通过用Rhizopus oligosporus进行固体发酵,提高了多余面包和多年生杂草的营养价值
Juan F Sandoval1, Joe Gallagher1, Julia Rodriguez-Garcia2
1Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, UK.
NPJ science of food
|November 16, 2024
概括
这项研究表明,固态发酵 (SSF) 可以将食物废物如面包皮 (BC) 和多年生草 (PRG) 转化为营养丰富的替代蛋白质. 发酵显著减少了粉和增加了氨基酸,提高了整体营养价值.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 固态发酵 (SSF) 提供了一种可持续的途径,用于将食物废物和植物生物质价值化为新型食物来源.
- 剩余的面包皮 (BC) 具有适合SSF支架的结构性质,而多年生草 (PRG) 是一种蛋白质丰富的原料,具有感官限制.
研究的目的:
- 研究使用Rhizopus oligosporus的SSF的潜力,以提高BC-PRG基质的营养特征.
- 评估SSF对粉含量,总氨基酸 (AA) 和必需氨基酸 (EAA) 的影响.
主要方法:
- 使用Rhizopus oligosporus使用面包皮和多年生草混合物的固体发酵.
- 发酵过程被监控长达72小时.
- 在发酵前后分析粉,总氨基酸和必需氨基酸含量.
主要成果:
- 在72小时的SSF过程中,粉含量减少了多达89.6%.
- 总氨基酸含量增加了高达141.9%.
- 基本氨基酸含量显示增加了高达54.5%.
结论:
- 含有Rhizopus oligosporus的SSF有效地提升了面包皮和多年生杂草的价值.
- 该过程显著提高了基质的营养价值,特别是蛋白质含量.
- 这种方法提供了一个可行的策略,可以从丰富的,未充分利用的资源中生产替代蛋白质.
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