Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Elisa Arte, Carlo G. Rizzello, Michela Verni, Emilia Nordlund, Kati Katina, Rossana Coda (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including brans layered structure. This study showed the influence on the release and protein modification of wheat bran of different bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.
Original languageEnglish
Pages (from-to)8685-8693
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number39
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

bioprocessing
Dietary Fiber
wheat bran
bran
Proteins
proteins
Fermentation
enzymes
fermentation
feed industry
Enzymes
6-Phytase
Proteolysis
in vitro digestibility
phytases
starter cultures
Enzyme Activation
Starters
solubilization
proteolysis

Keywords

  • bioprocessing
  • bran
  • phytase activity
  • protein
  • proteolysis

Cite this

Arte, Elisa ; Rizzello, Carlo G. ; Verni, Michela ; Nordlund, Emilia ; Katina, Kati ; Coda, Rossana. / Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran. In: Journal of Agricultural and Food Chemistry. 2015 ; Vol. 63, No. 39. pp. 8685-8693.
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abstract = "Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including brans layered structure. This study showed the influence on the release and protein modification of wheat bran of different bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.",
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Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran. / Arte, Elisa; Rizzello, Carlo G.; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana (Corresponding Author).

In: Journal of Agricultural and Food Chemistry, Vol. 63, No. 39, 2015, p. 8685-8693.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

AU - Arte, Elisa

AU - Rizzello, Carlo G.

AU - Verni, Michela

AU - Nordlund, Emilia

AU - Katina, Kati

AU - Coda, Rossana

PY - 2015

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N2 - Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including brans layered structure. This study showed the influence on the release and protein modification of wheat bran of different bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.

AB - Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including brans layered structure. This study showed the influence on the release and protein modification of wheat bran of different bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.

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KW - bran

KW - phytase activity

KW - protein

KW - proteolysis

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DO - 10.1021/acs.jafc.5b03495

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JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

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