Table 3.
Biochemical properties of the fractions eluted after SEC fractionation of raw and fermented SDW: quantitative distribution of each fraction and ratio of maxima fluorescence intensity for the three A, B and C peak areas detected in their EEM
| Fractions | Peak (mL) | Repartition of peak area compared to total area (%) | A/B EEM peak area | A/C EEM peak area | |||
|---|---|---|---|---|---|---|---|
| Raw SDW | Fermented SDW | Raw SDW | Fermented SDW | Raw SDW | Fermented SDW | ||
| F1 | 24 ± 2 | – | 5.31 | – | 2.0 | – | 3.9 |
| F2 | 38 ± 1 | 12.1 | 25.67 | 1.9 | 1.8 | 0.6 | 0.4 |
| F3 | 41.5 ± 1.5 | 31.6 | 8.73 | 1.8 | 1.8 | 1.2 | 3.3 |
| F4 | 45 ± 1 | 15.3 | 14.32 | 2.2 | 2.2 | 2.5 | 2.2 |
| F5 | 49 ± 1.5 | 7.7 | 18.63 | 1.7 | 1.7 | 2.6 | 4.4 |
| F6 | 52.25 ± 1.25 | 2.7 | 4.02 | 0.7 | 1.1 | 3.5 | 1.8 |
| F7 | 55.75 ± 2.25 | 7.1 | 7.77 | 0.6 | 0.8 | 5.1 | 4.0 |
A corresponds to the maximum intensity of the peak area related to protein-like (PN-like) substances, B to phenolic gallic acid-like (PA-like) molecules and C to the humic acid-like (HA-like) substances. SEC and EEM profiles were obtained from supernatants of SDW pre-treated by A. niger during 5 days