Enzymatic polishing of cereal grains for improved nutrient retainment (original) (raw)
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Enzymatic Modification of Wheat Rice
Food Science and Technology, 2020
The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase...
The present study was undertaken to establish the effect of enzymatic treatment on the content of total phenolic compounds and antioxidant activity in enzymatically treated bran. Enzymatic hydrolysis of bran was carried out by α-amylase from Bacillus amyloliquefaciens (Sigma Aldrich) for breakdown the bonds between glucose monomers in starch. Multi enzyme complex (Viscozyme L) containing a wide range of carbohydrases were used for depolymerisation of cellulose and hemicelluloses molecules. The 80% ethanol was used to extract the antioxidant compounds from bran. Free radical scavenging activity of samples was measured using 2.2-diphenyl-1-picrylhydrazyl (DPPH). Assay and the data were expressed in Trolox equivalents (TE) per 100 g-1 of sample, as well the reducing power was determined using ferric reducing antioxidant power (FRAP) assay and the data were expressed in the same indices. The obtained results showed that the enzymatically treated bran samples had the highest concentratio...
Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients
Journal of Food Science and Technology, 2015
Rice bran (RB), a byproduct of rice milling industry, is a rich source of nutraceuticals and nutrients. However its utility is limited due to the presence of lipase and lipoxygenase which initiates rancidity on milling. The aim of this investigation is to prevent oxidation of free fatty acids by enzymatic approach for its effective utilization. The enzymatic treatment comprised of alcalase treatment for complete inactivation of lipase along with reduction in lipoxygenase (LOX) activity and endoglucanase for improving the soluble fiber content. The enzyme treated rice bran was drum dried for further use. The nutraceutical molecules like γ-oryzanol, α-tocopherol and polyphenols were retained in the range of 68 to 110 % and the total antioxidant activity was improved. By the action of endoglucanase the complex carbohydrate was converted into glucose (72.28 %), cellobiose (18.36 %) and cellotriose (9.36 %). The prebiotic effect of enzyme treated rice bran was evaluated by the action of ...
EUREKA: Life Sciences
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing ...
Cereal by-products as an important functional ingredient: effect of processing
Journal of Food Science and Technology, 2018
Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and healthpromoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.
Frontiers in Plant Science, 2021
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
Enzymatic polishing of rice – A new processing technology
Lwt - Food Science and Technology, 2008
A novel processing technology was developed to polish rice in a more selective way with the help of xylanase and cellulase enzymes. The enzymes are produced from Aspergillus sp. and Trichoderma sp., respectively. Brown rice was soaked in water at 35 C for 24 h to attain a saturated moisture level of 35.5 g/100 g, which leads to an increase in GABA concentration to 27 mg/100 g of rice. Enzymatic treatment was done for 2 h at 50 C. The enzymes acted upon the non-starch polysaccharides of the bran layers releasing their monomeric sugar constituents, as detected through HPLC. Enzyme degraded surface structure of the rice grain was also studied by Scanning Electron Microscopy. Crude oil and crude fibre content of brown rice was reduced by 16 g/100 g and 20 g/100 g, respectively, through enzymatic treatment over brown rice.
Enzymatic depolymerisation of oat β-glucan
2011
The aim of the present study was to modify the molecular weight and viscosity properties of β-glucan in oat bran by hydrolytic enzymatic treatment. Water content, enzyme type, dosage and reaction time were used as variables in studying and optimizing the reaction conditions for β-glucan hydrolysis. Oat bran fractions with 20.0 and 28.5 % of β-glucan were treated with commercial enzyme mixtures and with purified Trichoderma reesei endo-glucanase II. After the hydrolysis reaction, β-glucan was extracted with hot water at 80 oC. The solids were removed by centrifugation, and the supernatant stored at 5 oC. Rheological properties and molecular weight distribution of the enzyme-treated βglucan, as well as the stability of the solution were then measured. The tested reaction parameters significantly affected the hydrolysis of β-glucan, suggesting that careful optimization of the reaction conditions is needed when aiming at specific hydrolysis products.
Journal of Agricultural and Food Chemistry, 2006
Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low in most cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study, the possibility of getting a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes is reported. Enzymes were produced cultivating Trichoderma using durum wheat fiber (DWF) and barley spent grain (BSG) as unique carbon sources. Many Trichoderma strains were screened, and the hydrolysis conditions able to increase by enzymatic treatment the amount of SDF in DWF and BSG were determined. Results demonstrate in both products that it is possible to triple the amount of SDF without a marked decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increases the free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenol compounds bioavailability.
Optimization Of Enzymatic Activities In Malting Of Oat
2010
Malting is usually carried out on intact barley seed, while hull is still attached to it. In this study, oat grain with and without hull was subjected to controlled germination to optimize its enzymes activity, in such a way that lipase has the lowest and α- amylase and proteinase the highest activities. Since pH has a great impact on the activity of the enzymes, the pH of germination media was set up to 3 to 8. In dehulled oats, lipase and α-amylase had the lowest and highest activities in pHs 3 and 6, respectively whereas the highest proteinase activity was evidenced at pH 7 and 4 in the oats with and without hull respectively. While measurements indicated that the effect of hull on the enzyme activities particularly in lipase and amylase at each level of the pH are significantly different, the best results were obtained in those samples in which their hull had been removed. However, since the similar lipase activity in germinated dehulled oat were recorded at the pHs 4 and 5, the...