Optimization of Thermal-Alkaline Treatment Combined with Solid-State Fermentation for Enhanced Production of Bioactive Protein Hydrolysates from Corn Germ Meal
Furan Pang, Xiaolu Li, Fu Yu, Wentao Wang, Hanxue Hou, Luping Zhao, Cheng Li
TL;DR
This study improves the production of bioactive peptides from corn germ meal using thermal-alkaline treatment and solid-state fermentation.
Contribution
A novel combined thermal-alkaline and solid-state fermentation method is introduced to enhance bioactive peptide yield and functionality.
Findings
Optimal thermal-alkaline treatment increased protein digestibility by 86.28%.
Combined treatment boosted protein yield by up to 37.89% and peptide yield by up to 26.01%.
The process enhanced antioxidant and ACE inhibitory activities while reducing anti-nutritional factors.
Abstract
Corn germ meal contains high-quality protein with the potential of producing bioactive peptides. This study aimed to improve the peptide yield and bioactivity of protein hydrolysates from corn germ meal via thermal-alkaline treatment and solid-state fermentation. Corn germ meal was subjected to thermal-alkaline treatment, and the processing conditions were screened. The material obtained under the optimal conditions was then used for solid-state fermentation. The optimal conditions for thermal-alkaline treatment were 100 meshes, a treatment temperature of 100 °C, an alkali concentration of 1.3%, a treatment duration of 30 min, and a water addition of 120%. The protein digestibility of corn germ meal under optimal conditions improved by 86.28%. The combined treatment of thermal-alkaline treatment and solid-state fermentation significantly altered the chemical composition and structural…
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Taxonomy
TopicsProtein Hydrolysis and Bioactive Peptides · Proteins in Food Systems · Enzyme Production and Characterization