Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i>
In heat-denatured peanut meal (HDPM), proteins are denatured and polysaccharides are degraded and browned. It can only be used as feed or fertilizer, and not using it as such is a waste of resources. To achieve high-value HDPM use, solid-state fermentation by <i>Aspergillus oryzae</i> an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/5/425 |
| _version_ | 1797600203335794688 |
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| author | Lina Yu Jie Bi Yu Song Chen Jiang Hongtao Qi Xiaoyuan Chi Weiqiang Yang Chengren Shi Qingxuan Gong Mingqing Wang |
| author_facet | Lina Yu Jie Bi Yu Song Chen Jiang Hongtao Qi Xiaoyuan Chi Weiqiang Yang Chengren Shi Qingxuan Gong Mingqing Wang |
| author_sort | Lina Yu |
| collection | DOAJ |
| description | In heat-denatured peanut meal (HDPM), proteins are denatured and polysaccharides are degraded and browned. It can only be used as feed or fertilizer, and not using it as such is a waste of resources. To achieve high-value HDPM use, solid-state fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> was investigated. Conditions were optimized by response surface methodology and high-value antioxidant peptides (APs), nonstarch polysaccharides (NSPs), and fermentation products of heat-denatured peanut meal (FHDPM) were obtained. Optimal culture conditions were strain ratio 6:5, inoculation volume 2 mL, and fermentation for 42 h at 35 °C. Under optimal conditions, the theoretical soluble nitrogen concentration, 1,1-Diphenyl-2-picrylhydrazyl radical scavenging rate, hydroxyl free radical scavenging rate, and NSP yield reached 44.78 mg/mL, 62.44%, 94.95%, and 3.73%, respectively; however, their experimental values were 46.80 ± 1.23 mg/mL, 72.18 ± 0.78%, 96.79 ± 0.55%, and 4.42 ± 0.21%, respectively. NSPs, Aps, and FHDPM exhibited four higher classes and eight types of antioxidant activities. Moreover, levels of amino acids and trace elements, and physicochemical properties including emulsion activity index, emulsion stability index, foam capacity, foam stability, water holding capacity, and oil absorption capacity were enhanced by fermentation. The results indicate that APs and NSPs could serve as promising natural antioxidants in the food industry, and FHDPM could be used as a new type of high-value nutritional product in the feed industry. The findings provide new insight for comprehensive processing and utilization of HDPM. |
| first_indexed | 2024-03-11T03:46:18Z |
| format | Article |
| id | doaj.art-ff66f0704d094fe99563670c25a6f80c |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T03:46:18Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-ff66f0704d094fe99563670c25a6f80c2023-11-18T01:17:38ZengMDPI AGFermentation2311-56372023-04-019542510.3390/fermentation9050425Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i>Lina Yu0Jie Bi1Yu Song2Chen Jiang3Hongtao Qi4Xiaoyuan Chi5Weiqiang Yang6Chengren Shi7Qingxuan Gong8Mingqing Wang9Food Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaCollege of Life Sciences, Qingdao University, Qingdao 266071, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaFood Engineering Innovation Team, Shandong Peanut Research Institute, Qingdao 266100, ChinaIn heat-denatured peanut meal (HDPM), proteins are denatured and polysaccharides are degraded and browned. It can only be used as feed or fertilizer, and not using it as such is a waste of resources. To achieve high-value HDPM use, solid-state fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> was investigated. Conditions were optimized by response surface methodology and high-value antioxidant peptides (APs), nonstarch polysaccharides (NSPs), and fermentation products of heat-denatured peanut meal (FHDPM) were obtained. Optimal culture conditions were strain ratio 6:5, inoculation volume 2 mL, and fermentation for 42 h at 35 °C. Under optimal conditions, the theoretical soluble nitrogen concentration, 1,1-Diphenyl-2-picrylhydrazyl radical scavenging rate, hydroxyl free radical scavenging rate, and NSP yield reached 44.78 mg/mL, 62.44%, 94.95%, and 3.73%, respectively; however, their experimental values were 46.80 ± 1.23 mg/mL, 72.18 ± 0.78%, 96.79 ± 0.55%, and 4.42 ± 0.21%, respectively. NSPs, Aps, and FHDPM exhibited four higher classes and eight types of antioxidant activities. Moreover, levels of amino acids and trace elements, and physicochemical properties including emulsion activity index, emulsion stability index, foam capacity, foam stability, water holding capacity, and oil absorption capacity were enhanced by fermentation. The results indicate that APs and NSPs could serve as promising natural antioxidants in the food industry, and FHDPM could be used as a new type of high-value nutritional product in the feed industry. The findings provide new insight for comprehensive processing and utilization of HDPM.https://www.mdpi.com/2311-5637/9/5/425heat-denatured peanut mealsolid-state fermentation<i>Aspergillus oryzae</i><i>Saccharomyces cerevisiae</i>antioxidant peptidesnonstarch polysaccharides |
| spellingShingle | Lina Yu Jie Bi Yu Song Chen Jiang Hongtao Qi Xiaoyuan Chi Weiqiang Yang Chengren Shi Qingxuan Gong Mingqing Wang Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> Fermentation heat-denatured peanut meal solid-state fermentation <i>Aspergillus oryzae</i> <i>Saccharomyces cerevisiae</i> antioxidant peptides nonstarch polysaccharides |
| title | Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> |
| title_full | Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> |
| title_fullStr | Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> |
| title_full_unstemmed | Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> |
| title_short | Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i> |
| title_sort | products and properties of components from heat denatured peanut meal following solid state fermentation by i aspergillus oryzae i and i saccharomyces cerevisiae i |
| topic | heat-denatured peanut meal solid-state fermentation <i>Aspergillus oryzae</i> <i>Saccharomyces cerevisiae</i> antioxidant peptides nonstarch polysaccharides |
| url | https://www.mdpi.com/2311-5637/9/5/425 |
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