Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae
作者机构：Department of Food Science and TechnologyShanghai Institute of TechnologyHaiquan Road 100Shanghai201418China Shanghai Tramy Green Food Co.LtdNo.201Xuanchun RoadSanzao Industrial ParkXuanqiao TownPudong New AreaShanghai201314China
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第50卷第6期
页 面：84-91页
核心收录：
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Soybean residue Microwave Cellulase hydrolysis Aspergillus oryzae
摘 要：Soybean residue (SR) is a by-product of bean product processing with potential usefulness as a fermentation medium. However, the fermentation efficiency of SR is limited due to its low reducing sugar content. In this study, a method of microwave radiation combined with cellulase hydrolysis (MCH) was developed to increase the reducing sugar content of SR, and the effect of treated SR on fermentation by Aspergillus oryzae was evaluated. First, the process parameters, including the reaction time, pH and temperature, were optimized. Second, the effect of treated SR on fermentation by A. oryzae was evaluated, including changes in cell proliferation and protease viability. The results showed that the MCH method capitalized on the advantages of microwave radiation and cellulase and promoted the enzymatic hydrolysis of fibrous polysaccharides in the crystallization zone of SR. The reducing sugar content of SR significantly increased from 0.42 to 0.98 mg/mL after MCH treatment. In addition, treated SR effectively promoted the proliferation of A. oryzae , and the protease activity reached 111 U/mL after 3 days of fermentation. The results of this study suggested that the MCH method can effectively increase the reducing sugar content of SR to expand its use as a fermentation medium.
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