Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by Aspergillus oryzae and Saccharomyces cerevisiae

• Published in: Fermentation (Basel) Vol. 9; no. 5; p. 425
• Main Authors: Yu, Lina, Bi, Jie, Song, Yu, Jiang, Chen, Qi, Hongtao, Chi, Xiaoyuan, Yang, Weiqiang, Shi, Chengren, Gong, Qingxuan, Wang, Mingqing
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 28.04.2023
• Subjects: antioxidant peptides; Antioxidants; Aspergillus oryzae; Enzymes; Ethanol; Feeds; Fermentation; Food industry; Free radicals; Glucose; Heat; heat-denatured peanut meal; Inoculation; Nitrogen; nonstarch polysaccharides; Peptides; Physicochemical properties; Polysaccharides; Potassium; Proteins; Rice; Saccharomyces cerevisiae; Solid state fermentation; Soybeans; Trace elements (nutrients); Yeast; Beijing China; China
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation9050425

In heat-denatured peanut meal (HDPM), proteins are denatured and polysaccharides are degraded and browned. It can only be used as feed or fertilizer, and not using it as such is a waste of resources. To achieve high-value HDPM use, solid-state fermentation by Aspergillus oryzae and Saccharomyces cerevisiae was investigated. Conditions were optimized by response surface methodology and high-value antioxidant peptides (APs), nonstarch polysaccharides (NSPs), and fermentation products of heat-denatured peanut meal (FHDPM) were obtained. Optimal culture conditions were strain ratio 6:5, inoculation volume 2 mL, and fermentation for 42 h at 35 °C. Under optimal conditions, the theoretical soluble nitrogen concentration, 1,1-Diphenyl-2-picrylhydrazyl radical scavenging rate, hydroxyl free radical scavenging rate, and NSP yield reached 44.78 mg/mL, 62.44%, 94.95%, and 3.73%, respectively; however, their experimental values were 46.80 ± 1.23 mg/mL, 72.18 ± 0.78%, 96.79 ± 0.55%, and 4.42 ± 0.21%, respectively. NSPs, Aps, and FHDPM exhibited four higher classes and eight types of antioxidant activities. Moreover, levels of amino acids and trace elements, and physicochemical properties including emulsion activity index, emulsion stability index, foam capacity, foam stability, water holding capacity, and oil absorption capacity were enhanced by fermentation. The results indicate that APs and NSPs could serve as promising natural antioxidants in the food industry, and FHDPM could be used as a new type of high-value nutritional product in the feed industry. The findings provide new insight for comprehensive processing and utilization of HDPM.