Charakterystyka enzymow pochodzenia mikrobiologicznego bioracych udzial w degradacji arabinoksylanow i ich rola w pozyskiwaniu kwasu ferulowego z wyslodzin piwowarskich

• Autorzy: Szwajgier D , Targonski Z
• Języki publikacji: PL

Abstrakty

PL

Celem pracy było scharakteryzowanie enzymów pochodzenia bakteryjnego i grzybowego biorących udział w degradacji arabinoksylanów. W szczególności scharakteryzowano esterazy kwasu ferulowego, ksylanazy i acetyloesterazy. Przedstawiono stan badań nad pozyskiwaniem kwasu ferulowego z wysłodzin piwowarskich i innych materiałów roślinnych, po zastosowaniu oczyszczonych enzymów lub preparatów enzymatycznych pochodzenia mikrobiologicznego. Wysłodziny piwowarskie są najcenniejszym produktem odpadowym przemysłu piwowarskiego, bogatym w cenne składniki żywieniowe, np. białko, błonnik pokarmowy i kwasy tłuszczowe. Kwas ferulowy jest naturalnym, silnym przeciwutleniaczem występującym pospolicie w ziarniakach roślin Graminaceae i w produktach ubocznych przemysłu piwowarskiego - w wysłodzinach piwowarskich. Może być on przekształcany na drodze mikrobiologicznej do innych związków wykorzystywanych przemysłowo, np. przeciwutleniacza kwasu kawowego lub waniliny, cenionego związku aromatycznego żywności. (abstrakt oryginalny)

EN

The aim of this review was to characterise of bacterial and fungal enzymes taking part in the degradation of arabinoxylans. This study especially describes ferulic acid esterase, xylanase and acethylesterase. This paper presents the sum of results concerning the possibility of ferulic acid production from barley spent grain using purified enzymes or commercial enzyme preparations of microbial origin. Barley spent grain is the most valuable by-product of brewing industry, rich in precious dietary components like proteins, dietary fiber, fatty acids and others. Ferulic acid is a natural, strong antioxidant commonly present in Graminaceae family plants and in a number of by-products of brewing industry - barley spent grain. Ferulic acid can be also microbiologically transformed into other compounds used in food industry, like antioxidant caffeic acid or vanillin, precious flavoring agent. (original abstract)

Słowa kluczowe

PL

enzymy bakteryjne; esterazy; odpady przemyslowe; wyslodziny; acetyloesterazy; ksylanazy; arabinoksylany; otrzymywanie; kwas ferulowy; wykorzystanie; degradacja; enzymy grzybowe; browarnictwo

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2006
• Tom: 13
• Numer: 1
• Opis fizyczny: s.5-21,bibliogr.

Twórcy

autor

Szwajgier D

• Katedra Technologii Przemysłu Rolno-Spoywczego i Przechowalnictwa, Akademia Rolnicza, ul. Skromna 8, 20-704 Lublin

autor

Targonski Z

• Katedra Technologii Przemysłu Rolno-Spoywczego i Przechowalnictwa, Akademia Rolnicza, ul. Skromna 8, 20-704 Lublin

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