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首页> 外文期刊>Bioprocess and Biosystems Engineering >Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics
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Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics

机译：固相生物处理与酶法处理小米结合酚类化合物的比较分析

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摘要

The present work investigates the probable bioprocessing technique to mobilize the bound phenolics naturally found in finger millet cell wall for enriching it with dietary antioxidants. Comparative study was performed between the exogenous enzymatic treatment and solid-state fermentation of grain (SSF) with a food grade organism Rhizopus oryzae. SSF results indicated that at the 6th day of incubation, total phenolic content (18.64 mg gallic acid equivalent/gds) and antioxidant property (DPPH radical scavenging activity of 39.03 %, metal chelating ability of 54 % and better reducing power) of finger millet were drastically enhanced when fermented with GRAS filamentous fungi. During the enzymatic bioprocessing, most of the phenolics released during the hydrolysis, leached out into the liquid portion rather than retaining them within the millet grain, resulting in overall loss of dietary antioxidant. The present study establishes the most effective strategy to enrich the finger millet with phenolic antioxidants.
机译：本工作研究了可能的生物加工技术，以调动天然存在于手指粟细胞壁中的结合酚，以使其富含膳食抗氧化剂。食品级生物米根霉在外源酶处理和谷物固态发酵（SSF）之间进行了比较研究。 SSF结果表明，在孵化的第6天，小米的总酚含量（18.64 mg没食子酸当量/ gds）和抗氧化性能（DPPH自由基清除活性为39.03％，金属螯合能力为54％，还原力更好）为与GRAS丝状真菌发酵后，可大大增强。在酶促生物加工过程中，水解过程中释放的大多数酚类物质会浸出到液体部分中，而不是将其保留在谷粒中，从而导致饮食中的抗氧化剂整体损失。本研究建立了最有效的策略，用酚类抗氧化剂来丰富小米。

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  • 来源
    《Bioprocess and Biosystems Engineering》 |2013年第11期|1563-1569|共7页
  • 作者

    Geetanjali Yadav; Anshu Singh; Patrali Bhattacharya; Jude Yuvraj; Rintu Banerjee;

  • 作者单位

    Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India;

    Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India;

    Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India;

    Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India;

    Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India;

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  • 正文语种 eng
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  • 关键词

    Solid-state fermentation; β-Glucosidase; Finger millet; Phenolics; Dietary antioxidants;

    机译：固态发酵;β-葡萄糖苷酶;手指粟酚类;膳食抗氧化剂;

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