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Study on Changes of Nutritional Components and Processing Characteristics of Ganoderma lucidum Fermented Corn
- LEI Tongtong1, WANG Lihua1, WU Yuanyuan2, CHEN Yanfei3, TANG Xuanming1*
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2021, 11(3):
322-329.
DOI: 10.19586/j.2095-2341.2020.0150
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Abstract (
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As the main coarse cereals, corn has high nutritional value, rich in vitamins and dietary fiber, which can prevent a variety of sub-health diseases and is favored by the market. However, the unbalanced nutritional structure and poor processability of corn flour limit its application. Studies have shown that microbial fermentation technology can improve the nutritional composition, macromolecular structure and processing characteristics of grains. Based on this, corn was used as a solid medium fermented by Ganoderma lucidum to obtain the G. lucidum fermented corn (GFC), refer to as fungus fermented cereal (FFC) in this research, and the nutritional composition, macromolecular structure and processing characteristics of FFC were evaluated. The results showed that compared with unfermented corn, the contents of carbohydrate and protein in FFC increased by 7.48% and 28.00%, respectively, and the amino acid score of protein increased, while the fat content decreased by 5256%. The contents of vitamin C, riboflavin and nicotinic acid increased significantly (P<0.05), by 56.19%, 73.91% and 20.27%, respectively, and thiamine, which was deficient in corn, was detected in FFC. The contents of starch and fiber in FFC also changed significantly (P<0.05), starch and amylopectin decreased by 11.17% and 34.70%, amylose increased by 26.66%, crude fiber and insoluble dietary fiber decreased by 21.07% and 21.47%, and soluble dietary fiber increased by 13.57%. The viscosity of FFC powder decreased, the water solubility index increased, and the water absorption index and swelling power decreased. In addition, compared with the fruiting body of G. lucidum, the contents of G. lucidum triterpenes and ganoderic acid in the FFC were significantly increased (P<0.05), which were 1.68 and 2.07 times of those of G. lucidum fruiting body, respectively. The GFC obtained by G. lucidum solid-state fermentation of corn had more balanced nutritional structure, improved functional activity and higher nutritional value. Compared with corn, the macromolecular substances structure of GFC was changed, the processing characteristics were improved, as well as the blending characteristics. The results provided reference and guidance for the study of improving grain characteristics by edible fungi fermentation.