{"title":"预处理和生物加工对酿酒废谷碳水化合物和多酚特征的影响","authors":"","doi":"10.1016/j.fbp.2024.08.017","DOIUrl":null,"url":null,"abstract":"<div><p>Brewers’ spent grain (BSG), the solid waste of the brewing industry, is high in fibres, proteins and health-beneficial compounds such as polyphenols. This research investigated bioprocessing with enzymes and microbes to modify the properties of BSG for its utilisation as a food ingredient. Pre-treatment studies showed that wet milling performed better than dry milling, and heat and homogenisation either before or after the enzyme hydrolysis did not significantly influence the release of reducing sugars and free amino nitrogen (FAN). Four treatments were applied to wet-milled BSG: fermentation with <em>Lactiplantibacillus plantarum</em> POM1 with or without the enzyme Ondea pro and enzymatic bioprocessing without any fermentation. Control was the condition without enzyme and starter. Without the enzyme, there was negligible free sugar and FAN, and the starter had limited growth and organic acid production. Only the combination of enzymatic hydrolysis and fermentation reached a pH of 4 and 10 mg/g DW lactic acid. The microbial preference for monosaccharides was evident, and the enzyme influenced the release of oligosaccharides that can have a prebiotic effect. Bioprocessing impacted the phenolic acid composition and microbial consumption, with a significant release of ferulic acid during enzyme hydrolysis.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.08.017\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Brewers’ spent grain (BSG), the solid waste of the brewing industry, is high in fibres, proteins and health-beneficial compounds such as polyphenols. This research investigated bioprocessing with enzymes and microbes to modify the properties of BSG for its utilisation as a food ingredient. Pre-treatment studies showed that wet milling performed better than dry milling, and heat and homogenisation either before or after the enzyme hydrolysis did not significantly influence the release of reducing sugars and free amino nitrogen (FAN). Four treatments were applied to wet-milled BSG: fermentation with <em>Lactiplantibacillus plantarum</em> POM1 with or without the enzyme Ondea pro and enzymatic bioprocessing without any fermentation. Control was the condition without enzyme and starter. Without the enzyme, there was negligible free sugar and FAN, and the starter had limited growth and organic acid production. Only the combination of enzymatic hydrolysis and fermentation reached a pH of 4 and 10 mg/g DW lactic acid. The microbial preference for monosaccharides was evident, and the enzyme influenced the release of oligosaccharides that can have a prebiotic effect. Bioprocessing impacted the phenolic acid composition and microbial consumption, with a significant release of ferulic acid during enzyme hydrolysis.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001652\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001652","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
酿酒师用过的谷物(BSG)是酿酒业的固体废物,含有大量纤维、蛋白质和有益健康的化合物(如多酚)。这项研究调查了用酶和微生物进行生物处理以改变 BSG 的特性,从而将其用作食品配料的情况。预处理研究表明,湿法研磨比干法研磨效果更好,酶水解前后的加热和均质化对还原糖和游离氨基酸氮(FAN)的释放没有显著影响。对湿磨 BSG 采用了四种处理方法:用植物乳杆菌 POM1 与或不与 Ondea pro 酶一起发酵,以及不进行任何发酵的酶生物处理。对照组是不加酶和启动剂的条件。在不加酶的情况下,游离糖和 FAN 的含量微乎其微,启动子的生长和有机酸的产生也很有限。只有酶水解和发酵相结合才能达到 pH 值 4 和 10 mg/g DW 乳酸。微生物对单糖的偏好是显而易见的,酶影响了具有益生作用的低聚糖的释放。生物处理对酚酸组成和微生物消耗量有影响,在酶水解过程中会释放出大量阿魏酸。
Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain
Brewers’ spent grain (BSG), the solid waste of the brewing industry, is high in fibres, proteins and health-beneficial compounds such as polyphenols. This research investigated bioprocessing with enzymes and microbes to modify the properties of BSG for its utilisation as a food ingredient. Pre-treatment studies showed that wet milling performed better than dry milling, and heat and homogenisation either before or after the enzyme hydrolysis did not significantly influence the release of reducing sugars and free amino nitrogen (FAN). Four treatments were applied to wet-milled BSG: fermentation with Lactiplantibacillus plantarum POM1 with or without the enzyme Ondea pro and enzymatic bioprocessing without any fermentation. Control was the condition without enzyme and starter. Without the enzyme, there was negligible free sugar and FAN, and the starter had limited growth and organic acid production. Only the combination of enzymatic hydrolysis and fermentation reached a pH of 4 and 10 mg/g DW lactic acid. The microbial preference for monosaccharides was evident, and the enzyme influenced the release of oligosaccharides that can have a prebiotic effect. Bioprocessing impacted the phenolic acid composition and microbial consumption, with a significant release of ferulic acid during enzyme hydrolysis.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.