کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585441 | 1492038 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of filamentous fungi fermentation on the extractability and physicochemical properties of β-glucan in oat bran
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Oat bran was fermented by filamentous fungi to improve the extractability of β-glucan. Box-Behnken experimental design and response surface methodology were used to obtain the maximum extractability of β-glucan. Inoculum volume, fermentation temperature, and time were evaluated as three variables. Under optimal fermentation conditions, the extractability of β-glucan in oat bran increased to 45.57â¯Â±â¯1.82% and 51.10â¯Â±â¯2.32% by Aspergillus niger and Rhizopus oryzae, respectively. The extractability was about 3-fold of that before fermentation (16.86â¯Â±â¯0.76%). Fermentation of oat bran by Aspergillus niger and Rhizopus oryzae reduced the molecular weight of the extracted β-glucan from 6.74â¯Ãâ¯105 to 2.84â¯Ãâ¯105 and 2.20â¯Ãâ¯105â¯Da, respectively. Correspondingly, the apparent viscosity of the extracted β-glucan decreased after fermentation. But the increased extractability compensated for the reduced molecular weight in the formation of viscous solution. The molecular structure and cellotriosyl/cellotetraosyl ratio were not affected by filamentous fungi fermentation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 122-128
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 122-128
نویسندگان
Jia Wu, Shanshan Jin, Shanshan Wu, Yifan Chen, Ruiwei Chen,