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Science and Technology of Food Industry. Core
(Accepted Version) Online First Publishing Date: 2024-10-29 11:33:59

Effect of solid-state fermentation by yeast on the structural and functional properties of wheat bran proteinsChinese Full TextEnglish Full Text (MT)

SHI Tingting;LU Yujie;PEI Jiawei;GUO Runfang;

Abstract: In order to investigate the possibility of solid-state fermentation of wheat bran by yeast for the production of alternative proteins， two fermented proteins were prepared in this study using wheat bran as a substrate using single and mixed bacterial fermentation. The structural and functional characteristics of the two types of fermented proteins were compared to those of wheat bran protein using sodium dodecyl sulfate-polyacrylamide （SDS-PAGE） gel electrophoresis， fourier transform infrared sp... More
Keywords：

wheat bran; solid state fermentation; single cell protein; protein structure; functional features;

  • DOI：

    10.13386/j.issn1002-0306.2024070210

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS210.9

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