10.1021/acs.jafc.5b03495.s001
Elisa Arte
Elisa
Arte
Carlo
G. Rizzello
Carlo
G.
Rizzello
Michela Verni
Michela
Verni
Emilia Nordlund
Emilia
Nordlund
Kati Katina
Kati
Katina
Rossana Coda
Rossana
Coda
Impact of Enzymatic and Microbial Bioprocessing on
Protein Modification and Nutritional Properties of Wheat Bran
American Chemical Society
2015
protein
enzyme
source
Bioprocessing
wheat bran
2015-10-07 00:00:00
Journal contribution
https://acs.figshare.com/articles/journal_contribution/Impact_of_Enzymatic_and_Microbial_Bioprocessing_on_Protein_Modification_and_Nutritional_Properties_of_Wheat_Bran/2124889
Besides providing dietary fiber,
wheat bran is a recognized source
of protein and is considered a very valuable substitute for other
protein-rich sources in the food and feed industry. Nonetheless, several
factors affect protein bioavailability, including bran’s layered
structure. This study showed the influence on the release and protein
modification of wheat bran of different bioprocessing methods involving
the activation of endogenous enzymes of bran, the addition of an enzyme
mixture having carbohydrase activity, and microbial fermentation.
Bioprocessing in acidic conditions significantly enhanced the solubilization
of protein from wheat bran, reaching the highest value in the treatment
where the sole endogenous protease activity was activated. Bioprocessing
through controlled fermentation allowed a more intense proteolysis
and strongly impacted the in vitro digestibility of proteins. The
combined use of starter cultures and cell-wall-degrading enzymes was
characterized by the highest increase of phytase activity and total
phenols.