6533b7d5fe1ef96bd1263e0f
RESEARCH PRODUCT
Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis
Dalija SeglinaJorens KviesisDiego A. MorenoFernando VallejoKarina Juhnevica-radenkovaAnda ValdovskaVitalijs Radenkovssubject
0106 biological sciencesHealth (social science)Plant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyArticleFerulic acidchemistry.chemical_compoundHydrolysisrecovery0404 agricultural biotechnology010608 biotechnologyEnzymatic hydrolysisLigninHemicelluloselcsh:TP1-1185BiorefiningFood scienceCellulosevalorizationBranfood and beveragesenzymatic hydrolysis04 agricultural and veterinary sciences040401 food sciencechemistrybiorefiningrye branFood Scienceferulic aciddescription
Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and eco-friendly approach to ferulic acid (FA) production was demonstrated through the biorefining process accomplished by non-starch polysaccharides degrading enzymes. Up to 11.3 and 8.6 g kg−1 of FA was released from rye and wheat bran upon 24 h enzymatic hydrolysis with multi-enzyme complex Viscozyme® L, respectively.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-04-01 | Foods |