Effects of static magnetic field on the structure and physicochemical properties of fermentation products of Armillaria mellea

Abstract

Abstract: Corn gliadin was fermented by Armillaria mellea and assisted by static magnetic field to explore the effect of static magnetic field on the structure and physicochemical properties of corn gliadin during fermentation. Fourier transform infrared spectrum analysis showed that static magnetic field treatment changed the secondary structure of the fermentation product protein. The analysis of UV absorption spectrum and endogenous fluorescence spectrum showed that the molecular structure of the product protein was extended and the group was exposed after static magnetic field treatment. The results of scanning electron microscope showed that the surface of the protein treated by static magnetic field was rougher, pores appeared and the specific surface area increased. The results of thermodynamic property analysis showed that the denaturation temperature of the product protein increased obviously after static magnetic field treatment, and the particle size decreased, the absolute value of Zeta potential increased, the content of free sulfhydryl group increased and the content of disulfide bond decreased. In addition, the physical and chemical properties of the product protein were significantly changed by static magnetic field assisted fermentation. Water retention, oil retention, emulsification, foaming and foam stability increased significantly, reaching the maximum on the 7th day, which were 3.86 g/g, 4.22 g/g, 26.83 m2/g, 37.67% and 58.12%, respectively. The emulsifying stability decreased significantly, and the minimum was 34.10% on the 7th day. In summary, static magnetic field-assisted fermentation of zein by Armillaria mellea can change the structure of the product protein and effectively improve its physical and chemical properties.

Key words: Armillaria mellea, zein, static magnetic field, structure, physicochemical properties

CLC Number:

TS209

Yu-Nan ZHAO Dan CAI. Effects of static magnetic field on the structure and physicochemical properties of fermentation products of Armillaria mellea[J]. FOOD SCIENCE, 2024, 45(5): 0-0.

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