute of Computer Science, Vilnius University, 08303 Vilnius, LithuaniaDepartment of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, LithuaniaIn 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 fractions was evaluated in order to produce stabilized and functionalized food/feed stock. Extrusion resulted in a considerable reduction of microbial contamination of CMB by five log cycles, increased damaged starch, water-absorption capacity, and lowered protein and fat contents by 12.4% and 37%, respectively. The application of SSF for the extruded CMB have been shown to improve the water absorption, foaming, and emulsifying capacity of albumins and globulins and also increased the digestibility and free radical scavenging activity of prolamins. The essential amino acid content (EAA) in CMB and antioxidant activity of prolamins was lowered after extrusion but significantly increased after SSF. The combination of the abovementioned treatments can be confirmed as a prospective functionalization of CMB, capable of potentially enhancing its safety and improving nutritional, biochemical, and technological properties of proteins.https://www.mdpi.com/2075-1729/12/11/1909corn-milling by-productsprotein fractionsextrusionsolid state fermentationprotein modificationfunctional properties |
| spellingShingle | Daiva Zadeike Zydrune Gaizauskaite Mantas Svazas Romas Gruzauskas Valentas Gruzauskas Jonas Damasius Grazina Juodeikiene Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties Life corn-milling by-products protein fractions extrusion solid state fermentation protein modification functional properties |
| title | Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties |
| title_full | Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties |
| title_fullStr | Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties |
| title_full_unstemmed | Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties |
| title_short | Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties |
| title_sort | application of solid state fermentation for the improving of extruded corn dry milling by products and their protein functional properties |
| topic | corn-milling by-products protein fractions extrusion solid state fermentation protein modification functional properties |
| url | https://www.mdpi.com/2075-1729/12/11/1909 |
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