陈旧面包转化为富含蛋白质的生物质:一个优化的Rhizopus oryzae发酵策略和表征研究
Burcu Kaya1, Özlem Şahiner1, Gökçe Örüntaş2
1Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17020, Çanakkale, Türkiye.
Letters in applied microbiology
|March 14, 2026
概括
这项研究利用Rhizopus oryzae优化了老旧面包的发酵,以最大限度地提高生物质和蛋白质的生产. 由此产生的生物质是安全的,适合功能性食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 面包是全球消费和浪费的食物,具有作为微生物发酵基质的潜力.
- 树 (Rhizopus oryzae) 可以利用面包成分进行生长,产生有价值的生物质.
- 优化发酵条件是最大限度地提高食物废弃物生物质和蛋白质产量的关键.
研究的目的:
- 为了优化发酵条件,最大限度地提高Rhizopus oryzae的生物质和蛋白质生产,使用陈旧的面包.
- 量化产生的生物质中的RNA度.
- 评估生物质的细胞毒性和生物相容性,用于潜在的食品应用.
主要方法:
- 陈旧的面包经过了稀释酸热预处理 (2.5% H2SO4,5%面包,121°C,2分钟),然后进行酶性水解.
- 发酵在温度 (35°C),持续时间 (3天), (200rpm) 和pH (4.5) 方面得到了优化.
- 评估了生物质产量,蛋白质含量,RNA度和细胞毒性 (HT-29,HUVEC,HepG2细胞).
主要成果:
- 优化的预处理产生了4.83 g/L的可发酵糖和0.86 mg/100 mL的HMF.
- 用0.05%的酶进行酶化水解,持续2小时,进一步增加了糖的产量.
- 经过优化发酵,生物质产量达到7.06g/L,蛋白质含量为36.76%.
- 生物质RNA含量在0.24-0.35%之间.
- 没有对细胞增殖的不良影响表明生物质生物相容性.
结论:
- 由Rhizopus oryzae优化发酵陈旧的面包显著提高了生物质和蛋白质的生产.
- 生产的生物质是生物相容的,并显示出功能性食品应用的潜力.
- 使用陈旧的面包作为基材,是对食物废弃物利用的可持续方法.
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