Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae
Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae
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DOI：
10.1007/s11274-007-9378-7
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发表时间：
2007-04
影响因子：
4.1
通讯作者：
James Ze Wang;M. Zhang;F. Ren;B. Han;L. Wang;S. W. Chen;A. Humera
中科院分区：
文献类型：
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作者：
James Ze Wang;M. Zhang;F. Ren;B. Han;L. Wang;S. W. Chen;A. Humera
研究了米曲霉对猪血与麦麸以8:1的比例进行固态发酵的方法。分别在0、40、80和120 h测定发酵液的含水量、pH、粗蛋白质、血红素和总铁、游离氨基酸（FAA）和总脂肪酸（TFA），并用SDS-PAGE分析蛋白质水解情况。结果表明：发酵过程中，水分含量和pH值分别从68.33%降至59.94%、7.18%降至4.48%，显著降低（P< 0.05）；血红素铁含量变化不大（P < 0.05）。随着大分子蛋白的降解，混合物中游离氨基酸从872.83 mg l - 1增加到11560.94 mg l - 1（P< 0.05）。发酵后鲜血中游离异亮氨酸、蛋氨酸和胱氨酸含量升高（P< 0.05）。饱和脂肪酸C14:0、C17:0和C18:0占总脂肪酸的比例显著降低（P< 0.05），多不饱和脂肪酸C18:1、C18:2、C18:3、C20:1和C20:2占总脂肪酸的比例从27.06%显著提高到47.90% （P< 0.05）。结果表明，米曲霉能使猪血糠混合物发酵，改变其化学成分和营养成分。
A solid-state fermentation (SSF) of a mixture of porcine blood and wheat bran with a ratio of 8:1 byAspergillus oryzaewas investigated. Water content, pH, crude protein, heme and total iron, free amino acids (FAA) and total fatty acids (TFA) of the fermented mixture were determined at 0, 40, 80 and 120 h, respectively, and protein hydrolysis were analyzed with SDS-PAGE accordingly. The results showed that, during the fermentation, water contents and pH decreased significantly (P< 0.05) from 68.33% to 59.94%, 7.18% to 4.48%, respectively. Heme iron content changed slightly (P> 0.05). With the degradation of large protein molecules, free amino acids in the mixture increased from 872.83 mg l−1to 11560.94 mg l−1(P< 0.05). Content of free isoleucine, methionine and cystine, deficient in fresh porcine blood increased (P< 0.05) after fermentation. Percentages of saturated fatty acids such as C14:0, C17:0 and C18:0 in the total fatty acids decreased significantly (P< 0.05), and those of polyunsaturated fatty acids C18:1, C18:2, C18:3, C20:1 and C20:2 increased significantly from 27.06% to 47.90% (P< 0.05). The results indicated thatAspergillus oryzaecould ferment porcine blood and bran mixture and change its chemical and nutrient composition.