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. 2018 Jul-Sep;49(3):621-631.
doi: 10.1016/j.bjm.2017.12.005. Epub 2018 Feb 13.

Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates

Shuang Yang  1 , Mingzhu Zheng  2 , Yong Cao  1 , Yanjiao Dong  2 , Sanabil Yaqoob  2 , Jingsheng Liu  3
Affiliations

Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates

Shuang Yang et al. Braz J Microbiol. 2018 Jul-Sep.

Abstract

Cordyceps militaris 202 is a potential fungus for biotransformation zein, due to its various proteases, high tolerance and viability in nature. In this article, single factor experiment and response surface methodology were applied to optimize the liquid fermentation conditions and improve the ability of biotransformation zein. The optimized fermentation conditions were as follows: inoculum concentration of 19%, volume of liquor of 130mL/500mL and pH of 4.7. Under this condition, the degree of hydrolysis (DH) was 27.31%. The zein hydrolysates from fungi fermentation maintained a high thermal stability. Compared to the original zein, the zein hydrolysates were found to have high solubility, which most likely results in improved foaming and emulsifying properties. Overall, this research demonstrates that hydrolysis of zein by C. militaris 202 is a potential method for improving the functional properties of zein, and the zein hydrolysates can be used as functional ingredients with an increased antioxidant effect in both food and non-food applications.

Keywords: Cordyceps militaris 202; Degree of hydrolysis; Functionality; Zein.

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Figures

Fig. 1
Fig. 1
Single factor experiments of the effect of inoculum concentration (A), volume of liquor (B), pH (C) on the DH and biomass.
Fig. 2
Fig. 2
RSM curve of the interactions between different factors. Interaction effect of inoculum concentration and volume of liquor on the DH (A), interaction effect of inoculum concentration and pH on the DH (B), interaction effect of volume of liquor and pH on the DH (C).
Fig. 3
Fig. 3
Degree of hydrolysis of zein hydrolysates at different fermentation time.
Fig. 4
Fig. 4
Thermal properties of zein and its hydrolysates.
Fig. 5
Fig. 5
Foaming properties and foaming stability (A), and emulsifying activity and emulsifying stability (B) of zein and its hydrolysates.
Fig. 6
Fig. 6
DPPH radical scavenging activity (A), hydroxyl radical scavenging activity (B), Fe2+-chelating activity (C) and reducing power (D) of zein hydrolysates.
See this image and copyright information in PMC

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