阿魏酸
化学
麸皮
色谱法
食品科学
生物化学
有机化学
原材料
作者
Luc Saulnier,Cécile Marot,M. Elgorriaga,Estelle Bonnin,Jean‐François Thibault
标识
DOI:10.1016/s0144-8617(00)00259-9
摘要
Different commercial enzyme preparations have been tested to release ferulic acid from maize bran. Best results were obtained with a preparation from Humicola insolens: Novozym 342. However, only 30% of the ferulic acid contained in the bran was released by Novozym 342; moreover, a part (1/3) of the solubilised ferulic acid was still esterified to sugars. Thermal pretreatment (flash-explosion or autoclaving at 160°C) has been tested in order to improve ferulic acid solubilisation. About 80% of ferulic acid contained in the bran was solubilised by a sequential procedure using first a flash-explosion pretreatment of the bran (10% w/v in water) at 180°C (1 min) or 190°C (1 min) followed after cooling by Novozym 342 treatment (3% w/w protein/bran at 40°C for 24 h). Flash-explosion treatment solubilised feruloylated substrates and after Novozym 342 action about 1/3 of solubilised ferulic acid was still esterified to sugars. A similar 80% extent of solubilisation of ferulic acid as feruloylated oligosaccharides was also obtained by autoclaving maize bran (10% w/v in water) at 160°C for 1 h. Subsequent treatment with feruloyl esterases was then necessary to get ferulic acid in its free form.
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