Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585441 | Food Chemistry | 2018 | 35 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Jia Wu, Shanshan Jin, Shanshan Wu, Yifan Chen, Ruiwei Chen,