Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with alpha-amylase

文献类型： 外文期刊

第一作者： Zhang, Jigang

作者： Zhang, Jigang;Zhang, Xinhong;Li, Kexin;Wang, Chuyan;Li, Maoye;Cheng, Jianghua;Li, Bin;Liu, Xinmin

作者机构：

关键词： antioxidant; fermentation; lactic acid bacteria (LAB); polyphenols; quinoa

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：2.478； 五年影响因子：2.693 ）

ISSN： 0022-1147

年卷期：

页码：

收录情况： SCI

摘要： In this work, red quinoa was successively subjected to alpha-amylase steaming, complex enzyme Viscozyme (R) L hydrolysis, and lactic acid bacteria (LAB) fermentation. The total phenolic compound content (TPC), flavonoid content (TFC), and antioxidant capacities of the solvent-extractable (free) and bound fractions and the individual phenolic compounds released were determined. Compared to steaming with alpha-amylase, enzymatic hydrolysis and fermentation of quinoa resulted in approximately 82.6, 26.9, 36.3, and 45.2% increases in the TPC (the sum of free and bound fractions), TFC, DPPH, and ORAC values, respectively. HPLC-QqQ-MS/MS analysis showed that enzymolysis and fermentation increased the content of protocatechuic acid, catechin, procyanidin B-2, and quercetin by 126.3, 101.9, 524, and 296.3%, respectively. Moreover, a major proportion of individual phenolic compounds existed as bound form. The results indicated that complex enzymatic hydrolysis and LAB fermentation were practical and useful to release promising polyphenols. This research provides a basis for the processing of quinoa beverages rich in phenolic compounds. Practical Application In this work, liquefying with alpha-amylase, hydrolyzing with cellulolytic enzyme mixture, and fermenting with Lactic acid bacteria (LAB), successively, were exploited to process quinoa. This is an innovative method of quinoa processing to produce beverage products. Complex enzymatic hydrolysis and fermentation with LAB can significantly enhance phenolic compound, especially protocatechuic acid, catechin, procyanidin B-2, and quercetin. In additional, LAB fermentation is very beneficial to improve the antioxidant activity of quinoa. We also found that a major proportion of phenolic compounds existed as bound forms in quinoa.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序