Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity
Using wheat grains as the raw material and Morchella esculenta as the fermentation strain, fungus fermented wheat (FFW) was prepared through a solid-state fermentation process. Crude fiber content and non-starch polysaccharide (NSP) content were used as evaluation indicators, while factors such as t...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090266 |
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| author | Dandan GU Xue DONG Jinxiu ZHANG Xiaoru WANG Zongshuo ZHAO Li'an WANG |
| author_facet | Dandan GU Xue DONG Jinxiu ZHANG Xiaoru WANG Zongshuo ZHAO Li'an WANG |
| author_sort | Dandan GU |
| collection | DOAJ |
| description | Using wheat grains as the raw material and Morchella esculenta as the fermentation strain, fungus fermented wheat (FFW) was prepared through a solid-state fermentation process. Crude fiber content and non-starch polysaccharide (NSP) content were used as evaluation indicators, while factors such as the material to liquid ratio, initial pH of the substrate, inoculum amount, and fermentation duration were investigated. An orthogonal experimental design was utilized to optimize the preparation process of FFW, and the nutritional composition, physicochemical properties and antioxidant activity were analyzed. The results showed that the optimal fermentation conditions were a material to liquid ratio of 1:0.9 (g:mL), an initial substrate pH of 7.0, an inoculum amount of 5 inoculum blocks (each with a diameter of 0.8 cm), and a fermentation duration of 10 days. Under these conditions, the crude fiber content of FFW was 4.09%, and the NSP content was 9.31%. Compared to unfermented wheat, the surface of FFW developed holes, increased grooves, and deepened wrinkles. The protein content of FFW increased by 78.79%, while the carbohydrate content decreased by 17.79%. The soluble dietary fiber (SDF) increased by 43.70%, whereas the insoluble dietary fiber (IDF) decreased by 19.24%, with no significant change in the total dietary fiber (TDF). Additionally, the water-holding capacity, unsaturated fatty acid adsorption capacity, saturated fatty acid adsorption capacity, and swelling capacity of FFW increased by 77.84%, 11.49%, 25.00%, and 26.00%, respectively. Under simulated conditions of the human stomach and intestine, the cholesterol adsorption rate increased by 86.29% and 290.14%, respectively. The total antioxidant activity, DPPH radical scavenging rate, superoxide anion radical scavenging rate, and hydroxyl radical scavenging rate of FFW increased by 41.29%, 14.54%, 490.68%, and 10.80%, respectively. In summary, FFW prepared by this process significantly enhances the nutritional value, physicochemical properties, and antioxidant activity of wheat, providing a theoretical basis for the development of new products based on FFW. |
| format | Article |
| id | doaj-art-a138d426212a421aab293ee1559bbf51 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-a138d426212a421aab293ee1559bbf512025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146423724510.13386/j.issn1002-0306.20240902662024090266-4Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant ActivityDandan GU0Xue DONG1Jinxiu ZHANG2Xiaoru WANG3Zongshuo ZHAO4Li'an WANG5College of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, ChinaCollege of Life Sciences, Hebei Normal University, Shijiazhuang 050024, ChinaCollege of Life Sciences, Hebei Normal University, Shijiazhuang 050024, ChinaCollege of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, ChinaCollege of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, ChinaCollege of Life Sciences, Hebei Normal University, Shijiazhuang 050024, ChinaUsing wheat grains as the raw material and Morchella esculenta as the fermentation strain, fungus fermented wheat (FFW) was prepared through a solid-state fermentation process. Crude fiber content and non-starch polysaccharide (NSP) content were used as evaluation indicators, while factors such as the material to liquid ratio, initial pH of the substrate, inoculum amount, and fermentation duration were investigated. An orthogonal experimental design was utilized to optimize the preparation process of FFW, and the nutritional composition, physicochemical properties and antioxidant activity were analyzed. The results showed that the optimal fermentation conditions were a material to liquid ratio of 1:0.9 (g:mL), an initial substrate pH of 7.0, an inoculum amount of 5 inoculum blocks (each with a diameter of 0.8 cm), and a fermentation duration of 10 days. Under these conditions, the crude fiber content of FFW was 4.09%, and the NSP content was 9.31%. Compared to unfermented wheat, the surface of FFW developed holes, increased grooves, and deepened wrinkles. The protein content of FFW increased by 78.79%, while the carbohydrate content decreased by 17.79%. The soluble dietary fiber (SDF) increased by 43.70%, whereas the insoluble dietary fiber (IDF) decreased by 19.24%, with no significant change in the total dietary fiber (TDF). Additionally, the water-holding capacity, unsaturated fatty acid adsorption capacity, saturated fatty acid adsorption capacity, and swelling capacity of FFW increased by 77.84%, 11.49%, 25.00%, and 26.00%, respectively. Under simulated conditions of the human stomach and intestine, the cholesterol adsorption rate increased by 86.29% and 290.14%, respectively. The total antioxidant activity, DPPH radical scavenging rate, superoxide anion radical scavenging rate, and hydroxyl radical scavenging rate of FFW increased by 41.29%, 14.54%, 490.68%, and 10.80%, respectively. In summary, FFW prepared by this process significantly enhances the nutritional value, physicochemical properties, and antioxidant activity of wheat, providing a theoretical basis for the development of new products based on FFW.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090266morchella esculentafungus fermented wheatsolid-state fermentationprocess optimizationnutritional componentsphysicochemical propertiesantioxidant activity |
| spellingShingle | Dandan GU Xue DONG Jinxiu ZHANG Xiaoru WANG Zongshuo ZHAO Li'an WANG Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity Shipin gongye ke-ji morchella esculenta fungus fermented wheat solid-state fermentation process optimization nutritional components physicochemical properties antioxidant activity |
| title | Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity |
| title_full | Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity |
| title_fullStr | Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity |
| title_full_unstemmed | Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity |
| title_short | Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity |
| title_sort | optimization of the solid state fermentation process for morchella esculenta fermented wheat and analysis of its nutritional components physicochemical properties and antioxidant activity |
| topic | morchella esculenta fungus fermented wheat solid-state fermentation process optimization nutritional components physicochemical properties antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090266 |
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