Abstract Phenols from wheat bran play an important role in improving the physiological function of human body because of their potential antioxidant capacity. However, most of the phenols in wheat bran exist in the form of insoluble binding, which limits their application in the field of food and medicine. In this paper, the modification of wheat bran by Penicillium solid-state fermentation (SSF) was studied. It was found that the content of free phenolic acids in wheat bran was significantly correlated with the activity of key hydrolytic enzymes in the fermentation process. On the fifth day of Penicillium fermentation, the content of free phenolic acids was the highest, which was 750.98 μg/g, which was 1.78 times higher than that of the control. The release of free phenolic acids was highest when wheat bran was treated with compound enzyme at 300 U/mL. Furthermore, the structure of wheat bran was significantly changed by fermentation with enzyme addition. On the 5th day of fermentation, the content of free phenolic acids was as high as 1500 μg/g, which was twice as much as that of fermented bran and 3.56 times that of unfermented bran.

Abstract Starch is a kind of natural polymer, which is the main energy source for human body and important industrial raw materials. As a new non-thermal processing technology, ultrasonic has the advantages of green energy-saving, safety, high efficiency and convenient application. It plays an important role in starch modification process. In this paper, the effects of ultrasound on the multi-scale structure and physicochemical properties of starch were reviewed. The application of ultrasonic synergistic modification in starch modification was also analyzed, which is expected to provide some reference for the green modification of starch and its industrial production and application. polymer materials nonthermal non thermal technology energysaving, energysaving saving, saving energy-saving safety process paper multiscale multi scale reviewed analyzed

Abstract Citric acid is an important and multi-functional organic acid, which is widely used in food, medicine, chemical industry and other fields. It is the largest edible organic acid in the world. Aspergillus niger is an important strain for biosynthesis of citric acid, which is mainly produced by simultaneous saccharification and fermentation with starch raw materials. The reuse of citric acid wastewater is the development direction of comprehensive utilization of citric acid wastewater. In the future, with the combination of novel technology strategies such as gene editing technology and synthetic biology technology, the establishment of fermentation strategies with high yield, high yield, high production intensity and clean production is the development direction to realize efficient green manufacturing in citric acid industry. multifunctional multi functional food medicine fields world materials future yield