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

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...

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Bibliographic Details
Main Authors: Liyan Chen, Praveen V. Vadlani, Ronald L. Madl, Weiqun Wang, Yongcheng Shi, William R. Gibbons
Format: Article
Language:English
Published: Hindawi Limited 2015-01-01
Series:International Journal of Polymer Science
Online Access:http://dx.doi.org/10.1155/2015/682596