Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to impr...

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Autores principales:	Gilda Aiello, Yuchen Li, Ruoxian Xu, Giovanna Boschin, Grazina Juodeikiene, Anna Arnoldi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	circular economy enzymatic treatment oat press cake plant proteins plant-based beverages phenols Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5eec610148f44e479d9cba677d03299b
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spelling	oai:doaj.org-article:5eec610148f44e479d9cba677d03299b2021-11-25T17:34:17ZComposition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease10.3390/foods101126952304-8158https://doaj.org/article/5eec610148f44e479d9cba677d03299b2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2695https://doaj.org/toc/2304-8158The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.Gilda AielloYuchen LiRuoxian XuGiovanna BoschinGrazina JuodeikieneAnna ArnoldiMDPI AGarticlecircular economyenzymatic treatmentoat press cakeplant proteinsplant-based beveragesphenolsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2695, p 2695 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	circular economy enzymatic treatment oat press cake plant proteins plant-based beverages phenols Chemical technology TP1-1185
spellingShingle	circular economy enzymatic treatment oat press cake plant proteins plant-based beverages phenols Chemical technology TP1-1185 Gilda Aiello Yuchen Li Ruoxian Xu Giovanna Boschin Grazina Juodeikiene Anna Arnoldi Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
description	The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.
format	article
author	Gilda Aiello Yuchen Li Ruoxian Xu Giovanna Boschin Grazina Juodeikiene Anna Arnoldi
author_facet	Gilda Aiello Yuchen Li Ruoxian Xu Giovanna Boschin Grazina Juodeikiene Anna Arnoldi
author_sort	Gilda Aiello
title	Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
title_short	Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
title_full	Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
title_fullStr	Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
title_full_unstemmed	Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease
title_sort	composition of the protein ingredients from insoluble oat byproducts treated with food-grade enzymes, such as amylase, cellulose/xylanase, and protease
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5eec610148f44e479d9cba677d03299b
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Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease

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