超声波辅助酶体生物处理作为一种绿色方法,用于提升麦的价值
Ying Zhou1, Ye Tian1, Gabriele Beltrame1
1Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland.
Food chemistry
|June 24, 2023
概括
超声波辅助的酶处理有效地从麦中恢复了蛋白质和酸. 费鲁乙酶治疗产生了最高的蛋白质含量,这表明新的食品成分的潜力.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 麦皮 (OH) 是一种丰富的有价值化合物的来源.
- 需要有效的提取方法来利用麦船体部件.
研究的目的:
- 研究超声波辅助的酶处理方法,从麦皮中回收蛋白质,阿维南特拉米德,酸,自由糖和有机酸.
- 为了优化提取条件,包括酶类型,超声波频率和处理时间.
主要方法:
- 使用Viscozyme®,Alcalase®和feruloyl esterase进行麦皮的酶性水解.
- 在不同频率和持续时间的超声波应用.
- 提取的化合物的分析,包括蛋白质,酸,自由糖和有机酸.
主要成果:
- 酶治疗显著增加了液体部分中的蛋白质和酸含量 (增加2-19倍).
- 阿文胺在水解过程中在很大程度上降解.
- 在25kHz的90分钟超声波中用酸治疗产生了最高的蛋白质含量 (68.9g/100g DM),以及大量的酸,自由糖和有机酸.
结论:
- 超声波辅助酶性水解是麦体价值化的有效策略.
- 提取的化合物的组成取决于酶类型,超声波参数和处理时间.
- 由此产生的富含蛋白质的部分有可能成为新型食品的原料.
相关概念视频
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...