Gu Xueyan, Xu Guowei, Liang Chunhua, Mektrirat Raktham, Wang Lei, Zhang Kang, Meng Bingbing, Tang Xi, Wang Xiaoya, Egide Hanyurwumutima, Liu Jiahui, Chen Haiyu, Zhang Mingxi, Zhang Jingyan, Wang Xuezhi, Li Jianxi
Chinese-Thai Traditional Chinese Veterinary Medicine and Techniques Cooperation Laboratory, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
Chinese-Thai Traditional Chinese Veterinary Medicine and Techniques Cooperation Laboratory, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods. 2024 Dec 11;13(24):4004. doi: 10.3390/foods13244004.
The seeds of , a high-quality vegetable protein source, encounter application limitations due to their high molecular weight and anti-nutritional factors. This study focused on optimizing the fermentation process by investigating key parameters such as inoculation amount, inoculation ratio, material-to-liquid ratio, fermentation temperature, and fermentation time. Both single-factor experiments and response surface methodology were used to determine the optimal conditions. The effects of fermentation on particle size, surface morphology (scanning electron microscopy), water holding capacity, oil holding capacity, solubility, and emulsification properties of protein were analyzed. In addition, acute toxicity was investigated at doses of 1.5 g/kg, 3 g/kg, 6 g/kg, and 12 g/kg. The results showed that the optimal fermentation conditions were an inoculum concentration of 10%, a ratio of to of 1:1, a material-to-liquid ratio of 0.8:1, a temperature of 35 °C, and a fermentation period of 4 days. Under these optimized conditions, the soluble protein content reached 153.1 mg/g. After fermentation, the functional properties of protein improved significantly: the water holding capacity increased by 89%, the oil holding capacity by 68%, while the emulsifying activity and stability indices improved by 6% and 17%, respectively. The macromolecular proteins in the seeds of were effectively broken down into smaller fragments during fermentation, resulting in a more folded and porous surface structure. In acute toxicity tests, all mice treated with fermented protein survived for more than 7 days after injection, and there were no significant differences in body weight, organ index, and hematological tests between groups, but FZBSP of 1.5 g/kg~12 g/kg caused varying degrees of steatosis and inflammatory damage in the heart and liver. In conclusion, this study confirms that follow-up pilot studies using 1.5 g/kg FZBSP have the potential for further development and utilization.
作为一种优质植物蛋白来源，[具体植物名称]种子由于其高分子量和抗营养因子而面临应用限制。本研究通过研究接种量、接种比例、料液比、发酵温度和发酵时间等关键参数，致力于优化发酵过程。采用单因素实验和响应面法来确定最佳条件。分析了发酵对[具体植物名称]蛋白的粒径、表面形态（扫描电子显微镜）、持水能力、持油能力、溶解度和乳化性能的影响。此外，在1.5 g/kg、3 g/kg、6 g/kg和12 g/kg剂量下研究了急性毒性。结果表明，最佳发酵条件为接种浓度10%，[具体植物名称]与[另一物质]比例为1:1，料液比为0.8:1，温度为35℃，发酵周期为4天。在这些优化条件下，可溶性蛋白含量达到153.1 mg/g。发酵后，[具体植物名称]蛋白的功能特性显著改善：持水能力提高了89%，持油能力提高了68%，而乳化活性和稳定性指数分别提高了6%和17%。[具体植物名称]种子中的大分子蛋白在发酵过程中有效地分解为较小的片段，形成了更褶皱和多孔的表面结构。在急性毒性试验中，所有用发酵[具体植物名称]蛋白处理的小鼠在注射后存活超过7天，各组之间体重、器官指数和血液学检测无显著差异，但1.5 g/kg~12 g/kg的[具体植物名称]发酵蛋白在心脏和肝脏中引起了不同程度的脂肪变性和炎症损伤。总之，本研究证实使用1.5 g/kg[具体植物名称]发酵蛋白的后续中试研究具有进一步开发利用的潜力。
