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The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein
Joint Authors
Vadlani, Praveen V.
Gibbons, William R.
Chen, Liyan
Madl, Ronald L.
Wang, Weiqun
Shi, Yongcheng
Source
International Journal of Polymer Science
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-10-11
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
The usage of soy protein for young monogastric animals is restricted due to potential allergens and high molecular weight.
The investigation of fungi fermentation effect on soy protein has been interrupted by substrate sterilization.
Virginiamycin at 0.05% was added together with Aspergillus oryzae for solid state fermentation (SSF) in unsterilized soy meal (SM).
When compared to A.
oryzae SSF alone, virginiamycin did not cause the interference of fungal fermentation but elucidated the protein degradation.
SDS-PAGE results showed that both α and α′ subunits of β-conglycinin were degraded significantly.
In addition, western blot results showed that the immunoreactive signals of soy protein were considerably reduced in virginiamycin-added fermentation with unsterilized SM.
Furthermore, fungal fermentation increased total protein and essential amino acid contents, suggesting the value enhancement of SM products.
Taken together, this study demonstrated for the first time that virginiamycin could help investigate fermentation effect on heat-sensitive soy protein.
Fermented SM has several potential applications in feed industry.
American Psychological Association (APA)
Chen, Liyan& Vadlani, Praveen V.& Madl, Ronald L.& Wang, Weiqun& Shi, Yongcheng& Gibbons, William R.. 2015. The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein. International Journal of Polymer Science،Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1066815
Modern Language Association (MLA)
Chen, Liyan…[et al.]. The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein. International Journal of Polymer Science No. 2015 (2015), pp.1-7.
https://search.emarefa.net/detail/BIM-1066815
American Medical Association (AMA)
Chen, Liyan& Vadlani, Praveen V.& Madl, Ronald L.& Wang, Weiqun& Shi, Yongcheng& Gibbons, William R.. The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein. International Journal of Polymer Science. 2015. Vol. 2015, no. 2015, pp.1-7.
https://search.emarefa.net/detail/BIM-1066815
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1066815