Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant.
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| Title: | Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant. |
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| Authors: | Li, Deng‐Long1,2,3 (AUTHOR), Wu, Bin1,2,3 (AUTHOR), Zhang, Xuan2 (AUTHOR), Li, Ming‐Yuan1,3 (AUTHOR), Cheng, Jing‐Rong2,4 (AUTHOR) chengjingrong@gdaas.cn, Tang, Dao‐Bang2 (AUTHOR) tangdaobang@gdaas.cn |
| Source: | Biotechnology & Applied Biochemistry. Sep/Oct2019, Vol. 66 Issue 5, p833-841. 9p. |
| Subjects: | Nonionic surfactants, Hemoglobins, Blood, Chickens, Food fermentation, Aspergillus niger, Solid-state fermentation |
| Abstract: | This study is focused on employing a potential process technology for enhancing hemoglobin peptides production from chicken blood. Effects of surfactants on chicken blood biodegradation and hemoglobin polypeptide accumulation were evaluated and the bioconversion conditions were optimized. Results suggested that surfactants exhibited the positive effect on hemoglobin peptides production during chicken blood bioconversion by Aspergillus niger. Dodecyl glucopyranoside was selected as the optimal surfactant and added at the 48th hour of the fermentation process (64 H) at the concentration of 6.0 g/L. Under the optimized conditions, 104.5 mg·N/mL amino nitrogen, 638.3 mg·N/mL nonprotein nitrogen, and 766.3 mg·N/mL soluble nitrogen were detected, which increased by approximately 0.7‐, 3.7‐, and 3.8‐fold, respectively, compared with the control. Furthermore, the acid protease stability was remarkably intensified and the accumulated peptides were mainly distributed at 500–2,000 Da. Results from this work corroborate the potential of applying dodecyl glucopyranoside in hemoglobin polypeptide production from chicken blood. [ABSTRACT FROM AUTHOR] |
| Copyright of Biotechnology & Applied Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 139231210 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Li%2C+Deng‐Long%22">Li, Deng‐Long</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Bin%22">Wu, Bin</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Xuan%22">Zhang, Xuan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Ming‐Yuan%22">Li, Ming‐Yuan</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cheng%2C+Jing‐Rong%22">Cheng, Jing‐Rong</searchLink><relatesTo>2,4</relatesTo> (AUTHOR)<i> chengjingrong@gdaas.cn</i><br /><searchLink fieldCode="AR" term="%22Tang%2C+Dao‐Bang%22">Tang, Dao‐Bang</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> tangdaobang@gdaas.cn</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Biotechnology+%26+Applied+Biochemistry%22">Biotechnology & Applied Biochemistry</searchLink>. Sep/Oct2019, Vol. 66 Issue 5, p833-841. 9p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Nonionic+surfactants%22">Nonionic surfactants</searchLink><br /><searchLink fieldCode="DE" term="%22Hemoglobins%22">Hemoglobins</searchLink><br /><searchLink fieldCode="DE" term="%22Blood%22">Blood</searchLink><br /><searchLink fieldCode="DE" term="%22Chickens%22">Chickens</searchLink><br /><searchLink fieldCode="DE" term="%22Food+fermentation%22">Food fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Aspergillus+niger%22">Aspergillus niger</searchLink><br /><searchLink fieldCode="DE" term="%22Solid-state+fermentation%22">Solid-state fermentation</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study is focused on employing a potential process technology for enhancing hemoglobin peptides production from chicken blood. Effects of surfactants on chicken blood biodegradation and hemoglobin polypeptide accumulation were evaluated and the bioconversion conditions were optimized. Results suggested that surfactants exhibited the positive effect on hemoglobin peptides production during chicken blood bioconversion by Aspergillus niger. Dodecyl glucopyranoside was selected as the optimal surfactant and added at the 48th hour of the fermentation process (64 H) at the concentration of 6.0 g/L. Under the optimized conditions, 104.5 mg·N/mL amino nitrogen, 638.3 mg·N/mL nonprotein nitrogen, and 766.3 mg·N/mL soluble nitrogen were detected, which increased by approximately 0.7‐, 3.7‐, and 3.8‐fold, respectively, compared with the control. Furthermore, the acid protease stability was remarkably intensified and the accumulated peptides were mainly distributed at 500–2,000 Da. Results from this work corroborate the potential of applying dodecyl glucopyranoside in hemoglobin polypeptide production from chicken blood. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Biotechnology & Applied Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1002/bab.1795 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 833 Subjects: – SubjectFull: Nonionic surfactants Type: general – SubjectFull: Hemoglobins Type: general – SubjectFull: Blood Type: general – SubjectFull: Chickens Type: general – SubjectFull: Food fermentation Type: general – SubjectFull: Aspergillus niger Type: general – SubjectFull: Solid-state fermentation Type: general Titles: – TitleFull: Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Li, Deng‐Long – PersonEntity: Name: NameFull: Wu, Bin – PersonEntity: Name: NameFull: Zhang, Xuan – PersonEntity: Name: NameFull: Li, Ming‐Yuan – PersonEntity: Name: NameFull: Cheng, Jing‐Rong – PersonEntity: Name: NameFull: Tang, Dao‐Bang IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep/Oct2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 08854513 Numbering: – Type: volume Value: 66 – Type: issue Value: 5 Titles: – TitleFull: Biotechnology & Applied Biochemistry Type: main |
| ResultId | 1 |
