Monitoring of polypeptide content in the solid‐state fermentation process of rapeseed meal using NIRS and chemometrics

Abstract

This study combined Fourier transform‐near infrared (NIR) spectroscopy and chemometrics, to monitor changes in peptide content during the solid‐state fermentation of rapeseed meal. A NIR calibration model was established by performing spectral scanning on 81 samples and using interval partial least squares. The results showed that coefficient of determination (R2) and root mean square error of cross‐validation could achieve 0.9441 and 0.654 g/L for polypeptide content. Furthermore, the predicted and experimental values of the two parameters in an external validation set showed similar changes throughout the fermentation. Practical applications The results show that near‐infrared spectroscopy is a promising method to monitor the chemical parameters of rapeseed meal during solid fermentation.

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

“…He et al () indicated that B. subtilis can produces a protease during SSF of rapeseed meal, which digests the rapeseed protein into rapeseed peptide. Meanwhile, Xing et al () reported that the content of rapeseed peptides began to increase rapidly on the second day, which is consistent with the results of the maximum microbial biomass at 36 hr in this study. Consequently, because certain chemical components produced by microorganisms during fermentation can establish a good relationship with the spectrum, rapid detection of microorganisms by NIRS can be achieved.…”

“…Jin et al () and (He et al, ) studied the hydrolysis of proteins into more readily absorbable peptides. M. Jiang, Yan, He, and Ma () reported that using ultrasonic pretreatment to improve protein hydrolysate utilization, and some studies have also focused on converting rapeseed protein into polypeptide by SSF (Xing et al, ). SSF has been developed as a microbial culture with solid matrices; these systems have proven to be more effective in microbial production of useful products and metabolites since they closely mimic the habitat of microorganisms (Tang et al, ).…”

Categorization and authentication of Beijing‐you chicken from four breeds of chickens using near‐infrared hyperspectral imaging combined with chemometrics

“…Curves with different pretreatments were strongly agglomerated and strengthened the spectra information to a certain extent compared to the curves with nonpretreatment. However, the S–G measurement performed worse than the others, which is consistent with previous studies (Xing et al, 2018; Xu et al, 2018). The overlapping data in the raw spectra were clearly missed, which had a considerable effect on data classification.…”

Antioxidation and memory protection effects of solid‐state‐fermented rapeseed meal peptides on D‐galactose‐induced memory impairment in aging‐mice

“…Rapeseed meal is a rich source of proteins with many potential benefits for human utilization. The proteins contained in the rapeseed meal have high bioavailability and good balance of essential amino acids among legume seeds (Wang, Ju, He, Yuan, & Aluko, ; Xing et al, ). However, the existence of glucosinolate, phytic acid, and tannin in rapeseed meal are the main issue that decreases its nutritional value and limits its utilization for human consumption (Fleddermann et al, ).…”