Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-04-21 DOI:10.1007/s11483-025-09960-z

Anamika Sharma, Avinash Thakur, Vikas Nanda

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Abstract

The research represents first scientific exploration into pectinase-assisted enzymatic hydrolysis of bee pollen, targeting its structurally resilient exine and intine layers. The disruption of these stable layers is crucial in promoting the nutrient release (amino acids, bioactive compounds, and minerals) and potentially broadening its applicability in numerous food formulations. Response surface methodology ascertained that optimal parameters for effectively disintegrating bee pollen cell walls are an enzyme concentration of 0.26%, a pH of 4.6, a temperature of 48.7℃ and hydrolysis time of 12 h with protein dispersibility index, wall-breaking rate, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and total phenolic content as the response variables. Furthermore, the artificial neural network model (R² = 0.99) successfully validated the experimental data obtained from response surface methodology, ensuring robust predictive accuracy. The scanning electron micrographs of pectinase optimized bee pollen (PEOP) demonstrated complete disruption of cell wall. Subsequent analysis demonstrated a marked increase in crude lipid content (12.43 ± 0.19%), protein (32.14 ± 0.28%), water holding capacity (1.95 ± 0.02%), emulsifying activity (65.58 ± 1.35%) compared to untreated bee pollen. Significant increase was also observed in essential amino acids (1.5 times), minerals (1.1 times), in vitro digestibility of PEOP with reduced thermal stability. Minimum alterations in functional group and degree of crystallinity confirms the integrity of the PEOP, ensuring its suitability as a functional food supplement. Therefore, the results strongly establish that pectinase hydrolysis is a productive approach to disrupt bee pollen cell wall for maximising the nutrient release, and bioavailability hence, paving the way for the utilization of fragmented nutrient-rich bee pollen in diverse food applications.

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利用响应面法优化酶促水解提高油菜蜂花粉的植物化学、功能和营养特性

该研究首次对果胶酶辅助酶解蜂花粉进行了科学探索，目标是其结构弹性的外壁和内层。这些稳定层的破坏对于促进营养物质（氨基酸、生物活性化合物和矿物质）的释放至关重要，并有可能扩大其在许多食品配方中的适用性。响应面法以蛋白质分散指数、破壁率、2,2-二苯基-1-吡啶酰肼（DPPH）自由基清除能力和总酚含量为响应变量，确定了有效降解蜂花粉细胞壁的最佳酶解条件为酶浓度0.26%、pH 4.6、温度48.7℃、水解时间12 h。此外，人工神经网络模型（R2 = 0.99）成功验证了响应面法获得的实验数据，确保了稳健的预测精度。果胶酶优化的蜂花粉（PEOP）的扫描电镜显示细胞壁完全破坏。随后的分析表明，与未经处理的蜂花粉相比，粗脂肪含量（12.43±0.19%）、蛋白质含量（32.14±0.28%）、持水能力（1.95±0.02%）和乳化活性（65.58±1.35%）显著增加。PEOP的必需氨基酸（1.5倍）、矿物质（1.1倍）、体外消化率也显著增加，但热稳定性降低。功能基团和结晶度的最小变化确认了PEOP的完整性，确保其作为功能性食品补充剂的适用性。因此，研究结果有力地证明，果胶酶水解是破坏蜂花粉细胞壁的一种有效方法，可以最大限度地释放营养物质，从而提高生物利用度，为在各种食品应用中利用零碎的富含营养的蜂花粉铺平道路。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.