Aiello Gilda, Li Yuchen, Xu Ruoxian, Boschin Giovanna, Juodeikiene Grazina, Arnoldi Anna
Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy.
Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
Foods. 2021 Nov 4;10(11):2695. doi: 10.3390/foods10112695.
The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.
植物基饮料的生产存在一个缺点，即会产生大量未充分利用的压榨饼。特别是燕麦压榨饼，主要用于饲料配方，而在人类营养中的高附加值应用却很少。考虑到酶处理可能有助于提高这些不溶性副产品的营养质量，本研究旨在评估用一些食品级酶，如淀粉酶、纤维素酶/木聚糖酶、蛋白酶及其组合进行处理是否有助于实现这一目标。蛋白质组学和肽组学研究表明，酶处理提高了蛋白质提取率，并诱导释放出具有有用抗氧化活性的低分子量（LMW）肽。在经处理的燕麦压榨饼蛋白质中，除了咖啡酸浓度增加、燕麦酰胺浓度不变外，结合酚类化合物的浓度降低。最后，酶处理降低了植酸浓度。所有这些结果表明，在将这些蛋白质成分纳入不同食品之前，酶处理可能有助于改善其营养特性。
