The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein - Chen, L. Y.; Vadlani, Praveen V.; Madl, R. L.; Wang, Weiqun; Shi, Yong-Cheng; Gibbons, W. R. (My University, 2016)
Citation: Chen, L. Y., Vadlani, P. V., Madl, R. L., Wang, W. Q., Shi, Y. C., & Gibbons, W. R. (2015). The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein. International Journal of Polymer Science, 7. doi:10.1155/2015/682596
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 soymeal (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 alpha and alpha' subunits of beta-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.
Keywords: Solid-State Fermentation; Soybean Proteins; Products; Meal; Acid; Antigenicity