School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China.
School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China.
Food Chem. 2018 Apr 15;245:297-304. doi: 10.1016/j.foodchem.2017.10.086. Epub 2017 Oct 17.
This work aims to investigate the effects of carbohydrate-hydrolysing enzymes on the release of phenolics in oat fermentation with Monascus anka. There were good correlations between phenolic content and α-amylase, xylanase and FPase activities. A high level of α-amylase activity (141.07 U/g) was observed, while xylanase (2.40 U/g), total cellulase (0.52 U/g) and β-glucosidase activities (0.028 U/g) were relatively low in the fermentation system. The phenolic content of oat powder treated with crude enzyme from fermented oats significantly increased, especially that of the ferulic acid in the insoluble fraction and the vanillic acid in the soluble fraction. The surface SEM morphology of the oats showed that the cell wall structure was damaged by the crude enzyme treatment, which led to the release of phenolics. This study could provide metabolic understanding for optimization of phenolic compounds which could more efficiently increase the nutrition of oat intended for functional food ingredients.
本研究旨在探讨碳水化合物水解酶对红曲米发酵燕麦过程中酚类物质释放的影响。酚类物质含量与α-淀粉酶、木聚糖酶和纤维二糖酶活性之间存在良好的相关性。发酵体系中α-淀粉酶活性较高（141.07 U/g），而木聚糖酶（2.40 U/g）、总纤维素酶（0.52 U/g）和β-葡萄糖苷酶活性（0.028 U/g）相对较低。经发酵燕麦粗酶处理的燕麦粉中酚类物质含量显著增加，尤其是不溶性部分的阿魏酸和可溶性部分的香草酸。燕麦的表面 SEM 形态表明，细胞壁结构被粗酶处理破坏，导致酚类物质释放。本研究可为优化酚类化合物的代谢提供依据，从而更有效地提高功能性食品原料燕麦的营养价值。
