Mechanism of Mung Bean Husk Degradation and Physicochemical Characteristics Improvement Based on Aspergillus niger Solid-state Fermentation
In this study,the impact of solid-state fermentation by Aspergillus niger on the properties of mung bean husk was investigated and the degradation mechanism was explored.The results indicated that solid-state fer-mentation by Aspergillus niger effectively enhanced the milling properties and physical and chemical characteristics of mung bean husk.The obtained mung bean husk powder exhibited a significant reduction in volume average diameter by 8.53 times and an increase in specific surface area by 32.46 times.Moreover,there was a noticeable improve-ment in cation exchange capacity,sodium cholate adsorption capacity,and glucose adsorption capacity,with increa-ses of 1.11,1.18 times,and 1.17 times,respectively.The degradation of mung bean husk by Aspergillus niger oc-cured in a sequential manner,starting with the degradation of lignin and hemicellulose,followed by the degradation of cellulose.This degradation process primarily involved the disruption of chemical bonds in cellulose,hemicellulose,and lignin,leading to the breakdown of long-chain structures into shorter chains,disruption of crystalline regions,and reduction in relative crystallinity.Consequently,the structure of mung bean husk becomes loose and porous,fa-cilitating its fragmentation into smaller particles with a larger surface area.This transformation enhanced material ex-change efficiency and improved the physicochemical characteristics of mung bean husk.
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