Release of free ferulic acid and feruloylated arabinoxylans from brewery's spent grain by commercial enzyme preparations

• Autorzy: Szwajgier D. , Targonski Z.
• Języki publikacji: EN

Abstrakty

EN

Feruloylated arabinoxylans, obtained after enzymatic hydrolysis of arabinoxylans present in cereal by-products of food industry, can become a very attractive group of natural antioxidants that can be supplemented to human diet. In “in vitro” models, feruloylated arabinoxylans are more effective antioxidants towards low density lipoproteins oxidation and DPPH* free radicals “scavengers” than free ferulic acid. One possible way of obtaining bulk amounts of feruloylated arabinoxylans from industrial by-products (brewery’s spent grain, sugar beet pulp, wheat bran) is application of purified enzymes, xylanase and ferulic acid esterase, but this method is expensive. Another way of obtaining feruloylated arabinoxylans in industrial quantities is application of commercial enzyme preparations possessing many enzymatic activities towards non-starch polysaccharydes. In presented study, five commercial enzyme preparations were used in order to release feruloylated arabinoxylans from brewery’s spent grain: Celluclast, Viscozyme, Shearzyme, Cereflo and Ultraflo. All five enzyme preparations effectively released water-soluble esterified ferulic acid and free ferulic acid from brewery’s spent grain. Application of enzyme preparation Celluclast resulted in the highest yield of feruloylated arabinoxylans and in the lowest yield of free ferulic acid among all five preparations used, probably due to the lack of ferulic acid esterase activity in Celluclast. Enzyme preparations Viscozyme and Shearzyme very effectively released feruloylated arabinoxylans as well as free ferulic acid from brewery’s spent grain. The thermostabilities of xylanases in Viscozyme and Shearzyme were evaluated and attempt to partly inactivate ferulic acid esterases was made. It was proved, that heating of preparations Viscozyme and Shearzyme at 50°C prior addition to brewery’s spent grain resulted in decreased levels of free ferulic acid in solutions, whereas only a moderate decrease of feruloylated arabinoxylans concentrations occurred. In conclusion, it can be stated that enzyme preparations possessing except xylanase activity also ferulic acid esterase activity and other non-starch polysaccharides' hydrolases activities can be effectively used in order to obtain feruloylated arabinoxylans from brewery’s spent grain.

Słowa kluczowe

EN

human diet; food industry; feruloylated arabinoxylan; xylanase; enzymatic hydrolysis; ferulic acid; arabinoxylan; brewery spent grain; enzymatic preparation; natural antioxidant; supplementation

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2006
• Tom: 09
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/volume9/issue1/art-26.html

Twórcy

autor

Szwajgier D.

• Lublin Agricultural Academy, Skromna 8, 20-704 Lublin, Poland

autor

Targonski Z.

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