Treatment of cereal products with a tailored preparation of Tricoderma enzymes increases the amount of soluble dietary fiber
Publikasjonsdetaljer
Tidsskrift : Journal of Agricultural and Food Chemistry , vol. 54 , p. 7863–7869 , 2007
Utgiver : American Chemical Society (ACS)
Internasjonale standardnummer
:
Trykt
:
0021-8561
Elektronisk
:
1520-5118
Publikasjonstype : Vitenskapelig artikkel
Sak : 20
Lenker
:
DOI
:
doi.org/10.1021/jf0612777
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Nutritionists recommend to increase the intake of soluble dietary fibre (SDF) which is very low in most cereal based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study the possibility to get a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes is shown. Enzymes were produced cultivating Trichoderma using durum wheat fibre (DWF) and barley spent grain (BSG) as unique carbon source. Many Trichoderma strains have been screened, and the hydrolysis conditions to increase by enzymatic treatment the amount of SDF in DWF and BSG were set up. Results demonstrate that it is possible to triplicate the amount of SDF (from 3.0% to 8.7%) without a significant decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid that are linked to the polysaccharides chains. This release causes a marked increase of the antioxidant activity detectable in the water-soluble phase that can have relevant nutritional implications.
