Abstract
<p class="1Body">The water-soluble polysaccharides content of soybean curd residue fermented by <em>Flammulina velutipes</em> was about 7 times higher than unfermented one and more than 4 times higher than <em>Flammulina velutipes</em> fruiting body. The optimized ultrasonic-assisted extraction method (80 °C, 20 min, 80 W and solid-liquid ratio of 1 g/30 mL) showed a water-soluble polysaccharides extraction yield of 7.88% which was higher than that of hot-water extraction method (6.11%). Moreover, the crude polysaccharides were purified and the main components showed strong activities on DPPH radical scavenging (IC50 0.21 mg/mL), ABTS radical scavenging (IC50 0.42 mg/mL), hydroxyl radical scavenging (IC50 0.28 mg/mL) and SOD-like activity (IC50 0.88 mg/mL). The results indicated that the fermentation method could be used as a new approach for bio-active polysaccharides production and a new method for reusing the food industrial waste. The ultrasonic-assisted extraction method could be considered as a more efficient method in polysaccharides extraction process. Furthermore, the fermented soybean curd residue could be expected as a new source of antioxidant with the further research value.</p>
Highlights
Soybean Curd ResidueSoybean curd residue is a kind of organic waste and treated by incineration and landfill
The water-soluble polysaccharides content of soybean curd residue fermented by Flammulina velutipes was about 7 times higher than unfermented one and more than 4 times higher than Flammulina velutipes fruiting body
The results indicated that the fermentation method could be used as a new approach for bio-active polysaccharides production and a new method for reusing the food industrial waste
Summary
Soybean curd residue is a kind of organic waste and treated by incineration and landfill. Soybean dietary fiber is the generic terms of macromolecular carbohydrates which are not able to be digested by human digestive enzymes, including cellulose, pectin, xylan, mannose, etc. Soybean dietary fiber does not contain protein, vitamins, fats and other nutrients anymore after microbial degradation, but still shows high physiological activity functions on the human body. Polysaccharides are one kind of the soluble dietary fiber of soybean which can significantly increase the growth and the ingestion rate index of body's macrophages and it can stimulate antibody production and enhance the body's immune function. Our research team developed a fermentation technology in order to reuse the soybean curd residue to gain bioactive polysaccharides
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