酶预处理对油菜（甘蓝型油菜）压榨饼中营养成分和植物化学物质组成的影响。

Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues.

机构信息

Food Chemistry and Food Development Unit, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland.

Center of Food and Fermentation Technologies (TFTAK), Akadeemia tee 15a, 12618 Tallinn, Estonia.

出版信息

Food Chem. 2022 Sep 1;387:132911. doi: 10.1016/j.foodchem.2022.132911. Epub 2022 Apr 6.

DOI:10.1016/j.foodchem.2022.132911

PMID:35427863

Abstract

The study aimed to develop a biorefining process to recover proteins and dietary fibres from a food industry side-stream, canola (Brassica napus) oil pressing residues. The materials were treated with commercial protease, carbohydrase, and phytase to obtain protein-rich supernatants and fibre-rich precipitates. The compositions of these fractions were analyzed using LC-MS (glucosinolates and phenolics) and GC-MS (sugars, acids, and amino acids). Compared to raw material, the supernatants were richer in proteins, sugars, acids, amino acids, phenolic acids, and flavonols; the precipitates had higher levels of minerals and dietary fibres. The enzymatic treatment decreased the contents of phytic acid, glucosinolates, and phenolic alkaloids in all fractions. The applied enzymes effectively enhanced solubility of proteins, despite the lower yield of crude proteins compared to the alkaline extraction (40-82 vs 91 g/100 g dry matters). The impact of enzymes on other chemical components was also revealed by using principal component analysis.

摘要

本研究旨在开发一种生物炼制工艺，从菜籽（甘蓝型油菜）压榨副产物中回收蛋白质和膳食纤维。采用商业蛋白酶、纤维素酶和植酸酶处理这些材料，得到富含蛋白质的上清液和富含膳食纤维的沉淀物。使用 LC-MS（硫代葡萄糖苷和酚类）和 GC-MS（糖、酸和氨基酸）分析这些馏分的组成。与原料相比，上清液中的蛋白质、糖、酸、氨基酸、酚酸和类黄酮含量更高；沉淀物中的矿物质和膳食纤维含量更高。酶处理降低了所有馏分中植酸、硫代葡萄糖苷和酚类生物碱的含量。尽管与碱性提取相比（40-82 与 91 g/100 g 干物质），粗蛋白的产率较低，但所应用的酶有效地提高了蛋白质的溶解度。主成分分析也揭示了酶对其他化学成分的影响。