The manufacture of plant-based drinks has the drawback of a huge production of under-exploited 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.

Composition of the protein ingredients from insoluble oat byproducts treated with food-grade enzymes, such as amylase, cellulose/xylanase, and protease / G. Aiello, Y. Li, R. Xu, G. Boschin, G. Juodeikiene, A. Arnoldi. - In: FOODS. - ISSN 2304-8158. - 10:11(2021 Nov), pp. 2695.1-2695.16. [10.3390/foods10112695]

Composition of the protein ingredients from insoluble oat byproducts treated with food-grade enzymes, such as amylase, cellulose/xylanase, and protease

G. Aiello
Primo
;
Y. Li
Secondo
;
R. Xu;G. Boschin;A. Arnoldi
Ultimo
2021

Abstract

The manufacture of plant-based drinks has the drawback of a huge production of under-exploited 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.
Circular economy; Enzymatic treatment; Oat press cake; Phenols; Plant proteins; Plant-based beverages
Settore CHIM/10 - Chimica degli Alimenti
   Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield (DISCOVERY)
   DISCOVERY
   MINISTERO DELL'ISTRUZIONE E DEL MERITO
nov-2021
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/895442
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