Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 228 - 233

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027156

Rapid detection of β-conglycinin β subunit in fermented soybean meal based on aptamer sensor

  • WEI Yafeng ,
  • MAO Yin ,
  • LI Guohui ,
  • DENG Yu
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
    2(School of Biotechnology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-02-25

  Revised date: 2021-03-29

  Online published: 2021-09-27

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Abstract

Synergetic fermentation by microorganism and enzyme has received extensive attention because it can significantly ameliorate the antigenicity of soybean meal. The content of β-conglycinin β subunit in fermented soybean meal was detected to evaluate the antigenicity, using the rapid, stable and high accuracy aptamer biosensor. Firstly, the alkaline protease digestion was used to simulate the fermentation to verify the feasibility for the detection of actual soybean meal samples. Then, the key influence factors were analyzed and used to detect the soybean meal samples treated by synergistic fermentation of bacteria and enzyme. The optimal dilution ratio was 10-50 times. And the degradation rate of β-conglycinin β subunit was about 87.81% with the treatment of synergistic fermentation for 24 h, and it was 6.91% higher than that treated with alkaline protease alone. Based on these results, the aptamer sensor can be applied to the detection of β-conglycinin β subunit in fermented soybean meal.

Key words： β-conglycinin; gold nanoparticles aptamer sensor; specificity; synergistic fermentation; interference components

Cite this article

WEI Yafeng , MAO Yin , LI Guohui , DENG Yu . Rapid detection of β-conglycinin β subunit in fermented soybean meal based on aptamer sensor[J]. Food and Fermentation Industries, 2021 , 47(17) : 228 -233 . DOI: 10.13995/j.cnki.11-1802/ts.027156

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