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Study on the Removal of Cadmium in Rice Using Microbial Fermentation Method
Author(s) -
Zhang Ling,
Lei Qunying,
Cheng Yuliang,
Xie Yunfei,
Qian He,
Guo Yahui,
Chen Yi,
Yao Weirong
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13734
Subject(s) - fermentation , cadmium , chemistry , food science , raw material , microbial inoculant , starch , agronomy , biology , horticulture , inoculation , organic chemistry
This work mainly examined how to remove cadmium in rice by fermentation, the removal mechanisms, and the quality of fermented rice in order to utilize cadmium‐contaminated rice. The fermentation time, temperature, liquid ratio, inoculant levels, and number of washes were varied to optimize the efficiency of cadmium removal. The optimum fermentation process, in which the rate of cadmium removal from the rice is 80.84%, required an inoculant amount of 0.1%, a liquid ratio of 1:1, a period of 60 h at 37 °C, and subsequently washed with water 4 times. The physicochemical properties of raw cadmium‐contaminated rice and fermented rice were studied. Results showed that the pasting temperature of the fermented rice became lower, and temperature at which pasting starts dropped but the endothermic enthalpy increased, implying that the protein content in the rice decreased during the fermentation. It suggested that the crystal structure of rice starch changed and fermentation did not result in the formation of new chemical bonds or functional groups in the rice. Microbial fermentation method can therefore effectively reduce cadmium level in contaminated rice.