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Researching of features byosinthesis beta-glucans in the micelial mass Aspergillus niger and in non-conditional cereal grains

https://doi.org/10.20914/2310-1202-2019-2-218-222

Abstract

At the moment, it seems relevant to process mycelial mass as a waste product of citric acid and substandard grain, since there is a problem of recycling production waste. In turn, waste processing makes it possible to isolate a number of unique compounds, such as glucan and chitin. Of interest is the cell wall of micromycetes. Its main structural polysaccharides (chitin and glucan) form a complex called the chitin-glucan complex. Moreover, the content of chitin in micromycetes is higher than in traditional raw materials - shells of marine crustaceans. The mycelial mass of Aspergillus niger micromycete is a promising source of glucan and chitin. Aspergillus niger biomass and substandard cereal grains contain soluble dietary fiber-beta-glucans. They help reduce the risk of cardiovascular disease by lowering cholesterol, control blood glucose, which is very important for patients with diabetes. In addition, because of the ability of beta-glucans to form viscous gels, these chemicals slow down the absorption of sugars. Due to this, there is a decrease in the glycemic index of products. Of greatest interest are glucans of microbial origin. In addition to structural features (more functionally active ?-1,3 / 1,6-bonds), the advantage of beta-glucans derived from biomass is a higher quantitative yield of soluble forms, which are interesting not only in the food industry, but also in medicine . The aim of this work is to study the effect of various carbon sources (raw materials) on the biosynthesis of glucan-containing compounds and their derivatives Aspergillus niger micromycetes. As a result of studies, it was found that the biomass on the corn starch hydrolyzate is the most effective, it contains a high content of beta-glucans.

About the Authors

B. S. Manzhieva
All-Russian Research Institute for Food Additives – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
junior research scientist, laboratory of biotechnology and food microingredients, Kronverksky Av., St. Petersburg, 197101, Russian Federation


N. Y. Sharova
All-Russian Research Institute for Food Additives – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Dr. Sci. (Engin.), professor, сhief research scientist, laboratory of biotechnology and food microingredients, Kronverksky Av., St. Petersburg, 197101, Russian Federation


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Review

For citations:


Manzhieva B.S., Sharova N.Y. Researching of features byosinthesis beta-glucans in the micelial mass Aspergillus niger and in non-conditional cereal grains. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(2):218-222. (In Russ.) https://doi.org/10.20914/2310-1202-2019-2-218-222

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)