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纤维素酶辅助的高静水压从苹果副产品中释放低聚糖。

High Hydrostatic Pressure Assisted by Celluclast Releases Oligosaccharides from Apple By-Product.

作者信息

De la Peña-Armada Rocío, Villanueva-Suárez María José, Rupérez Pilar, Mateos-Aparicio Inmaculada

机构信息

Departamentode Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.

Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain.

出版信息

Foods. 2020 Aug 5;9(8):1058. doi: 10.3390/foods9081058.

DOI:10.3390/foods9081058
PMID:32764249
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7464717/
Abstract

A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (/) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics.

摘要

一种由商业纤维素酶（Celluclast）辅助的新型绿色高静水压（HHP）工艺已被应用于苹果副产品的增值利用，苹果副产品是膳食纤维的宝贵来源，但主要由不溶性纤维组成。首先在常压下确定膳食纤维溶解的最佳条件为底物浓度2%（/）和20个内切葡聚糖酶单位的纤维素酶。通过一种新验证的带示差折光检测器的高效液相色谱法（HPLC）对苹果副产品释放的多糖和寡糖进行监测。当采用HHP加纤维素酶联合处理时观察到协同效应。因此，与0.1 MPa的对照相比，在50℃下施加200 MPa 15分钟可使水溶性多糖（1.

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/8391214b3c33/foods-09-01058-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/393081e1b0a0/foods-09-01058-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/70d077c96ec1/foods-09-01058-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/6701a4d98f6f/foods-09-01058-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/8391214b3c33/foods-09-01058-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/393081e1b0a0/foods-09-01058-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/70d077c96ec1/foods-09-01058-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/6701a4d98f6f/foods-09-01058-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1acc/7464717/8391214b3c33/foods-09-01058-g004.jpg

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本文引用的文献

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Revisiting the chemistry of apple pomace polyphenols.重新审视苹果渣多酚的化学性质。
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Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction.超声-酶辅助提取废弃胡萝卜（Daucus carota L.）中获得的富含抗氧化剂的果胶级分。
Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content.
苹果渣中的多糖通过增加糖原含量表现出抗疲劳活性。
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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple.可持续利用绿色技术对苹果副产物进行增值利用的方法——从苹果的历史看新视角。
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