Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka
| Autor: | Fangju Lu, Qi Bei, Sheng Wu, Zhenqiang Wu, Gong Chen |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
food.ingredient Avena Coumaric Acids Cellulase 01 natural sciences Analytical Chemistry Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology food Phenols 010608 biotechnology Vanillic acid Food science biology Hydrolysis food and beverages 04 agricultural and veterinary sciences General Medicine Monascus biology.organism_classification 040401 food science chemistry Biochemistry Solid-state fermentation Fermentation biology.protein Xylanase Food Science |
| Zdroj: | Food Chemistry. 245:297-304 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.10.086 |
| Popis: | This work aims to investigate the effects of carbohydrate-hydrolysing enzymes on the release of phenolics in oat fermentation with Monascus anka. There were good correlations between phenolic content and α-amylase, xylanase and FPase activities. A high level of α-amylase activity (141.07 U/g) was observed, while xylanase (2.40 U/g), total cellulase (0.52 U/g) and β-glucosidase activities (0.028 U/g) were relatively low in the fermentation system. The phenolic content of oat powder treated with crude enzyme from fermented oats significantly increased, especially that of the ferulic acid in the insoluble fraction and the vanillic acid in the soluble fraction. The surface SEM morphology of the oats showed that the cell wall structure was damaged by the crude enzyme treatment, which led to the release of phenolics. This study could provide metabolic understanding for optimization of phenolic compounds which could more efficiently increase the nutrition of oat intended for functional food ingredients. |
| Databáze: | OpenAIRE |
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