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Research Article | Open Access

Optimization of solid-state fermentation for protein enrichment in rice protein residue and corn germ powder using edible mushroom mycelium

Yang Li1, Sai-Qin Guo1, Zhou-Zhou Cheng1, Hao-Qi Chu1, Hong-Juan Zhang1, Jin-Yu Chen1, Ming Chai1, Hong Gu2, Jian Wang1,3(), Pei-Long Sun1,3()
Eco-Industrial Innovation Institute ZJUT, Quzhou 324400, China
Genhawk (Wuhan) Biotech Company Limited, Wuhan 430074, China
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
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Highlights

(1) The protein content of grain protein residue fermented by edible fungi had increased.

(2) The nutritional value of fermented grain protein residue was enhanced.

(3) The emulsifying capacity of fermented grain protein residue had improved.

(4) Fermented grain protein residue could be used as high-protein food ingredients.

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This study utilized edible fungi to ferment rice protein residue and corn germ meal. Then, the fermentation process conditions of grain protein residue were optimized through single factor experiments and response surface methodology to obtain a new type of protein raw material. Finally, evaluate the physicochemical and nutritional indicators of the protein raw materials.

Abstract

Rice protein residue (RPR) and corn germ meal (CGM) are industrial by-products that are commonly applied as animal feed with low economic benefits. In order to develop a new approach for the resource utilization of grain protein residue, this study converted grain protein residue into edible mushroom protein through solid-state fermentation (SSF). To increase the biological efficiency of biotransformation, this study used Box Behnken design, combined with single factor experiments and response surface methodology, to optimize the SSF process parameters of edible mushroom mycelium. Optimal fermentation conditions were established considering both protein content and operational feasibility: RPR to CGM ratio of 4:1, utilizing the Pleurotus ostreatus strain, a fermentation duration of 14.5 days, a solid-to-liquid ratio of 1:0.8, and a loading capacity of 65.59 g. Fermentation under these optimized conditions yielded 73.34 g of protein per 100 g of RPR/CGM blend, which is 98.71% of the predicted value and represents a 1.28-fold increase from the initial protein content of 56.96 g/100 g. The amino acid evaluation results showed that the total amino acid content of the fermented protein residue increased by 12.88%, with a significant increase in the concentrations of glutamic acid and aspartic acid, which increased by 19.53% and 24.27%, respectively. In addition, the amino acid ratio coefficient score (SRC) and nutritional index (NI) were slightly higher, indicating a more balanced proportion of essential amino acids after fermentation. Additional research on the physicochemical properties of the protein residue post-fermentation revealed that the emulsifying capacity improved by 3.5% compared to the non-fermented sample. Edible mushrooms are a promising method for converting RPR and CGM into high-protein raw materials.

Keywords

rice protein residuecorn gem mealedible mushroom myceliumsolid state fermentationprotein

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Food & Medicine Homology
Volume 2 Issue 1,
March 2025
Article number: 9420047
DOI: 10.26599/FMH.2025.9420047
Cite this article:
Li Y, Guo S-Q, Cheng Z-Z, et al. Optimization of solid-state fermentation for protein enrichment in rice protein residue and corn germ powder using edible mushroom mycelium. Food & Medicine Homology, 2025, 2(1): 9420047. https://doi.org/10.26599/FMH.2025.9420047
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