超声辅助酶法生物加工作为一种绿色方法，用于增值燕麦壳。

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls.

机构信息

Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland.

Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China.

出版信息

Food Chem. 2023 Nov 15;426:136658. doi: 10.1016/j.foodchem.2023.136658. Epub 2023 Jun 17.

DOI:10.1016/j.foodchem.2023.136658

PMID:37354577

Abstract

Ultrasonication-assisted enzymatic treatments using Viscozyme®, Alcalase®, and feruloyl esterase were applied to recover proteins, avenanthramides, phenolic acids, free sugars, and organic acids from oat hulls (OH). The profiles of the chemical compounds in OH were markedly influenced by the nature of enzymes, ultrasonication frequency, and processing time. A significant increase in the contents of proteins and phenolic acids was observed in the liquid fraction of all enzymatic treatments, which was 2-19 folds higher than those detected in untreated OH. In contrast, avenanthramides were mostly degraded during enzyme hydrolyses. The highest content of proteins (68.9 g/100 g DM) was found in the liquid fraction after the feruloyl esterase treatment assisted with 90 min of ultrasonication at 25 kHz. This fraction also contained 0.07% phenolic acids, 14.1% free sugars, and 1.8% organic acids, which can be potentially used as the ingredient of novel food products.

摘要

超声辅助酶解处理分别采用 Viscozyme®、Alcalase®和阿魏酸酯酶，从燕麦壳（OH）中提取蛋白质、燕麦酰胺、酚酸、游离糖和有机酸。OH 中化合物的分布受到酶的种类、超声频率和处理时间的显著影响。所有酶处理的液体部分中，蛋白质和酚酸的含量显著增加，比未经处理的 OH 中检测到的含量高 2-19 倍。相比之下，燕麦酰胺在酶水解过程中大多被降解。在 25 kHz 超声 90 min 辅助的阿魏酸酯酶处理后，液体部分中的蛋白质含量最高（68.9 g/100 g DM）。该部分还含有 0.07%的酚酸、14.1%的游离糖和 1.8%的有机酸，可作为新型食品成分。