Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)
文献类型： 外文期刊
作者： Weng, Mengting 1 ; Cheng, Jinxiao 2 ; Lei, Tongtong 2 ; Lai, Pufu 4 ; Wang, Hongyu 1 ; Tang, Xuanming 2 ; Zhang, Di 1 ; Pan, Yanfang 2 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Edible Mushroom, Fuzhou 350014, Peoples R China
2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
3.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin 300457, Peoples R China
4.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Peoples R China
关键词： Wheat; Ganoderma lucidum; Solid-state fermentation; Antioxidant activity; Physicochemical analysis
期刊名称：SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY （ 影响因子：4.6； 五年影响因子：4.3 ）
ISSN： 1386-1425
年卷期： 2025 年 331 卷
页码：
收录情况： SCI
摘要： Whole wheat is nutrient-rich and contains bioactive substances, but its poor processing qualities and rough taste make it less appealing to consumers. Recently, microbial fermentation has been widely used to improve cereal nutrition and processing properties. In this study, the effects of solid-state fermentation (SSF) with Ganoderma lucidum on nutritional quality, bioactive constituents and processing characteristics of wheat (Triticum aestivum L.) were studied. The results showed that the contents of ganoderic acid, ganoderma triterpenes, protein, lysine, methionine, tryptophan, vitamins B1, B3, B6, vitamin D, amylose, and soluble dietary fiber significantly increased, while the amounts of fat, amylopectin and insoluble dietary fiber decreased through determining dynamic changes over a 53-day fermentation. Meanwhile, the total phenolic content and antioxidant capacity of Ganoderma lucidum fermented wheat (LFW, 53 d) were markedly higher than those of unfermented wheat (0 d). LFW also exhibited decreased viscosity, water absorption index (WAI), and swelling power (SP), but increased water solubility index (WSI). SSF increased the storage (G ') and loss (G '') modulus of LFW flour doughs, indicating higher viscoelastic behavior. Thus, this study indicates that SSF can improve the nutritional value, processing characteristics, and adaptability of LFW, and there's great potential in using this process to create new types of mushroom-based food products.
- 相关文献
作者其他论文 更多>>
-
Editing the RR-TZF Gene Subfamily in Rice Uncovers Potential Risks of CRISPR/Cas9 for Targeted Genetic Modification
作者：Zhou, Shufen;Lu, Xiaozhuan;Wu, Weiren;Zhou, Shufen;Tian, Dagang;Liu, Huaqing;Zhang, Di;Chen, Rui;Yang, Shaohua;Wang, Feng
关键词：CRISPR/Cas9;
RR-TZF gene subfamily; rice (Oryza sativa L.); off-target effects; inheritable mutagenicity -
Effects of Different Drying Methods on Physicochemical Properties and Nutritional Quality of Abalone Bioactive Peptides
作者：Li, Qiting;Wei, Yingying;Liu, Yusha;Yang, Mengjie;Zhou, Shaoxiong;Li, Qiting;Li, Longxiang;Lai, Pufu;Wei, Yingying;Lai, Chunmei;Liu, Yusha;Yang, Mengjie;Zhou, Shaoxiong;Chen, Junchen;Sun, Junzheng;Li, Qiting;Li, Longxiang;Lai, Pufu;Wei, Yingying;Lai, Chunmei;Liu, Yusha;Yang, Mengjie;Zhou, Shaoxiong;Chen, Junchen;Sun, Junzheng;Li, Qiting;Li, Longxiang;Lai, Pufu;Wei, Yingying;Lai, Chunmei;Liu, Yusha;Yang, Mengjie;Zhou, Shaoxiong;Chen, Junchen;Sun, Junzheng;Li, Longxiang;Lai, Chunmei
关键词：bioactive peptide; protein; dried; physical and chemical properties; nutritional components
-
Effects of ε-Poly-L-Lysine/Chitosan Composite Coating on the Storage Quality, Reactive Oxygen Species Metabolism, and Membrane Lipid Metabolism of Tremella fuciformis
作者：Sun, Junzheng;Wei, Yingying;Li, Longxiang;Yang, Mengjie;Liu, Yusha;Li, Qiting;Zhou, Shaoxiong;Lai, Chunmei;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Yang, Mengjie;Liu, Yusha;Li, Qiting;Zhou, Shaoxiong;Lai, Chunmei;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Yang, Mengjie;Liu, Yusha;Li, Qiting;Zhou, Shaoxiong;Lai, Chunmei;Chen, Junchen;Lai, Pufu;Yang, Mengjie;Liu, Yusha;Li, Qiting;Zhou, Shaoxiong;Lai, Chunmei
关键词：
Tremella fuciformis ; epsilon-Poly-L-lysine; chitosan; reactive oxygen species metabolism; membrane lipid metabolism -
CRISPR/Cas9-mediated CHS2 mutation provides a new insight into resveratrol biosynthesis by causing a metabolic pathway shift from flavonoids to stilbenoids in Vitis davidii cells
作者：Lai, Gongti;He, Liyuan;Wang, Qi;Lai, Chengchun;Fu, Peining;Lu, Jiang;Che, Jianmei;Lai, Gongti;Wang, Qi;Lai, Pufu;Lai, Chengchun
关键词：
-
Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating's Improved Preservation Effectiveness on Tremella fuciformis
作者：Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Sun, Junzheng;Wei, Yingying;Li, Longxiang;Tang, Baosha;Yang, Yanrong;Xiao, Zheng;Chen, Junchen;Lai, Pufu;Wei, Yingying;Li, Longxiang
关键词：epsilon-poly-L-lysine; chitosan; Tremella fuciformis; respiratory metabolism; energy metabolism
-
GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods
作者：Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Lai, Pufu;Li, Longxiang;Wei, Yingying;Sun, Junzheng;Tang, Baosha;Yang, Yanrong;Chen, Junchen;Wu, Li;Li, Longxiang;Wei, Yingying
关键词：Hypsizygus marmoreus; GC-IMS; volatile flavor; drying method
-
Long non-coding RNAs and their potential function in response to postharvest senescence of Sparassis latifolia during cold storage
作者：Weng, Mengting;Zhang, Di;Wang, Hongyu;Yang, Chi;Lin, Hongyi;Lin, Yanquan;Weng, Mengting;Zhang, Di;Wang, Hongyu;Yang, Chi;Lin, Hongyi;Lin, Yanquan;Pan, Yanfang
关键词：
