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Effects of Solid-state Fermentation by Agrocybe aegerita on Enzyme Activities and Physicochemical Properties of Wheat Aleurone layer
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Le YAN, Wentao WANG, Cheng LI, Hanxue HOU, Jinli ZHANG*
Science and Technology of Food Industry | 2026, 47(2) : 191 - 198
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Science and Technology of Food Industry | 2026, 47(2): 191-198
• Bioengineering •
Effects of Solid-state Fermentation by Agrocybe aegerita on Enzyme Activities and Physicochemical Properties of Wheat Aleurone layer
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Le YAN, Wentao WANG, Cheng LI, Hanxue HOU, Jinli ZHANG*
Affiliations
  • College of Food Science and Engineering, Shangdong Agricultural Univercity, Tai'an 271018, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2024120419
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This study aimed to enhance the utility of the wheat aleurone layer through solid-state fermentation using Agrocybe aegerita. The investigation monitored the dynamic changes in cellulase activities, including filter paper enzyme, endoglucanase, and β-glucosidase, as well as xylanase, laccase, feruloyl esterase, and amylase activities. The contents of reducing sugars, soluble pentosans, and total phenolics were also monitored throughout the fermentation process. The antioxidant capacity of the fermented aleurone layer was evaluated. The data revealed that filter paper enzyme and endoglucanase activities peaked on day 15, with values of 3.32 U/g and 5.93 U/g respectively, before gradually declining. In contrast, β-glucosidase and xylanase activities reached their peaks on day 18, with figures of 3.27 U/g and 10.00 U/g respectively. Compared to unfermented aleurone layer, the contents of reducing sugars, soluble pentosans, and free phenolics showed significant increases of 374.22%, 162.53%, and 34.90% respectively (P<0.05). The fermented substrate also exhibited improved DPPH·and ABTS+· scavenging capacities, with increases of 70.06% and 35.50%, respectively. These findings indicate that Agrocybe aegerita successfully established a stable mycelial network on the aleurone layer, efficiently utilizing carbon and nitrogen sources for growth. Moreover, SSF enhanced the antioxidant capacity of the wheat aleurone layer, providing theoretical insights into fungal fermentation-based modifications and high-value utilization of this by-product.

Agrocybe aegerita  /  solid-state fermentation  /  wheat aleurone layer  /  enzymatic activity  /  physicochemical properties
燕乐, 王文涛, 李诚, 侯汉学, 张锦丽. 茶树菇固态发酵对小麦糊粉层中酶活性及理化性质的影响. 食品工业科技, 2026 , 47 (2) : 191 -198 . DOI: 10.13386/j.issn1002-0306.2024120419
Le YAN, Wentao WANG, Cheng LI, Hanxue HOU, Jinli ZHANG. Effects of Solid-state Fermentation by Agrocybe aegerita on Enzyme Activities and Physicochemical Properties of Wheat Aleurone layer[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 191 -198 . DOI: 10.13386/j.issn1002-0306.2024120419
Year 2026 volume 47 Issue 2
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37
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doi: 10.13386/j.issn1002-0306.2024120419
  • Receive Date:2025-01-02
  • Online Date:2026-10-24
  • Published:2026-01-15
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  • Received:2025-01-02
Affiliations
    College of Food Science and Engineering, Shangdong Agricultural Univercity, Tai'an 271018, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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