Production of nattokinase and γ-polyglutamic acid via soybean whey fermentation by Bacillus subtilis BSNK-5 and their emulsification to form nanoemulsions

文献类型： 外文期刊

第一作者： Hu, Miao

作者： Hu, Miao;Zhang, Pengfei;Meng, Weimin;Wang, Jiao;Fan, Bei;Wang, Fengzhong;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong

作者机构：

关键词： Soybean whey; Bacillus subtilis BSNK-5; Nattokinase; gamma-polyglutamic acid; Nanoemulsion

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 212 卷

页码：

收录情况： SCI

摘要： Soybean whey, a nutrient-rich byproduct generated during the production of soybean protein isolate, can only be discharged after undergoing sewage treatment, which imposes a significant economic burden on enterprises. In this study, we investigated a Bacillus subtilis BSNK-5 fermentation soybean whey process that yielded high production of nattokinase (NK) and gamma- polyglutamic acid (gamma-PGA), along with the fabrication of an emulsion using fermentation soybean whey, to achieve high-value conversion of soybean whey. The results showed that soybean whey can be used as a nutrient-rich substrate to promote the efficient synthesis of NK and gamma- PGA by BSNK-5, with the highest yields of 9 x 104 IU/mL and 250 g/L, respectively. Meanwhile, the synthesized gamma- PGA can serve as a suitable biological macromolecule to form an emulsification system that protects NK. The encapsulation efficiency of NK was over 60%, and the release of encapsulated NK was delayed in vitro. Meanwhile, the nano- emulsions remained stable when exposed to 37 degrees C and 65 degrees C temperatures, salt concentrations ranging from 50 to 150 mM, and undergoing a single freeze-thaw cycle. The development of functional thrombolytic preparations by self-emulsification protection of NK by gamma- PGA produced via BSNK-5 fermentation represents an effective way to achieve high value utilization of soybean whey.

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