Research Center of Agricultural Products Deep Processing, Department of Biological Food and Environmental Engineering, Hefei University, Hefei, P. R. China.
Anhui Province Key Laboratory of Integrated Pest Management on Crops, Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, College of PlantProtection, Anhui Agricultural University, Hefei, P. R. China.
J Food Sci. 2021 May;86(5):1726-1736. doi: 10.1111/1750-3841.15680. Epub 2021 Apr 12.
In this work, red quinoa was successively subjected to α-amylase steaming, complex enzyme Viscozyme (R) L hydrolysis, and lactic acid bacteria (LAB) fermentation. The total phenolic compound content (TPC), flavonoid content (TFC), and antioxidant capacities of the solvent-extractable (free) and bound fractions and the individual phenolic compounds released were determined. Compared to steaming with α-amylase, enzymatic hydrolysis and fermentation of quinoa resulted in approximately 82.6, 26.9, 36.3, and 45.2% increases in the TPC (the sum of free and bound fractions), TFC, DPPH, and ORAC values, respectively. HPLC-QqQ-MS/MS analysis showed that enzymolysis and fermentation increased the content of protocatechuic acid, catechin, procyanidin B , and quercetin by 126.3, 101.9, 524, and 296.3%, respectively. Moreover, a major proportion of individual phenolic compounds existed as bound form. The results indicated that complex enzymatic hydrolysis and LAB fermentation were practical and useful to release promising polyphenols. This research provides a basis for the processing of quinoa beverages rich in phenolic compounds. PRACTICAL APPLICATION: In this work, liquefying with α-amylase, hydrolyzing with cellulolytic enzyme mixture, and fermenting with Lactic acid bacteria (LAB), successively, were exploited to process quinoa. This is an innovative method of quinoa processing to produce beverage products. Complex enzymatic hydrolysis and fermentation with LAB can significantly enhance phenolic compound, especially protocatechuic acid, catechin, procyanidin B , and quercetin. In additional, LAB fermentation is very beneficial to improve the antioxidant activity of quinoa. We also found that a major proportion of phenolic compounds existed as bound forms in quinoa.
在这项工作中，红藜麦依次经过α-淀粉酶蒸煮、复合酶 Viscozyme（R）L 水解和乳酸菌（LAB）发酵。测定了溶剂可提取（游离）和结合部分以及释放的单个酚类化合物的总酚含量（TPC）、类黄酮含量（TFC）和抗氧化能力。与α-淀粉酶蒸煮相比，藜麦的酶解和发酵分别使 TPC（游离和结合部分的总和）、TFC、DPPH 和 ORAC 值增加了约 82.6%、26.9%、36.3%和 45.2%。HPLC-QqQ-MS/MS 分析表明，酶解和发酵使原儿茶酸、儿茶素、原花青素 B 和槲皮素的含量分别增加了 126.3%、101.9%、524%和 296.3%。此外，大部分单个酚类化合物以结合形式存在。结果表明，复杂的酶解和 LAB 发酵是释放有前途的多酚的实用且有用的方法。本研究为富含酚类化合物的藜麦饮料的加工提供了依据。 实际应用：在这项工作中，依次采用α-淀粉酶液化、纤维素酶混合物水解和乳酸菌（LAB）发酵来加工藜麦。这是一种生产饮料产品的藜麦加工创新方法。复杂的酶解和 LAB 发酵可以显著提高酚类化合物，特别是原儿茶酸、儿茶素、原花青素 B 和槲皮素的含量。此外，LAB 发酵非常有利于提高藜麦的抗氧化活性。我们还发现，藜麦中的酚类化合物大部分以结合形式存在。
