期刊
FOOD RESEARCH INTERNATIONAL
卷 140, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109843
关键词
Phenolic compounds; Bioprocessing; Enzymes in breadmaking; Feruloyl-esterase; Whole-wheat bread; Xylanase
资金
- Fundacao Carlos Chagas Filho de Amparo `a Pesquisa do Estado do Rio de Janeiro (FAPERJ) [E-26/203.276/2016, E26/010.000266/2017, E-26/202.708/2018, E-26/210.151/2018]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior -Brasil (CAPES) [001]
The study demonstrates the successful application of SSF enzyme production and bread enzymatic bioprocessing strategies to enhance the ferulic acid content in breads, providing an effective green option for valorization of agro-industrial by-products.
Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer's spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据