期刊
FOOD BIOSCIENCE
卷 42, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2021.101071
关键词
Humicola insolens; Feruloyl esterase; Feruloylated polysaccharides; Cranberry; Vaccinium macrocarpon; Prebiotic
资金
- MAPAQ Ministere de l'Agriculture, des Pecheries et de l'Alimentation au Quebec
- Canada Foundation for Innovation [36708]
Humicola insolens feruloyl esterase was immobilized on chemically modified epoxy-activated supports with different pore sizes. The study found that immobilized feruloyl esterase showed higher feruloylation activity on pectic polysaccharides compared to free enzyme, and the extent of feruloylation affected the prebiotic activity and antioxidant properties differently depending on the type of polysaccharides extracted.
Humicola insolens feruloyl esterase was immobilized on chemically modified epoxy-activated supports of different pore sizes. Native and immobilized feruloyl esterases were investigated for their esterification activity on raffinose in surfactantless microemulsions. Pectic polysaccharides, obtained from cranberry pomace using chelating agent (CH) and diluted alkaline (DA) extractions, were then esterified at the optimized conditions. Using CH polysaccharide extract as a substrate, immobilized feruloyl esterase led to higher feruloylation (22.1-26.6%) than the free enzyme (4.2%), and yielded polysaccharides with a higher increase in the total phenolic content. Free and immobilized feruloyl esterases acted similarly in the feruloylation of polysaccharides present in the DA extract, identified as being rich in rhamnogalactumnan I neutral branches. The prebiotic activity score showed that cranberry pectic polysaccharides were better fermented than inulin and generated abundant propionic acid. Increased feruloylation of cranberry polysaccharides had a negative impact on the growth of Lactobacillus brevis and Bifidobacterium longum strains. The total short chain fatty acid concentration showed that the presence of feruloylation affected DA polysaccharides more than CH ones. This showed the importance of controlling the feruloylation extent as a compromise between the prebiotic and the antioxidant properties.
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