Reducing antigenicity of bovine whey proteins by Kluyveromyces marxianus fermentation combined with ultrasound treatment.

This work investigated the reduction of bovine whey proteins antigenicity by ultrasonic pretreatment and microbial fermentation. Firstly, bovine whey proteins was pretreated by ultrasonic techniques, and its secondary structure was detected by circular dichroism. The pretreated whey proteins was used as the fermentation substrate by Kluyveromyces marxianus for microbial transformation. The single factor design and Box-Behnken Design (BBD) were carried out with the aim to optimize culture temperature, initial pH, inoculum volume and rotation speed. After optimization process, culture temperature, initial pH, inoculum volume and rotation speed were determined. Under culture temperature 35 °C, pH 7.25, inoculum level 10% and shaking speed 150 rpm, the α-LA and ß-LG antigenicity in bovine whey proteins were reduced by 29% and 53%, respectively. The findings showed that combined with microbial fermentation for hydrolysis of whey proteins, ultrasonic pretreatment can be used in order to produce hypoallergenic bovine whey proteins.

Advance in glycolipid biosurfactants--mannosylerythritol lipids / 生物工程学报

Mannosylerythritol lipids (MELs), mainly produced by Ustilago and Pseudozyma, are surface active compounds that belong to the glycolipid class of biosurfactants. MELs have potential application in food, pharmaceutical and cosmetics industries due to their excellent surface activities and other peculiar bioactivities. In recent years, the research field of MELs has regained much attention abroad. However, MELs are rarely studied in China. In this review, the producing microorganisms and production conditions, diverse structures, biochemical properties, structure-function relationship and biosynthetic pathways of MELs are described. Some research problems and prospects are summarized and discussed as well.