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首页> 外文期刊>LWT-Food Science & Technology >Tailored enzymatic treatment of Chlorella vulgaris cell wall leads to effective disruption while preserving oxidative stability
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Tailored enzymatic treatment of Chlorella vulgaris cell wall leads to effective disruption while preserving oxidative stability

机译:小球藻的量身定制的酶促处理细胞壁导致有效的破坏,同时保持氧化稳定性

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摘要

The green microalgae Chlorella vulgaris is a source of valuable nutrients, whose bioaccessibility is limited by the structurally complex cell wall. Enzymatic degradation of the cell wall represents a remarkable alternative to mechanical treatments due to its mildness and specificity. This work aimed to define an optimal combination of enzymes to increase the lipid and protein bioaccessibilities of C. vulgaris cells while preserving oxidative stability. Among the tested enzymes, chitinase, rhamnohydrolase, and galactanase caused the highest release of microalgae cellular material. Treatment with this enzymatic combination produced a slight increase in protein bioaccessibility, from 49.2% +/- 3.9% to 58.7% +/- 3.5%, but no increase in lipid bioaccessibility in comparison to the control. High-pressure homogenization (HPH) led to 61.8% +/- 2.6% lipid and 59.8% +/- 1.8% protein bioaccessibilities. Cell integrity was preserved after enzymatic treatment, while the mean particle size was reduced from 5 to 2 mu m after HPH. Oxidative stability was maintained over 3 months of accelerated shelf life in untreated and enzymatically treated C. vulgaris biomass while HPH caused drastic instability and off-flavour formation. Although more work is needed to optimise the enzymatic treatment to maximise the nutrient bioaccessibility, the presented process was successful in preserving lipid quality.
机译:绿色微藻小球藻(Chlorella vulgaris)是一种有价值的营养物质来源,其生物可利用性受到结构复杂的细胞壁的限制。由于其温和性和特异性,细胞壁的酶降解是机械处理的显著替代。这项工作的目的是确定一种酶的最佳组合,以提高普通梭菌细胞的脂质和蛋白质生物利用率,同时保持氧化稳定性。在测试的酶中,几丁质酶、鼠李糖水解酶和半乳聚糖酶导致微藻细胞物质的最高释放。与对照组相比,用这种酶组合处理产生的蛋白质生物可利用性略有增加,从49.2%+/-3.9%增加到58.7%+/-3.5%,但脂质生物可利用性没有增加。高压均质(HPH)导致61.8%+/-2.6%的脂质和59.8%+/-1.8%的蛋白质生物利用率。酶处理后细胞完整性得以保持,而HPH后平均粒径从5μm降至2μm。未经处理和酶处理的普通假丝酵母菌生物量在加速货架期的3个月内保持了氧化稳定性,而HPH导致了剧烈的不稳定性和异味形成。虽然需要更多的工作来优化酶处理,以最大限度地提高营养物质的生物可利用性,但提出的工艺在保持脂质质量方面是成功的。

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