Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093

Abstract

The aim of this study was to investigate the effect of fermentation parameters on heat-denatured soybean meal by Monascus purpureus 04093 on the soluble protein and polypeptide production and to evaluate the antioxidant activity and functional properties of the fermented products. The optimal fermentation parameters were obtained as follows: 11.25% soybean meal loaded in a 80 g/500 mL flask with 0.02 g/L Na 2 SO 4 at 28°C and pH 6.5 for 96 h. The soluble protein and polypeptide yield reached 290.9 ± 3.4 mg/g and 106.6 ± 0.9 mg/g, respectively, which was 3.25 and 12.25 times that of the control, respectively. Moreover, the polysaccharide and amino acid contents, the antioxidant activities, the emulsifying properties and foaming capacities were significantly enhanced by Monascus fermentation (P < 0.05). The results indicated the viability of soybean meal in combination with Monascus for producing proteins with desirable characteristics as functional ingredients utilized in the food industry.Mejora de la proteína soluble, la producción de polipéptidos y las propiedades funcionales de la harina de soya [soja] desnaturalizada por calor, mediante la fermentación de Monascus purpureus 04093 RESUMEN El presente estudio se propuso investigar el efecto de los parámetros de fermentación de Monascus purpureus 04093 en la harina de soya desnaturalizada por calor y en la producción de proteínas y polipéptidos solubles, evaluando, a la vez, la actividad antioxidante y las propiedades funcionales de los productos fermentados. Los parámetros de fermentación óptimos de Monascus purpureus 04093 se obtuvieron en las siguientes condiciones: 11.25% de harina de soya colocada en un matraz de 80 g/500 ml con 0.02 g/L de Na 2 SO 4 , a 28°C y un pH de 6.5 durante 96 horas. Bajo estas condiciones, el rendimiento de proteína y polipéptido soluble fue de 290.9±3.4 mg/g y 106.6 ±0.9 mg/g, respectivamente, esto es, 3.25 y 12.25 veces mayor que el control, respectivamente. Además, los contenidos de polisacáridos y aminoácidos, las actividades antioxidantes, las propiedades emulsionantes y las capacidades de espumación mejoraron significativamente gracias a la fermentación de Monascus (P < 0.05). Los resultados dan cuenta de que la combinación de harina de soya con Monascus es adecuada para producir proteínas con características deseables para ser utilizadas como ingredientes funcionales en la industria alimentaria. ARTICLE HISTORY

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