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International Journal of Polymer Science
Volume 2015 (2015), Article ID 682596, 7 pages
Research Article

The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

1Grain Science and Industry Department, Kansas State University, Manhattan, KS 66506, USA
2Human Nutrition Department, Kansas State University, Manhattan, KS 66506, USA
3Biology & Microbiology Department, South Dakota State University, Brookings, SD 57006, USA

Received 21 January 2015; Accepted 15 April 2015

Academic Editor: Long Yu

Copyright © 2015 Liyan Chen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The usage of soy protein for young monogastric animals is restricted due to potential allergens and high molecular weight. The investigation of fungi fermentation effect on soy protein has been interrupted by substrate sterilization. Virginiamycin at 0.05% was added together with Aspergillus oryzae for solid state fermentation (SSF) in unsterilized soy meal (SM). When compared to A. oryzae SSF alone, virginiamycin did not cause the interference of fungal fermentation but elucidated the protein degradation. SDS-PAGE results showed that both α and α′ subunits of β-conglycinin were degraded significantly. In addition, western blot results showed that the immunoreactive signals of soy protein were considerably reduced in virginiamycin-added fermentation with unsterilized SM. Furthermore, fungal fermentation increased total protein and essential amino acid contents, suggesting the value enhancement of SM products. Taken together, this study demonstrated for the first time that virginiamycin could help investigate fermentation effect on heat-sensitive soy protein. Fermented SM has several potential applications in feed industry.