Extraction, Physicochemical and Film Properties of Polysaccharides from Highland Barley Bran Fermented by Aureobasidium Pullulans

Qin Liu1

Pei Liu1

You Zhou1

Jinyu Chang1

Xuan Chen1

Qingyun Lyu1,2*,Email

Gang Liu1,2*,Email

1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

2Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China

Abstract

Plastic packaging films are not recyclable, difficult to degrade and thus threaten the environment and the health of humans and other animals. Therefore, the purpose of the research is to derive edible polysaccharide films from Highland barley bran fermented by Aureobasidium pullulans. Fermentation conditions using UV-mutated A. pullulans were optimized and the rheological, mechanical and barrier properties of edible polysaccharide films were analyzed. The polysaccharides produced by mutagenesis increased by 8.6% after fermentation. The products before and after fermentation contained α- and β-glycosidic bonds, C-O-C, C=O, O-H, and other characteristic peaks of polysaccharides. Post-fermented polysaccharide films (post-FPF) were more moisture resistant than pre-fermented polysaccharide (pre-FPF) and control group (CGPF). Mechanical properties were better for CGPF than post-FPF, but post-FPF had good water solubility. It was feasible to make an edible polysaccharide film with improved water solubility. Post-fermentation polysaccharide films could help to reduce the cost of edible film production and improve the comprehensive utilization of bran.

Extraction, Physicochemical and Film Properties of Polysaccharides from Highland Barley Bran Fermented by Aureobasidium Pullulans