A1 Refereed original research article in a scientific journal

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls




AuthorsZhou Ying, Tian Ye, Beltrame Gabriele, Laaksonen Oskar, Yang Baoru

PublisherElsevier

Publication year2023

JournalFood Chemistry

Journal acronymFood Chem.

Article number136658

Volume426

DOIhttps://doi.org/10.1016/j.foodchem.2023.136658(external)

Web address https://doi.org/10.1016/j.foodchem.2023.136658(external)

Self-archived copy’s web addresshttps://research.utu.fi/converis/portal/detail/Publication/179877840(external)


Abstract

Ultrasonication-assisted enzymatic treatments using Viscozyme®, Alcalase®, and feruloyl esterase were applied to recover proteins, avenanthramides, phenolic acids, free sugars, and organic acids from oat hulls (OH). The profiles of the chemical compounds in OH were markedly influenced by the nature of enzymes, ultrasonication frequency, and processing time. A significant increase in the contents of proteins and phenolic acids was observed in the liquid fraction of all enzymatic treatments, which was 2–19 folds higher than those detected in untreated OH. In contrast, avenanthramides were mostly degraded during enzyme hydrolyses. The highest content of proteins (68.9 g/100 g DM) was found in the liquid fraction after the feruloyl esterase treatment assisted with 90 min of ultrasonication at 25 kHz. This fraction also contained 0.07% phenolic acids, 14.1% free sugars, and 1.8% organic acids, which can be potentially used as the ingredient of novel food products.


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Last updated on 2025-27-03 at 21:52